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Vision  |  Background  |  Leadership  |  Steering Committee 2020  |  Michigan Good Food Coordinators 


The Vision and Goals of the Michigan Good Food Charter

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:

  1. Michigan institutions will source 20 percent of their food products from Michigan growers, producers and processors.
  2. 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.
  3. Michigan will generate new agri-food businesses at a rate that enables 20 percent of food purchased in Michigan to come from Michigan.
  4. 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.
  5. Michigan Nutrition Standards will be met by 100 percent of school meals and 75 percent of schools selling food outside school meal programs.
  6. 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.

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Background

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.


Leadership

The Michigan Good Food Initiative is coordinated by staff at the Center for Regional Food Systems and guided by a steering committee of members from the organizations below.


Steering Committee 2020

  • Addell Anderson, FoodCorps
  • Ashley Atkinson, Keep Growing Detroit
  • Jude Barry, Michigan State University Center for Regional Food Systems
  • Shane Bernardo, Food as Healing
  • Winona Bynum, Detroit Food Policy Council
  • Kimberly Carr, Michigan State University Center for Regional Food Systems
  • Kath Clark, Food Bank Council of Michigan
  • Kathryn Colasanti, Michigan State University Center for Regional Food Systems
  • Crystal D'Agostino, National Kidney Foundation of Michigan
  • Mary Donnell, Capital Impact Partners
  • Jeff Dwyer, Michigan State University Extension
  • Amanda Edmonds, AM Edmonds, LLC
  • Juan Escareño, Midwest Independent Retailers Association
  • Lilly Fink Shapiro, University of Michigan School for Environment and Sustainability
  • Michelle Gagliardi, Michigan Farmers Market Association
  • Liz Gensler, Michigan State University Center for Regional Food Systems
  • Jae Gerhart, Michigan State University Extension
  • Lila Gutuskey, Michigan Fitness Foundation
  • Alex Hill, Wayne State University Center for Urban Studies
  • Lesli Hoey, University of Michigan
  • Gwen Imes, Michigan Department of Health and Human Services
  • Kat Jacques, Michigan State University Extension
  • Monica Jean, Michigan State University Extension
  • Rachel Kelly, Michigan State University Center for Regional Food Systems
  • Shiloh Maples, National Seed Sovereignty Alliance
  • Lauren Marquardt, Michigan Food and Farming Systems
  • Ruben Martinez, Michigan State University Julian Samora Research Institute
  • Colleen Matts, Michigan State University Center for Regional Food Systems
  • John McCarthy, Michigan Food and Farming Systems (MIFFS)
  • Dru Montri, Michigan State University College of Agriculture and Natural Resources
  • Janee Moore, Michigan Department of Health and Human Services
  • Vicki Morrone, Michigan State University Center for Regional Food Systems
  • Jill Myer, Kent County Health Department
  • Michelle Napier-Dunnings, Michigan Public Health Institute
  • Alex Palzewicz, Marquette County Planning & Taste the Local Difference
  • Tricia Phelps, Taste the Local Difference
  • Rich Pirog, Michigan State University Center for Regional Food Systems
  • Cynthia Price, Greater Grand Rapids Food Systems Council
  • Christine Quane, Eastern Market Corporation
  • Jamie Rahrig, Michigan State University Center for Regional Food Systems
  • Kristine Ranger, Knowledge Navigators
  • Lindsey Scalera, Michigan State University Center for Regional Food Systems
  • Meagan Shedd, Michigan State University Center for Regional Food Systems
  • Marci Scott, Michigan Fitness Foundation
  • Amanda Shreve, Michigan Farmers Market Association
  • Jen Silveri, Michigan Food and Farming Systems
  • Linda Smith-Wheelock, National Kidney Foundation of Michigan
  • Keith Soster, University of Michigan
  • Lisa Uganski, Ottawa Food
  • W. DeWayne Wells, Economic Justice Alliance of Michigan
  • Jane Whitacre, Michigan Fitness Foundation
  • Kelly Wilson, Taste the Local Difference
  • Lori Yelton, Michigan Department of Agriculture and Rural Development

Michigan Good Food Coordinators

Program Assistant