Press

  1. U-M’s first VegWeek highlights issue of food waste with “waste dinner”

    March 21, 2018

    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.

  2. Appetite growing for Michigan ag-based products

    March 15, 2018

    At 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.

  3. 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.

  4. Vote for 2018 Menu Madness

    March 14, 2018

    Get 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

  5. 6 sweet soft serves to brighten your winter day

    February 28, 2018

    Ice cream-loving students at the University of Michigan know it’s never too cold to eat (and Instagram) a swirl of soft serve.

  6. 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.

  7. 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.

  8. 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.”

  9. 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.

  10. 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.