Student Life News

Student composting
When I first joined the U-go’s staff, the number one thing my co-workers got on me about was composting. Not my sarcasm, or my inability to go through a shift without using the restroom. It was my ignorance about composting. Every time I threw away the scraps of a Blue To Go sandwich, I was hounded with objections. “Are you crazy, Aron?” “Aron—what are you doing? That’s compostable!” “Even the container?” I’d reply, dangling it over our little white trash bin. I might’ve been a novice about... more
Students celebrating harvest fest by decorating pumpkins
Want to celebrate local food and farms? Then come to the 6th Annual Harvest Festival on October 8th, from 1-4pm! It’s hosted by the University of Michigan Sustainable Food Program and it takes place at the U-M Campus Farm at Matthaei Botanical Gardens. There will be delicious food, live music, and lots of fun activities. Student groups that focus on food and sustainability will be there, so be sure to check them out. There will be tours of the Campus Farm and Food Forest, a project of the... more
M Farmers Markets Sept 14 and Oct 12 on South Ingalls Mall and Sept 28 and Oct 26 at the grove on north campus
For the past few years, Central Student Government has paired with several University organizations including Michiga n Dining, the Office of Campus Sustainability, Sust ainable Food Program, as well as others to help put on the M Farmers Market for students around campus. This year, there will be four markets held during the fall semester. They all run from 10am-2pm. Markets will take place at South Ingalls Mall on Central Campus on September 14th and October 12th. The North Campus markets... 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
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