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A Free Course for Michigan Consumers
Developed by Michigan State University Extension, MI Food Stories is a free, public online course designed to help consumers better understand and appreciate the Michigan food system, as well as the national and global food systems on a broader scale. MI Food Stories participants will learn about food production, processing, consumption, and distribution in Michigan, share food stories from their community, and experience connectedness to food, agriculture, the environment, and the economy. MI Food Stories is a supportive resource that can be used alongside the facilitator guide.
MI Food Stories Promo Flyer.pdfMI Food Stories Overview
The MI Food Stories course is designed for all food consumers in Michigan to learn the story of foods they eat and explore their role in Michigan's food system. In this course participants will:
Learn about food production, processing, consumption, and distribution in Michigan
Share food stories from their community
Experience connectedness to food, agriculture, the environment, and the economy
This is a free, self-paced course developed by Michigan State University (MSU) Extension's Community Food Systems team. This course will take approximately five to eight hours to complete. Participants will receive a certificate upon successful completion of all three modules, including readings, activities, and assessments.
MI Food Stories is divided into three parts: Unit 1: Understanding Food Systems, Unit 2: Sharing My Food Story, and Unit 3: Connecting More with Your Local Food System. As you explore the MI Food Stories course, consider the following:
Which of these activities are the most accessible to your students?
Which activities can be translated to an inquiry-based activity, place-based activity, or research project?
Which activities can supplement or build upon the learning of other school subjects?
MI Food Stories Activities in the Michigan Classroom
Unit 3 of the MI Food Stories online course highlights 24 ways to make more informed decisions within the food system. Course participants are instructed to complete four activities and the accompanying assessments. These 24 activities, embedded below, can be adapted to learners of all ages and grade levels.
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