Press

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Chef Buzz leaves legacy of “buy local” at University of Michigan

    May 16, 2017

    For years, Nelson “Buzz” Cummings developed a reputation for thinking outside the box as Michigan Dining’s Chef de Cuisine for the University of Michigan’s East Quad dining hall.

  9. U-M’s North Campus gets custom dining in Bursley Hall renovation

    December 15, 2016

    The University of Michigan’s newly renovated Bursley Hall provides a unique, custom dining experience for students on U-M’s North Campus. New to Bursley this fall are stations like the Olive Branch, which serves Halal offerings like spicy Tunisian couscous stew and vegan pasta primavera; and 24 Carrot, which offers Malaysian vegetable

  10. Michigan turns around student worker program

    October 27, 2016

    By offering increased pay and cultivating work experience, the dining services program was able to attract 1,000 more student workers this year.  A 22 percent increase in pay was one major way dining services was able to attract 1,000 more student workers this year. After losing almost half of its student workforce, dining services at Read more