Residents, schools, businesses encouraged to use Michigan products

May 12 , 2010

LANSING – Governor Jennifer M. Granholm today proclaimed the week of May 16-22 as “Local Foods Week” to encourage schools, restaurants, hospitals, and other institutions to look for and use Michigan grown and produced foods on their menu offerings, helping to create new markets for Michigan farmers and providing a fresher, healthier alternative for the state’s school children.

"Local foods are fresher, taste better and retain more of their nutrients," Granholm said. "Buying local foods supports Michigan farmers and strengthens our food and agriculture industry which contributes more than $70 billion annually to the state's economy. I encourage schools, restaurants and cafeterias to add a taste of Michigan to their menus."

Michiganproducers offer an abundance of high quality crops, meats, wines, and specialty food products placing the state second only to California in agricultural diversity and making the state well-positioned to become a key player in the local food movement. The state’s agri-food sector employs 1 million Michiganians and generates $71.3 billion for Michigan’s economy. Michigan leads the nation in the production of 19 commodities, including tart cherries, blueberries, three kinds of dry beans (black, cranberry and small red), and cucumbers for pickles.

In 2008, with the support of the Michigan Food Policy Council and farm to school advocates across the state, Granholm signed House Bills 6365 and 6366 increasing the competitive bidding threshold for school food purchases from roughly $20,000 to $100,000. This legislation made it much easier for Michigan’s food service directors to purchase food for school meals from local producers while creating efficiencies by requiring only purchases of more than $100,000 to go through a formal bid process.

“MDA encourages the inclusion of Michigan’s agri-food products in every aspect of how we eat - whether it is at home or out for a meal. We continue to do what we can to support local purchases by Michigan schools, restaurants, and more,” said Don Koivisto, Director for the Michigan Department of Agriculture (MDA). “By choosing to add some of the 200 fruits, vegetables and other agricultural products grown, harvested, and processed in Michigan, you are helping to create and retain thousands of jobs in the growing Ag sector.”

Through MDA’s partnerships with Michigan Farm to School and the Michigan Food Policy Council, the department’s Food and Dairy Division was able to publish a guidance document on approved food sources for schools and food establishments to offer a step by step guide to add Michigan products to their meal plans.

As part of MDA’s efforts to encourage local food uses, the department is sponsoring the National Farm to Cafeteria Conference in Detroit May 17-19. The nationwide farm to cafeteria movement is becoming a permanent feature of school meals. It’s now the subject of collaborations with community groups, of state policy, and even of a new national initiative within the U.S. Department of Agriculture.
During the conference, attendees will have the opportunity to learn about initiatives involving farmers, pre-school, K-12 and childcare facilities, hospitals, colleges, prisons, and other institutions. One workshop – Farm to School by Land and Sea – will include examples of integrating local seafood into cafeteria menus. For details, visit http://farmtocafeteriaconference.org/5/

For more information about the Michigan Farm to School movement, visit http://www.mifarmtoschool.msu.edu/.

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