Michigan Dining is committed to improving social equity and equal access to opportunity within all of its supplier/buyer relationships. To provide an ethical dining experience, Michigan Dining will show a preference for suppliers who respect and promote human rights across the entire supply chain. MDining also emphasizes diversity, equity, and inclusion (DEI) by creating a dining experience that fuels a diverse student body. Alongside the university, MDining believes that DEI is key to individual flourishing, educational excellence, and the advancement of knowledge.
- MDining Initiatives:
- Palm oil usage is reduced whenever possible as human rights violations are commonplace in the palm oil industry.
- Through the Global Chef Series, MDining invites international chefs to come and teach MDining chefs foods native to their culture and heritage allowing students to have a multicultural dining experience.
- Heritage months such as Black History Month in February and Hispanic Heritage Month in September/October are celebrated by the service of cultural foods in dining halls.
- Inclusive menuing is practiced through the inclusion of cultural foods such as Kosher options at South Quad Dining and a required Halal option at all dining halls.