U-M’s healthy environments goal focuses on pursuing land and water management, built environment and product sourcing strategies aimed toward improving the health of ecosystems and communities.
Purchase 20 percent of U-M food from local and sustainable sources by 2025.
Supporting local farmers
U-M spent $120,000 last year compared to $81,000 the previous year on sustainable food purchases directly from local farmers: Lesser Farms & Orchard, J&T Todosciuk Farms & Greenhouses, Grazing Fields Co-Op and Zilke Farm.
In 1970, U-M students Dave Allan and Doug Scott organize the Teach-In on the Environment, a prototype for the first Earth Day held five weeks later.
Protect the Huron River through stormwater-control strategies and reduce chemical applications to campus landscapes by 40 percent below 2006 levels.
Other 2016 Highlights