MDining works collaboratively to learn from others, identify best practices for implementation, and educate the community from our experiences. We are a member of a number of different collective change groups and organizations, such as those listed below, and aim to collaborate with other institutions to create lasting sustainable change in the national food system.

• MDining is a member of:
  • The National Association of College & University Food Services (NACUFS)
  • Menus of Change University Research Collaborative (MCURC)
  • Michigan Farm to Institution Network (MFIN) to promote institutional level collaboration
  • Midwest Sustainable Food Procurement Coalition
  • Michigan Sustainable Business Forum (MiSBF)
  • Sustainable Food Business Coalition in Ann Arbor (SFBC)
  • Food Waste and Packaging Policy Action Team (FW&P PAT); part of Washtenaw County Food Policy Council
  • University of Michigan President’s Advisory Committee for Labor Standards and Human Rights (PACLSHR)
• As MDining aims to collaborate with local producers and suppliers, 88% of food of food purchased by dining comes from Michigan-based companies
• MDining works with third-party certification organizations like the Marine Stewardship Council (MSC) to verify sustainable practices are followed in everything that goes into the food we eat
• MDining works with a local compost facility to reduce food waste in Ann Arbor