U-M’s healthy environments goals focuses on pursuing land and water management, built environment and product sourcing strategies aimed toward improving the health of ecosystems and communities.
2025 Goal
Purchase 20 percent of U-M food from local and sustainable sources by 2025.
Status
14%
U-M food purchased from local and sustainable food sources
Farm to table
New in 2017, the Campus Farm began providing food to be served to the campus community at the MDining halls and residential cafes. Established in 2012, this student-project serves as the central hub of hands-on activity related to the production of sustainable food. Food is grown by students, harvested by students, prepared for students and consumed by students as well as faculty and staff.
Participants
University of Michigan Sustainable Food Program, Matthaei Botanical Gardens and Nichols Arboretum2025 Goal
Protect the Huron River through stormwater-control strategies and reduce chemical applications to campus landscapes by 40 percent below 2006 levels.
Status
Goal Complete. Achieved
43%
reduction in chemical applications to campus
Other 2017 Highlights
U-M met its goal largely by moving toward the use of organic fertilizer rather than synthetic fertilizers. Organic fertilizer comprise an estimated 75 percent of the fertilizer used by Grounds Services, and 20 percent of the fertilizer used by Radrick Farms and the U-M Golf Courses. Grounds Services also is piloting a low impact broadleaf weed control on approximately 25 percent of campus, including the Central Campus Diag and Ingalls Mall. In addition, there are campus-wide efforts to expand naturalized areas, such as prairie and woodlots, which require fewer land management chemicals and are better suited to handle stormwater.
The contributions of University of Michigan staff were the focus of the MStaff200 celebration, a zero waste event with exhibits, refreshments, free gifts and live performances. MDining provided local food for historical dishes that served more than 10,000 people at the event.
Michigan Dining — in collaboration with Central Student Government, Office of Campus Sustainability and MHealthy — hosts several M Farmers Market events in September and October. Additionally, there are weekly M Farmers Market produce stands in selected locations across campus from May through the summer.
