Programs

  • Chronic Wasting Disease

    Chronic Wasting Disease (CWD) is a contagious neurological disease that has been found in deer, elk and moose – collectively called cervids.

  • Clean Boats Clean Waters

    Clean Boats, Clean Waters reminds boaters to clean, drain and dry their equipment to prevent the spread of aquatic invasive species

  • Climate Change & Variability

    This program page contains scientific background and reference materials on climate change and variability. Our hope is that these resources will facilitate discussions and programs aimed at adapting to and slowing down climate change.

  • Class in a field

    Conservation Stewards Program

    A volunteer leader training program designed for those interested in science-based ecosystem management principles and sharing this knowledge with others to help restore and conserve ecosystems throughout Michigan communities.

  • Eyes on the Forest

    Linking research, outreach and communication activities to create a network of volunteer “citizen scientists” who select and monitor healthy trees, across the state, and help identify future outbreaks of invasive pests.

  • Introduction to Lakes Online

    A six-week online course designed for those interested in learning about inland lakes. Participants learn and explore lake ecology, watersheds, natural shorelines, water law, aquatic plants, and citizen involvement.

  • Michigan 4-H Youth Conservation Council

    The Michigan 4-H Youth Conservation Council offers leadership and confidence-building, acquisition of important life skills, a chance to explore solutions to environmental issues, and much more! M4HYCC is for children ages 13 to 19.

  • Lake and Stream Leaders Institute logo

    Michigan Lake & Stream Leaders Institute

    An intensive, multi-session statewide leadership development program, held biennially. Participants develop their technical and people skills in an atmosphere of openness, trust, friendship and camaraderie.

  • Michigan MarketMaker

    Connecting willing markets and quality sources of food from farm and fisheries to fork.