1. Erich Geiger named director of residential dining operations

    November 1, 2017

    Erich Geiger has been named director of residential dining operations, with overall responsibility for student dining and residential services in university-owned housing facilities.

  2. 5 great ideas gathered at a chefs’ conference

    Smart tactics to tackle labor issues, sustainability, food safety and more were offered up during FoodService Director’s first Chefs’ Council Summit, held Oct. 14-16 on the University of Michigan campus.

  3. Veggies move to center stage at breakfast

    Bagel fans at University of Michigan now have a nondairy option as a spread. Executive Chef Frank Turchan replaced light cream cheese with vegan hummus and added vegetable toppings such as sliced cucumbers and tomatoes to breakfast stations after he and his team went through training on plant-based diets with the Humane Society.

  4. SMART Temps increase energy efficiency and safety

    October 23, 2017

    Isn’t technology great? Michigan Dining certainly thinks so — one reason is the SMART Temps wireless temperature monitor now being used in the refrigerators and freezers of dining halls. The monitor is helping us increase energy efficiency while keeping foods safe. Since the temperatures are kept at a constant level, it’s also an environmentally friendly system.

  5. Diag Earthfest showcases student sustainability work on campus

    October 1, 2017

    Sustainability on campus is more than the recycling bins you find in Mason Hall. In reality, University of Michigan student organizations, departments and local nonprofits are focusing their efforts on outreach and staying green in a number of ways.

  6. MDining, CSG Offer expanded farmers markets

    September 27, 2017

    Farm-fresh vegetables are one of the delicious high points of summer. As fall rolls around, Michigan Dining and Central Student Government will help extend their availability through on-campus M Farmers Markets.

  7. Summer break for MDining staff enhances education

    September 10, 2017

    From learning about economical and eco-friendly fish options at Boston docks to a Vermont conference on sustainability leadership to touring pork processing plants in Minnesota to learning about antibiotic-free choices, MDining staff did not slow down this summer.

  8. University of Michigan Campus Farm involves students from seed to plate

    August 8, 2017

    Students in University of Michigan dining halls this fall will eat fresh tomatoes, kale, peppers, cucumbers and a variety of other vegetables grown by their classmates at UM’s Campus Farm.

  9. Campus Farm can now sell food to University dining halls

    June 16, 2017

    After obtaining GAP (Good Agricultural Practices) certification, Campus Farms can now sell its student-grown produce directly to Michigan Dining.

  10. M Farmers Markets bringing fresh produce to campus

    June 15, 2017

    Finding affordable, farm fresh vegetables and fruits on campus just got easier thanks to the M Farmers Markets, currently available at six Ann Arbor campus locations, with more being added each month through the fall.