Food Policy

Food policy affects every resident in Michigan, and Michigan State University Extension provides education and assistance in the formation of food policy, including help in the establishment and development of local food councils. Through partnerships with the MI Food Policy Council and others, MSU Extension works to identify and sustain emerging and existing local councils throughout Michigan. Food Policy Councils are innovative collaborations between citizens and government officials that give voice to the concerns and interests of many who have long been underserved or unrepresented in food decisions of the past. The primary goal is to examine the operation of a local food system and provide ideas and recommendations for improvement through public policy changes. Food Policy Councils act as both forums for food issues and platforms for coordinated action. 

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• Processing meat? You may need a variance to be legal

  April 26, 2013 | Jeannine Schweihofer | Specialized meat processors need a variance from MDARD. Attend a training May 21, 2013 to learn about the application process.

• How to start a successful food business in Michigan

  April 14, 2013 | Jeannie Nichols | Operating a food business under the Michigan Cottage Food Law can help your income and Michigan’s economy as well.

• 7 benefits of eating local foods

  April 13, 2013 | Rita Klavinski | Eating locally grown foods has many benefits for the consumer, grower and the community.

• What is a food shed?

  March 24, 2013 | Kristine Hahn | A food shed is the geographical area between where food is produced and where the food is consumed. Here is why it matters.

• Fresh fruits and vegetable program

  February 25, 2013 | Leatta Byrd | Fruit and vegetable program provides elementary students access to fresh produce.

• Food for Change Summit 2013 focuses on community food systems

  February 23, 2013 | Terry McLean | Second annual gathering puts spotlight on impact local food can have on health, economy and sustainability issues.

• Hungry children at higher risk of poor school performance

  February 23, 2013 | Randy Bell | School breakfast programs and innovative supplemental feeding programs help reduce childhood hunger, a problem teachers report is increasing.

• Flu and making sure your business is prepared

  February 12, 2013 | Frank Gublo | Product, employee and customer health should be first priority. Food business owners must be well prepared for sick employees.

• Food retailing has shifted from corner groceries, to supermarkets to supercenters

  February 11, 2013 | Randy Bell | The evolution of the groceries have left many living in urban areas without easy access to fresh food.

• Marketing healthy food products to young consumers

  January 21, 2013 | Diane Smith | Today, surging popularity of mobile devices among children has led to new marketing strategies that bring food product marketing right to their fingertips.

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