Center for Regional Food Systems

Rural food distribution is a multi-pronged issue with implications for small business viability, connecting farms to schools, and offering healthy food options to rural communities. Despite consisting of 29% of Michigan’s land mass, the Upper Peninsula (UP) contains only 3% of the population. This region of Michigan faces many of the same issues present across rural America: a lack of consistent, affordable distribution, limited access to processing spaces for produce and animal products, and the struggle to create a demand for locally produced foods.  

On September 24, 2024, over 80 representatives invested in the food system, including farmers, institutional buyers, and funders, gathered to discuss community-led solutions to this issue at the UP Food Distribution Symposium held at Barrel + Beam in Marquette.  

In fall 2023, Cherry Capital Foods (CCF), Michigan’s leading distributor of local produce and value-added products, made their final delivery after 15 years of operation. This left a hole in the distribution system that caused many business owners to distribute on their own; for some, this looks like driving 800 miles roundtrip from Marquette to Grand Rapids to purchase chicken to sell in store.  

“A group of concerned food systems partners from around the state began asking, ‘What can we do to address food distribution in the UP?’” said Jamie Rahrig, Food and Farm Outreach Specialist of the MSU Center for Regional Food Systems. “It was determined that bringing together many partners into one space could help drive action steps to problem solve a solution. It was incredible to see the participation from both Yoopers and partners from downstate who are invested in finding solutions to get more locally sourced products distributed throughout our state.”  

At the Symposium, speakers shared examples, tools, and resources that highlighted options that work well in other parts of the country. Michael Lahti, CEO of Tamarack Holdings and former director of CCF, welcomed attendees and shared his business perspective on the future of sustainable distribution throughout Michigan. He detailed the sheer amount of money that CCF invested into the local food system through offering so much more than just trucks, but also the supply chain and business strategy consulting that supported the acceleration of many local food businesses. Though CCF stopped distributing, they are in the process of transforming into a new entity known as Harvest Food Systems. 

To showcase how technology and connections can support rural food distribution, Stefanie Jaeger, Director of Sales and Customer Success at Local Food Marketplace, shared ways that hubs can connect to support food businesses with examples from other rural regions, including Montana and Washington. She emphasized the power of collaboration among food hub networks that share resources to broaden their distributional impact.

For another regional example of rural distribution, Teresa Weimerslage, Field Specialist of Iowa State University Extension, shared about the Iowa Food Hub Network and distribution strategies used by the partners in Iowa. Her presentation detailed the robust hub to hub network that allows for a consistent distribution route and crossdocking throughout the state. She detailed the many lessons learned through building out this network. In particular, she identified the ways that “nodes,” or smaller cold storage facilities that can be managed by a food hub, offered a successful solution in her region. 

Before the lunch provided by the Delft Bistro, Leo Isleib, Business Development Manager of the Michigan Economic Development Center (MEDC), highlighted available offerings for small businesses. The MEDC has a network of Small Business Support Hubs, including three in the UP, which help businesses to access federal, state and local resources. 

In between speakers, attendees broke out in roundtable discussions based on their role in the food system. These allowed attendees to discuss shared challenges and needs of distributing local foods while making connections.   

“People appreciated having the roundtable conversations as they offered a good mix of education and brainstorming among folks,” said Alex Palzewicz, Kitchen Manager of the Northwoods Test Kitchen, a commissary kitchen within Barrel + Beam. She hosted the event in her role as a life-long resident of the UP passionate about improving her local food system. “We got a lot of people who felt like they could be at the table and can continue to work towards solving our issue of rural food distribution.” 

The afternoon roundtables encouraged folks to discuss action items to support a more connected and supportive food system in Michigan. Groups were categorized by themes: Planning & Government, Funding & Infrastructure, Labor, Food & Logistics, and Education, Policy & Equity.  

“It was great hearing from folks downstate having constructive conversations about issues that are different, but also the same as in the UP,” said Palzewicz. “It was nice to see Yoopers share their experiences, knowing that our local struggles are also a part of a much bigger picture issue.  It will rely on collaborations from across the state and the region.” 

While there is no one solution to the distribution issue in the Upper Peninsula, the event identified a few ideas, such as building upon existing resources like cold storage, identifying a value chain coordinator for the UP, and finding future opportunities to collaborate. Thanks to students from Michigan Tech University, thorough notes were taken throughout the day which will be considered for future action steps. This event was convened by the Michigan State University (MSU) Center for Regional Food Systems and MSU Product Center, with support from the Fair Food Network and Michigan Economic Development Corporation. 

Additional gratitude goes to the event planning committee members, Delft Bistro for lunch, Barrel + Beam for the space, and Partridge Creek Farm for the composting services and farm tour.  

For those interested in getting involved in future discussions related to rural food distribution, please get in touch with Jamie Rahrig at  rahrigj1@msu.edu  

About Michigan State University Center for Regional Food Systems  

The Michigan State University Center for Regional Food Systems (CRFS) unites the knowledge of diverse food systems stakeholders with that of MSU faculty and staff to advance regionally-rooted food systems through applied research, education, and outreach. Our work fosters a thriving economy, equity, and sustainability for Michigan, the nation, and the planet by increasing understanding of and engagement with systems that produce food that is healthy, green, fair, and affordable. Learn more at http://foodsystems.msu.edu/.