Policy Research

A Replicable Model for Valuing Local Food Systems

Steven Miller, John Mann, Judith Barry, Tom Kalchik, Rich Pirog, Michael Hamm

Summary

The article attempts to estimate the size and economic impact of Michigan’s local food system. In doing so, it not only factors in farmer to consumer transactions but also locally sourced food used in larger productions and processed food. It ultimately estimates that approximately 17.7% of Michigan’s food purchases come from local sources, and that the local food industry generated 4.53 billion in sales in 2011, employing 19,000 people and contributing to 680 million in state earnings.

Read Now

Policy Implications

This article can be useful in helping to estimate the size and scope of local food economies at levels smaller or larger than the one used in the study. It also suggests that to meet Michigan Good Food Charter’s goal of being 20% locally sourced policy will have to be implemented that increases the proportion of locally sourced inputs (RPC) by at least 5%.