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  • 2010 Michigan Good Food Charter

    Published on June 1, 2010
    The 2010 Michigan Good Food Charter is a vision and a roadmap to advance Michigan’s food and agricultural contributions to the economy, protect our natural resource base, improve our residents’ health, and enable generations of Michigan youth to thrive.

  • 2010 Charter Summary

    Published on June 1, 2010
    This summary reports on progress made toward achieving the goals set by the Michigan Good Food Charter.

  • Marketing Michigan Products: A Step-by-Step Guide

    Published on February 1, 2010
    This Marketing Michigan Products Guide provides agricultural producers tools to market their products to Michigan schools.

  • Putting Michigan Produce On Your Menu: How to Buy and Use Michigan Produce in Your Institution

    Published on January 1, 2010
    This guide provides information to assist institutions in including Michigan products on school, preschool, hospital, and other institutions' cafeteria menus.

  • Michigan Youth Farm Stands Project Tool Kit

    Published on January 5, 2009
    This tool kit is designed to guide a team of youth and adults through planning and putting into action a local food project: a youth-run farm stand.

  • Farmer Tips on Hoophouse Use

    Published on October 24, 2008
    These guides were gleaned from interviews with farmers who utilize hoophouses.

  • How Much Should I Buy? A Guide to Fresh Fruits and Vegetables for Home Cooking

    Published on May 20, 2005
    This guide is designed to assist consumers with assessing proportions of fresh produce needed for specific meals.

  • Guide to Developing a Community Food Profile

    Published on March 5, 2005
    A Community Food Profile provides a framework for communicating community food system ideas through vignettes of the people and enterprises involved in your community.

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Guides

Center for Regional Food Systems

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Food System Infrastructure, Planning and Policy

  • Food SPICE
  • Michigan Food Hub Learning and Innovation Network
  • Michigan Food System Workforce Assessment
  • Michigan Local Food Council Network
  • National Food Hub Survey
  • Racial Equity in the Food System Workgroup

Michigan Good Food

  • Michigan Good Food Charter
  • Michigan Good Food Charter Shared Measurement Project
  • Michigan Good Food Fund Technical Assistance Providers

Farm to Institution/School

  • 10 Cents a Meal
  • Michigan Farm to ECE
  • Michigan Farm to ECE Network
  • Michigan Farm to Institution Network
  • Michigan Farm to School
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MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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