Making Farm to Fork a Reality

Whether you call it farm to fork or the local food movement, MSU Extension helps develop sustainable local food systems by connecting farmers directly to consumers.

Family at Breakfast on the Farm

Whether you call it farm to fork or the local food movement, MSU Extension helps develop sustainable local food systems by connecting farmers directly to consumers.


As communities strengthen ties between local growers and organizations interested in adding more Michigan-made products to the menus in schools, hospitals, cafeterias and restaurants, the real winners are Michigan residents whose lives are enriched by having greater access to fresh, locally produced food.


Local food programs reach Michigan residents in many forms by bringing people together to help increase profitability for small farms and food businesses while providing access to fresh, local food to low-income families.


“The work of Community Food Systems is focused on helping our Michigan communities create solutions to improve food access for low-income families, support new and beginning farmers to be productive and profitable, and connect farms with the distribution channels to serve local food at schools, hospitals, universities and other institutions,” said Julia Darnton, MSU Extension community food systems educator. “We can do this best when we collaborate and work to advance common goals such as those outlined in the Michigan Good Food Charter.”




This article was published in In the Field, a yearly magazine produced by the College of Agriculture and Natural Resources at Michigan State University. To view past issues of In the Field, visit For more information, email Holly Whetstone, editor, at or call 517-355-0123.

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