Community Food Systems
Michigan State University Extension supports the development of community food systems throughout Michigan by providing resources, specialists and educational programs to develop local food policy councils, farm to institutional purchasing, food hubs and farmers markets.
A sustainable community food system integrates food production, processing, distribution, consumption and waste management to enhance the environmental, economic and social health of residents. Farmers, consumers and communities partner to create a more locally-based, self-reliant food economy which improves access to all community members to an adequate, affordable nutritious diet.
September 11, 2014 | Diane L. Smith | Starting and growing a business in food, agriculture and natural resources is one focus of Connecting Entrepreneurial Communities Conference. Learn about the role of community leaders, and how entrepreneurs are important to your community.
September 11, 2014 | Diane L. Smith | Are you reaching your capacity in food processing and need someone else to make it in larger quantities? Learn how to shop for a co-packer to ensure you make an informed decision that will help your business grow.
September 11, 2014 | Diane L. Smith | Starting a commercial food business or changing your business activities to a commercial business will affect much more than just the licensing of your product. Learn where you can gain more knowledge about the steps needed to accomplish this.
September 11, 2014 | Duke Elsner | The 2014 wine grape crop is short, but wineries will still have a good inventory on hand for the coming sales year.
September 11, 2014 | Joanne Davidhizar | Research surveys of Michigan tasting room visitors and Midwestern wine drinkers indicate low awareness and positive acceptance of cold hardy grape varietals.
September 8, 2014 | Kendra Wills | Local meat offers a wide range of Michigan beef, lamb, pork and goat that will help you create a memorable menu for your guests.
September 8, 2014 | Steve Lovejoy | In the past few years, healthy organic food has certainly become a popular alternative to traditional eating habits. People seem to be spending more money on fruits and vegetables. So why hasn't the food industry seen a substantial increase in consumption?
September 8, 2014 | Andy Northrop | Connecting local hops with a local brewery allows participants to have a deeper connection to their local food systems.
September 5, 2014 | Joanne Davidhizar | Cottage to Commercial training will help you understand how to turn your food business idea into a commercial reality.
September 4, 2014 | Steve Lovejoy | Domestic consumers seem to be reacting to higher prices and to concerns about the health impacts of beef consumption; resulting in more consumption of plant-based products and other meats.
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Events»View more events »
Date: Sep 30, 2014
Location: 219 North 4th Street; Niles, MI 49120
Date: Oct 1, 2014
Location: Muskegon County Building, 133 East Apple Avenue, Room 203, Muskegon, MI 49442
Date: Oct 8, 2014 - Oct 9, 2014
Location: Tawas Bay Playhouse, 401 Newman Street, East Tawas, MI 48730
- Accepting Bridge Cards at Michigan Farmers Markets (E3163)
- Farm-to-Pizza lesson plan
- Food system organizations in Michigan
- MSU Soil and Plant Nutrient Lab
- National food system organizations
- Showcasing Local Foods: Extension Outlook
- The Role of Food Hubs in Local Food Marketing
- The Starting Block
- Tollgate Education Farm Center