Growing Community Garden seeks to engage a collaboration of leaders from multiple disciplines, including but not limited to health professionals, horticulture and food processing leaders, nutritionists, educators, public health personnel, culinary expertise, food sourcing agencies-farms-gardens, and other persons passionate about addressing chronic dietary-related conditions of people in our community. The goal is to explore a garden-to-patient "food as medicine" program. Interested parties or referrals can make contact through email at gcg.kzoo@gmail.com.
1. Mission summary
GCG’s longstanding mission to provide fresh, organic produce and a community space for restoration, recreation, health, learning, and connection.
2. Project vision
Integrate GCG into a consortium of healthcare, plant science, nutrition, horticulture, culinary, and community partners to pilot a “Fresh Food Pharmacy” or "Food as Medicine" model addressing diet-relatedhealth conditions.
3. Rationale
Address social determinants of health and food insecurity.
Improve clinical outcomes (diabetes, hypertension, obesity) through increased
fruit/vegetable intake.
Support preventive care and reduce downstream healthcare costs.
Improve patient engagement and equity by reducing barriers to access healthy food.
Leverage multi-sector collaboration for sustainable supply and referral pathways.
4. Target population and eligibility
Primary: patients with diet-sensitive chronic conditions (diabetes/prediabetes, hypertension, obesity, chronic kidney condition) who screen positive for food insecurity or low produce access.
Secondary: pregnant people, seniors, high-utilizers, and households identified by community partners.
Referral sources: clinics, health department, community health workers, social service agencies.
5. Core components and partners
Clinical assessment & referrals: local clinics, county health dept., WMed, Bronson Health.
Social needs assessment & navigation: health department, community health workers.
Nutrition & prescription design: registered dietitians (WMU, MSU Extension).
Production & supply: GCG, community garden network, local farmers, South Michigan Food Bank, KVCC Valley HUB, Loaves and Fishes of Kalamazoo.
Culinary education: KVCC culinary program — cooking demos, recipe kits.
