MDining is aligned with the University’s goals in reaching carbon neutrality, including reducing Scope 2 emissions to net zero by 2025 and Scope 1 emissions to net zero by 2040. 

• Sustainable Mondays: Every Monday our dining halls offer a more sustainable menu that focuses on plant-based proteins, poultry, and fish, and away from red meat. This shift has a huge impact on our carbon footprint, and we’ve seen the carbon footprint of our menus drop by as much as 60% on Mondays compared to other days of the week.
• MDining reduced greenhouse gas emissions by making oat milk the default for milk-based beverages within cafe locations in the Fall 2024 semester, reducing approximately 20,000 kg CO2 despite a 25% increase in sales from Fall 2023. This shift not only decreased the carbon footprint but also encouraged sustainable choices, with 46% of customers keeping the oat milk default.
• Michigan Dining is collecting and analyzing food purchase data to track emissions, sourcing, and plant-based metrics, to support the university’s Scope 3 initiative.
• MDining joined the Forward Food pledge to shift dining hall menus toward more plant-based options and proteins and away from red meat.
• Carbon icons on all menus items allow guests to navigate the menu with an understanding of the environmental impact of each dish. 
• Written into supplier contracts are the identification, reduction, and avoidance of air-freighted foods due to their high carbon footprint. 
• A low-carbon menu is available for catering events.