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2015-2016 Annual Report

Thanks to those who were able to make it to the release of UMSFP's 2015-2016 Annual Report! Check out some of the highlights below, and access the full report through the link above.

  • Food Recovery Network donated 6,985 pounds of food from Michigan Dining to Food Gatherers, effectively diverting it from the landfill as food waste.
  • The monthly student food pantry Maize and Blue Cupboard received a Planet Blue Student Innovation Fund grant and more than tripled its patrons, now serving 159 people per month.
  • The Campus Farm logged 1086 volunteer hours, and received a Planet Blue Student Innovation Fund grant to install a hoophouse and wash station.
  • President Mark Schlissel announced support for UMSFP as a part of our campus sustainability efforts, awarding funding in the amount of $75,000 a year for three years.

Off Campus Food Guide Presentation

Are you living off campus next year? Wondering about how you'll be feeding yourself? Join us for a FREE presentation and distribution of the OFF CAMPUS FOOD GUIDE. Learn from other students about transportation options, affordability, nutrition planning, food preparation and more!

Monday, April 18th at 7pm

Dana Building Room 1046

Stick around afterwards for the release of UMSFP's 2015-2016 Annual Report!

Startup Food Industry Panel on April 4th!

Come check out the Startup Food Industry Panel put on by the Food Industry Student Association! The event will be this Monday, April 4th at 6:30pm in Dana 1040. Check out their facebook event here.

Welcome the 2016-2017 UMSFP Leadership Team!

You voted, and we listened! Thank you to all of the amazing candidates who ran for the UMSFP Leadership Team--regardless of election results, we are looking forward to working together on furthering sustainable food at the University of Michigan and beyond. To get more involved with UMSFP, look for details on out upcoming retreat on March 11th and 12th at Tantre Farm and the Washtenaw Food Hub! Without further ado, please welcome the new UMSFP Leadership Team:
  • Relations Coordinators
    • Isabella (Bella) Herold, Nutritional Sciences (School of Public Health)
    • Kate Samra, School of Literature Science and the Arts
  • Academic Ambassadors
    • Jared Aslakson, Landscape Architecture (SNRE)
    • Alexandra Weber, Political Science with a minor Food & the Environment
  • Communications Specialists
    • Lauren Hoff, Earth and Environmental Sciences
    • Haley Kerner, School of Literature, Science and the Arts
  • Program Caretakers
    • Jacob Grochowski, Program in the Environment
    • Christine Rickard, Environmental Justice (SNRE)

Food Recovery Network in the Student Sustainability Initiative Newsletter

Susan Thwing
U-M students are feeding the need
Food Recovery Network chapter reaches 10,000-meal milestone
ANN ARBOR, Mich. -- What do University of Michigan students do with more than 13,000 + pounds of food? They recover it and share it, producing 10,000 meals for local residents over a two-year period. All the while saving energy, reducing hunger and lessening the impact of food waste on the environment. 
Dedicated U-M student volunteers with the Food Recovery Network (FRN) have joined forces with Michigan Dining to recover food from campus dining halls, divert it from the waste stream and deliver it to Food Gatherers (the Washtenaw County food bank) where it can be served to those who need it most. The U-M chapter is one of the first four in the nation.
“There are 51,000 people in the Washtenaw County area who are food insecure,” says Eileen Spring, president and CEO of Food Gatherers. “The end users of the food brought to us by Food Recovery Network will be people receiving a hot meal in a program or group home...we appreciate the variety and quality of the food they bring, and the dedication of the students.”
Here’s how it works: The FRN supplies dining halls with aluminum food trays and coolers in which to store the food. The food is labeled with the recovery date and all recipe ingredients. Items can be frozen for up to six weeks. The coolers are then delivered to Food Gatherers.
The U-M chapter was formed in 2013 as a student-led initiative to bridge the gap between food waste and hunger. Funding comes from an $8,000 Planet Blue Student Innovation Fund grant, the university’s sustainability initiative, to finance the cost of supplies. The all-volunteer program, which began in just one dining hall and has grown to include all major halls on campus, also received funds from the national chapter.
The impact is not just on local hunger needs, though, says Madison Togrul, U-M FRN president. 
“The dangers of food waste are also significant to the environment. One third of food ends up in landfills,” she explains. And according to the the Environmental Protection Agency, food waste that goes to the landfill breaks down anaerobically and produces methane; methane is 21 times more potent than CO2 as a greenhouse gas. “This type of program bridges the gap between waste and hunger.”
It also helps the university meet its 2025 sustainability goals, which includes reducing waste tonnage diverted to disposal facilities by 40 percent below 2006 levels.
For more information on U of M’s Food Recovery Network, visit
About Michigan Dining
Michigan Dining, a Student Life auxiliary at the University of Michigan, offers a wide variety of services through seven dining halls and 17 markets and cafes conveniently located across the Ann Arbor campus. Michigan Catering also delivers services for both university and private clients. Sustainability is a core focus of Michigan Dining, which works with local farmers to procure fresh ingredients. University of Michigan was the first among Big 10 universities to achieve Marine Stewardship Council certification for providing sustainable seafood to diners. For more information, visit
This is a repost from
Sustainable Food Program | University of Michigan
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