Michigan Good Food Charter Shared Measurement Webinar Summary
The Michigan Good Food Charter Shared Measurement Project held a webinar on January 27, 2015 to share the findings of the key informant interviews, as well as to discuss the next steps of the project.
February 3, 2015
The Michigan Good Food Charter Shared Measurement Project held a webinar on January 27, 2015 to share the findings of the key informant interviews, as well as to discuss the next steps of the project. The Shared Measurement Project is a collaborative project to develop a method to collectively measure statewide food systems change in Michigan and measure successes and progress toward achieving the six goals of the Michigan Good Food Charter.
Sixty-three webinar participants interested in shared measurement, 90% of whom were based in Michigan, gathered to learn more about the project and to listen to the results from the 44 key informant interviews. These interviews helped to gather information about what organizations are measuring, categories of current measurements, and ‘wish-lists’ for shared measurement needs. After sharing the interview results with webinar participants, polling questions were asked to help provide ideas and further inform the Shared Measurement Pilot Project.
Webinar Participant Polling:
When asked which Good Food Charter goals their work most addresses:
- 65% are concentrating on Goal 4 (80% of Michigan residents will have access to healthy food)
- 48% are addressing Goal 1 (institutions will source 20% locally)
- 39% were focusing on Goal 2 (farmers will supply 20% of food purchases and be able to pay fair wages)
To webinar participants, the top priorities in a shared measurement pilot were:
- 23% - access to good food at point of purchase (change in good food purchase options)
- 23% - economic impacts (increase in jobs, multiplier effects, reduced unemployment)
- 15% - consumer behavior (knowledge, aspiration, purchase, consumption changes)
- 15% - institutional purchasing (dollars in purchases or volume of product)
The top training opportunities participants would be interested in receiving were:
- data collection methods and best practices (48%)
- making program level decisions based on data (24%)
- the use of technology for data-driven collection (19%)
Questions and Discussion:
Did you ask questions about the size of organizations or of the population served?
Yes. Organizations interviewed varied both in size and in mission. Overall, many were working with low-income, racially diverse populations. Groups were selected for interviews based both on a diverse array of missions and their locations throughout the state.
How, if at all, did racial and social equity arise as a priority among any of the people and organizations interviews?
It arose in the sense of the mission of the organizations and the populations that their work impacts. Race and equity issues go beyond food system work and are somewhat addressed through organizational work.
Under ‘Consideration and Next Steps,’ “eating” was included as a component of the “good food system.” The measurement project seems very focused on production/retail. Will changes in consumer demand/consumption be included in the shared measurement project?
Yes, this is certainly something that would be included in the possibility of shared measurement going forward. With access as the number one goal both interviewees and webinar attendees are addressing in their work, it is important that all levels of food access be addressed.
How will you prioritize which measures to choose first?
Measurement priorities for the pilot project will be determined from the webinar polling, a follow up survey to individuals and organizations interested in the project, and advice from the Shared Measurement Advisory Committee.
In Summary sixty-three people participated in the shared measurement webinar on January 27, 2015 to hear about the progress of the pilot project and provide input. Results of a key informant interview process were presented and then a follow up polling process was completed. Polling and key informant interviews showed that food access at point of purchase was an important metric to better understand. Other priorities were presented. The immediate next steps in developing a statewide tool for shared measurement will include a survey of all webinar participants and the development of some training opportunities.
Webinar presentation slides are available here.