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), and Michigan Farm to Institution Network (MFIN) to promote institutional level collaboration
  • 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