Detroit Food Policy Council

bookmark_borderLocal Food Processors Are Getting Ready for Spring

By Contributing Member Dr. Velonda Anderson, Ph.D.

Spring has sprung and food processors are shifting their menu for seasonal offerings and preparation for the Farmers’ Market season. Detroit is feeling the ongoing energy as new plant-based friendly restaurants pop up all over town.

This year, food manufacturers can expect to see many of the same ongoing trends, but others will emerge this year as the ramifications from COVID-19 continue to be felt across industries. Innovation in sustainability practices will be a top priority as manufacturers adapt to growing consumer demands and ESG requirements evolve. Supply chain disruptions and widespread labor shortages will continue to make their impact and thus shift the balance between retail products and food service

Food Manufacturing Blog, Feb. 28, 2022
https://www.foodmanufacturing.com/consumer-trends/blog/22081182/the-top-food-industry-trends-to-expect-in-2022

Website www.foodmanufacturing.com blogger Douglas Woodruff recently posted discussion on the 2022 top industry trends as listed below:

  • Commitment to Sustainability
  • The Rise of Plant-Based
  • Increased IoT Connectivity and Automation
  • Balance between Food Service and Retail

Speaking of plant-based friendly, shout out to VegMichigan for hosting VegFest once again after a two-year hiatus and making it a mostly outdoor event at the Eastern Market!

VegFest

Sunday, June 5, 2022, 10am – 4pm

Eastern Market | Sheds 5 & 6

Velonda Anderson is a nutritionist, professor, author and speaker. She is the Founder and CEO of Sweet Potato Delights http://www.sweetpotatodelights.com 

bookmark_borderHappy Harvest Month(s)! Local news from a local farmer.

By Contributing Member Dazmonique Carr

Many people are excited for September and October. Not only it is Libra season but these are the months where we can reap the harvest of the seeds sown farmer’s like myself. My name is Dazmonique Carr and I own a company called Deeply Rooted Produce. We distribute locally grown fruits and vegetables to Metro Detroit with a goal to decrease produce waste at the source of its growth by creating multiple streams of distribution and of income for urban farms in the city of Detroit. We service community members with produce boxes and strive to roll out a zero waste mobile grocery store in the near future.

Currently our farm is growing: a few different varieties of tomatoes, peppers (bell, Anaheim & cayenne), eggplants (black beauty & Japanese long), collards, Dino Kale, Salad Mix, Snap Peas, Strawberries, Fruit trees, and more.

Any of this produce that isn’t sold in produce boxes is then sold at farmer’s markets if we choose to attend. Otherwise the produce is used in our Sunday Dinner that we host, every single Sunday.

Furthermore due to the abundance of the growth of the farm, we will be rolling out a $20 box available. We only have 100 boxes available for the duration of the sale so you must act fast!! And make sure you wait for the sale because boxes are currently regularly priced. We source from our own farm at 2560 Chalmers, Occupy Yourselves Urban Agricultural Center, C.R.I.T.E.R.I.O.N Urban Farm, Rivendell Gardens, Rescue MI Nature Now, WJP Urban Farm and more. We source food mostly from East side farmers that have grown thousands of pounds of produce this year alone. We’ll have more data specifics closer to the season’s end.

● Deeply Rooted Garden: 2560 Chalmers
● Occupy Yourselves Urban Agricultural Center: Mayfield & Peoria (Off of Gratiot)
● C.R.I.T.E.R.I.O.N Urban Farm: 2911 Monterey
● Rivendell Gardens: 14545 Wilshire Drive
● Rescue MI Nature Now: Derby 19984 Derby Street
● WJP Urban Farm: Warren and Van Dyke at Parker Street

There are many actions you can take to support the farms listed above. If food sustainability and food waste is a significant issue that you would like to help us solve, consider attending our Data Workshop, where we will be presenting food mapping data from Deeply Rooted Produce operations alone. In this workshop we would seek to receive feedback on how we can improve and will be displaying our cyclical operations. Maybe reach out to us and discuss what data points you are specifically interested in. The workshop will be hosted on the week of October 18th and will not interfere with the Detroit Food Conference. We are interested in data that results in more community members (specifically those in low income neighborhoods) eating produce grown in Detroit city limits.

Action Items:

  • Attend Sunday Dinner: 10/10/21 You can also donate to our organization on our website, which will be matched on our ioby campaign until the end of the season.
  • Purchase a produce box on deeplyrootedproduce.com so that we are sourcing more produce from these lovely farmers and so that they can afford to spend less time at farmer’s market
  • Volunteer: every Tuesday we have volunteer hours at our Chalmers Farm from about 10:30AM to about 3:30pm or so. Check out our instagram and facebook for updates.
  • We are hiring! Apply to work with us, accepting applications for delivery drivers, farm harvesters and weeders. Fill out the form here.

bookmark_borderLearning to Love Vegetables

By Contributing Member, Lindsay Pielack

In a dinner time battle with my 7-year-old child recently, I got frustrated and said “you know, research-based evidence says children should try vegetables three times and in three different ways!” She cried, I felt like a failure at my job and a bad parent, and I’m pretty sure whatever food I was trying to push got left on the plate. The next day, she planted herself in a large hole in her garden outside after a long and joyful search for cherry tomatoes and I was reminded of my own advice that raising a healthy child that will grow into a healthy adult is a journey and that the garden is my ally.

At Keep Growing Detroit (KGD) in my role supporting garden development, I have had the privilege to work in partnership with thousands of Detroit families and caregivers as they too navigate how to prepare their children for a healthy future. Each year, thousands of families and groups, including block clubs, churches, early childhood centers and organizations of all kinds, join the Garden Resource Program (GRP) picking up seeds and transplants to grow vegetable gardens.  In 2021, 22% of the 1,966 gardens that participated in the GRP were growing with children birth to 5 and I am inspired by all the ways I have seen residents using gardens as a tool to engage their children from a very young age. They are providing opportunities for their young children to build familiarity with fruits and vegetables, learn about food and culture, and support them to grow healthy connections to food and culture (again, that they may choose to eat someday!). For many children, their garden, whether at home, down the street, or at their daycare center, will also be a place where they first begin to explore the wonders of nature. And finally, for all of us, the garden is the place where at any age, we can grow and learn new skills, from observation and science to math, reading and tools for resiliency!  That said, gardening doesn’t come naturally for everyone and there are certainly numerous challenges or barriers that caregivers may face, including limited time, lack of access to greenspace or the most common thing I hear, “I don’t have a green thumb…I kill everything!”. So, that’s where KGD comes in! As more caregivers’ express interest in learning to garden and connecting their children to where food comes from, KGD is here to ensure they have the resources and encouragement they need to successfully grow and utilize gardens as the amazing tool that we believe them to be!

To this end, approximately 7 years ago, KGD set out with intentionality to meet Detroit’s early childcare providers, families with young children and organizations serving young children where they were at. We did this by pairing the resources offered through the Garden Resource Program with training, resources and support specific to their needs. In particular, we focused on the early childcare setting, where so many children spend time in their critical young years. Since then, a growing network of early childhood providers, including many Head Start and Early Head Start centers, have been participating in the GRP and have become champions of incorporating garden-based learning for the benefit of the young children and families they serve. At these centers, outdoor learning environments are blooming with flowers and vegetables, full of books that tell funny stories about vegetables (check out “Monsters Don’t Eat Broccoli!”), and alive with hilarious commentary at snack times as children debate the winner of raw vs. cooked beans in a taste test.  As one provider shared recently with us, her 5+ year journey went from “While we were excited to have a gardening program, myself and my staff had no idea about gardening,” to

“Because we were so excited about the garden and the children began to spend so much time out there, we decided to expand…We wanted to bring the indoors outside. We began to look at the space in a different light. How can we do lessons outside? How can we do snack outside? How can we do circle time outside? How can we incorporate our garden into each one of these activities that we normally do in the building?”

Hoping to guide and support more caregivers along this journey, KGD has compiled our best practices into the KGD’s Garden Based Learning Guide, a self-paced guide which contains over 100 tips and tools for how to establish and maintain gardens, activate outdoor learning environments to engage young children, and introduce fruits and vegetables through snacks, meals and play. The Guide also introduces and encourages connections to the incredible network of community resources and organizations working to improve Detroit’s food system, supporting increased access to local healthy food and opportunities to maximize food dollar benefits at local outlets. Whether you are just exploring the idea of starting a garden or looking for fun activities to do with your child, the self-paced Guide is a great place to get inspiration and useful tips for beginning to grow lifelong healthy habits!

So, the next time your child rejects the beans, maybe you say “ok, let’s try them again another day” and then choose your own adventure for how you might introduce them differently the next time. In between, find some coloring pages of vegetables, visit a famers’ market or garden or invite your child to help snap the ends off of the beans while you cook. I know I’m constantly challenged to practice what I preach as I find my way with my own child, but I’m grateful to the abundant inspiration and resources that Detroit’s network of parents, caregivers and organizations offer. I look forward to continuing to connect more parents and caregivers to this incredible network as we work together to grow a healthy future for all of Detroit’s children!

bookmark_borderIf it’s essential, why do we not place a higher value on it?

By Contributing Member, Chef Kevin Frank

As the events of the last year have shown, the food industry is a critical part of the nation’s infrastructure.  Be it commercial or non-profit, this nation could not function without the dedicated foodservice workers bravely going to work day in and day out.  This industry literally feeds the nation.  Specifically referring to school foodservice, an average of 21 million lunches and 11.5 million breakfasts were served to students daily in FY 2020.  One would think that the industry that nourishes our nation’s most vulnerable population would receive unilateral support and be allotted ample resources.  Why then are so many school foodservice programs struggling financially?  Why is the overarching public sentiment that school food is substandard and unappealing?  Why, if school foodservice is essential, is it not valued more?

Is it REALLY essential?

               According to Edunacationdata.org, there were 50.8 million students enrolled in public schools for the 2019-2020 school year.  The 21 million students who ate school lunch daily in that year represent 41.3% of the total enrollment in public schools.  The 11.5 million breakfasts represent 22.6% of the nation’s students receiving one or more of their daily meals at school.  According to nokidhungry.org, approximately 1 in 6, or 13 million children in the United States live in food insecure homes. Given these staggering numbers, it can easily be stated that the school breakfast program (SBP) and National school lunch program (NSLP) provide services that are essential for the overall well-being of our nation’s children.

Ok…It may be essential, but what’s it worth?

According to the United States Department of Agriculture (USDA) food plan for April of 2021, the “thrifty” average cost to feed a male child between the ages of 9 to 11 years is $38.20/ week. At 3 meals a day, for 7 days a week, this equates to $1.82 per meal.  It is important to mention that the thrifty meal plan is designed to “Offer a more realistic reflection of the time available for food preparation, especially with increased expectations for work in assistance programs. Hence, it allows more prepared foods and requires somewhat fewer preparations from scratch.” (USDA.gov, 2007) This plan essentially encourages highly processed quick foods with very little scratch preparation.  Conversely, The Moderate food plan for the same child is $65.90 per week, which equates to $3.13 per meal.  While this is much better, even this plan relies on more processed food and minimal scratch preparation at home. Even the Liberal Food plan, which incorporates the most scratch cooking, still relies heavily on processed foods. This plan comes to $3.61 per meal for the male child between the ages of 9-11 years. 

                According to a meta-analysis conducted by the Harvard school of Public Health, it costs on average $1.50 more per meal to eat a “healthy” diet. (Dwyer, 2013) For the purposes of the study, healthy was defined as “diets rich in fruits, vegetables, fish, and nuts” while the unhealthy diets were considered “rich in processed foods, meats, and refined grains” (Dwyer, 2013).  The reason that this information is important is because the current regulations surrounding school meals require fresh fruits, whole grains, fresh vegetables, with minimal fat and sodium, and have very strict calorie ranges.  These regulations need to be met in order for school foodservice programs to be reimbursed for the meals.  The current reimbursement rate is $3.56 for lunch and $2.26 for breakfast per meal in high need (over 60% free or reduced meal) programs.  Specifically for lunch, the reimbursement is 5 cent less than the average meal cost for a liberal meal plan that still relies on many highly processed foods and minimal scratch preparation.  The regulations however call for the opposite.  How then are programs supposed to meet the regulations when only being given enough money to purchase food that is highly processed?

Moreover, this calculation does not take into account labor, variable costs and other expenses associated with running a foodservice program.  The USDA meal plans are based on home cooking and feeding where labor, equipment, and infrastructure are assumed to be other parts of the household budget. With school meals however, the reimbursement per meal is supposed to cover all expenses.  According to the School Nutrition Association (SNA) on average, school meal programs spend 44.7% of their revenue ($1.59) on the cost of food, 44.5% on labor and benefits, 9.5% on direct costs like supplies and equipment, and 1.3% on indirect costs (costs paid to the school district for admin fees, building maintenance etc.).  These numbers show that many school meal programs are relegated to spending less per meal than the USDA thrifty meal plan allots for a diet that is highly processed with minimal scratch cooked foods, or to equate it to the Harvard meta-analysis, unhealthy.  How then are programs supposed to meet the regulations or foster a paradigm shift without the financial resources to do it?

What can be done to help?

The National School Lunch Program and School Breakfast Program are both federal programs designed for social welfare.  If there are changes to be made, it requires unilateral support from not only the government, but the public as well.  Change starts at home.  Reaching out to local, state, and federal representatives is the first step toward change.  There are hungry children who cannot be adequately cared for with the current model. They deserve better. It takes a village.

bookmark_borderDetroit People’s Food Co-op Coming Soon!

By Contributing Member, Dr. Akua Woolbright, Ph.D.

The Detroit People’s Food Co-op (DPFC) is an African American led, member-owned grocery cooperative, which will be located in the historic North End at 8324 Woodward Avenue.

DPFC will be a full-service grocery store, offering a wide variety of products including locally grown produce, groceries, baked goods, meats, fish, dairy, frozen foods, health and beauty items, beer, and wine.  Although the exact product mix is still being refined, it is expected that about 80% of the store products will be natural and organic and 20% will be clean conventional. The store will also offer a deli and prepared foods department.

Detroit People’s Food Co-Op Annual Meeting 2019

DPFC will support the health and economic success of our community. We will carry fresh, healthy food and uphold high product standards in line with the desires of our member/owners and to support community health. Educational materials and classes will be offered to help people learn more about nutrition, cooking, healthy living, sustainability, community development, and more. DPFC is not profit-driven. We are looking to contribute to the local economy and promote spending within Detroit.In line with cooperative principles, DPFC will work with other businesses to support their efforts and keep as much money as possible within the city. We will prioritize buying from local growers and producers, service providers and other vendors, whenever possible, to help our community thrive. In addition, the co-op will create close to 50 jobs for residents. These activities are guided by our mission and purpose which includes:

  1. Improving community access to fresh and healthy food
  2. Educating the community about nutrition and sustainability
  3. Benefiting the community by supporting local businesses
  4. Assuring Member access to the goods, services, and facilities of the co-op.

You can be a part of this movement. Detroit residents aged 21 years and older can purchase a lifetime membership for a 1-time fee of just $200, which can be paid in 10 monthly installments. Each person who joins will own 1 share of the co-op and be eligible for periodic store discounts and profit-sharing down the line when the store becomes profitable. The co-op is democratically controlled by its member/owners who have 1 vote and elect six of the nine members of the co-op’s board of directors, the governing body of the co-op. The other three board members are appointed by the Detroit Black Community Food Security Network (DBCFSN), the non-profit organization leading the formation of the co-op. That nine-person board sets policy and receives regular input from member/owners through our monthly board, committee and membership meetings. Member/owners can also run, or nominate others, for the board of directors.

Co-Op members at a member recruitment event

Think about that. You can own a share in a grocery store, and your vote and participation will allow you to decide who sits on the board and influence the direction of this project. You will have more control over your food supply and a say in what’s happening in our city. We can’t help but notice the change that is happening within Detroit. There is an increasing number of new sports and entertainment centers, expensive stores, gourmet restaurants, and high rises going up, it seems like every day, and this “development” is no longer contained to downtown. It is creeping up Woodward Avenue. We have what is now called Midtown and New Center, and it is extending to the North End, Highland Park, and neighborhoods across the city. These activities lie in the hands of a few and are typically led by people who do not look like the majority residents or have our best interests in mind. Many of us are concerned about these changes but feel powerless to stop it. DPFC gives us something positive we can get behind and put our passion and energy into. You can be part of this historic effort to return some control to the people – to give us more control of our food and economic resources. Within the cooperative structure each member/owner has a vote for the board of directors and can participate in decision-making and planning. Cooperatives also return control to black people and other historically disenfranchised groups. While anyone is welcomed and encouraged to join us in this effort, it is important to know that DPFC is a black-led organization. This is a stark difference to what we’re seeing in the corporate structures inundating this city. You can be a part of that change. You can have a say.

Co-Op members gathered at the annual member meeting in 2019

We need you. Not just what your one-time $200 membership fee can do to help us reach our financial goals. We need the power of your presence and participation. Cooperatives are businesses run by the people, for the people. A co-op can’t be given to a community. Members of the community must want the co-op and be willing to work together to bring it into being. Prior to opening, DPFC member/owners are expected to move the work of the co-op forward by participating in one of our three working committees: Membership and Outreach – working to recruit 2,000 members before the store opens; Operations – hiring the general manager and determining store policies, product line and staffing needs; and Finance – developing budgets, policies and procedures.

We currently have 1,230 member/owners, surpassing our initial membership goal of 1,000 member/owners prior to opening day, and have now increased our goal to 2,000. You can help us get there by joining today.

For more information about the co-op or to join, visit our website: detroitpeoplesfoodcoop.com. You can also reach us via email or phone at either info@detroitpeoplesfoodcoop.com or (833) DPFC313 (833) 373-2313.

bookmark_borderDetroit Great Grocer Project

How does your neighborhood grocery store measure up?

I recently talked with a neighbor that said when he moved to the Detroit a few years ago someone told him that there was only one grocery store in the city and it was located in “Midtown.” This is the impression many people have about Detroit, but Detroit is home to nearly 70 stores, most of which are independently owned. Our independent grocery stores differ greatly in their selection of quality healthy food, support of community activities, and environment of safety and respect inside the store. We have many stores that are Great Grocers, but many independent stores face barriers to making the improvements needed to increase community food security for the neighborhoods they serve. no matter what their current condition is, independent stores have the potential to adjust their products and services to meet the needs of the neighborhoods surrounding their store, and to respond to direct customer feedback to implement changes.

Last month DFPC and our partners in the Detroit Grocery Coalition launched the Detroit Great Grocer Project. We formed the Detroit Grocery Coalition with organizations and agencies in the city that work to increase the availability of safe, affordable, healthy food in our grocery retail sector. The goals of the Great Grocer Project are to give Detroit residents information about how each store performs based on our evaluation tools; support communities to build relationships with their local independent grocery stores; and assist independent grocery stores that want to improve their capacity to offer a healthy food environment.

The Detroit Great Grocery Project provides a rating of grocery stores on our Great Grocer rating system; a Community Engagement Fellowship with organizations that partner with local stores to improve store relationships with neighbors; and the Healthy Food Promotion Program that will increase the capacity of stores to stock and sell healthy food.

Find out how your local grocery store measures up – see the top 25 stores in the city and their ratings on our Detroit Grocery Coalition page.

Scroll Up