Currently, the University of Michigan has a goal to have 20% of the food on campus be sustainable by 2025. They are currently half way there at 10%.



The dining halls have have different strategies in place to encourage sustainable dining, including:

• Go Blue Eat Local program
• Planning meals in advance in order to allow time to purchase more fresh and local products
• Prepare most of the food from scratch, using fresh ingredients to minimize preservatives
• Collect pre-consumer waste and take to a composting site
• Using leftovers, like rice and pasta, in other dishes the next day
• Prepare food as needed to minimize waste and so unused portions can be made fresh the next day