Mariel Borgman provides a great description of spring greens grown in Michigan. Learn more about them and available resources!
Blended Michigan meat products aim to make local protein more accessible in institutional meal service.
KVCC's ValleyHub, near Bronson Methodist Hospital, distributes whole & lightly processed food from SW MI farms to institutional customers.
Join fellow farm to institution leaders for a meet-the-buyers style event in your region!
The director and food service team are making changes to use more local foods and help kids learn about them.
Salad greens are a key ingredient to a successful farm to school partnership!
October tour highlighted cabbage's importance to farmers and its versatility and value to institutional buyers.
With a little creativity, we can remix our recipes with beans!
Michigan Farm to Freezer helps meet the demand for Michigan fruits and veggies in the off-season by flash freezing produce!
Bronson Healthcare has taken on the challenge of sourcing all local eggs. Find out how!