Student View

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
Students eating in East Quad
Meatless Mondays happen at East Quad every Monday.   Monday is only the first in a week of long days packed with classes, extracurriculars, and work, with the weekend only a dim and seemingly unreachable light in the distance. Monday is also the day where many try to avoid the East Quad dining hall like the plague, all because of the weekly initiative to promote food sustainability: Meatless Mondays.    But why the stigma? Meatless Monday is an event that vegetarians and vegans can eagerly... more
The sustainable learning community listening to a speaker outside of the house
  Sustainability: a single word that contains so many of my hopes for the future within all of its ambiguity.  Every day, my definition changes.  Most importantly, I think that sustainability is an inclusive word that involves everyone on this planet living in an environmentally, equitably, economically responsible way that leaves Earth more beautiful than we found it.   My sustainability experience at the University of Michigan revolves around integrating sustainability as part of campus... more
A wall in Eastern Market with grafitti
Last month I took a group of Planet Blue Student Leaders, and other self-proclaimed "sustainability geeks", to the Detroit Eastern Market. Despite the chill in the air, the Market was filled with people of all ages. The students and I ducked in and out of each of the sheds, amazed at the variety of produce and goods at the market. The smell of hot cider and coffee filled the air. I met a vendor selling maple syrup who explained to me all of the basics: the difference between Grade A and Grade B... 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
White tea cup full of tea on white saucer sprinkled with spices all with a with white background.
Available at all Michigan Dining Cafes There’s nothing more relaxing than curling up with a hot cup of tea after a stressful day of classes. That’s why, when I found out that Michigan Dining is now serving Light of Day Organics teas at their cafes, I got really excited. Light of Day Organics is certified Organic and Demeter Biodynamic; in fact, they are the only commercial tea grower in North America with both of these certifications. Even better than the company being based in North America,... more
Upclose picture of green and purple lettuce.
Imagine a farmer going out to the field to harvest lettuce that you’ll eventually eat in your salad. Did you picture the farm as an up-cycled freight container smack dab in the city of Detroit? No? Well, me neither. But that’s exactly how LaGrasso Bros Inc is growing their produce – which is offered at Michigan Dining’s Fields Cafe LaGrasso Bros is a Detroit based company who has been in the business for over 100 years. Recently, this family-owned company decided to invest in the local food... more