Food is the centerpiece of a Michigan State University (MSU) public awareness campaign led by the College of Agriculture and Natural Resources, in collaboration with the colleges of Arts and Letters and Communication Arts and Sciences.
Food@MSU is a campus-wide initiative that seeks to provide knowledge so consumers can make better informed decisions about their food and their health. The campaign is rooted in communication.
A key component of Food@MSU is a series of community roundtable discussions centered on specific food topics. Scientists, farmers, consumers, policymakers and others are invited. They join host and moderator Sheril Kirshenbaum, co-author of “Unscientific America: How Scientific Illiteracy Threatens Our Future.”
To serve as your trusted partner in conversations about food and where it comes from, including its impact on our health and our planet.
Frequently Asked Questions
What is Food@MSU?
Food@MSU is public awareness campaign geared at listening to consumers and providing information and knowledge to make informed decisions about food, and its impact on our health and the planet.
Why is this initiative important?
Studies show that all too often people are turning to their smart phones and getting misinformation, especially when it comes to questions about food. MSU wants to be a trusted partner on everything food, and we hope to inspire meaningful conversations about food in homes, in communities and around the world.
Who is involved from the MSU community?
The College of Agriculture and Natural Resources is leading Food@MSU, although it is a university-wide initiative. Cross-campus partnerships will make this initiative stronger and increase the ability to reach more of the public, so you will see other colleges and institutes joining as well.
What is the MSU Food Literacy and Engagement Poll?
Food@MSU conducted the first MSU Food Literacy and Engagement Poll in July 2017. This nationally representative poll found that over a third of people think that non-GMO foods do not contain genes. For the record, all food contains genes. It also showed that academic scientists are more trusted than scientists from government and industry sectors.