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Recent News

Cultivate Michigan Marketplace events connect institutional food buyers with farmers and local food suppliers.
Belding Area Schools omelet bar introduces children to new, local foods.
Nessa Richman, Director of research and Evaluation for Farm to Institution New England visits GL Fruit, Vegetable and Farm Market Expo
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.
October tour highlighted cabbage's importance to farmers and its versatility and value to institutional buyers.
Salad greens are a key ingredient to a successful farm to school partnership!

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