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Raelin Kronenberg is a double major in Biology, and Environmental and Sustainability Studies - Natural Sciences with a minor in Religion. She is from St. Augusta, Minnesota. Through the engaging coursework she took at Concordia, she developed an awareness of the absurd amount of food waste in the United States. We live in a nation of plenty while there are also many people who continue to struggle to meet their nutritional requirements. During her senior environmental studies class, they were prompted to formulate their own research project that included a community partner. She was given the opportunity to work closely with a local nonprofit pop-up café that provides pay-what-you-can meals for all community members. She was inspired to look deeper at the problem of food waste while searching for ways individuals and corporations can begin to reduce their broken relationship to food. This paper is the result of her environmental studies project and ever-growing passion for good stewardship of the Earth’s resources. She found the journey of educating both herself and fellow community members to be highly rewarding., This paper was presented at the 2019 Celebration of Student Scholarship., We currently face numerous threats to the well-being of the natural world. Many of these are caused directly by human influence. One prominent source of irresponsible resource use is the production and needless waste of our food. It is estimated 30-40% of the food grown that could be used for human consumption is instead left to rot in fields, stores, and households trash cans. Food thrown into the garbage makes its way into landfills where anerobic decomposition releases methane, adding to the negative effects of wasted food. To help remedy the practices that devalue food, community-focused action is necessary. For this case study, a partnership with Heart-n-Soul Community Café was established. Heart-n-Soul uses local and imperfect produce to channel food that would otherwise go to waste to those in the community who need a nutritious meal at a pay-what-you-can price. For the March Community Café event, a minimal-waste meal was planned to demonstrate how individuals can responsibly consume food. The focus on stored foods and creative cooking provide direction for critical conversations around food. Recipe videos were produced and posted to the Heart-n-Soul Facebook page to provide lasting information for how to reduce the needless squander of food in our own kitchens. The goal of this project is to assist the Fargo-Moorhead community in gaining an awareness of the food waste problem. Action at the community level facilitates a sustainable response that encompasses both the environmental and social aspects of wasted food.