Press
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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.
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U-M’s first VegWeek highlights issue of food waste with “waste dinner”
A “waste dinner” demonstrating the usefulness of commonly discarded food items was the culminating event of the University of Michigan’s (U-M) first-ever VegWeek, which ran March 12-16.
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Appetite growing for Michigan ag-based products
March 15, 2018At the University of Michigan, the quality of what’s on the menu can be traced to locally sourced food. But beyond promoting the health and economic sense of supporting locally sourced foods, suppliers and buyers must have an efficient and cost-effective supply chain to bring the best agricultural products to the market.
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4 health-centered takeaways from MenuDirections 2018
At the University of Michigan in Ann Arbor, Mich., Executive Chef Frank Turchan’s team invites farmers from the university’s farm to meet with students throughout the year. The visits allow students to get an inside look at how some of the produce served in the dining halls is grown, Turchan said.
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Vote for 2018 Menu Madness
March 14, 2018Get ready for March Madness, food style. The matchups here are played out on the food court, not the basketball court. Our selection committee has chosen this field of 16 schools to participate in Menu Madness. Each week we’ll narrow the field until we crown the ultimate college food champion
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6 sweet soft serves to brighten your winter day
February 28, 2018Ice cream-loving students at the University of Michigan know it’s never too cold to eat (and Instagram) a swirl of soft serve.
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Students make a difference PBSL-style
Crede Strauser, a sophomore U-M business and Spanish major, always been incredibly passionate about the impact of human activity on the environment. That’s why becoming a PBSL (Planet Blue Student Leader) was an easy choice.
