How 10 Cents a Meal brings healthy food to more Michigan kids
The Michigan program supplements the food service programs’ budgets for fresh produce, encouraging a greater menu variety and healthier eating habits for kids statewide.
Good Food
Cómo los sistemas locales de salud aprovechan las granjas locales para obtener opciones de alimentos
Instituciones médicas de todo Michigan están utilizando sus recursos locales para llevar alimentos reales a su personal y pacientes
Making ‘great’ grocery stores in Detroit
How Detroit’s Food Policy Council is helping local grocery stores up their healthy offerings
Special funds are a step toward leveling the playing field for Black farmers
For the first time, BIPOC farmers in West Michigan will be able to apply for a grant through the West Michigan Farmers of Color Land Fund to help them buy, maintain, and improve agricultural land.
How local healthcare systems leverage local farms for healthy food options
Medical institutions around Michigan are using their local resources to bring real food to their staff and patients.
Michigan Good Food Fund growing new farm and food businesses
Through Michigan Good Food Fund partners, food and farm entrepreneurs receive business assistance tailored to their needs.
Through learning about healthy foods, both childcare providers and children grow
Childcare providers are using grants and Go NAPSACC to bring fresh foods to the kids. The program teaches healthy eating and physical activity habits in children through free, easy-to-use online tools.
Sostenibilidad y equidad son los nuevos ingredientes del éxito de un restaurante
Cada vez más restaurantes de Michigan están poniendo en práctica la sostenibilidad centrándose en la equidad laboral, la reducción del desperdicio y el abastecimiento local. Pero este compromiso requiere tiempo, dinero y personas.
How ‘Incubation’ kitchens are helping food entrepreneurs affordably scale their businesses
Three Michigan nonprofits are providing support to food entrepreneurs, from access to commercial kitchens to local food systems, to help them launch their business more affordably and sustainably.
Sustainability, equity are new ingredients in a restaurant’s success
More Michigan restaurants are putting sustainability into practice with a focus on employment equity, reducing waste, and sourcing local. But this commitment takes time, money, and people ― and restaurant owners may find themselves in short supply of all three.
