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.
Beginning in late 2009, three organizations - the Michigan State University Center for Regional Food Systems, the Food Bank Council of Michigan, and the Michigan Food Policy Council - came together to coordinate the process of developing specific goals for Michigan’s food system that promote equity, sustainability and a thriving economy across the state. Five work groups formed to identify priorities in different arenas of the food systems, and these groups presented initial recommendations at a statewide summit, held at the Lansing Center on February 25, 2010.
Feedback was gathered through the summit and comments solicited in the months that followed, and 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 2010.