Student Life News

A table of planet blue water bottles sitting in front of Angell Hall
Refillable water bottle usages jumps from 48 to 77 percent Water refill stations increase student awareness, use of refillable bottles With more than 300 water refill stations across campus, and a program that gives incoming freshmen a free Planet Blue refillable water bottle, the use of refillable bottles is increasing dramatically on campus, according to Barbara Hagan, Sustainability Program Director, U-M Office of Campus Sustainability. “Every year we are seeing more students arriving on... more
Providing healthy options for diners while making healthy, sustainable operational decisions isn’t an easy challenge to meet. It’s a balance of customer needs and appetites with good industry practices. Comparing MDining’s protocols to the suggested “Principles of Healthy, Sustainable Menus” outlined in the “Menus of Change Annual Report”, illustrates how close MDining leadership have come to reaching that balance. Now in its sixth year, Menus of Change is a ground-breaking initiative from The... more
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
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