Why a Sustainable Food Program?
When a group of graduate students in the School of Natural Resources and the Environment began research to start a campus farm in 2011, they learned that there were already many ideas, events, and organization promoting sustainable food on campus. The University of Michigan Sustainable Food Program (UMSFP) started as an initiative to unite these disparate efforts under a common umbrella.
Read more: UMSFP Business Plan (PDF, April 2013)
The UM Sustainable Food Program fosters collaborative leadership that empowers students to create a sustainable food system at the University of Michigan while becoming change agents for a vibrant planet. To further this mission, the UMSFP focuses effort in three specific areas:
- Developing responsible citizens and leaders by facilitating formal and informal education on sustainable food topics
- Strengthening communities through collaborative programming and outreach
- Growing sustainable food that supports the well-being of people and the environment at the University of Michigan and beyond
Read more: Campus Farm Mission
Food systems have many dynamic parts--such as production, distribution, and waste management--and at U-M there are many students working to learn about and improve these extensive systems. The UMSFP serves as an umbrella to connect these students and further their efforts. It is lead by an elected Leadership Team of undergraduate and graduate students in various departments, a Program Manager, and an Advisory Board of faculty and staff. The team oversees and supports about a dozen member groups that do hands-on work ranging from beekeeping to food recovery,
Read more: Who We Are