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.
Purchase 20 percent of U-M food from local and sustainable sources by 2025.
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.
ParticipantsUniversity of Michigan Sustainable Food Program, Matthaei Botanical Gardens and Nichols Arboretum
Protect the Huron River through stormwater-control strategies and reduce chemical applications to campus landscapes by 40 percent below 2006 levels.
Goal Complete. Achieved
Other 2017 Highlights