1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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

  9. How to Rebrand Your Operation

    October 19, 2016

    The University of Michigan’s dining program is caught up in a culinary arms race with nearby restaurants in booming Ann Arbor, Mich.—mentioned among Bon Appetit’s Foodiest Small Towns in America. As part of meeting its guests’ increasingly sophisticated palates and competing with the town’s culinary offerings, Michigan Dining refreshed its brand. Here are some of Read more

  10. Michigan Freshmen Treated to Zero Waste Picnic

    September 12, 2016

    Leave no footprint behind. That’s the lesson incoming University of Michigan students learned at a zero waste picnic following New Student Convocation on Sept. 2. More than 6,000 students filled the Angell Hall lawn to participate in the event that used only recyclable or compostable items, including food, napkins, plates, silverware, compostable plastics and featured the use of a Read more