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Creating Opportunities for Good Food

Creating Opportunities for Good Food. Susan Smalley Director. C.S. Mott Group for Sustainable Food Systems at MSU. Anne Scott Academic Specialist. What is good food?. One way to think about good food. What is a food system?. Composting, Recycling & Waste Management. Inputs.

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Creating Opportunities for Good Food

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  1. Creating Opportunities for Good Food Susan Smalley Director C.S. Mott Group for Sustainable Food Systems at MSU Anne Scott Academic Specialist

  2. What is good food?

  3. One way to think about good food

  4. What is a food system? Composting, Recycling & Waste Management Inputs Food System

  5. Food System and Public Health Increased consumption of fruits and vegetables Increase the number of adults and children that get the recommended amount of fruits and vegetables Support sustainable ag development and farmer viability Increased consumer access through diverse outlets and markets Increase Good Food businesses and entrepreneurs

  6. Michigan Good Food Charter process

  7. Workgroups and linkages Youth Engagement in Community Food Current and future consumers; entrepreneurs; and food producers Insuring that vulnerable families and their children can share Michigan’s bounty Healthy Food Access for Families and Communities Farmer Viability and Development Institutional Food Purchasing Food System Infrastructure Providing a base market and creating educational spaces for consumers Creating new cohorts of farmers while supporting those now producing with new markets Catalyzing new businesses from sustainable inputs to distribution, marketing and processing

  8. Michigan Good Food Charter Vision We envision a thriving economy, equity and sustainability for all of Michigan and its people through a food system rooted in local communities and centered on Good Food— food that is healthy, green fair and affordable.

  9. Six Goals for 2020 MI institutions source 20% of food from MI MI farmers profitably supply 20% of all MI markets and pay fair wages Generate businesses at a rate that enables 20% of MI food to come from MI 80% of MI residents will have good food access 100% of school meals and 75% of schools selling food will meet MI Nutrition Standards MI schools will incorporate food & ag into preK-12 curricula

  10. A food system assessment for Flint/Genesee County • Funding from Ruth Mott Foundation • 2008-2009 • Collaborators • MSU Extension Genesee County • Michigan State University • Mott Group/CARRS • Product Center/AFRE • Saginaw Valley State University • Community partners

  11. What is a food system assessment? • A collaborative and participatory process • Systematically examines a range of community food issues & assets • Informs change actions • Improves community food environment Adapted from Community Food Security Coalition definition

  12. How have residents’ local food perceptions changed? Shifting public understanding Loss of unique cultural foodways, healthy diets, control over own food Dependency model of development Opportunities in growing food movement, empowerment Greater food system engagement; greater availability of local, healthy foods; improved food & nutrition education

  13. What DO people here eat?What SHOULD they eat?

  14. Flint/Genesee SHOULD vs DO diets

  15. Flint/Genesee SHOULD vs DO diets

  16. What IS produced here?What COULD BE produced here?

  17. What is the food infrastructure? • Fresh market grower challenges • Rising production costs • Lack of adequate market opportunities • Lack of production labor • Competition • Limited consumer knowledge • Farm succession • Growing importance of farmers markets • Institutional markets – GISD • Retailers – perceive inadequate quality, volume, variety • Distribution a critical issue

  18. What access do people have to good food? Food retailer distribution in Genesee County

  19. Youth engagement and opportunity Health GOAL: Decrease school meal program dependence on vending & competitive food • Address the fiscal constraints of food service directors to offering healthy food options and farm to school • Support implementation of the Michigan Nutrition Standards for healthy school food environments • Enhance the meaningful participation and voice of youth in health and community food initiatives

  20. Youth engagement and opportunity

  21. What can you do? • Review the charter • Sign the resolution of support and encourage others to do so • Ask your grocer to stock Michigan foods • Ask policymakers to support priorities that are important to you • Share stories at www.michiganfood.org

  22. Your ideas and questions!

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