Putting Michigan Produce on Your Menu Booklet Now Available!

May 5, 2010

 

Putting Michigan Produce on Your Menu: How to Buy and Use Michigan Produce in Your Institution

 Booklet Now Available

 

A new booklet is now available to help food service professionals at Michigan institutions like schools, hospitals, colleges and universities purchase, handle, and use Michigan-grown foods year round. Putting Michigan Produce on Your Menu: How to Buy and Use Michigan Produce in Your Institution is now freely available for download at several websites including Michigan Farm to School (www.mifarmtoschool.msu.edu), C.S. Mott Group for Sustainable Food Systems (www.mottgroup.msu.edu) at Michigan State University, Michigan Food and Farming Systems (MIFFS, www.miffs.org), and the Michigan Department of Agriculture (MDA, www.michigan.gov/mda).

 

This publication provides tools including suggestions for connecting with local farmers, purchase and use equivalencies, and food safety and storage tips to help food service professionals find local food sources, purchase appropriate amounts for larger-quantity recipes, and properly handle and store fresh produce. A new Michigan Produce Availability guide is included. The guide indicates not only field fresh availability but also year-round availability of Michigan-grown fruits, vegetables, and herbs through storing and season extension and greenhouse production. By purchasing and using more locally-grown foods, Michigan institutions can continue to support Michigan’s farmers, food businesses, and the economy while providing fresh, good food to customers.

 

Putting Michigan Produce on Your Menu was developed by members of the C.S. Mott Group for Sustainable Food Systems at Michigan State University (Mott Group) and partners at MIFFS, MDA, and the Michigan Farmers Market Association (MIFMA). Funding was provided by the Mott Group. This publication contributes to its mission to engage communities in applied research and outreach to promote sustainable food systems and improve access and availability of locally produced food.

 

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Colleen Matts

Farm to Institution Specialist

CS Mott Group for Sustainable Food Systems

Michigan State University

303 Natural Resources Building

East Lansing, MI 48824-1222

517.432.0310

www.mifarmtoschool.msu.edu