Selling to Local Food Markets: Food Co-ops
October 26, 2026 - Jazmin Bolan-Williamson, Bekah Galang, Jamie Rahrig
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EmailMichigan’s Emerging Farmers hosted the first session of the Selling to Local Food Markets Webinar Series on October 7, 2026. During this session, Chris Dilley of Food Co-op Initiative led a discussion on how farmers can prepare to sell to food co-ops. He also discussed working with both the Detroit People’s Food Co-op and the People’s Food Co-op of Kalamazoo. Host Jazmin Bolan-Williamson, Farm and Food Business Coordinator of Michigan State University Center for Regional Food Systems, shared about her experience working for both the Eastside Lansing Food Co-op and Ypsilanti Food Co-op.
In this presentation, Chris also supplied the DFPC Local Vendor Packet that includes templates and tips for creating invoices for Food Co-Ops.
About the Speaker
Chris Dilley has been working in and with cooperative grocery retail over 25 years. With experience ranging from board service to 20+ years of general management, Chris is now the Director of Startup Support at Food Co-op Initiative. In this role he brings his experience with expansion and relocation projects, startup opening, board service and daily operations to the support of community-based efforts to develop startup food cooperatives through robust programming and direct technical assistance. He lives in Kalamazoo.
About Michigan’s Emerging Farmers
Our statewide program aims to create pathways to growth and economic opportunity for all of Michigan’s agricultural producers, including small- to mid-sized farmers. This project is funded by USDA National Institute of Food and Agriculture, in a cooperative agreement with members of the Michigan State University Center for Regional Food Systems, Michigan State University Extension, and Michigan Food and Farming Systems (MIFFS).
This work is supported by the American Rescue Plan Technical Assistance Initiative program, project award no. 2023-70417-39233, from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and should not be construed to represent any official USDA or U.S. Government determination or policy.
These events are also brought to you by the Great Lakes Partnership for Food and Farm Business Development.
Michigan State University is an equal opportunity provider and employer; its programs and activities are open to all without regard to personal protected identity. In accordance with Federal law, U.S. Department of Agriculture (USDA) requirements, and MSU policy, discrimination in USDA-sponsored programs and activities is prohibited on the basis of race, color, national origin, sex, age, disability, and reprisal or retaliation for prior civil rights activity. More information about these and other civil rights protections at MSU is available in MSU’s Notice of Non-Discrimination, Anti-Harassment and Non-Retaliation. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the USDA and MSU Extension.
