With more than 12 locations across campus in 2018, M Farmers Markets are making it easy to access fresh produce straight from local farms.
In partnership with MHealthy, Michigan Medicine, MDining, Central Student Government and Planet Blue, M Farmers Markets are a healthy initiative to offer sustainable, locally sourced foods to staff, faculty, students and the broader campus community.
Any culinary team worth its sea salt is constantly rotating in new menu items. Even if sales and feedback are positive, incorporating trending flavors, ingredients and cuisines keeps customers engaged.
Our own chef Allan Sheldon is featured for his Jicama-Stuffed Avocado with Citrus!
The Blended Burger Project™ is a movement that strives to make burgers better by blending ground meat* with chopped mushrooms, and the concept is hotter than ever. It’s time to reimagine the iconic burger to create a menu item that is incredibly delicious, healthier for your guests, and more sustainable for the planet.
What do you get when you combine straw bales and layers of adobe? University of Michigan’s newest construction project — and it’s being built by students.
The build is part of the Green Building class by associate professor Joe Trumpey at the Penny W. Stamps School of Art & Design.
The structure will serve many purposes once finished. It will host new Michigan Dining farm-to-table dinners, be the anchor for the annual fall festival held at Matthaei by the U-M Sustainable Food Program and serve as a place for student farmers to meet while working on planting and harvesting crops.
The structure will anchor the farm, providing a meeting place for farm-to-table dinners hosted by Michigan Dining, which provides food service to U-M’s residence halls, cafés and markets across campus. It will provide a home for the annual fall festival held there by the U-M Sustainable Food Program. It will also simply be a place where student farmers can say, “Hey, meet you at the straw bale building,” before they start their volunteer work days planting, harvesting and tending crops.
But the beauty of it all? The building is almost entirely built by students, for students.
A University of Michigan green building class plans to unveil a sustainably-built, straw-bale house located at the Campus Farm next Monday, May 29. Led by Joseph Trumpey, an assistant professor of art in the School of Art & Design and natural resources in the School for Environment and Sustainability, the team of about 20 students began construction on May 2 and has since spent six days a week at the build site, many of the students living in nearby tents. The straw-bale house will be the first official student-constructed building in Ann Arbor.
Trumpey hopes the new building will serve as a community gathering spot and a focal point for the Campus Farm, which has few other buildings on site. In the future, classes and meetings will take place in the straw-bale building, as will sustainability-focused events hosted by Michigan Dining, one of Trumpey’s partners.
As students graduate and head off for a diversity of careers, their efforts in sustainability don’t have to be left behind. Even if you don’t have a job title that has the word green or sustainable in it, there are countless ways to bring sustainability into your job.
Theft-worthy knowledge can come from anywhere. And noncommercial foodservice directors across all segments are brimming with applicable, actionable ideas. From edible gardens to temporary tattoos, retention plans to creative training, the 50 great ideas that follow represent the best of the best ideas to steal.
Our Culinary and Nutrition Support Specialist Lindsay Haas is featured in this list at #10.
The building, located next to the UM Campus Farm at Matthaei Botanical Gardens, will provide an informal meeting space for students and faculty in what is UM’s first off-the-grid building in Ann Arbor.
Constructing the building near the UM Campus Farm allows for pairing the building with events hosted by MDining to highlight its farm-to-table efforts with the food coming from the adjacent fields, Campus Farm Manager Jeremy Moghtader said.
The extent of a college dining program can be measured in a number of ways. Four years ago, when we published our initial College Power Players listing, we ranked the programs by the number of students living on campus, as resident populations have a significant effect on the scope of a campus dining program because those students are technically around as potential customers 24/7.
This time, we decided on a different metric—the number of meal plans sold—as meal plan participation is the traditional bedrock of college dining programs. Comparison with the previous listing shows that many of the same schools are on both, which is as good a way to identify the major players in college dining as any.