Get Involved

Show Your Support

You can join with others who have shown their support for the Michigan Good Food Charter by filling out and sending in the Resolution of Support Form or encouraging your organization to do so!

CLICK to download: Resolution of Support Form

Or fill out resolution online

Resolution of Support Signatories

9 Bean Rows LLC, Jen Welty, Managing Member
A.D.A.M., Inc.
The Agrarian Adventure, Elissa Trumbull, Board
Allen Neighborhood Center, Corie Jason, President, Board of Directors
Alliance for Economic Success
American Cancer Society - Great Lakes Division, Voncile Brown-Miller, Manager of Healthy Disparity Programs
State Representative Jim Ananich (D-Flint)
AppleSchram Orchard, Jane Bush, Owner
Hannah Ashmore, Ypsilanti, MI
Associated Food and Petroleum Dealers, Paul Condino, V.P. Government Relations
Atlas Wholesale Food Company, John David Kohl, Principle/Director of Sales
AVI Fresh, Susan Schmidt, Resident Director
Jill Baker, East Lansing, MI
Trina Ball, Empire, MI
Virginia Ball, Lansing, MI
Barry-Eaton District Health Department, Michele Smith, Community Health Specialist
Bay Shore Farms, Inc., James Sattelberg, Owner/Operator
Beaumont Health System, Christine Eagle, Clinical Nutrition Manager
Bell Title Lakeshore, Beulah, Ann S. Clark, Manager
Benzie County Democratic Committee, Kathy Ralston, Chair
Vicki Berglund, Kalamazoo, MI
Big Head Farm
Birchbark Farm, Jill Budzynski, Cheesemaker
Black Family Development, Inc.
Blandford Nature Center, Annoesjka Steinman, Executive Director
Alexis Bogdanova-Hanna, Farmer and Coordinator for HAVEN Garden Project, Michigan Young Farmers Coalition
Borgess Medical Center, Rebecca Heinhold, RD, CNSD, Clinical Nutrition Manager
Sue Brightheart, Suttons Bay, MI
Brines Farm, LLC, Shannon Brines, Owner
Phil Britton, Marquette, MI
Bronson Methodist Hospital, Michael Rowe, Director of Food, Nutrition, and Retail Services
Jessica Cadeau, Pelkie, MI
Kelly Cantway, Marqutte, MI
Catholic Charities Mr. Rogers Program, Greg Gaines, Program Director
Center for Economic Security, Christopher Bedford, President
Center for Managing Chronic Disease, University of Michigan, Noreeen M. Clark, PhD
Chartwells Godfrey-Lee Public School, Sarah Stone, Director of Dining Services
Cherry Capital Foods, Evan Smith, Senior Operations Manager
Clare Limerick Alpaca and Produce Ranch
Sam Clark, Traverse City, MI
Community Economic Development Association of Michigan
The Conservation Fund
The Corner Cusina, Vacile B, Owner
Mary A. Crawford, East Lansing, MI
Creative Change Educational Solutions
Creek Ridge Farms
Annie Cronin
Judy Cunningham, Bear Lake, MI
Robin Danto, Extension Educator - Nutrition Food and Safety, West Bloomfield, MI
Adrienne Davenport, Mason, MI
Dearborn Cool Cities Group/Sierra Club
Elizabeth Dell, Traverse City, MI
Gail Dennis, Michigan Land Use Institute, Traverse City, MI
Kathryn DeSantis, Lansing, MI
Detroit Black Community Food Security Network, Kwamena Mensah, Board President
Detroit Economic Growth Corporation
Detroit Food Policy Council, Malik Yakini, Chairman
Detroit Local Initiatives Support Council, Tahirih Ziegler, Executive Director
Renee DeWindt, Food Service Director, Benzie County Schools
Patrick Diehl, Holt, MI
District Health Department #10 Kim Chandler, Health Educator
Dolci di Francesca, Francesca Catalfio
Dutcher Farm, John & Cindy Dutcher, Owners
Dyer Family Organic Farm
Eastern Market Corporation, Dan Carmody, President
East Michigan Council of Governments, Sue Fortune, Executive Director
Easygrow Mushrooms & Composting, LLC
Eat Local Food LLC, Joan Tobin Rozelle, Owner
Eat Local West Michigan
Earthworks, Kelly Garner, Organic Agriculture Intern
East Lansing Food Co-op David Finet, General Manager
Eaton Conservation District, Andrea Stay, Executive Director
Eaton Rapids Virtual Eco-Village
Kathryn Eaton, Marquette, MI
Eby's CityFarm, Cindy Eby
Ecology Center, Hillary Bisnett, Healthy Food in Health Care Coordinator
Mark Eden, Dearborn, MI
Eden Urban Farms, LLC, Michael Simpson, Managing Member
Edible Flint
Edible WOW, Robb Harper, Publisher
Julie Eilenberg, Kalamazoo, MI
Erie Bread Company, Nick Seccia, Chef/Owner
Ethical Eating Team, Colleen Crawley, Co-Chair
Christina Evans, Bellaire, MI
Ever Yielding Acres
Feeding America West Michigan Food Bank, Kenneth R. Estelle, CEO
Food Bank Council of Michigan, Kareemah El-Amin, Executive Director, Bekah Galang, Food Programs Manager
Fair Food Matters, Paul A. Stermer, Executive Director
Fair Food Network
Fall Harvest Urban Farms, LLC
Finally United Corp, Rev. Thomas Taylor, Board Member
Flint Farmers' Market, Dick Ramsdell, Market Manager
Flood Plain Farms, Jared Talaga, Co-owner
Food For Thought, Inc., Timothy Fitzgerald Young, President/Chef
Food Gatherers, Eileen Spring, CEO
Food Field
Food Security Fund, Gordon B. Moeller, Founder
Food System Economic Partnership, Jennifer Fike, Executive Director
Gina Foresi, Lenox Township
Forgotten Harvest, Susan Goodell, President & CEO
Frankfort-Elberta Area Schools, Tom Stobie, Superintendent
Susan Frye, Traverse City, MI
Margaret (Peggy) Garrigues-Cortelyou, Clawson, MI
Generation E Institute
GenesisHOPE Community Development Corporation
Roger Gerstle, Traverse City, MI
Sarah Gerstner, Kalamazoo, MI
Laura Gillis, Northville, MI
Nancy Glass, Schoolcraft, MI
Gleaners Community Food Bank of SE Michigan, W. DeWayne Wells, President
Claire Glenn, Lansing, MI
Carol Glidden, Kalamazoo, MI
Jomie Goerge, Schoolcraft, MI
The Going Green Foundation
Good Food Battle Creek, J.R. Reynolds, Coordinator
Gourmet Everyday
Grand Traverse Area Catholic Schools
Grand Traverse Conservation District, Dan Busby, MI Water Stewardship Program Coordinator
Greater Grand Rapids Food Systems Council, Cynthia Price, Chair
Greater Lansing Food Bank
Greenbush Farms, Dolce Vita Goat Dairy, Sue Spagnuolo, Owner
Green Organic Specialties, LLC
GreenTree Cooperative Grocery, Mount Pleasant, MI
Lynette Grimes, Benzonia, MI
Christy Hayes, Dearborn, MI
Jack and Flo Hayman, New Baltimore, MI
Growing Hope, Inc., Amanda M. Edmonds, Executive Director
Harvest Michigan, Kevin Berman, Co-Founder
Jeanette M. Hayes, Elmira, MI
Healthy Kids, Healthy Michigan
Joseph Heringlake, Empire, MI
Hillside Homestead, Susan Odom, Owner
Holland Hospital
Jeannette Holton
Houghton-Jones Neighborhood Task Force, Inc., Bakari M. McClendon, President/CEO
Hygieia Homestead Farm
Ingham Conservation District, Teresa Miller, Board Member
Ingham County Board of Commissioners
Ingham County Board of Health
Joan Huyser-Honig, Grand Rapids, MI
Jackson Public Schools, Brant Russell, Food Service Director
Wynn Jones, Kalamazoo, MI
Kalamazoo Loaves & Fishes (Board of Directors)
Kalamazoo Nature Center, Bill Rose, President and CEO
Kalamazoo Nature Center - DeLano Farms, Pete Robertson, Farm Manager
Melville Kennedy, Michigan Master Gardener, Davison, MI
Kent County Essential Needs Task Force Food Subcommittee, Liz Gensler, Food Security Network Coordinator
Deb Killarney, Kalamazoo, MI
Krow Acres 'Organics', Harry B, Owner
Elizabeth Kushman, Maternal and Child Health Program Director, Traverse City, MI
La Bécasse Restaurant, Brooke and Guillaume Hazaël-Massieux, Proprietors
Steve and Sue LaJoice, East Jordan, MI
Lakeview School District, Paul Yettaw, Food Service Director
Land Policy Institute at Michigan State University, Adesoji Adelaja, Director
Megan Lane, Rochester, MI
Lansing City Market, John W. Hooper, Market Manager
Lardoon Enterprises
Brad Larm, Grayling, MI
Brooke Larm, Grayling, MI
Lawrence Farmers Market, Jan Petersen, Market Master
Leadership Council of the Sisters, Servants of the Immaculate Heart of Mary, Sr. Joan Mumaw, IHM, Vice President
The Learning Connection
Mary Ellen Leduc, Shelby Township, MI
Mark Lelle, Albion, MI
Christa Lenz, Grosse Ile, MI
Local Orbit, Erika Block, CEO
Sarah Louisignau, Frankfort, MI
Locavorious, Rena Basch, Owner
Elizabeth Lowe, Lapeer, MI
Lydia's House
Macomb Food Collaborative
Elizabeth Mahaffy, Kewadin, MI
Maple Crest Farm
Marquette Food Co-op
Marketing Communications Counsel, Inc.
Martinez Consulting Group, LLC, Lynne Martinez, Principal
Mattawan Artisan Creamery, Anne Cavanagh
The May Farm, Paul May, Grazier
Sandra McClure, New Baltimore, MI
Linnaea Melcarek, Traverse City, MI
Michael Merriweather, Ann Arbor, MI
Michigan Agricultural Experiment Station, Steven G. Pueppke, Director
Michigan Association of Agriscience Educators, Bob Johnson, President
Michigan Association of Chiropractors, Kristine Dowell, Executive Director
Michigan Center for Sustainability, Susan Fancy, Local Food Hub Project Manager
Michigan Commission of Agriculture
Michigan Council for Maternal and Child Health, Amy Zaagman, Executive Director
Michigan Department of Agriculture and Rural Development, Don Koivisto, Director
Michigan Department of Community Health, Janet Olszewski, Director
Michigan Department of Education, Kyle Guerrant, Director
Michigan Environmental Council, Tina Reynolds, Health Policy Director
Michigan Farmers Market Association, Dru Montri, Association Manager
Michigan FarmSchool, Shirley Bitters, Executive Director
Michigan Food and Farming Systems (MIFFS), Elaine Brown, Executive Director
Michigan Food Policy Council
Michigan Grocers Association, Linda Gobler, President/CEO
Michigan Head State Association, Robin Bozek, Executive Director
Michigan Health and Hospital Association, Paige Hathaway, Coordinator, Organization & Strategic Development
Michigan Horticulture Teachers Association, Anna Blight, President
Michigan Land Use Institute, Hans Voss, Executive Director
Michigan Nutrition Association, Judy Stone, Executive Director
Michigan Organic Food & Farm Alliance, Yvette Berman, Co-Chair
Michigan's Guide to Local Cooking, Susan Clemente
Michigan Shares, Scott White, Founder
Michigan State University, Lou Anna K. Simon, Ph.D., President
Michigan State University Center for Regional Food Systems
Michigan State University Extension, Thomas G. Coon, Director
Michigan State University Extension - Genesee County, Terry McLean, Community Food Systems Educator
Michigan State University Extension - Leelanau County, Rob Sirrine, Ag Educator
Michigan State University Kellogg Biological Station, Katherine Gross, Director
Michigan State University North
Michigan State University Organic Farmer Training, Denae Friedham, Program Manager and Instuctor
Michigan Young Farmer Coalition
MidMichigan Medical Center Clare, Mike Bersani, Manager, Dining & Catering Services
MidMichigan Medical Center Gladwin, Jerry Beneke, Food Service Director
MidMichigan Medical Center Gratiot, Bill Prout, Director, Food & Nutrition Services
MidMichigan Medical Center Midland, Mary Jane Hoshaw, Manager, Food & Nutritional Services
Abbie Miller, Kalamazoo, MI
Morse Marketing Connections, Marty Gerencer, Principal
Munson Medical Center
Tracy Nelson, Lowell, MI
New Age/Landmark, Inc. Scott D.Wall, President
New Baltimore Civic Club, William K. Burkhardt, President
New Baltimore Farmers Market
Teresa Newman, Clarkston, MI
New Mission Organics, Brian Tennis, Owner
Janine Nikkel, New Baltimore, MI
Northern Initiatives, Dennis West, President
Northern Michigan Culinary Arts Community
Northern Transformation Corporation, TL (Tom) O'Brien, Board Treasurer/Director
NorthWest Initiative, Peggy Vaughn-Payne, Executive Director
Northwest Michigan Food & Farming Network, Jim Sluyter, Convener
Originz, LLC, Joe Colyn, President
Oryana Natural Foods Market, Steve Nance, General Manager
Ottawa County Health Department, Lisa Uganski, R.D., Health Educator
Rebecca Owsley, Au Gres, MI
Cynthia Paparelli, Market Manager, New Baltimore Farmers' Market
Judith Pasich, Ann Arobr, MI
People's Food Co-op of Kalamazoo, Chris Dilley, General Manager
People's Food Co-op/ Fair Food Matters, Elizabeth Forest, Board Member
Maija Petersons, Kalamazoo, MI
Lisa Pignotti, Hancock, MI
Preserving Traditions
Pretty Lake Vacation Camp, Mitch Wilson, Executive Director
Mary B. Price, Ann Arbor, MI
Prima Civitas Foundation, Steven Bennett, Executive Director
ProHydrotech/Hidden Springs Hydroponics, Sue J. Smith, Partner LLC
Project Innovations Inc.
Quaker Ridge Farms
Rap for Food, Alexi Ernstoff, Activist and Educator
Scott Ratell, Bay City, MI
Real Food Challenge, Katie Blanchard, Mid-west Coordinator
Real Time Farms, Cara Rosaen, Marketing Director
RecoveryPark, Gary Wozniak, President/CEO
Regional Food Solutions, LLC, Patty Cantrell
Marjorie Rich, Traverse City, MI
Timothy F. Richards, Ann Arbor, MI
Rising Star Wellness Center, Flora Biancalana, MD, Owner
The Roof, David Miner, Organizer
Roosevelt High School, Patrick M. Hickey, Principal
Katherine Roth MD, Traverse City, MI
Heather Rohn, Northville, MI
Lydia Roth, Portage, MI
Robert Ruschke, Benzonia, MI
Pat Salathiel, Williamsburg, MI
Saper Galleries
Sassafrass Inc.
Mary Scholl, Honor, MI
School District of City of Wyandotte, Dr. Patricia Cole, Superintendent
Science and Environmental Health Network, Ted Schettler MD, MPH, Science Director
State Senator Hoon-Yung Hopgood (D), District 8
State Senator Martha G. Scott (D), District 2
SEED Wayne, Wayne State University, Kami Pothukuchi, Director; Associate Professor of Urban Planning
Bryan Sencer, Marquette, MI
Andrea C. Sexton, Williamston, MI
SHAR Foundation, Gary Wozniak, Chief Development Officer
Shelby's Kitchen Therapy
Dorothy Sirrine, Ph.D., Traverse City, MI
Skye Wellness, Kathy Hollister, Owner
Slow Food Detroit
Slow Food Huron Valley
Slow Food West Michigan, Cindee Dresen, President
Sowing Seed Growing Futures Farmers Market, Trisha Hopkins, Market Manager
Sparrow Health System, Michele Nikolai, Clinical Nutrition Manager
The Square Tomato LLC
The Starting Block, Inc., Ron Steiner, Executive Director
Still Grinning Kitchens
St. Joseph Mercy Hospital, Lisa McDowell, Director of Nutrition
Nancy Stoddard, Sault Ste. Marie, MI
Stray Duck Farms, Michael Simpson, Founder
Students for a Sustainable Earth, Western Michigan University, Megan Muzzell, Member
Rebecca Sunde, Ann Arobr, MI
Suttons Bay Public Schools, Michael Murray, Superintendent
Virginia Tegel, Williamsburg, MI
Rev. Thomas Taylor, Detroit, MI
Texas Township Farmers' Market (Kalamazoo, MI), Donna McClurkan, Manager
Julie Thaden, Traverse City, MI
Brian Thomas, Assistant Professor of Sociology, University Center, MI
Mike Tiepeck, Harbor Springs, MI
Paul Toth, Kalamazoo, MI
Michael Tower, Ann Arbor, MI
Trattoria Stella, Paul Danielson, Proprietor
Grace Traux, South Boardman, MI
Traverse Bay Area Intermediate School District, Mike Hill, Superintendent
Traverse City Area Public Schools, Kristen Misiak, Food Service Director
Trim Pines Farm, Inc., Mike Yancho Sr., General Manager
Two Creeks Organics, Amie Mongeau, Owner
United Dairy Industry of MI, Sharon Toth, CEO
University of Michigan Sustainable Food Program
Uptown Kitchen
UP with Local
The Urban Ranch
Vitale's Market, Deb Sypian, Owner/Manager
Cassandra Vore, Skandia, MI
Russell Wagnet, Kalamazoo, MI
Sara Ward, Petoskey, MI
Warrendale Garden Network, Carla Thomas, Coordinator
Washtenaw Public Health, Sharon P. Sheldon, Washtenaw Public Health Program Manager
The Watershed Center Grand Traverse Bay
Weed Dance Farm, Chris Hubbarth
Karly Wentzloff, Beulah, MI
West Branch Regional Medical Center
Where the Wild Foods Grow
Scott White, Canton, MI
WholeHeart Group, Patti Aaron, Owner
April L. Wilbur, MSU Master Gardener
Tristan Willard, Lakeview, MI
William Beaumont Hospital, Royal Oak
Kelly Wilson, Ortonville, MI
Julia Wingert, Bellevue, MI
Michael J. Witt, JD, Royal Oak, MI
Megan Woltz, Lansing, MI
Wyandotte Farmers Market, Brandon Wescott, Director
Wyandotte Garden Club
Lori Yelton, Lansing, MI
Youth Karate-Ka Harvesting Earth Educational Farm, Jacky and Dora King, Co-Directors
YMCA-Michigan State Alliance
Ypsilanti Food Cooperative, Corinne Sikorski, General Manager

Talk to Others

To really make good food a priority in Michigan, we all need to talk to others about why it matters as much as we can.

As a guide, HERE are some simple talking points about why we need a charter, what you can do to support it, and how it came about. Feel free to come up with your own too! You can share your ideas with the rest of us by commenting below.

Join the FOODSPEAK Listserv

Send Us Your Thoughts

We want to know what you think! Check out the Michigan Good Food Charter - or the shorter Executive Summary - and share your thoughts on why these issues matter or how we can take up these priorities in communities across Michigan.

To make comments, you must login, If you have not done so already, please create an account by clicking HERE. After you have created an account, you can login. You will not receive mass emails from us if you create an account. To join our email listserv, see the Join the FOODSPEAK Listserv option below.

on 30-Jul-2010 09:53:50 by Traci from Lake Orion

In response to Laura's comment... there is something similar in Grand Rapids. Check out www.westmichigancoop.com. Each member picks up their products from a central location, but "shops" on-line from a large group of local farmers. I've met many people that are involved and it has become very successful for both the farmers and consumers. A delivery service could always be added to a similar program. Just takes time and interested people!

on 05-Jul-2010 11:22:07 by Laura T. from Bloomfield Hills

Just wondering if anybody has seen the website www.ctffe.com. In Connecticut, this group will, once a week, go around to the local organic farms and select the produce/meat people have ordered through their website. It then is delivered to their doorstep. Wish this was available in Michigan - a program like this could employ many drivers/sorters.

on 23-Apr-2010 16:34:52 by Chris from Leland, Mi

Blue Label Statewide Marketing Idea The idea behind the 'Blue Label' concept is to develop a market for small and medium scale farmers that will return prices higher than commodity prices, but will be inexpensive enough for all Michigan residents to participate in. In order to command a higher price, there will be a sustainablility aspect to the program, and also a statewide/ locality (inner state regions- Southeast, Northwest, etc.) component. If someone walked down the isle at the supermarket, and looked at all the beef, when they see beef with the Blue Label, they would know that it was produced in Michigan, following certain standards. If that label ( a blue map/ outline of Michigan) had red on the southwest section of the label, people would know that it was raised in southeast Michigan. If it had red on the northwest section of the state (the rest of the label being blue,) the purchaser would know that it was from the northwest. This would allow for preferential purchase of locally grown products. There would also be a sticker to indicate certified organic Blue Label products. Retailers are looking for ways to sell loacally produced/ sustainable goods. This may be a way to get shelfspace(free, hopefully) in supermarkets for local products. There would need to be a way to aggregate goods so that we could fulfill the volume needs to keep space in the supermarkets. This would lend itself to farmers being able to produce higher volumes but sill have a good return, and possibly spend less time marketing. For example, I can sell five head of cattle at a high price direct to consumer, but to sell 10 or 15 head would be a lot of extra marketing work. I have the capacity to produce 20 head a year, for me it would work to sell five direct, and 15 through Blue Label. So cooperatives such as Organic Valley could be models for our program. -There will be infastructure issues (needs for regional processing facilities for different goods (freezi

on 20-Apr-2010 09:29:11 by Chris from Leland, Mi

In particular I like the Research-Based agenda items #23 and 24. The description for #24 sets forth a very logical, feasible set of ideas/ process for achieving the goal of developing systems to collect and share market data. More suggestions on how to accomplish #23 might be helpful. I myself can get behind this charter, however to fully feel comfortable advocating every angle of it, I would like to see the definition of 'affordable' hashed out more in the future. I like how the definition used (the Kellogg definition) broadens the Good Food movement beyond just fancy food for the rich. However, I feel that 'affordable' could be fairly easily associated with 'cheap' if it is not somewhat clearly defined. I believe that farmers involved in the Good Food movement will need to obtain prices that are a bit higher than their general commodities- for example, if we could have made a living selling potatoes locally/ regionally at the current commodity prices, we would not have gotten out of the potato business in 1985, and would still be selling locally grown potatoes to area stores. I think that our definition of Good Food needs to incorporate a higher price for the farmer in order for the movement to be successful. However, that price also needs to be low enough for average people (all people) to participate in, or, again, the movement will not be sucessful. Chris

on 20-Apr-2010 08:59:11 by Jason Rowntree from MSU

Michigan Good Food lays out a clear plan for improving economics for food production and consumer health over the next ten years. I can support this document. One aspect to consider from an entrepeneurial standpoint is the potential for adding general state budget funds to each county in Michigan in order for farmers to compete for grants, typically with a match of 20-50%. This program has been hugely successful in Kentucky, Tennessee and other states as well. I read the ten million dollar figure used to help spur food system in frastructure. Last year Tennessee added 25 million into their state budget for spuring local food production, the multipliers are robust and their legislators understand this. Thus, I think ten million is too low. The other challenge I see with the future of local and regional food systems is access for younger producers (animal standpoint). Many of Michigan's acres are in corn, soybeans and wheat, however a portion of these acreages are not suited to the above and would be much more productive in pasture. However, from experience, I can say that because of subsidy structure, even marginal land is unaffordable from a lease standpoint. Land that should be $25-30/ac is 4-5 times this amount because of its value in row crops. If the land is marginal and crop doesn't come to fruition, then the farm collects insurance. Either way, they can afford a $100/ac lease and the reason this is affordable is not free-market dynamics, but government policy. We must have strategies to diversify acreage. I can only see this happening from a regulatory standpoint. I am very excited about participating in a plan that has real meaning to Michigan's future.

on 12-Apr-2010 18:52:17 by KColasanti from Lansing, MI

We are accepting comments on the Draft Michigan Good Food Charter through April 23. Please use line numbers to reference specific lines of text.

on 17-Mar-2010 15:50:50 by Jeremy Moghtader from East Lansing (work) & Ann Arbor (live)

Farmer Viability and Development, Agenda Priority Training and Knowledge. In the context of "creating a program to... offer comprehensive beginning farmer" training it seems clear that building off of the Student Organic Farm Organic Farmer Training Program (OFTP) (Formerly Organic Farming Certificate Program OFCP) that is now in its 4th year of training new farmers would be a good starting / collaborating point. As the priority is stated it leaves the reader to think that we have to start from scratch and fails to acknowledge the existing knowledge and resources we have in the state for accomplishing such a task.

Showing 1 to 7 of 7 Articles | Page 1 of 1

< Previous 1 Next >

Please login to post a comment.