
MICHIGAN GOOD FOOD FUND BUSINESS PITCH EVENT
Join us for our annual pitch event, part of Michigan State University Product Center's Making it in Michigan conference and trade show.
Michigan Good Food Fund's annual Business Pitch Event puts the spotlight on local businesses that help build healthier communities and contribute to a more connected, equitable, and sustainable food economy.
Three food businesses will be chosen to pitch live at the MSU Product Center’s Making it in Michigan event for a chance to win up to $5,000 towards their business.

These awards are sponsored by Michigan Good Food Fund partners, Lake Trust Credit Union and the Fair Food Network.
Join Us for the Live Business Pitch Event
May 6 from 5:30-8:30 p.m.
Lansing Center | 333 E Michigan Ave. Lansing, MI 48933
The live pitch event will feature three food businesses presenting in front of a live audience and panel of judges. This is the kickoff event for the 2025 MSU Product Center’s Making it in Michigan, a premier food product conference and tradeshow with meet-the-buyers opportunities for local food entrepreneurs.


Frequently Asked Questions
What is a pitch?
A pitch is like a commercial that shares your business plan in 30-90 seconds. Effectively sharing your business pitch is crucial for success! Talking to a buyer, investor, or loan officer requires you to share your business details in a condensed way
Not sure if you qualify?
Does your business help bring healthy foods to our communities? Are you a women- or people of color-led business? Do you use locally sourced ingredients in your product or use compostable packaging or chemical-free on-farm practices? If you answered yes to most of the questions, we would love to hear your pitch.
What’s the prize?
Three businesses will be chosen for the pitch session on May 6. First prize winner will receive $5,000, second prize winner will receive $3,000, and third prize winner will receive $2,000. Winners will be announced live!
Learn More: Visit the application page for tips and competition rules and guidelines.
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