Across Detroit, and across Michigan more broadly, the cost of food has become a constant point of pressure, shaping how people shop, what they buy and, for many, whether they have enough. It’s a daily reality that sits at the intersection of economics, access and policy — even if it’s not always framed that way.
“For a lot of people, everything just feels more expensive right now, including groceries,” says State Senator Stephanie Chang, who represents Michigan’s 3rd Senate District and who spoke at the 2026 Business of Food Summit. “We hear that from residents all the time.”
MICHIGAN SENATOR STEPHANIE CHANG, DISTRICT 3
Behind that reality is a network of decisions that often go unnoticed but have a direct impact on how food moves, who has access to it and what it ultimately costs. Much of Chang’s work has focused on strengthening food security through policy, from supporting emergency food assistance programs to advocating for continued funding of free school meals and resources for food banks across southeast Michigan.
At the state level, those priorities are actively being shaped through the budget process.
“One of the things I’m really proud of is that we’ve been able to fund universal school meals,” Chang says. “Making sure children can get fed is huge.”
Programs like Michigan’s “10 Cents a Meal” initiative, which connects schools with local farmers, are another example of how policy can influence the food system in more direct and visible ways. The program not only supports student nutrition, but also strengthens local agriculture by creating consistent demand for Michigan-grown food.
At the same time, Chang points to growing concern around proposed changes to federal programs like SNAP and Medicaid, which are deeply interconnected with food access.
“Over a million people in Michigan rely on SNAP,” she says. “When you start talking about changes to that program — expanded work requirements, shifting more costs to the state — those decisions have real consequences for families.”
That interconnectedness is something Chang returns to often. Food insecurity doesn’t exist in isolation. It’s tied to housing, healthcare, wages and broader economic conditions, all of which influence how people prioritize and spend.
“When you have to make decisions about what to pay for, everything is connected,” she says. “Food is such a critical basic need, but it’s linked to all of these other factors.”
At the same time, there’s a growing cultural shift around how people think about food — not just in terms of access, but origin.
Interest in where food comes from, how it’s grown and who controls that process has become more visible in recent years. For Chang, that awareness presents an opportunity to rethink how food systems are built and supported, starting early.
“I have two elementary-aged kids, and they’ve both been part of school garden programs,” she says. “Those experiences matter. When kids learn how food is grown and where it comes from, it creates a connection that stays with them.”
Programs like Detroit Food Corps, along with partnerships between organizations like Gleaners Community Food Bank and Authority Health, are helping to build that connection through cooking classes, access to fresh produce and community-based education.
All of it contributes to a broader idea that continues to gain traction in cities like Detroit: food sovereignty.
For Chang, one of the clearest examples of that concept in practice is the Detroit People’s Food Co-op.
“It’s been incredible to watch that grow over the years,” she says. “It’s a Black-owned, member-operated co-op, and it’s become a
PANEL DISCUSSION AT BUSINESS OF FOOD SUMMIT 2026
real community space. People can get food there, but it’s also connected to local farms and producers. It’s a model that shows what’s possible.”
The co-op reflects a shift from access alone to ownership — from simply having food available to having a say in how it’s sourced, distributed and sold.
Detroit’s network of food banks, urban farms and nonprofits plays a central role in that system, often filling gaps in ways that are both immediate and innovative.
“They are essential,” Chang says. “What you see in Detroit is people finding ways to make things happen, not waiting for someone else to solve the problem. It’s really a reflection of the city’s resilience.”
At the same time, those local efforts are shaped by forces that extend beyond city limits.
Across Michigan, farmers are navigating a range of challenges that are beginning to ripple through the broader food system, from rising fertilizer costs tied to tariffs, to labor shortages linked to immigration policy, to the ongoing pressures of global trade and fuel costs.
“All of these issues might seem separate, but when you combine them, they have a real impact on farmers,” Chang says. “And that ultimately surfaces to consumers.”
Chang says the federal Farm Bill, currently under negotiation, is another critical piece of that puzzle. While it’s a complex and often technical piece of legislation, she points to one area that deserves close attention: proposed cuts to SNAP benefits.
“My understanding is that the version that passed the House includes significant cuts,” she says. “Those are incredibly harmful, and I think people should be paying attention to that.”
Looking ahead, Chang sees opportunity in continuing to build models that are both community-driven and structurally supported.
“If we can create more opportunities like the Detroit People’s Food Co-op – models that are owned and led by the community and connected to local farmers – that’s how we build a more equitable system,” she says.
It’s an approach that requires coordination across levels, from local organizations to state budgets to federal policy. It also requires recognizing that food systems are not just about supply, but about infrastructure, access and long-term sustainability.
“None of these issues happen in silos,” Chang says. “They all impact each other.”
In a city like Detroit, where innovation and resilience have long gone hand in hand, that understanding is already taking shape in real ways.
“Detroit has so much to be proud of when it comes to its local food system,” Chang says. “There are so many people doing incredible work. I’m really grateful to be able to support that in any way that I can.”
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