In MDining, we strive to be be the consummate host. Being an outstanding host means paying attention to the details: we care where our food comes from, the work environment we serve in, and about the people who serve. We care about our students and guests and know that gathering is an opportunity to build community, exchange ideas, and learn from each other’s experiences. We believe that this is the experience our students and staff deserve. We know that we each bring something important to the table and at MDining, you have a place at our table.

We have been recognized by the National Association of College & University Food Services for outstanding work in the field of Sustainability, Diversity Equity & Inclusion, and Social Justice.  

We are always working to ensure all guests and employees feel welcome around our table. Some of our current initiatives include:

• Supporting students’ religious observances – The University of Michigan is one of eight public universities to score 4 out of 5 stars for Religious Accommodations from the INSPIRES Index.
• Sponsorship of the “Food as Resistance” MLK Symposium Event
• Staff Learning and Development opportunities including a Fundamentals of Culture & Hospitality Pilot class for General Managers, Culinary Leaders, and Assistant Directors
• The Community Tables program uses food as a catalyst conversation about guest experiences and identities
• Commitment to interrupting food insecurity through the Maize & Blue Cupboard
• Collaboration with peer institutions through National Association of College & University Food Services and Menus of Change University Research Collaborative
• The Global Chef Series through which MDining invites international chefs to come and teach MDining chefs foods native to their culture and heritage
• Partnership with a number of student cultural organizations such as the Multi-Ethnic Student Affairs (MESA) Office and the Trotter Multicultural Center to develop and cater a culturally significant menu for special events and Heritage Months
• Inclusive menuing is practiced through the inclusion of cultural and dietary foods such as Kosher options at South Quad Dining; required Halal options at all dining halls; takeaway meals for those participating in Ramadan, Eid al Fitr, and Iftars and Suhors; as well as Vegan, Vegetarian, gluten-free, and T9 menu options. The four largest dining halls on campus also feature a dedicated gluten-free pantry.
• The Maize and Blue Cupboard, the UM Sustainable Food Program, the UM Campus Farm, and the Food Recovery Network have all participated in recent partnerships with MDining to promote inclusive excellence through events like Rooting for Change, HarvestFest, food recovery, and the Farm Stand
• Students and staff have taken culinary bus tours to Detroit and the metro area cultural food establishments (Asian Market, Vegan soul food, Arab American National Museum, etc.) to explore opportunities for a more diverse dining menu