Climate Resilient Farming Program in New York

The Food Safety Education Fund grants program, administered by the Michigan Department of Agriculture & Rural Development (MDARD), is designed to enhance food safety throughout Michigan. Funded by assessments on licensed food establishments, the program aligns with a mission to protect public health by providing critical food safety training and education. This initiative directly supports the broader goal of ensuring a safe food supply for all Michigan residents. The foundation's strategic priority is to prevent foodborne illness through proactive education and the empowerment of various stakeholders within the food system. The program primarily targets two key beneficiary groups: Michigan consumers and food service establishment employees, as well as agents of the director who enforce food regulations (e.g., local health department sanitarians and MDARD food safety inspectors). The impact goal is to improve food safety knowledge and practices among these groups, ultimately reducing the incidence of foodborne illnesses. Eligibility is restricted to Michigan governmental and non-profit organizations and entities, ensuring that the grants support organizations deeply embedded in community health and public service. Producers, marketers, processors, and growers are explicitly excluded to maintain the program's focus on education and training. For the 2024-2025 grant cycle, up to $365,600 is available, with a specific allocation of $242,500 for consumer food safety education and $114,100 for food service establishment employees and regulatory agents. This demonstrates a clear prioritization of widespread public education while also fortifying the knowledge base of those directly involved in food handling and enforcement. The grant duration is typically one year, though multi-year proposals are considered on an individual basis, contingent on future funding availability. Proposals should specifically avoid requesting funding for routine or required training, such as HACCP or ServSafe certification, emphasizing a focus on innovative and supplementary educational initiatives. Proposals are evaluated based on several key criteria, including goals and objectives to improve food safety, assessment of statewide need and audience, measurable outcomes, potential for partnering with other organizations, inclusion of matching funds, and opportunities to build upon previously funded projects. These selection criteria reflect the program's theory of change, which posits that strategic partnerships, evidence-based interventions, and quantifiable results are essential for achieving sustainable improvements in food safety. The expected outcomes include a more informed public, better-trained food service professionals, and more effective enforcement of food safety regulations, all contributing to a safer food environment across Michigan.