Student Life News

Munger Case Competition Winning Team  winning team of Li Wang, Sheela Lal, Muriel Bassil, Rong Cheng,
  How do you help the environment? Why you recycle and compost … right? Easy-sounding solutions, but does everyone know what that means? Participants in the winning team of this spring’s Munger Case Competition found that for some, recycling and composting was easier said than done. The winning team of Li Wang, Sheela Lal, Muriel Bassil, Rong Cheng, found that most students on the University of Michigan campus were willing to recycle and compost, with a strong interest in sustainability,... more
  How do you help the environment? Why you recycle and compost … right? Easy-sounding solutions, but does everyone know what that means? Participants in the winning team of this spring’s Munger Case Competition found that for some, recycling and composting were easier said than done. The winning team of Li Wang, Sheela Lal, Muriel Bassil, Rong Cheng, found that most students on the University of Michigan campus were willing to recycle and compost, with a strong interest in sustainability,... more
Jordan Conn Zechman MDining Pastry Chef holding a mixing bowl
More than 80 representatives from universities and institutions across the country visited campus last week for the Forward Food Leadership Summit, a free, day-long event where food service industry professionals from K-12 schools, colleges and universities, hospitals, business, and other sectors learned how to meet the growing demand for plant-based food. The event was hosted by the Humane Society of the United States and Michigan Dining at the University of Michigan. Held in the Rackham... more
student at the salad bar at a dining hall
Can making one menu change, one day a week, make a difference in our effect on the environment?  Seems so. And MDining staff working, with the University of Michigan Sustainable Food Program, are making it happen. According to a study conducted by University of Michigan first-year Sustainable Living Experience students, taking a break from serving meat just one day a week significantly reduced carbon emissions produced from the university’s MDining halls.  In fall 2018, MDining launched the... more
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