Working Draft – Food Systems Planning Logic Model – started 9/21/09
Situation:
 People don’t have enough to eat
 Transportation (getting to food)
 Interest in new collaborations to create incentives
 Lack of appreciation of food as it relates to ecosystems and
cultural systems
 Lack of value of the cost of food
 Lack of communication across the food system
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People eating poorer quality food
Disparity in the quality of food based on where you live
Proliferation of farmers markets and community gardens
Lack of food or skills to obtain food
Lack of cooking skills
Retailers may not appreciate the communities they serve
More interest in hoop houses and greenhouses
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Lack of asking for food assistance
Cost of food is increasing (esp. to emergency networks)
Concerns about food safety
Increased obesity, esp. among children
High population of homeless
Lack of ability of government to successfully intervene
Increased use of pantries (many new users)
Lack of production of local food
Producers Model
Inputs
Outputs
What we DO
Outputs
To WHOM
Short Term Outcomes
Medium Term Outcomes
Long Term Outcomes
Producers:
 Urban gardens (community,
school, church, farms)
 Federal subsidies to growers
 Garden Project
 Land (lots public & private)
Distributers:
 Emergency food assistance
 Community development
agencies (time, staff, $$)
 Institutional partners
 Building Healthy
Communities
 MSU Extension
 SNAP Ed.
 Michigan Nutrition Network
 WIC
 Sr. Project Fresh
 Project Fresh
 Bridge cards
 Federal reimbursement for
school lunches
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Producers
including:
 Growers
 Farmers
 Distributors
 Processors
 Retailers
 Labor
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A Food Security
Conference in March
2010
Translate research
findings from local
projects
Food column in LSJ
and City Pulse
Collaborative calendar
of educating/events of
area agencies
Recipe card distribution
& nutrition ed.
(markets, grocers, etc.)
Awareness of
gardening culture
(informational
pamphlets to farmers,
distributors on funds,
loans, subsidies,
resources)
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People learn the true cost of
their food
More transparency across the
food system
People understand where their
food comes from
Farmers know about Farm to
School programs
Farmers know about farmers
markets
People who know about food
begin to talk to decision makers
Sub-groups of the food system
are identified
Distributors & retailers aware
of the need
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Greater demand for fresh and local foods
Mutual mode of communication across the food
system, esp. between growers and all the other
sectors
Barriers are eliminated to the development of
more grocery stores
Barriers are eliminated to the development of
more processing plants
Food deserts are eliminated
A living wage is paid to laborers
Laborers have adequate working conditions
Increased respect for labor
Increased participation in Farm to School
Increased participation in Farmers Markets
Food system is valued as is the transportation
system
Improved animal welfare
Quality and availability disparities by
geographic location are eliminated
Goal: Everyone has access to safe, healthy and affordable food!
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A sustainable, living food
system that is culturally and
environmentally appropriate.
Farmers are profitable and
still in business
Substantially greater numbers
of small to medium-sized
farms in Mid.-Michigan
Increased number of urban
farmers and gardeners
Farming is a sustainable
practice
We are less dependent upon
external inputs
More diversified agriculture
Laborers have improved
quality of life
Consumer Model
Inputs
Outputs
What we DO
Outputs
To WHOM
Short Term Outcomes
Medium Term Outcomes
Long Term Outcomes
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Consumers who
are:
 Youth
 Women
 Low income
 People who
have health
risks
 Seniors
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Emergency food
assistance
Community
development agencies
(time, staff, $$)
Institutional partners
Building Healthy
Communities
Urban gardens
Garden Project
MSU Extension
SNAP Ed.
Michigan Nutrition
Network
WIC
Sr. Project Fresh
Project Fresh
Bridge cards
Federal reimbursement
for school lunches
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
A Food Security
Conference in March
2010
Neighborhood-based
food forums
Local Food Festivals
Food column in LSJ
and City Pulse
Classes for consumers
Teach the connection
between food and
health
Community meals
Float in the Silver
Bells parade
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Places where
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people connect
such as:
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 Neighborhoods
 Churches
People learn the true cost of
their food
People understand where their
food comes from
Consumers understand food
labels
Food labels are more accurate
Community’s understanding
of how to grow food is
increased
Opportunities for neighbors to
join together to learn
People learn “how and why”
to use local food
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Greater demand for fresh and local foods
Barriers are eliminated to the development
of more grocery stores
Barriers are eliminated to the development
of more processing plants
Training programs are created
Food deserts are eliminated
Increased participation in Farm to School
Increased participation in Farmers Markets
More time is spent cooking, eating,
enjoying and socializing around food
Vouchers for food are available to all who
need
EBT, SNAP, etc. resources are increased
Consumers become producers
People demand, buy and use local produce
and food
Food co-ops are created
Waste is eliminated
Goal: Everyone has access to safe, healthy and affordable food!
Improved public health
A more humane world
Inequality is reduced
Healthier eco-systems
Increased conviviality
Food is affordable
Equality of food is assured
Regenerative food system
Policymaker Model
Inputs
Outputs
What we DO
Outputs
To WHOM
Short Term Outcomes
Medium Term Outcomes
Long Term Outcomes
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Policy Makers:
 Neighborhood
leaders
 City Council
 County Board
of
Commissioners
 State and
Federal
Legislators
 Labor
Associations
 Commodity
Groups
 MI and US
Departments of
Ag and Labor
 Ag Land
Preservation
Board
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






Emergency food
assistance
Community
development agencies
(time, staff, $$)
Institutional partners
Building Healthy
Communities
Urban gardens
Garden Project
MSU Extension
SNAP Ed.
Michigan Nutrition
Network
WIC
Sr. Project Fresh
Project Fresh
Bridge cards
Federal reimbursement
for school lunches
Federal subsidies to
growers


A Food Security
Conference in March
2010
Neighborhood-based
food forums
Translate research
findings from local
projects



Policymakers learn the true
cost of food
Policymakers understand
where food comes from
Food labels are more
accurate
People who know about
food begin to talk to
decision makers
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




Barriers are eliminated to the development
of more grocery stores
Barriers are eliminated to the development
of more processing plants
Planning/Zoning officials address issues of
ag.
Food deserts are eliminated
A living wage is paid to laborers
Laborers have adequate working conditions
Food system is valued as is the
transportation system
Goal: Everyone has access to safe, healthy and affordable food!












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

A sustainable, living food system that
is culturally and environmentally
appropriate.
Farmers are profitable and still in
business
Substantially greater numbers of
small to medium-sized farms in Mid.Michigan
Increased number of urban farmers
and gardeners
Farming is a sustainable practice
We are less dependent upon external
inputs
More diversified agriculture
Laborers have improved quality of
life
Improved public health
A more humane world
Inequality is reduced
Healthier eco-systems
Increased conviviality
Food is affordable
Equality of food is assured
Regenerative food system