Join the Conversation
Come to UMSFP office hours on Tuesdays from 3-4 or Wednesdays from 4:30-5:30 to speak to our co-presidents. UMSFP is located on the ground floor of Betsy Barbour, adjacent to the Maize and Blue Cupboard (420 s. state st.). The entrance is at the back of the building off of Maynard.
Subscribe to our weekly newsletter to hear about special events, food news, job and volunteer opportunities and keep current on what is happening in our community.
Follow UMSFP on Facebook and our Member Groups will keep you informed about what's happening on campus and share pictures of what they're working on.
Volunteers are the backbone of the UM Sustainable Food Program. The work goes beyond cultivating veggies at the Campus Farm. Working with Member Groups, volunteers have also hosted potlucks, discussions, festivals, symposia, fundraisers, and produce stands. They help maintain the Cultivating Community Garden and the garden at the School of Public Health. Volunteering is a great way to meet new friends and support sustainable food. Check out what the member groups are working on!
Internships are a great way to learn and gain experience. Through internships, we hope to develop graduates who will carry leadership skills into their future professions while providing significant opportunities for volunteer support. Read more about internships.
Classes and Independent Study
Creating a sustainable food system takes energy and creativity, and the first step is to think about the problems we face and our options in confronting them. In your classes, you can square off with food system problems and begin coming up with solutions. Enroll in classes studying food and share what you learn. Read more about classes and independent study.
Learning with UMSFP: A Living Learning Lab
What is a Living Learning Lab?
A Living Learning Lab is a space on campus designated as a testing ground for innovation, behavioral entrepreneurship, and interactive place-based learning. It’s a place where students, faculty, staff, and community members engage in problem-solving to explore some of the most pressing ecological, environmental, and social issues of our times in a small-scale, participatory setting. Living Learning lab projects foster sustainable food citizenship by offering hands-on, experiential learning opportunities to grow not only food, but leadership, conversations, and collaboration. The UMSFP living learning lab uses dynamic, hands-on learning projects related to food to bridge traditional academic disciplines and cultivate systems thinking.
What kind of activities fall under the Living Learning lab program scope?
Course collaborations (ex. presentations, tours, project collaboration)
Individual or group projects
Farm and garden tours
Group volunteering events
Student organization events or projects
Art, engineering, or architectural installations
Not sure if your activity is a good fit? Contact us at firstname.lastname@example.org!
How to Get Involved
The UM Campus Farm and Cultivating Community are now accepting proposals to engage with their space for educational and community-building purposes.
Eligible Spaces (please see here for a map of gardens on campus)
A one-acre space located at Matthaei Botanical Botanical Gardens, featuring annual and perennial vegetables and fruit, a giant herb spiral, raised beds, demonstration plots, and an apiary and honeybee sanctuary garden. This site now also includes the neighboring Food Forest.
Located at the Ginsberg Center featuring small-scale, urban garden techniques such as vertical planting, crop rotation, composting, seed saving, an herb spiral, and a hoop house for season extension.
Applications are available below will be accepted on a rolling basis. Please read through the evaluation criteria and selection process prior to completing an application.
Contact email@example.com with questions, comments, ideas, newsletter items, and suggestions!
Be sure to check out a few of our allies on campus in sustainable food!
- The Sustainable Food Systems Initiative (SFSI) is an interdisciplinary faculty-led effort that engages students, faculty, and communities at local and global levels to learn from and build food systems that are health-promoting, economically viable, equitable, and ecologically sound.
- SFSI and the School for Environment and Sustainability have established a new graduate certificate in Sustainable Food Systems.
- Program in the Environment offers a minor in Sustainable Food Systems.
- The School of Public Health launched a new Nutritional Sciences Department in fall of 2015!
- Student Life and Michigan Dining have been strong supporters of UMSFP since 2012 and now house the Planet Blue Student Leaders program under the leadership of Keith Soster, the Director of Sustainability and Student Engagement.
- Matthaei Botanical Gardens and Nichols Arboretum is the proud home of the Campus Farm and has been involved with the UMSFP member group Cultivating Community for over ten years.
- The Office of Campus Sustainability works to oversee that UM is on track to meet its sustainability goals, including goals around sustainable food purchasing and food waste.
- Graham Sustainability Institute has supported UMSFP through the Planet Blue Student Innovation Fund and coordinates the Student Sustainability Initiative and Planet Blue Ambassadors.
- The Transforming Learning for a Third Century Initiative awarded UMSFP a grant that greatly helped to establish the Campus Farm.
- Better Living Using Engineering Laboratory (BLUElab) guides eight project teams through a human-centered sustainable design process, which often pilot their designs in partnership with Matthaei Botanical Gardens and the Campus Farm.
- OptiMize funds and mentors student teams that are launching social innovation projects, many of which are related to sustainable food.
- The Janice B. Longone Culinary Archive serves as an incredible resource for many students, faculty, staff, and community members interested in sustainable food and its history.