Mike Hamm, CS Mott Professor, Sustainable Food Systems, Michigan State University
and the Sustainable Food System program has been engaged in such activities as increasing farmers' markets, increasing conventional growers' movement to organic, and increasing access to fresh fruits and vegetables by limited-resource households.
The group also is helping limited-resource farmers utilize asset building programs such as the earned income tax credit; is building partnerships with coalitions to promote community based food systems; and is identifying opportunities to link public health, economic development, community development, and community-based food systems.
helped develop and was subsequently appointed to the Michigan Food Policy Council
, representing institutions of higher education.
has served on the Community Task force of the Michigan
Surgeon General's "Step's Up Campaign" to help Michigan residents adopt a more healthy lifestyle, and he
served on the Michigan Department of Community Health's
Cardiovascular Health Task Force to develop recommendations for a state plan to help prevent heart disease.
also is credited for increasing the linkages at state and local levels between different sectors to improve the health and sustainability of communities.
Prior to joining Michigan State University, Hamm served as chairperson for the Department of Nutritional Sciences for Cook College at Rutgers University, and was Dean of Academic and Student Affairs.
Hamm is a member of the Michigan Food Policy Council, the National Resource Council Panel on Undergraduate Agricultural Education, the Editorial Board for the Journal of Agriculture and Human Values.
He also is a member of the American Society for Nutritional Sciences; the Agriculture, Food, and Human Values Society; and the Community Food Security Coalition.