Sustainable Land Management
In May, Plant Building and Grounds Services implemented the Composting Tea pilot to explore sustainable landscape management practices on campus. Through the pilot, five chosen sites are in the process of being treated and monitored to measure the effectiveness of an environmentally friendly approach compared to traditional fertilizer treatment or left untreated.
A greater selection of locally grown and produced foods is now available on campus through the many initiatives supporting the use and purchase of sustainable foods. In the fall, weekly farmers’ markets bring local produce to the Michigan Union and other selected areas on campus; residence halls offer more locally sourced food options in their menus; and the U-M Food Team’s sustainable food guidelines help promote a collective understanding and approach to food purchasing practices. As a result, U-M estimates that 10 percent of food purchases meet the definition for sustainable food as defined in the guidelines.
7% The amount total water use per person, per day has decreased on campus since 2004