Press
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Learn how to cope with food allergies at college
April 22, 2018Worried about food allergies at college? University of Michigan is partnering with the nonprofit Food Allergy Research and Education (FARE) group to host a panel on how to cope.
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Finding success through small-scale catering
April 19, 2018Once it found its brand identity, the University of Michigan’s Cafe to Go catering program began reaping the rewards. Described by Director of Retail Operations Patrick Schmid as “smaller scale catering,” Cafe to Go allows members of the Ann Arbor, Mich., university to order meals for small, informal meetings. Consumers place their order online or Read more
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These Michigan ice carvers rank among the top in the world
April 18, 2018Michigan ice carvers worked a different kind of diamond in the rough this month to rank internationally in the 2018 De Beers Inspired Ice International Ice Carving Competition.
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Plant-based food comes out to play
For a recent pop-up plant-based dinner on the most veggie-friendly dining venue, East Quad, chefs Allan Sheldon and David Adler succeeded in turning those carrots into osso bucco and plated it beautifully (pictured at top) with fried fingerling potato crisps, pureed celery root and gremolata, the pesto-like sauce that’s a plant-based dish’s best friend, instantly imparting a zing and zip like no other to lots of vegetables.
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MDining Staff Brave Northwest Territories Cold to Compete in Ice Carving competition
April 17, 2018MDining’s John Merucci, Chef de Cuisine at South Quad, and Martin Folk, General Manager for Residential Dining, recently braved frigid Northern Canadian temperatures to compete in the ice carving competition at the Long John Jamboree 2018 in Yellowknife Bay, located in the Northwest Territories. The March 23-25 event took place on Great Slave Lake located about 250 miles south of the Arctic Circle and 900 miles from Edmonton, an 18-hour drive from the closest major city.
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The Future of Food: MDining meets Menus of Change guidelines
Providing healthy options for diners while making healthy, sustainable operational decisions isn’t an easy challenge to meet. It’s a balance of customer needs and appetites with good industry practices. Comparing MDining’s protocols to the suggested “Principles of Healthy, Sustainable Menus” outlined in the “Menus of Change Annual Report”, illustrates how close MDining leadership have come to reaching that balance.
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The MDining Changes You Need to Know About
April 3, 2018Tons of students run in and out of the dining halls to grab a quick bite to eat during their busy days but rarely do they stop and think about where their meal came from. MDining is putting in a lot of work to become more sustainable. Why, you may ask? One, it’s better for the environment. And, two, the students asked for healthier options.
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VegWeek Highlights Benefits of Plant-based Diet
March 27, 2018The University of Michigan’s MDining co-hosted a strolling “waste dinner” with food bites served at five different stations to culminate the university’s VegWeek March 12-16. The week was designed to showcase the ethical, environmental, and health benefits of a plant-based diet.
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U-M expands composting effort; diverts 6,600 tons in 2017
March 22, 2018The University of Michigan diverted more than 6,600 tons of campus waste from the landfill last year through new and existing composting, recycling and waste-management efforts, resulting in a 34 percent diversion rate.
The campuswide effort, led by the Office of Campus Sustainability and campus partners Student Life, Michigan Athletics and Michigan Medicine, includes several initiatives that support U-M’s goal to reduce the amount of waste sent to the landfill by 40 percent below 2006 waste levels.
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U-M Campus Farm: Food grown by students, for students
March 21, 2018The University of Michigan Campus Farm is almost entirely run by student farmers.
Located at the university’s Matthaei Botanical Gardens, on Ann Arbor’s north side, you will find students working in hoop houses year-round and in lush fields in the summertime.
