Center for Regional Food Systems Michigan Local and Regional Food System Workforce Assessment

This directory features 789 local and regional food system education and training opportunities in Michigan. 

To use this directory, download the Excel file (.xlsx). You can sort these education and training opportunities by:

• CIP Code (Classification of Instructional Programs Code),
• Institution,
• Career Pathway,
• Program Name,
• Credential/Program Type, and
• County.

The career pathways were defined as follows:

• Food inputs and services: occupations that support services or resources used as inputs in the food system.
• Food production: occupations involved in the growing and raising of foods.
• Food processing or manufacturing: roles involved in the processing of raw food and the manufacturing of food products.
• Wholesale food distribution or storage: the large-scale sales of regional food, as well as the storage, transportation, and supply chain within the food system.
• Retail food distribution: sales and distribution of food directly to individual consumers in a retail setting.
• Consumer demand and marketing: the building of brand and awareness of food system products.
• Food preparation and service: the preparation, cooking, and serving of food.
• Healthy food access and health management: occupations that support nutrition and health, as well as promote and coordinate access to food for individuals or institutions.
• Natural resource management: the management of food system waste, or the quality, conservation, and/or preservation of the natural resources required in food production.

Credential/program types include:

• Apprenticeship
• Associate degree
• Bachelor's degree
• Certificate
• Doctorate
• Job training program
• K-12
• Master's degree
• Post-master's certificate
• Postbaccalaureate certificate

Learn more about key observations and recommendations from the full report on education and training opportunities in Michigan's local and regional food system.