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

2. What is good food?

3. One way to think about good food Healthy It provides nourishment and enables people to thrive Green It was produced in a manner that is environmentally sustainable Fair No one along the production line was exploited for its creation Affordable All people have access to it

4. What is a food system? Growing & Producing Processing PreparingEating Retailing Distributing Food System

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

6. Michigan Good Food Charter process Oct 2009: Convene 5 work groups Feb 2010: Michigan Good Food Summit March – May 2010 : Public comment and review period June 2010: Release Michigan Good Food Charter July-Dec 2010: Promotion, endorsements, media, local mtgs 2011: Continued promotion, implementation, task forces

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

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 Food/scenario Genesee County Pounds Flint Pounds Vegetables do33,434,8778,512,479 Vegetables should 58,744,86314,751,672 Vegetables deficit (25,309,986)(6,239,193) Fruit do 10,253,8472,610,617 Fruit should 21,946,2755,508,308 Fruit deficit (11,692,428)(2897691) Grain do 75,565,90019,238,985 Grain should 63,948,08316,109,317 Grain excess 11,617,8173,129,668 Meat/eggs do 113,758,02528,962,653 Meat/eggs should 93,668,33723,472,725 Meat/eggs excess 20,089,6885489928 Beans do 2,717,543691,883 Beans should 2,237,624560,735 Beans excess 479,919131148 Dairy do 116,547,23429,672,782 Dairy should 189,337,69047,735,708 Dairy deficit(72790456)(18062926) Total Food do 352,277,42589,689,399 Total Food should 429,882,872108,138,465

15. Flint/Genesee SHOULD vs DO diets Food/scenarioGenesee County AcresFlint Acres Vegetables do1,996508 Vegetables should3,507881 Vegetable acres needed1,511373 Fruit do1,013258 Fruit should2,169544 Fruit acres needed1,156286 Grain do16,5364,210 Grain should13,9943,525 Excess grain acres2,542685 Meat/eggs, do252,25064,223 Meat/eggs, should207,70352,049 Excess meat acres44,54712,174 Beans, do1,430364 Beans, should1,178295 Excess bean acres25269 Dairy do55,67314,174 Dairy, should90,44422,803 Dairy acres needed34,7718,629 Total Food do328,89983,737 Total Food should318,99480,097 Total Food acres needed9,9053,640 Food/scenarioGenesee CountyFlint Vegetables do$9,282,392$2,363,285 Vegetables should$16,309,102$4,095,448 Fruit do$2,513,584$639,955 Fruit should$5,379,815$1,350,283 Grain do$4,290,692$1,092,405 Grain should$3,631,023$914,700 Meat/eggs, do$80,363,731$20,460,507 Meat/eggs, should$66,171,481$16,582,178 Beans, do$521,768$132,842 Beans, should$429,624$107,661 Dairy do$21,211,597$5,400,446 Dairy, should$34,459,460$8,687,899 Total Food do$118,183,762$30,089,441 Total Food should$126,380,504$31,738,168

16. What IS produced here? What COULD BE produced here? Current and required Genesee County land use for agriculture (2007 Census of Agriculture) Acres used/ required Required increase Land in farms – all agricultural uses129,232 DO diet total food acres needed to feed everyone328,899255% SHOULD diet total food acres needed to feed everyone318,994251% Land in farms – vegetables787 Land in farms – fruits480 Land in farms – vegs & fruits1267 DO diet veg & fruit acres needed3009237% SHOULD diet veg & fruit acres needed5676448%

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 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 GOAL: Decrease school meal program dependence on vending & competitive food

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!