CRFS work spans the many people, processes and places involved in regional food systems. Below are two ways to explore that work: by topic, in Areas of Work, and by the units in which some of our activities are organized, Work Groups and Communities of Practice. Work Groups are comprised of MSU faculty and staff, and Communities of Practice include both MSU and non-university stakeholders.
Information is available to farmers and consumers interested in understanding organic production methods and suggests ways to successfully transition conventional production to organic.
Providing training and developing tools to increase new farm success by working to make farming a more prosperous, secure, and sustainable career choice for Michigan’s many beginning and emerging farmers.
A 15-acre, certified organic year-round teaching & production farm providing learning opportunities through courses in organic farming, interdisciplinary experiential educational activities, & research opportunities.
Seeking new approaches to food purchasing, enabling Michigan institutions to make local, good food available to eaters and expand markets for food grown, raised and processed in the state.
Economists and local food system researchers, convened by CRFS and the Union of Concerned Scientists, to assess current - and make recommendations for future - practices in economic analyses of local and regional food systems.
A planning & economic strategy toolkit to address regional food system infrastructure needs & support the clustering of markets, food business incubators, & facilities for common storage & distribution.
Brings together food councils to build their individual and collective capacities to work on food and food policy issues, operate effectively, and engage their communities, through peer-to-peer learning.
A network of livestock producers, meat processors, distributors, and food professional and buyers looking to make business connections, find answers, and build viable markets for local and regional meat in Michigan.
A national survey of food hubs, conducted in 2013 and 2015, by CRFS in collaboration with the Wallace Center, representing one of the most comprehensive data sets on food hub operations to date.
The Michigan Good Food Charter is a roadmap for a food system that is rooted in local communities and centered on good food. The charter outlines six goals to advance the vision by 2020.
Building the case for assessing and communicating statewide food system change through Michigan by better understanding the impact of good food efforts throughout Michigan.
A $30 million public-private partnership loan and grant fund providing financing and business assistance to good food enterprises that benefit underserved communities across Michigan.
Providing collaboration, planning and action between stakeholders from the Northwest Lower Michigan food system, including growers, processors, preparers, packagers, distributors, servers, and retailers.