NACAA Conference FSEP

Building a Better Food Systemin Southeastern Michigan: 

Building a Better Food System in Southeastern Michigan Brenda Reau Mike Score Phil Tocco NACAA Conference July 17, 2007 Grand Rapids, MI

What is FSEP?Food System Economic Partnership: 

What is FSEP? Food System Economic Partnership A collaborative, non-profit organization working to build a better food system in southeastern Michigan.

FSEP Mission: 

FSEP Mission FSEP exists to catalyze change in the food system of southeastern Michigan. We provide research, education and outreach with urban and rural partnerships, resulting in agricultural development opportunities, sustainable communities and healthy local economies.

Five County Partnership in Southeastern Michigan: 

Five County Partnership in Southeastern Michigan Jackson Lenawee Monroe Washtenaw Wayne Lenawee Monroe Jackson Washtenaw Wayne

The Beginning….: 

“Something needs to change in the agricultural economy or we’ll all go out of business”. (Chuck Koenn, 1999) The Beginning…. FSEP actually grew out of the remarks of one local farmer.

Regional Approach to the Food System: 

Regional Approach to the Food System Food system is made up of agriculture from rural areas and cluster industries and markets in the urban areas. RURAL URBAN

Benefits of a Regional Approach: 

Benefits of a Regional Approach Create opportunities by matching food system supply and demand components. Local economies and participants capture more value from conversion of agricultural commodities into higher value goods. +

Slide8: 

Benefits from a Regional Approach Urban Rural Business development Job creation Reduce chronic unemployment Increase consumer access to local foods Reduce sprawl Reuse of older buildings Neighborhood development and revitalization Strengthen farm businesses Increase agricultural viability Preserve rural quality of life Reduce development pressures on farmland Increase opportunities for farmland preservation ←More efficient use of regional infrastructure→

Initiative Development: 

Initiative Development

Organizational Structure501C3 Non-profit: 

Organizational Structure 501C3 Non-profit Seven member board of directors 30 member leadership team One paid contract project manager Additional staff hired with grant funding for special initiatives. Board and Leadership Team meet monthly rotating meetings across the five counties.

FSEP Goals: 

FSEP Goals Improve the viability of the agricultural sector. Provide revitalization opportunities for metropolitan Detroit. Improve consumer understanding of the food system. Improve producer understanding of consumer needs.

Guiding Principles: 

Guiding Principles Community/Common Good We work together cooperatively helping each other advance the health and prosperity of our regional communities providing a hopeful future for all members of the food system. Integrity We fulfill the expectations of our stakeholders in an honest and transparent way that builds trust in our mission.

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Insights/Knowledge/Education We promote and support education as a foundation for better understanding the food system. Using this foundation we apply information to solve issues while developing and sharing a future vision for our food system. Teamwork/Collaboration/Empowering People We encourage all team members to participate, contribute and share in all outcomes; bringing in all stakeholders in the decision making process to create linkages between invested participants in a way that will influence the final outcome. Success/Achievement/Outcomes We meet goals and demonstrate outcomes in measurable ways that benefit the larger community. Our actual outcomes meet or exceed positive impacts we set out to accomplish.

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Stability/Sustainability We create change that lasts and endures; is rooted and self-reliant. Entrepreneurship/Innovation We think outside the box, looking at all new and different ideas to spur food system business growth and development. We promote change through turning creative ideas into achievements utilizing assets, ideas, and resources in a way that results in positive, mission- fitting change managing risk with benefit.

Leadership Team30 individuals from across the five county region representing:: 

Leadership Team 30 individuals from across the five county region representing: Agriculture Community Organizations Food Businesses Resource Providers County Government

Agriculture: 

Agriculture Michigan Farm Bureau DuRussel Potato Farm Michigan Sheep Breeders Association Michigan Farmers Union Organic Growers of Michigan Michigan Corn Marketing Program Michigan Coalition of Black Farmers

Food Businesses and Institutions: 

Food Businesses and Institutions The Henry Ford Michigan Chefs de Cuisine Association American Culinary Federation Zingerman’s Community of Businesses

Community Organizations: 

Community Organizations Slow Food Huron Valley Healthy Traditions Network Michigan Organic Food and Farming Alliance Washtenaw Land Trust

County Government: 

County Government County Commissioners County Administrator County Department Heads

Resource Providers: 

Resource Providers Michigan State University Extension Greenstone Farm Credit Services MSU Mott Group for Sustainable Food Systems MSU Product Center University of Michigan School of Natural Resources Graduate Team

MSU Extension Staff Involved in FSEP: 

MSU Extension Staff Involved in FSEP Brenda Reau, County Extension Director – Monroe County Board Member Mike Score, Agriculture Educator - Washtenaw County Chair of Leadership Team Matt Shane, County Extension Director & Regional Livestock Educator – Lenawee County Phil Tocco, Agriculture Educator – Jackson County Van Varner, District Farm Management Educator Gary Bulluck, Community & Economic Development Educator

FSEP Work Teams: 

FSEP Work Teams Business Innovation and Networking Education and Outreach Farm to School Research and Development Membership

Funding: 

Funding $175,000 annual budget $15,000 annually from each county government $ 80,000 grant funding annually $ contributions from organizations Michigan Economic Development Corporation, Community Foundation of Southeastern Michigan, Project GREEEN, Farm Bureau, Greenstone Farm Credit Service, Washtenaw County Ag Advisory Group, Michigan Organic Growers

Challenges: 

Challenges Setting priorities Conflicting views from a diverse group of participants Funding

FSEP Results: 

FSEP Results Research Business Development Farm to School Demonstration Project Conference Project Replication

Research: 

Research Restaurant Survey Grocer Study Consumer Preference Survey Grain Market Survey School Food Service Survey Supply Chain for Locally Grown Food Products

Restaurant Survey: 

Restaurant Survey Relationship between farmer and chef is key Farmer share of retail sales can increase up to 20% through this channel Logistics of supply and delivery are a potential challenge

Consumer Preference Survey: 

Consumer Preference Survey Conducted in collaboration with University of Michigan Strong preference for local irrespective of the demographics Willing to pay more for local but not a lot more

FSEP: Supply Chain/Network: 

FSEP: Supply Chain/Network

Supply Chain Analysis: 

Supply Chain Analysis Regional farm receipts are $320 million Only $3.6 million are from direct sales to consumers $3.6 million represents an average of $4 per acre On a per capita basis this is only $1.30 per person per year Total annual production of fruits and vegetables equals only 5% of regional demand.

Business Development: 

Business Development Services offered by MSU Product Center through FSEP Currently more than 50 business plans are under development Business types include energy, agri-tourism, food processing, new retail businesses

Emerging Businesses: 

Emerging Businesses Private labeling of dairy products for ethnic communities Biodiesel facility/methane digester Family owned sausage factory Farmer owned restaurant Retreat center Food distribution center

Farm to School: 

Farm to School Explaining food system development/demonstration project Broad appeal and potential for economic growth Work group developed an action plan and secured grant funding Hired project coordinator and identified three participating school systems Purchase of local farm products by schools begins in fall of 2007.

FSEP Conferences: 

FSEP Conferences Attended by 150 and 200 participants Featured keynote and concurrent sessions Networking of participants across the food system

Conference Evaluations Demonstrated:: 

Conference Evaluations Demonstrated: Participants had a better understanding of local food system opportunities Participants understood the mission of FSEP as an organization and the work it is trying to accomplish.

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“The FSEP Conference is a great example of how government sparks private sector entrepreneurship which should be pointed out to those who think government should shrink and lower taxes. Our taxes have helped FSEP happen. This should be made clear to all participants. I am actually willing to pay for taxes to promote FSEP and similar initiatives.” FSEP Conference Participant

FSEP Perspectives from Local Stakeholders: 

FSEP Perspectives from Local Stakeholders “Monroe County certainly received more than we expected from our investment in FSEP.” Charles Londo, Monroe County Administrator “FSEP is a compelling story, a necessary and vital one that needs to succeed to address the dilemma and opportunities of farming, farms and farmers in our region.” Wayne Say, 208 Group, Ann Arbor

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“I am excited about FSEP. It’s creating opportunities for my children to continue farming.” Jeff Horning, Dairy Farmer “What amazes me is the ability of FSEP to bring people from different places together to work together despite obstacles. The key is regionalism.” Susan Cocciarelli, MSU C.S. Mott Group

To learn more:: 

To learn more: Visit our web site at: www.fsepmichigan.org