Michigan Good Food

Michigan Good Food is a policy initiative centered on the Michigan Good Food Charter.  The initiative aims to promote policy changes that will advance "good food" in Michigan - food that is healthy, green, fair and affordable.

 

Project Overview

Developing the Charter
Beginning in late 2009, three organizations - the C. S. Mott Group for Sustainable Food Systems (now Center for Regional Food Systems) at MSU, the Food Bank Council of Michigan and the Michigan Food Policy Council - came together to coordinate a grassroots process of developing specific goals for Michigan's food system that would promote equity, sustainability and a thriving economy across the state.  Five work groups formed to identify priorities in different arenas of the food system, and presented initial recommendations at a statewide summit, held at the Lansing Center on February 25, 2010.

Feedback was gathered through the summit and through comments solicited in the months that followed.  All of the efforts of the work groups, and the input gathered from people across the state, culminated in the release of the Michigan Good Food Charter in June of 2010.

 

Charter Vision and Goals
We envision a thriving economy, equity and sustainability for all of Michigan and its people through a food system rooted in local communities and centered on good food.

By 2020, we believe we can meet or exceed the following goals:

  • Michigan institutions will source 20 percent of their food products from Michigan growers, producers and processors.
  • Michigan farmers will profitably supply 20 percent of all Michigan institutional, retailer and consumer food purchases and be able to pay fair wages to their workers.
  • Michigan will generate new agri-food businesses at a rate that enables 20 percent of food purchased in Michigan to come from Michigan.
  • Eighty percent of Michigan residents (twice the current level) will have easy access to affordable, fresh, healthy food, 20 percent of which is from Michigan sources.
  • Michigan Nutrition Standards will be met by 100 percent of school meals and 75 percent of schools selling food outside school meal programs.
  • Michigan schools will incorporate food and agriculture into the pre-K through 12th grade curriculum for all Michigan students and youth will have access to food and agriculture entrepreneurial opportunities.

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