To build upon existing initiatives that contribute to shifting the narrative around food systems, Michigan State University Center for Regional Food Systems (CRFS) received a three-year $825,000 grant from the W.K. Kellogg Foundation.
The primary focus for this project is to use experiences and networks built around trust to further collective food systems change and power building. To drive additional change, CRFS will examine, synthesize, and reflect on the most successful regional food system laws, policies, and innovations in the country. This step is critical to foster racial equity and power within the food system infrastructure. This includes extending support to the national scope of the 12 USDA Regional Food Business Centers, of which CRFS is the lead organization for the Center representing the Great Lakes Midwest. Therefore, it is imperative that CRFS engages in this process to effectively support their primary goal.
“Identifying shared interests and acknowledging our diverse perspectives will enhance our united efforts for systemic change. This involves recognizing the common ground among various projects that empower CRFS to support everyone striving for accessible, equitable, fair, healthy, diverse, and sustainable food systems in the US,” Meagan Shedd, PhD, Assistant Professor of Farm to Early Care and Education at Michigan State University (MSU) and Outreach Specialist for CRFS, said. Shedd will serve as Project Principal Investigator (PI) and M. Jahi Johnson- Chappell, PhD, Director of CRFS, MSU Professor, and W.K. Kellogg Endowed Chair, will serve as project Co-PI.
Click here to read more msu.edu
Photo Credit: gettyimages-lisegagne
Categories: Michigan, Business, Education, Minnesota, Business, Education