2010 Charter Summary
DOWNLOADJune 1, 2010
Print
Email
Barely into a new millennium, the need for a thriving economy, equity and sustainability for all of Michigan and its people rings truer than ever. As part of achieving these goals, we need to grow, sell and eat “good food” – food that is healthy, green, fair and affordable.
By reemphasizing our local and regional food systems, alongside the national and global ones, we have an opportunity to create a system based on good food in Michigan and achieve a healthier, more prosperous and more equitable state.
You Might Also Be Interested In
-
Segment 9- Grinding Venison
Published on November 10, 2020
-
Segment 8- Packaging your venison
Published on November 11, 2020
-
Segment 7- Processing the Round, Ham, and Leg of venison at home
Published on November 11, 2020
-
Segment 6- Processing shoulder cuts of venison at home
Published on November 11, 2020
-
Segment 5- Venison loin processing
Published on November 11, 2020
-
Segment 4- Skinning your deer
Published on November 11, 2020
Accessibility Questions:
For questions about accessibility and/or if you need additional accommodations for a specific document, please send an email to ANR Communications & Marketing at anrcommunications@anr.msu.edu.