College of Agriculture & Natural Resources

• Feb 25

  8-Hour ServSafe Manager Training - Washtenaw County

  February 25, 2020 9:00AM – 5:00PM 9 a.m. - 5 p.m. MSU Extension office, 705 N. Zeeb Rd. Ann Arbor, MI 48107

  Michigan State University Extension offers ServSafe, a national certification program for those working in food service.

• Basics of farm business planning and financial readiness

  Published on May 17, 2016
  Getting started with farm business planning and financial readiness.

• Growing Michigan Agriculture Proceedings

  Published on January 24, 2013
  Proceedings from the Growing Michigan Agriculture Conference, held Jan. 24, 2013 at the Lansing Center in Lansing, Mich.

• Farm Management Tools

  Published on July 31, 2013
  Learn more about how MSU Extension helps farm families manage their farm financial records and to make decisions using the Telfarm system.

• MSU Product Center -- Food, Ag, Bio

  Published on March 20, 2012
  The MSU Product Center - Food, Ag, Bio aids Michigan entrepreneurs develop and commercialize products and businesses in agriculture, natural resources and bioeconomy.

• Food system organizations in Michigan

  Published on January 8, 2013
  

• National food system organizations

  Published on January 8, 2013
  

• Opportunities in the snack food market

  Published on July 18, 2017
  Three square meals a day is a thing of the past. Today busy consumers, especially Millennials, seek methods to supplement nutritional necessities. People considering entering the snack food business are well positioned to take advantage of this trend.

• Cottage Food Law classes teach regulations and marketing

  Published on April 1, 2016
  The two hour workshop not only covers the regulations around producing under Michigan’s Cottage Food Law but covers items related to food safety and business aspects such as marketing your product.

• Home-cooked meal solutions

  Published on March 13, 2014
  Want to save your precious and limited time and still provide your family with healthy meals without changing your daily routine? Perhaps home delivery of ready to make meals can help you eat at home, save time, and eat well.

• Food trucks still on the move

  Published on February 27, 2018
  The first in a series of articles that will review the food truck concept, business planning, opportunities, regulations and trends.

• Livestock and fair food shouldn’t mix: Tips to keep you healthy at the fair

  Published on June 17, 2014
  Risk of getting sick after touching livestock at a petting zoo or the fair is real and tragic. Nothing can be done to eliminate the risk, but there are several practical things fairgoers can do to avoid getting sick after petting animals.

• What does it mean to be a leader on your farm?

  Published on December 14, 2012
  Employees are an important and valuable resource on the farm and your leadership has an impact on their performance and their longevity on the farm.

• Practical reasons to know your food product’s shelf life

  Published on February 28, 2013
  Shelf life helps determine how and where you can market your commercial food product.

• What qualifies as pesticide training for food safety audits?

  Published on November 15, 2012
  All pesticide and fertilizer applicators for fresh produce need to have pesticide training. This applies to general use as well as restricted use pesticides. Here’s a clarification of the required training needed for applicators of general use pesticides.

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  Great Lakes commercial fisheries issues to be discussed at Michigan Fish Producers conference

  Published on January 8, 2015
  Topics include changing water levels, prey fish populations, sea lamprey control, contaminants, sustainability and purchasing local fish.

• Recording noncompliance with food safety guidelines

  Published on October 2, 2013
  Issues of noncompliance with food safety policies happen with regards to fresh produce. Here’s how to go about handling situations when food safety guidelines are not followed.

• Public markets differ from farmers markets

  Published on August 29, 2013
  While farmers markets and public markets both exist to connect food producers with food consumers, there are some important distinctions.

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  Put Michigan dried and frozen cherries on the menu year-round

  Published on February 8, 2017
  Source Michigan cherries all year with Cultivate Michigan’s latest product guide.

• Purchasing decisions increasingly based on environmental factors

  Published on February 1, 2016
  Less packaging is not just the preference of young consumers.