NETWORKING IN ACTION: THE CASE OF YOUR NORTHWESTERN NEIGHBOR - - PowerPoint PPT Presentation

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NETWORKING IN ACTION: THE CASE OF YOUR NORTHWESTERN NEIGHBOR

Michael W. Hamm C.S. Mott Professor of Sustainable Agriculture Senior Fellow – Center for Regional Food Systems Interim Chair – Dept. of Community Sustainability

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FIRST A CONTEXT

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WORLD’S CITIES BY SIZE - 2014

United Nations, D. o. E. a. S. A., Population Division,. (2015). World Urbanization Prospects. Retrieved from New York, NY: http://esa.un.org/unpd/wup/Publications/Files/WUP2014-Report.pdf

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WORLD’S CITIES BY SIZE - 2030

United Nations, D. o. E. a. S. A., Population Division,. (2015). World Urbanization Prospects. Retrieved from New York, NY: http://esa.un.org/unpd/wup/Publications/Files/WUP2014-Report.pdf

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SUPPLY CHAIN IN LLILONGWE

Video on Llilongwe Marketer: http://foodsystems.msu.edu/resources/small_scale_urban_food_trade_in_lilongwe

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From: http://www.ucsusa.org/sites/default/files/legacy/assets/documents/global_warming/climate-change-

• hio.pdf

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SO … WE NEED TO DO SOMETHING TO PRESERVE THE PRESENT AND SERVE THE FUTURE

We have taken the approach that regionalized food systems are a sustainable, resilient strategy for improving the situation – IF WE DO IT WELL AND THOUGHTFULLY!

MSU Center for Regional Food Systems

And create win-win scenarios

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FIRST – AN EARLY (2008) ‘WIN’

• Recession and the auto industry
• Had to focus on economic activity – all else irrelevant
• Had to be no cost – budget deficits for ten years

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Necessary mindfulness for ‘wins’ in early 2000’s

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THEN MONEY WAS NEEDED

– or how to bring things to a screeching halt

• and head in a different direction

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MICHIGAN GOOD FOOD CHARTER

Targets for Michigan’s food system

MSU Center for Regional Food Systems

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GOOD FOOD AS AN OPPORTUNITY

• 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 supply line was

exploited for its creation

• Affordable - All people have access to

it

MSU Center for Regional Food Systems

Spur Economic Development & Improve Public Health

Originally prepared by Kathryn Colasanti

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THE LENSES WE STRIVE TO LOOK THROUGH

MSU Center for Regional Food Systems

Sustainability Thriving Economies Equity

Prepared by Jude Barry

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HISTORY – DEVELOPING THE CHARTER

MSU Center for Regional Food Systems

Feb 25, 2010 First Michigan Good Food Summit – workgroups presented Comments invited until March 18 2009 3 partners convened demographically, sectorally and geographically diverse 9 member planning committee DEVELOPED VISION and FIVE KEY AREAS (and conveners)

• Youth engagement and
• pportunity
• Good Food Access
• Institutional Food Purchasing
• Farm Viability
• Food System Infrastructure

June 2010 release of Michigan Good Food Charter 2009 Collaboration with Food Bank council

• f Michigan, the

Michigan Food Policy Council and the MSU CRFS (formerly known as the CS Mott Group) for funds and stakeholder convening

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

Sept 2009 convened workgroups Feb 20, 2010 Draft workgroup reports April 12, 2010 Draft Michigan Good Food Charter posted for comments. Deadline April 23

Prepared by Jude Barry

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MICHIGAN GOOD FOOD CHARTER

• Vision and targets
• Healthy
• Green
• Fair and
• Affordable
• 6 goals
• 25 agenda priorities
• Introduction to

importance of addressing food system issues

MSU Center for Regional Food Systems

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MICHIGAN GOOD FOOD CHARTER SIX GOALS FOR 2020

MSU Center for Regional Food Systems

• 1. MI institutions

source 20% of food from MI

• 2. MI farmers

profitably supply 20% of all MI markets and pay fair wages

• 3. Generate

businesses at a rate that enables 20% of MI food to come from MI

• 4. 80% of MI residents

will have good food access

• 5. 100% of school

meals and 75% of schools selling food will meet MI Nutrition Standards

• 6. MI schools will

incorporate food & ag into preK-12 curricula

Originally prepared by Kathryn Colasanti

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SINCE THE RELEASE OF THE CHARTER

MSU Center for Regional Food Systems

June 2010 release of Michigan Good Food Charter June 2012 Second Michigan Good Food Summit – What next? November 2012 Michigan Good Food Steering committee formed October 2016 Fourth Michigan Good Food Summit – “The Road to 2020 – Good Food for all” October 2014 Third Michigan Good Food Summit – “Take your place at the table” 2012-2014 Formation of Michigan Food Hub Network and Michigan Farm to Institution Network and subsequently Cultivate Michigan Campaign 2014 Formation of Michigan Meat Network and Michigan Local Food Council Network 2016 Shared Measurement pilot 2015 Launch of the Michigan Good Food Fund

Prepared by Jude Barry

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COLLECTIVE IMPACT FRAMEWORK* GOOD FOOD CHARTER IN MICHIGAN

Common Agenda Shared Measurement Reinforcing Activities Constant Communication Backbone Organization

Collective Impact - * Kania and Kramer, 2011

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MICHIGAN GOOD FOOD CHARTER SHARED MEASUREMENT PROJECT

Develop common measures Democratize knowledge

MSU Center for Regional Food Systems

Shared Measurement Collective Impact Michigan Good Food Charter

Kania, J., & Kramer, M. (2011). Collective impact. Stanford Social Innovation Review, Winter 36-41.

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PROJECT EVOLUTION

Stakeholder engagement phase Capacity building phase Initial pilots

MSU Center for Regional Food Systems

October 2014 2016

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Economic Impact Capacity building; support farmers market metrics portal Healthy Food Access Expand pilot of survey tool into rural areas Institutional Procurement

PRIORITY AREAS

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CREATION OF CRFS

MSU Center for Regional Food Systems

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THE MICHIGAN FARM TO INSTITUTION NETWORK

Colleen Matts, MSU Center for Regional Food Systems Lindsey Scelara, Ecology Center

MSU Center for Regional Food Systems

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MICHIGAN FARM TO INSTITUTION NETWORK

MSU Center for Regional Food Systems

www.mifarmtoinstitution.org Purpose

• Space for learning, sharing and working together to help farm

to institution programs grow Goals

• Institutions purchase 20% local foods by 2020
• Farmers profitably supply 20% of institution purchases

Originally prepared by Colleen Matts

@MSUCRFS MSU Center for Regional Food Systems

www.mifarmtoschool.msu.edu

Originally prepared by Colleen Matts

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HOOPHOUSES FOR HEALTH

www.hoophousesforhealth.org

MSU Center for Regional Food Systems

Originally prepared by Colleen Matts

@MSUCRFS MSU Center for Regional Food Systems

Originally prepared by Colleen Matts

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MICHIGAN FARM TO INSTITUTION NETWORK

MSU Center for Regional Food Systems

Cultivate Michigan Progress

www.cultivatemichigan.org

Originally prepared by Colleen Matts

@MSUCRFS MSU Center for Regional Food Systems

Originally prepared by Colleen Matts

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10 CENTS PER MEAL

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THE MICHIGAN LOCAL FOOD COUNCIL NETWORK

Liz Gensler, MSU Center for Regional Food Systems and Megan Masson-Minnock ENP Associates

MSU Center for Regional Food Systems

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MI LOCAL FOOD COUNCILS

Council Name Location

Battle Creek Food Policy Network Battle Creek Detroit Food Policy Council Detroit Eaton Good Food Charlotte Genesee Food For Change Flint Good Food Kalamazoo Kalamazoo Greater Grand Rapids Food Systems Council Grand Rapids Isabella County Food Policy Council Mount Pleasant Kent County Food Policy Council Grand Rapids Lake County Food Policy Council Baldwin Local Food Alliance of Northern MI Petoskey Macomb Food Collaborative Clinton Township Mid-Michigan Food Systems Workgroup Lansing NW MI Food and Farming Network Traverse City Oakland Livingston Hunger Council Howell Ottawa County Food Council Holland Sault Tribe Healthy Food Access Council Sault Ste Marie UP Food Exchange Marquette UP Food Exchange Sault Ste Marie Washtenaw Food Policy Council Ann Arbor Western UP Food Hub Hancock

MSU Center for Regional Food Systems Prepared by Liz Gensler

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SEED GRANT PROGRAM

 Purpose of seed grant funding is to help local food councils build their capacity and accomplish their goals  Development of a set of active, high-capacity local food councils in Michigan will help:

 Address local food and policy issues  Build local food leaders  Accelerate progress on the goals of the Michigan Good Food

Charter

 Existing and developing Michigan local food councils and local food policy councils are eligible to apply  Up to $5,000 Funding for 1 year  Seed grant funds cannot be used for lobbying local, state or federal elected officials

Prepared by Rachel Kelly

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MICHIGAN FOOD HUB NETWORK

Led by CRFS in collaboration with Morse Marketing Connections, LLC The Network facilitates:

• Increased learning, innovation,

and profitability for food hubs

• Increased access to food hub

financial and technical assistance, research, and education

• Increased business-to-business

collaboration across food hubs For more information visit: http://foodsystems.msu.edu/

Prepared by Noel Bielaczyc

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MICHIGAN FOOD HUBS & INCUBATOR KITCHENS

MSU Center for Regional Food Systems

Existing Food Hubs (8) Emerging Food Hubs (3+) Food Incubators (20+)

Prepared by Noel Bielaczyc

@MSUCRFS 3 8 w w w . M I G o o d Fo o d Fu n d . o r g

THE MICHIGAN GOOD FOOD FUND – SEEKING OPPORTUNITIES TO ENGAGE WITH NETWORKS

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ONE FINAL EXTENDED THOUGHT

MSU Center for Regional Food Systems

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CHALLENGE FOR CITY REGIONS OF ALL ‘SMALL’ AND ‘LOCAL’ IN U.S.

Back of the Envelope Calculations – M.W. Hamm (2015); Current from 2012 USDA Census of Agriculture

Current Farms (total, all sizes) Needed (2020) Needed (2050) 0.8 hectare fruit/ vegetable farms 194,000 5,600,000 7,000,000 8 hectare fruit/ vegetable farms 194,000 560,000 700,000 8 hectare fruit/ vegetable farms* 194,000 840,000 1,350,000 U.S. Farms (Current and Needed) Table 1 *this assumes U.S. consumer increases consumption of produce 50% to approach dietary guidelines

Part of purpose of BFRDP grant we are completing

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UNHEATED HOOPHOUSES

MSU Center for Regional Food Systems

Photos from: MSU Student Organic Farm

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GREENHOUSES

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NO-SUN SYSTEMS

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Slide from Dr. Bruce Bugby, Utah State University

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The End