GR teens win national honors for short film on food justice
Using smartphones, two Grand Rapids students created an award-winning film about food access, earning national recognition and a trip to Los Angeles.
Good Food
From Detroit to Grand Rapids: How a community-focused grocer flourishes despite challenges
During these times of increasing grocery prices and the strong presence of big-box stores, Kingma’s Market nestled in Grand Rapids’ Cheshire neighborhood wonderfully showcases how local flavor, community spirit, and thoughtful leadership can truly transform what a neighborhood grocery store can be.
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.
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.
Corewell Health among healthcare systems leveraging 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 like Antonio Chen Aguilera — owner of Wormies, a Grand Rapids composting company — 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.
