The Michigan State University Center for Regional Food Systems has recently released The Local Food Movement: Setting the State for Good Food, now available on the CRFS website. This publication provides history on the local food movement in the United States and its link to “good food” – food that is healthy, affordable, fair, and green – within the contexts of food access and health, food justice and sovereignty, the environment, and racial equity. The publication also contains a stand-alone timeline highlighting a sampling of events, policies, and statistics over the past 70 years that chronicle the growth of local food in the U.S. through the lens of the four elements of good food.  

The publication and timeline are available at

Support for this work comes from the W.K. Kellogg Foundation. For more information about the publication and timeline, contact the lead author:

Rich Pirog, CRFS Senior Associate Director
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Liz Gensler

Communications & Grant Specialist 

Center for Regional Food Systems | Michigan State University

480 Wilson Rd, Rm 309 | Natural Resources Building | East Lansing, MI 48824

(p) 517-353-1914 | (f) 517-353-3834 

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