Press

  1. South Quad dining hall to install new beverage machine

    February 22, 2018

    Lindsay Haas, an MDining Culinary and Nutrition Support Specialist, met with University of Michigan students last year to listen to their concerns over the lack of healthy beverage options at the residential dining halls. After considering their feedback, Haas decided to test a new healthy beverage dispensary machine called Bevi.

  2. Cracking into creative egg dishes

    February 20, 2018

    Taking the toast out of the avocado toast equation entirely, University of Michigan chefs Allan Sheldon and David Adler of the plant-forward East Quad dining hall just introduced this breakfast plate to rave reviews. “It’s an option that’s fun and different for variety,” Sheldon says. “We stuff the avocado with chorizo, potatoes and cheddar, place the egg on the side and brown it all up under the salamander.”

  3. How a college keeps prep temps consistent

    February 15, 2018

    After the University of Michigan Dining’s grab-and-go service increased by 75%, employees at its South Quad Dining Hall have begun assembling sandwiches and salads in the walk-in to keep temperatures consistent during prep. Outfitted in coats and hats, employees assemble items at a long table inside the fridge, surrounded by shelves of ingredients and hooks to hang winter apparel when they leave.

  4. On the Daily: Three Michelin stars for North Quad

    January 30, 2018

    Tablecloths covering the cafeteria-style tables and a roaring fire projected on the wall was what greeted diners at North Quad Residence Hall Thursday evening. While some may have confused the dining hall for a luxe restaurant, the event was really a surprise from Michigan Dining, which planned a “pop-up dinner” for the night and treated students to table-service and a gourmet meal.

  5. Chefs’ Council shares on-trend takeaways

    January 26, 2018

    Leaving their kitchens behind for a few days, 10 FSD Chefs’ Council members immersed themselves in a culinary conference hosted by FoodService Director and the University of Michigan dining services last fall.

  6. Yay, Earth! Michigan Dining Recycling/Composting hits 100 percent

    January 17, 2018

    The University of Michigan’s MDining halls, Michigan Catering events and Michigan-led retail outlets now provide bins and resources for sustainable composting and recycling at 100 percent of its locations.

  7. 6 ways to make the most of an on-site farm

    January 11, 2018

    On-campus farms can help engage and educate diners young and old; however, they are not without pitfalls. Here are five tips from farm-savvy operators, including our own Frank Turchan and Alex Bryan, to ensure your farm or garden grows to its highest potential.

  8. Vertical Tower Gardens: Lively New Additions to the Dining Atmosphere at the University of Michigan

    November 27, 2017

    Is it a bird? Is it a plane? Two lively new additions to the East Quad and Bursley dining halls at the University of Michigan in Ann Arbor have sparked wonder and curiosity from the students, faculty and staff alike who frequent these facilities daily. Officially known as tower gardens, these vertical fields are just as much educational pieces as they are works of art.

  9. Compost Awareness Week Launches Knowledge-building Campaign

    When Matthew Finnigan first heard about composting he assumed it was a messy process, involving leftover food, dirt, and worms. The University of Michigan student (graduating in 2019) says it was only after getting involved with the Planet Blue Student Leaders (PBSL) program and learning more about composting on U-M’s campus, that he discovered composting was simple, easy and, usually, sans worms.

  10. Colleges combat food waste through innovation, dedicated buy-in

    Keith Soster is the director of student engagement at the University of Michigan, with a focus on improving sustainability during the previous three years. Soster said UM committed to a 40% diversion rate from landfill by 2025 in 2006, and Dining Services had achieved significant success thus far; this year, they had diverted approximately 29.6% of their food waste.