| | | | | | | | Q&A with Center for Good Food Purchasing Michigan Impact Manager, Melanie Tran |
|
| | Melanie Wong Tran, MA, RDN |
|
|
| Last month May Tsupros, Director of Farm to Institution Programs at the Michigan State University Center for Regional Food Systems had a conversation with Melanie Tran, the new Michigan Impact Manager at the Center for Good Food Purchasing, to learn more about the Good Food for Michigan project. Tsupros and Tran have worked in collaboration on several projects and will continue to closely partner with Michigan food systems to work across the state. |
|
|
|
|
|
|
|
|
|
|
|
| | | | | Center welcomes Tiana Josephine Zuniga as Operations Assistant |
|
| The Center for Good Food Purchasing is pleased to welcome Tiana Josephine Zuniga as Operations Assistant. In this role, Tiana supports internal operations and administrative systems that help power the Center’s mission. She brings a background in project coordination, executive support, and nonprofit operations, with experience supporting advocacy campaigns, HR initiatives, and cross-functional teams with mission-driven organizations focused on civic engagement, workplace equity, and social justice. |
|
|
| |
|
|
|
|
|
|
|
|
| A proud New Yorker now living in Los Angeles, Tiana enjoys caring for her growing collection of houseplants, watching anime, cooking, being one with nature, and making her own iced coffee. Welcome, Tiana! |
|
| |
|
|
|
|
|
|
|
|
|
| | Thank you to the Good Food operators who joined our learning session this month to dig into Telling Good Food Stories! A recording of the presentation by Senior Communications Specialist Mary Nguyen and Michigan Impact Manager Melanie Tran is available here (passcode: !Vl?C3Wq) and slides are available here.
In addition, the Center has crafted a Storytelling Starter Kit with guiding questions and a framework to help craft and reflect on stories you generate, receive, and pass along.
Have a story to share? Connect with the Center on LinkedIn, Facebook, Instagram, or Bluesky. Or contact us to share your wins and stories with our audience!
We look forward to connecting with our operators network during our next learning session – reach out to Senior Program Manager Jon Polley to stay in the loop. |
|
| |
|
|
|
|
|
|
|
|
|
| House Farm Bill passes by 224-200 vote |
|
| GOP-led package moves on for Senate consideration |
|
| On April 30, the US House of Representatives approved the Farm, Food, and National Security Act of 2026 (HR 7567), 224-200.
Earlier this month, the Center joined the National Sustainable Agriculture Coalition (NSAC) and more than 300 farmer‑serving, farmworker, farms, and other stakeholders engaged in the future of American agriculture and food, in urging House leaders to reject the legislation and return to the table to craft a farm bill that truly serves all farmers and communities. The Center stands with NSAC in encouraging the Senate to take action to strengthen the safety net, invest in local and regional markets, protect workers, and advance a just, climate‑resilient food system for all.
“NSAC appreciates the House of Representatives’ persistent pursuit of a new bill; a new farm bill, already more than two and a half years delayed, is desperately needed,” said NSAC Policy Director Mike Lavender. “NSAC thanks Members on both sides of the aisle who fought to make this a better bill for all farmers and stakeholders, including those who supported the removal of a provision that would have limited existing state and local authority to regulate pesticides. Yet, for the countless farmers struggling to make ends meet, the House bill offers only scattered policy improvements, many without the resources to fuel them. Slashes to popular conservation funding, the absence of guaranteed investments in domestic markets for farmers, and a status quo farm safety net are shortcomings that – unless corrected by the Senate – will have a pronounced impact, particularly for small and midsized operations, and beginning, young, and other underserved farmers and ranchers. We now look forward to a robust bipartisan process in the Senate.” |
|
|
|
|
|
|
|
|
|
|
|
| | | | | | | | | Check our Policy Page for updates on issues
related to Good Food policies and legislation. |
|
|
|
|
|
|
|
|
|
|
|
| | |
Center joins California Food + Farming Network |
|
|
|
|
|
|
|
|
|
|
|
| The Center for Good Food Purchasing is now a member of the California Food + Farming Network (CFFN), a network of organizations building a movement centered on racial equity to transform the food and farming system through state policies. CFFN envisions an inclusive, equitable, and ecologically regenerative food and farming system that has recognized and repaired injustices to Black, Indigenous and people of color workers, producers and communities, and which generates healthy, affordable, accessible, nutritious and culturally appropriate food and other agricultural products. |
|
| | Inside the GFPP Ecosystem: Updates, New Resources & Upcoming Events |
|
|
|
|
|
|
|
|
|
|
|
| | Photo credit: County of Santa Clara |
|
| | By Jose Arballo, County of Santa Clara, April 24, 2026 |
|
| “…[Vanessa Gubrud, an executive assistant at St. Louise Regional Hospital,] was one of hundreds of hospital workers, visitors and others who stopped by the impromptu assembly line of treats on Wednesday, April 22, to sample the plant-based snacks offered up in celebration of Earth Day. In addition to the carne asada tostada, visitors sampled a hot Italian sausage and pesto penne plate – both made from fava beans, brown rice and avocado oil. |
|
|
|
|
|
|
|
|
|
|
|
| | Vanessa Gubrud tries a meat-free tostada at an Earth Day event at St. Louise Regional Hospital.
Photo credit: County of Santa Clara |
|
|
|
“The plant-based menu options are part of the County’s Good Food Purchasing Program (GFPP), which began in 2023, two years after the Santa Clara County Board of Supervisors passed a Sustainable Purchasing Policy. The goal was to reduce the environmental impact of food purchasing for County hospitals and provide more healthful options for patients, staff and visitors.
“Santa Clara Valley Healthcare, the County's public healthcare system, offers GFPP-based foods and beverages at three of its hospitals – |
|
|
|
|
|
|
|
|
|
|
|
|
O’Connor Hospital (OCH), St. Louise Regional Hospital (SLRH), and Santa Clara Valley Medical Center (SCVMC) – and has just expanded the program to its Custody Health Services dietary services at the Main Jail, Elmwood Correctional Facility, Juvenile Hall, and William F. James Ranch.
“The County spends about $6 million per year on food and beverages at its hospitals, excluding Regional Medical Center, and another $10.67 million at the correctional facilities.
“The switch to GFPP has already had financial and environmental benefits. At O’Connor Hospital, the cost of a meal has been reduced by 28% to $4.74 since 2022, with overall annual savings of $640,000 during the same period. ‘The hospital’s carbon footprint has fallen by nearly 40%, and there has been a 13% increase in the nutritional value of foods and beverages,’ said Jocelyn Dubin, who manages the GFFP for the County Public Health Department.” |
|
| | | | Photo credit: Cherlyn Wagner (@cwagnerphotography on Instagram) |
|
| Third Annual SF Food Action Summit gathers partners in ‘Growing Connections to Feed Action’ |
|
| Center joins good food leaders at Food & Agriculture Action Coalition Toward Sovereignty (FAACTS) convening in San Francisco |
|
|
|
|
|
|
|
|
|
|
|
| At the third annual SF Food Action Summit, organized by Food & Agriculture Action Coalition Toward Sovereignty (FAACTS), regional food systems leaders and influential figures gathered to discuss the current state of food in San Francisco and to align plans for improvement.
Center Program Manager Peter Cohen participated in work sessions with FAACTS members and allies and heard from city leaders including SF Environment Department Director Tyrone Jue, City Attorney David Chiu, SFUSD Student Nutrition Services Executive Director Jennifer LeBarre, and Human Services Agency Deputy Director of Policy, Planning & Public Affairs Susie Smith, in addition to keynote speakers Raj Patel and Pierre Thiam. Peter returned to the Center with new insights and inspiration on ways to support coordination across SF and the role of values-based purchasing within a shared vision of a good food system in San Francisco. |
|
| | | | NYC Mayor's Office of Food Policy hiring a Food Procurement Strategy Advisor |
|
|
|
|
|
|
|
|
|
|
|
| The New York City Mayor's Office of Food Policy is hiring a Food Procurement Strategy Advisor, a role that will support NYC's Good Food Purchasing initiative and collaborate with City agencies to implement strategic sourcing initiatives and institutionalize best practices.
Preferred qualifications include expertise in food procurement and supply chains – private, non-profit, and/or public sector experience welcome. The Food Procurement Strategy Advisor will take on responsibilities related to procurement management, compliance, and performance; interagency collaboration and strategic partnerships; and policy generation. The right candidate will be committed to the office’s mission and values and have an understanding of the food system in NYC and beyond.
For more information, please see the Job Description via the NYC Mayor’s Office of Food Policy. |
|
| | | | Photo credit: Austin ISD Food Service |
|
| | “Over the past 2 years, we’ve rolled out modernized serving lines in 50+ @austinisd schools, made possible by the 2022 @austinisdbond. The highlight of these serving lines is a rainbow of self-serve fruits and vegetables.
“This transition to self-service is making a real impact: 🗑️ Reducing single-use containers. 👩🏽🍳 Shifting labor toward more meaningful kitchen tasks. 🧠 Teaching students valuable life skills like using utensils, developing fine motor skills, and taking portions based on hunger cues.
“This transition has saved over $300,000 in single-use container costs.
“Self-serve is truly a big win for our students, district and the planet! 🌎” |
|
| |
| | Photo credit: MPS Culinary & Wellness Services |
|
| | “After 14 years of transforming Minneapolis Public Schools’ food culture through scratch cooking and farm-to-school initiatives, we are proud to announce the Bertrand Weber Honorary Scholarship. This fund celebrates Bertrand’s incredible legacy by supporting the next generation of food system leaders. Starting in Spring 2026, two graduating MPS seniors will each be awarded a $5,000 scholarship toward any accredited two or four-year post high-school program, including culinary school. “All students will apply answering the question, ‘What impact has learning about the culinary industry and food ecosystems had on your education and future goals?’ “Thanks to CWS, @achievetwincities, and a generous gift from the @lifetime.foundation.
“You can help us keep this mission cooking by donating to ensure these awards remain a resource for our students. Donate to the Bertrand Weber Scholarship Fund at achievetwincities.org/make-gift-mps. After you have entered your payment information, you can click ‘I’d like to support.’” |
|
| |
|
|
|
|
|
|
|
|
|
| | Case study documents Good Food Purchasing at Cook County institutions |
|
| In May 2018, Cook County became the third local government in the U.S. to adopt the Good Food Purchasing Program (GFPP), aligning with a national movement to create a more equitable and sustainable food system. A case study recently commissioned by the Chicago Food Policy Action Council and released in collaboration with partners of the Good Food Purchasing Initiative of Metro Chicago documents successes, challenges, and lessons learned that have emerged while advancing GFPP in two of Cook County’s active GFPP institutions: Cook County Sheriff’s Office (CCSO) and Cook County Juvenile Temporary Detention Center (JTDC). |
|
| | | | Photo source: AP Photo/David Zalubowski, File |
|
|
| Workers at Major JBS Meatpacking Plant Win Wage Increases |
|
| The agreement comes after thousands of workers led a three-week strike at the Colorado facility. |
|
|
|
|
|
|
|
|
|
|
|
| “Workers at one of the nation's largest meatpacking plants who staged a multiweek strike have reached an agreement with plant owner JBS USA, the company and labor union representatives announced [April 12].
“The Swift Beef Co. plant in Greeley, Colorado, will immediately return to normal operations after weeks of uncertainty, JBS USA said in a statement.
“The agreement comes after thousands of workers at the meat processing plant led a three-week strike with the United Food and Commercial Workers Local 7 Union in a bid for higher wages and better health care. The strike ended April 4 after JBS USA agreed to resume negotiations.
“Workers and JBS USA agreed to wage increases over the next two years and a $750 one-time bonus. The tentative agreement represents a contract with ‘all gains, countless improvements, and not a single concession,’ the union said.” |
|
| | | ICYMI: Local Food for Schools report examines USDA federal funding impact |
|
| In our recent report on the Local Food for Schools (LFS) program – the United States Department of Agriculture’s (USDA) $200 million investment in funding for school meals to strengthen local food supply chains – the Center for Good Food Purchasing examines the utilization and impact of LFS funding.
Based on results of a survey completed by 112 school districts across 17 states, as well as a detailed case study from Oregon, the report details how the LFS federal funding was allocated by states to rural, suburban, and urban school districts and utilized to support local purchasing across 11 food categories.
Local Food for Schools funding was found to expand student access to fresher, higher-quality foods and greater menu variety in schools, leveraging existing school meal infrastructure for multiple public benefits. Farmers and food businesses gained access to reliable institutional markets, strengthening local economies and the resiliency of food systems to better serve communities. |
|
| | | | Creative Solutions Around Processing Fruits and Vegetables |
|
|
|
|
|
|
|
|
|
|
|
| Free online webinar for CA institutions and food producers:
Tuesday, May 26, 2-3 p.m. PST |
|
| Purchasing good food – food that supports healthy and equitable food systems – requires creative problem-solving and a commitment to a better future. This webinar series is designed to support California values-aligned institutions and food producers in making good food purchasing a reality. There is no one-size-fits-all solution, so whether you are currently participating in the Good Food Purchasing Program or you are just looking for new ideas for your procurement, please join us! Each webinar will focus on a different specialty topic that is top of mind for people looking to make sincere changes at their cafeteria or food business.
Our California collaborators are invited to join us for our first webinar on Tuesday, May 26, 2026, from 2:00-3:00 PST to learn more about Creative Solutions Around Processing Fruits and Vegetables. |
|
| |
|
|
|
| |
|
