Student Life News

Student Farmers with M Dining Staff looking at the fresh crops ready to be served
Student-grown Campus Farm produce now served at MDining halls   Food production and the environment, human health, food safety and food justice … all of these concerns are part of the University of Michigan’s sustainability goal of purchasing 20 percent locally sourced food for MDining halls by 2025. When students made their first delivery of Campus Farm fresh produce to Mosher Jordan dining hall last month, this “local” achievement became “on campus”  and begins a year-round, full circle... more
Students working on a building on a farm
  The UM Campus Farm is growing in two ways: it’s growing plants and it’s growing in size. So this year we decided to set our sights on selling produce to MDining. We wanted to provide healthy, sustainable food for our fellow students. But in order to sell to M Dining, we had to pass Good Agricultural Practices and Good Handling Practices tests. In the busy growing season, it was hard to find the time around the farm to take on the larger tasks that we would need to complete these... more
Chef Nelson Cummings
MDining moves closer to 20 percent local purchase goal In nine dining halls, catering services and more than two dozen markets and cafés located across the Ann Arbor campus, MDining serves approximately 25,000 meals a day -- over 4 million per year. The menus are student-driven and often come from suggestions provided by students. One of those suggestions was to go local with food purchasing. Purchasing local and sustainable food is part of the university's 2025 sustainability initiative. It is... more
Students at convocation picnic which is zero waste event on campus
Imagine hosting a business conference, reception, or organizational meeting and being able to say to your participants “This event created zero waste. Now you can.  MCatering and MDining zero waste events are coordinated and administered so that every item that would normally go into the waste stream is diverted into compost or recycled.   What does this mean? Just on U-M’s campus -- which has a goal to reduce waste delivered to landfills by 40 percent --  the impact is significant. U-M... more
Bursley residents have the wonderful opportunity to reduce their contributions to landfill this year, thanks to the Bursley Composting Program!   For the first full year ever, Bursley Hall is offering composting bins in every hall closet, on every floor. So now students can compost food scraps and compostable materials like banana peels, uneaten food, even UM’s compostable napkins.     So what exactly is compost (aside from a bunch of organic materials mixed together)? Compost is nutrient rich... more
crop of fresh peppers
Fresh produce, locally grown food, supporting the area’s community and businesses...These are just a few of the benefits of supporting Farmers Markets. This fall there will be four expanded M Farmers Market events on the U of M campus. Fresh fruits, veggies and other locally sourced food items from various farms in the area will be available for purchase at each event. The events also will feature chef demonstrations of easy recipes, tips for healthy eating, free samples, giveaways, information... more
Reuable Planet Blue water bottles on a table in front of Angell Hall
  Leave no footprint behind.   That's the lesson incoming University of Michigan students learned at a zero waste picnic following New Student Convocation on Sept. 2. More than 5,500 students filled the Angell Hall lawn to participate in the event that used only recyclable or compostable items, including food, napkins, plates, silverware, compostable plastics and featured the use of a mobile hydration station.    The event was sponsored by Planet Blue, the Office of Campus Sustainability,... more