Quality Food Jobs for Social Justice

Rachel Bair - Kalamazoo Valley Community College (Moderator)

Jeannine La Prad - Senior Fellow, Corporation for a Skilled Workforce

W. DeWayne Wells – Executive Director, Economic Justice Alliance of Michigan

Ryan Bolhuis - Executive Chef, Incubator Kitchen Manager, Small Food Business Mentor, Downtown Market Grand Rapids

Food is regarded as “good food” if no one is exploited in the food system where it is produced, prepared, distributed or sold. Corporation for a Skilled Workforce, in partnership with MSU’s Center for Regional Food System, have recently reviewed data related to food system jobs and workers in Michigan and then more specifically in Detroit and have identified some potential issues facing essential workers. This session will present and discuss this new research about Michigan’s local food system job landscape and facilitate a discussion about what it might take to make sure food system jobs are quality jobs. A panel of business owners and economic development specialists will discuss their experiences and the opportunities that they have identified for fairer jobs and economic opportunity in our food system. Ultimately this session will seek to highlight some of the obstacles that need to be overcome to develop quality food system jobs for all and improve economic and quality of life outcomes.

When Food Meets Justice for the Incarcerated: Opportunities for the Michigan Good Food Charter

David Koetje, PhD - Professor of Biology, Calvin University

Michigan currently incarcerates about 64,000 residents, a number that would qualify as Michigan’s 17th largest city. Most of these people have families that face economic hardships and food insecurity, conditions that raise their risk of imprisonment. To help break this cycle, I propose a partnership with the Michigan Department of Corrections (MDOC) that would enable us to teach prisoners about good food systems, provide them with opportunities to develop gardening and culinary skills, and prepare them for the challenges faced by returning citizens. While MDOC faces its own challenges in providing food at $2/meal, Director Heidi Washington has already expressed interests in implementing plans like these. Parallel initiatives could also address the needs of families in at-risk populations by intentionally involving them in good food networks that promote food justice and equity. These proposals align with best practices in restorative justice and with MI Good Food Charter priorities.