Join us for an Earth Day Herb Sale!

U-M Farm Stand is hosting a pop-up plant sale for Earth Day. Stop by our location on State St outside of the University of Michigan Museum of Art anytime from 12-3pm on Thursday, April 22. We'll have parsley, thyme, basil, and other transplants available at a 30% discount to U-M students while supplies last. All plants were grown by students for students at the Campus Farm. Credit card payment only. Revenue from the plant sale supports the mini-grants for food justice program. U-M Farm Stand is a collaboration between UM Sustainable Food Program and the Campus Farm. Questions? Reach out to

Who We Are

U-M Sustainable Food Program (UMSFP) is a student-led organization that coordinates, connects, and supports U-M students that are developing innovative solutions to food system problems. We work alongside food, environmental, and social justice-oriented groups on campus to make the University's food system more just and sustainable. UMSFP consists of a paid leadership team and a network of member groups and volunteers who leverage our connections and collective knowledge to make our vision a reality. Past projects include laying the groundwork for the Campus Farm, collaborating with member groups and MDining to open the Maize and Blue Cupboard, and launching an on-campus Farm Stand. When we're not working on long-term projects like those, we send out a weekly newsletter to more than 1500 subscribers, grant out funds to student-led food justice projects, and host events to celebrate the work of all of our collaborators.


The UM Sustainable Food Program fosters collaborative leadership that empowers students to develop a sustainable food system at the University of Michigan while becoming change agents for a resilient planet.



What We Do

The Farm Stand: In the fall of 2020, UMSFP and students from the Campus Farm put their heads together to create a farm stand that will provide students with affordable, healthy food. The Farm Stand is a weekly pop-up market and education project that sells produce grown by students for students. This project increases student access to healthy, sustainable and affordable produce on campus. 

Rooting for Change: UMSFP Student Food Summit: An annual event that fosters collaboration between member groups and partners, the RFC Summit challenges attendees to explore food through the lens of social justice. RFC also centers well-being and relationship building in our sustainable food community, and promotes a sense of personal and organizational connectedness to one another and to the food we grow, buy, sell, cook, and eat.

Working Groups: UMSFP working groups serve as a creative, free-thinking space to brainstorm about sustainable food justice and practices at U of M and surrounding communities. There are three “themed” working groups: Campus Farm Stand, Anti-Racism, and Campus Collaboration. These groups are designed to be flexible with low (but impactful) commitment, meeting 2 times per month for an hour. Check out the "get involved" page to find out meeting times for this semester.

Mini-Grants for Food Justice: UMSFP offers grants of up to $2500 for student organizations to bring to life innovative visions for food justice. This grant is open to UMSFP member groups and non-members, but priority is given to member groups. These funds come from the earned revenue of the University of Michigan Sustainable Food Program and are matched by Student Life Facilities and Capital Projects. UMSFP will assist in the accomplishment of the grant project in any way that is possible and desired, and we would welcome any opportunities for collaboration beyond the scope of the project. Learn more and apply at this link.

HarvestFest:  A collaboration between UMSFP and the Campus Farm, HarvestFest is an annual celebration of all things food and fall hosted on the Campus Farm site at Matthaei Botanical Gardens. Member groups and local businesses and nonprofits join us for this event. 


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