For Grand Rapids students who serve as trustees-in-training on the GRCF Youth Grant Committee, giving back to the community goes hand in hand with empowering students to succeed. 

How is Michigan doing in creating systemic change around food access, nutrition, and sustainability for low-income children and families? 

Dino's restaurant has been a beloved Ferndale fixture for over a decade. When the recession hit, owner Dean 'Dino' Bach started catering to keep his employees working and, unexpectedly, discovered a whole new business opportunity: providing healthy lunches to school kids.

Winona Bynum, youth and nutrition programs manager at Gleaners Community Food Bank of Southeastern Michigan, likens her work in the nonprofit sector to her past work in IT project management. Similar to technology projects, human service programs – like the children’s feeding programs she oversees – need stakeholder input and strong collaborations to be successful. 

Colleen Matts, farm to institution specialist at the MSU Center for Regional Food Systems, has seen kids become great farm to school ambassadors, taking their parents by the hand, sharing their knowhow about the value of locally grown food, and even telling parents where to purchase it. Matts sees kids leading the farm to school cause -- just as much as she is. 

Michael W. Hamm, director of the MSU Center for Regional Food System, and his staff are devoted to the good health and development of all Michigan youth. The center’s creative programs and initiatives, like Michigan Good Food and Hoophouses for Health, are helping to ensure that more children have balanced, produce-rich diets.