Clinic intern Diego Fernández Basaulto (MS'27) worked with client Deborah Stewart of Zero Waste Detroit, a nonprofit organization focused on eliminating waste and advancing environmental justice in Detroit, to support the development of a food waste prevention pilot class. The project focused on strengthening Detroit’s circular economy by helping residents reduce household food waste through practical education, community partnerships, and accessible sustainability resources.

Diego developed curriculum materials, facilitator guides, lesson plans, outreach tools, surveys, and a program evaluation framework to help Zero Waste Detroit prepare to launch its first community food waste prevention class. His work also included building a database of potential community partners and venues, creating educational materials for cooking and waste reduction activities, and preparing a handoff guide to support future implementation. The project helped advance Zero Waste Detroit’s broader mission to create cleaner, healthier communities by reducing waste and keeping resources circulating locally