What is the Michigan Fresh Unprocessed Whole (FUW) Milk Workgroup?

The purpose of the Michigan Fresh Unprocessed Whole Milk Workgroup is to address the question:

Where do we want to be in 3 to 5 years on access to fresh unprocessed whole milk?

The group desires clear direction with clear public policy regarding access to fresh unprocessed whole milk and adjusting the law accordingly, if needed.

Workgroup members represent an array of perspectives, relative to the issue at hand and the group’s purpose: consumers who seek to ensure access to raw milk*, producers who want to provide a healthy source of raw milk, a grade A milk industry representative and food safety regulators who are looking to balance access and choice issues with protection of the food supply. Michigan Food & Farming Systems (MIFFS) and Michigan State University (MSU) serve as facilitators and resource providers to guide the dialog and deliberations of the workgroup as they discuss and contemplate the questions under each topic.

*The group agreed to use the term (fresh unprocessed whole) FUW milk to describe the product intended for direct human consumption since “raw milk” is used to describe milk intended for pasteurization.