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Munger Graduate Residences presents "Ask Your Chefs: a Food Talk Series on Local and Sustainable Eating"

Tuesday, March 8th, 6pm to 7:30pm
North Lounge, 8th Floor
Munger Graduate Residences, 540 Thompson St.
 
Join four Ann Arbor chefs for dinner and a discussion about the different benefits surrounding local and sustainable eating, an edible demonstration of those benefits in-action!
 
The chefs will discuss the personal, environmental, and social aspects of food while showing students how they can participate in the ever-growing movement towards local and sustainable eating.
 
The participating chefs are:
Chef Frank Turchan, UM Dining
Chef Swaroop Bhojani, Hut K Chaats-Back2Roots
Chef Alex Young, Zingerman's Roadhouse and Cornman Farms
Chef Chris Chiapelli, Ross School of Business Catering
 
This is the first in a series of talks continuing for the rest of the semester. Please RSVP for the events you are interested in attending.
  
Munger Food Talk Series

Food Recovery Network in the Student Sustainability Initiative Newsletter

 
 
 
 
By: 
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 https://maizepages.umich.edu/organization/FRN.
 
 
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 http://dining.umich.edu.
 
This is a repost from sustainability.umich.edu.

Vote for your 2016-2017 Leadership Team!

It's time to choose the colleagues who will carry forward the work of UMSFP for the next school year! Please read through each candidate's profile, then click here to cast your vote by the end of the day on Monday, February 15th (ballots close at 11:59pm).

Voting Details: Only current UM students may vote; please only vote one time. Thanks for helping us choose the leadership that will carry the UMSFP forward! Disclaimer: after you cast your vote, we would like to use your unique name to add you to the UMSFP newsletter so that you can get updates about the election (you may unsubscribe at any time)."

 

Your 2016-2017 Leadership Team Candidates are...


Relations Coordinator

Rachel Ordan

Freshman

LSA/undecided/minor in sustainable food systems

Bio

Throughout high school I volunteered at local food banks and community shelters and lead cooking demos and wrote recipes featuring local, cost effective, and sustainable ingredients. I frequent local farms and farmers markets at home and wherever I’ve traveled, as I feel it is important to support and learn from local artisans and small scale farmers. I have extensive leadership experience from event planning to fundraiser organizing, and I have always had a passion for accessible sustainable food. I would love to help strengthen this vital mission’s presence on our campus.

Group Affiliations

Member of the volunteer subcommittee of the Food Recovery Network 

Skills or Expertise

Well organized, goal-oriented, outgoing, persistent, passionate, and eager to make a change in our campus on a day-to-day basis

 

Thomas Yaros

Masters

School Public Health; Health Management and Policy

Bio

I have a significant large agriculture background. I grew up on a commercial sheep farm that markets lamb across the state and uses progressive but also realistic inputs. I am very interested in large agriculture and expanding the current sustainable agriculture mindset into something that reflects commercial and economic realities while also providing the highest quality and safest food possible. I bring a different mindset from the one that is most commonly demonstrated on this campus.

Group Affiliations

I am currently the chair of the American Sheep Industry's Young Entrepreneurs Committee. We are planning a significant section of the American Sheep Industry's annual convention comprising of a dozen speakers over two days. I am extremely interested in making connections with farmers and spreading the guise of sustainable food production outside of its current aims.

Skills or Expertise

I have public speaking, networking, and organizational experience. I am also passionate about expanding the agricultural industry and assisting young farmers in today's world. I have a breadth and depth of knowledge regarding agricultural industries that I am passionate about bringing to the group.

 

Isabella (Bella) Herold

Masters

School of Public Health/Nutrition/Dietetics and Sustainable Food Systems

Bio

I am thrilled to apply for the Relations Coordinator Position with the UMSFP. Working on an educational farm while simultaneously learning where my food comes from and how it gets onto my plate is what originally made me so passionate about the connections between food systems and health. Coursework, internships, and research in the fields of sustainable agriculture, food policy, equitable food access, and nutrition have continued to nurture my excitement about the field.

Through my work on the Summer Meals Service Program this past summer, I gained ample experience facilitating connections between community-based organizations and leading and training outreach volunteers. This experience, coupled with my experiences thus far serving on the Content Committee for the 2016 Local Food Summit and also on the Nutritional Sciences Student Association, will enable me to establish strong and lasting ties not only to dynamic organizations across campus and around Ann Arbor, but also to facilitate partnerships with relevant organizations around the country.

Group Affiliations

Professional Development and Networking Associate Chair for the Nutritional Sciences Student Association, Content Committee Member for the 2016 Local Food Summit, Health Ambassador for Project Healthy Schools, Graduate Student Mentor through Women in Health Leadership within the School of Public Health

Skills or Expertise

Leadership experience gained through training and leading volunteers this past summer with the New York City Coalition Against Hunger, a strong attention to detail, and the ability and motivation to work both independently and also in a team-based setting.

 

Kate Samra

Freshman

LSA/ Plant Biology Major/PITE Food Minor

Bio

As a weekly volunteer at the Campus Farm, a seller at the Student Food Co. in Mason Hall, and a member of the Permaculture Design Team, I have certainly discovered my passion for sustainable food systems in my first semester at U of M. My experience in running several organizations throughout high school has given me the opportunity to work with local park management, city council members, business owners, educators, and many other individuals to cultivate collaboration among organizations and people- a key aspect of running a program like UMSFP. This experience, combined with my passion for the environment, sustainable food systems, and food access, makes me a unique and qualified candidate for the position of Relations Coordinator for the UMSFP. In addition, I believe that my class rank as a Freshman gives me the opportunity to create a large impact with the program and maintain these strong relationships with the Ann Arbor community through my remaining three and a half years here at U of M.

Group Affiliations

Friends of the Campus Farm: Volunteer.
Student Food Co.: Volunteer.
Permaculture Design Team: Volunteer.

Skills or Expertise

-I believe my passion and intended major in botany offers a unique skill to a program like UMSFP.
-I have served as the President of two clubs throughout high school, strengthening my organization, communication, and leadership skills.
- I have been learning and practicing permaculture through the UMPDT and intend to earn my design certification in the next few years.
- I recently conducted research through an Environ 222 course here in which I interviewed local food sellers concerning SNAP/EBT food stamps.

 

Academic Ambassador

Emmie Grody

Freshman

LSA/Honors/Biology

Bio

Beyond being passionate about sustainability and striving to do my personal best to live consciously, I love to share my passion with my community and help inform people about how they too can make little changes to help. I strive to actively improve the world around me.

Group Affiliations

Fencing club: member of travel team/Outdoor Adventures: trip leader

Skills or Expertise

I am charismatic and respectful, and am very good at negotiating a solution that is in the interest of both parties. I am respectful, yet know when to push in order to get the results I need.

 

Rachel Ordan

Freshman

LSA/undecided/minor in sustainable food systems

Bio

I have always maintained good professional relationships with my teachers and professors, as they have inspired me so much in the past. I worked closely with faculty advisors during my time in student government in high school, and I plan on fostering similar connections at Michigan. I have the cooperative and communication skills to engage in effective relationships with professors to further our mission as the sustainable food program. I have attended fast food talks and other faculty/student events that bring us together under a common mission.

Group Affiliations

Member of the volunteer subcommittee for the Food Recovery Network

Skills or Expertise

well organized, outgoing, comfortable speaking in front of crowds to students and or faculty members, motivated for this cause, passionate about spreading the word to my peers and professors

 

Jared Aslakson

Masters

SNRE/Masters of Landscape Architecture

Bio

While pursuing my landscape architecture degree, I am focusing my studies on the creation of food systems that are resilient, sustainable, and foster community development. I am in my second of three years in the MLA program, and am familiar with UMSFP, SNRE programs, and faculty. In 2015, I served as the Cultivating Community Intern, and helped out with the operations of Campus Farm on several occasions. I gave a public talk to the Youth Volunteer Corps on the role that gardening and food systems can play in alleviating community-wide hunger.

Group Affiliations

Cultivating Community 2015 Intern, Support worker for Campus Farm, Matthaei Botanical Gardens and Nichols Arboretum Caretaker

Skills or Expertise

Familiarity with UMSFP and SNRE faculty. Good public speaking skills. Permaculture Design Certificate from Whole Systems Design, July 2015.

 

Aaron Brodkey

Sophomore

Transferring from the School of Kinesiology studying Movement Science to LS&A studying PitE with a concentration potentially in food systems

Bio

During my research for the most optimal diet, I discovered that there is actually a link between nutrition and sustainability; the healthiest foods including fruits, vegetables, nuts, grains, and legumes are also the most sustainable. It blew my mind that the production of these foods and a reduction of animal agriculture could solve world hunger, greatly reduce greenhouse gas emissions, and prevent countless of the world’s deadliest diseases including heart disease and many cancers. With an emphasis on both human and environmental health, I bring a unique perspective that will help promote sustainable eating at the University.

Group Affiliations

Human Nutrition Research Center on Aging - Research Assistant
- Interned at Tufts Medical center to study nutrition and its impacts on aging
- Currently working with a researcher on a study comparing dozens of different diets (from vegan to paleo to low carb) and their influences on health.
MARS (Michigan Animal Rights Society) - Activist
- spread awareness on the health benefits of a vegan diet and the negative impacts of animal agriculture on the environment.
Nutrition Club - Member
- listen to and ask questions of nutritionists, dietitians, and other health professionals
 

Skills or Expertise

Great Listener
Organized
Passionate Speaker
Focused and Driven

 

Alexandra Weber

Junior

Political Science, Ross Business Minor, Minor in Food Systems 

Bio

As a passionate foodie, I have spent the past few years exploring different facets of the food system with everything from being a farm hand to helping plan a Summit to bring people from all aspect of the food world together in one room. I have taken quite a few food-related classes at the University, and felt as though they did not encourage enough "outside of class" interaction with food. I believe I could change that. I feel very comfortable reaching out to professors and speaking in public, so this position would fit beautifully within my skill set.

Group Affiliations

Detroit Partnership after school program organizer, Neighbors Building Brightmoore volunteer, Kappa Omega Alpha (pre-law and public policy society) President, Ann Arbor Local Food Summit Planning committee member, WWOOF Participant for the summer of 2015 in Maine and Massachusetts.

Skills or Expertise

Serving in leadership positions in different organizations has helped me understand how to engage members while helping the organization run smoothly and efficiently. I have tried to explore different areas of the food system in this country, and I believe that well-rounded aspect will help me reach out to different groups and faculty members on and off campus. I enjoy projects such as this and would be fully committed with becoming completely involved with UMSFP for this year and next.

 

Communications Specialist

Christy Peplow

Junior

LSA / PITE & Communications 

Bio

I am interested in sustainability and have a good combination of passion for the environment/planet as well as communication skills that I have gained from pursuing a degree in that sector. I am very determined, outgoing individual. I also get work done on a very timely manner and very efficiently.

Group Affiliations

Dance Marathon, Dancer Captain ; Student Food Co, Marketing Team 

Skills or Expertise

social media posting for a club
hard working
leadership skills (from dancer captain position)
organizational skills
approachable 

 

Madison Cox

Sophomore

LSA, I haven't declared because I'm still finishing pre-requisites but majoring in Biological Mathematics, minoring in Food and the Environment and also Writing

Bio

I am responsible, organized, and always quick to respond to an email or to complete a task - I would definitely say that I am proactive and that I have great time management skills. I took EECS183 and for my final project I created a website, so I will be comfortable working on the website. I have great communication skills in that I can anticipate the needs of others as well as juggle many ideas and tasks at once. Given my background in writing, and the fact that I write on the minor in Writing blog frequently, I know that I will be capable of sending out weekly emails and at posting on Facebook or on other social media platforms.

Group Affiliations

No specific groups, but I have always had a strong interest in food sustainability and in making an impact.

Skills or Expertise

I believe that my greatest credential is my excitement to get involved and to feel like I am making an impact on the food sustainability movement. This kind of work will be fulfilling and enjoyable for me! 

 

Lauren Hoff

Sophomore

PitE. Applying to creative writing minor. 

Bio

I believe I am qualified for this position because I have strong written communication skills and am intending to pursue a minor in creative writing. Additionally, I have experience with web page design and have taken some basic computer programming courses. Also, I gained lots of leadership experience in high school between being Team Captain for my swim team, VP for my chapter of DECA, and President of French Club. I’m looking to gain more leadership experience and, as I’m very passionate about sustainable food, I’m sure this would be a great fit.

Group Affiliations

 Backpacking Club, Triathlon Team, Club Swimming, Alpha Gamma Delta, Michigan Aviators, (Joining PitE club)

Skills or Expertise

Web page design experience, basic computer programming, strong written communication skills, competency with all forms of social media, leadership experience, excellent event-planning skills. Also, I'm planning to spend a month studying permaculture at an EcoVillage this summer (in addition to a month at both the UMBS and Camp Davis) and am certain that I could apply some of the skills I learn there towards the betterment of sustainable food practices at Michigan.   

 

Kathryn Kennedy

Freshman

LSA/Economics

Bio

I worked for an insurance company last summer, in which I had to communicate frequently with clients and address any issues they were having. I had to respond to nearly one hundred emails every day while also managing my other tasks, such as creating releases and any other daily tasks adjusters needed help with. I am also very comfortable with organizing and working well in team projects and helping to solve any issues that may arise. 

Group Affiliations

Global Brigades: An organization in which volunteers travel to parts of the world that lack basic subsistence needs, such as clean water, medical care, and financial assistance. I am part of the Water Brigade and the Business brigade that will travel to rural towns in Honduras in May. Throughout the year, we have been planning for our trip, and are now beginning to devise solutions to the needs of the people in terms of clean water and their lack of ability to sustain local businesses because they have little access to loans. With the water brigade, we will be developing an irrigation system to bring water from the many natural waterways in the area to the villages. Additionally, with the donations we have collected, we will take and install water filters in order to purify water for the entire area. With the business brigade (the second week of the trip), I will use my Spanish speaking skills to explain to the village financial leaders how keep their money within the village, rather than attempting to take loans out from the distant capital Tegucigalpa. My brigade and I will advise them about micro-loans and how to keep the money local, rather than the unsustainable and short-term approach of quick money but extremely high interest rates from the capital. I am a freshman and am just a brigade member, but I hope to lead a brigade next year!

Skills or Expertise

-experience working in customer service
-very comfortable working in a team environment
-good people skills

 

Christine Rickard

Masters

SNRE: Environmental Justice

Bio

Before returning to UM for my master’s degree, I worked in the sustainable food industry as a marketer. In addition to developing marketing strategy, I created online and print content including newsletters, social media and blog posts, and web pages. I cultivated relationships with local farmers and artisan food producers, food banks, non-profits, and businesses committed to increasing access to sustainable food. I successfully planned large-scale awareness building and fundraising events, led cross-departmental projects, presented at several local events, and engaged with current and potential customers. I’d relish the opportunity to bring this experience to the 2016 UMSFP Leadership Team.

Group Affiliations

UMSFP Co-Program Caretaker

Skills or Expertise

- Project management
- Event planning and management
- Volunteer training and management
- Public speaking
- Relationship building
- Marketing and brand management
- Online and print content creation

  

Haley Kerner

Freshman

LSA / Program in the Environment

Bio

I have experience as a journalist for my high school's newspaper and have worked on an urban farm in my hometown. I am comfortable with writing articles and communicating with others to gain information. Working on an urban farm, I have learned about growing food sustainably and about the positive impacts that sustainable food has on a community. I believe that having a leadership role in the UMSFP will give me the opportunity to connect with other students and faculty on such an important topic, and I think that I would be a good addition to this team. 

Group Affiliations

Member of Friends of the Campus Farm

 

Kate Samra

Freshman

LSA / Plant Biology / PITE Food Minor

Bio

As a weekly volunteer at the Campus Farm, a seller at the Student Food Co. in Mason Hall, and a member of the Permaculture Design Team, I have certainly discovered my passion for sustainable food systems in my first semester at U of M. My experience in running several organizations throughout high school has given me the opportunity to work with local park management, city council members, business owners, educators, and many other individuals create fliers and announcements, send out emails and reminders, and promote various events and organizations - a key aspect of running a program like UMSFP. This experience, combined with my passion for the environment, sustainable food systems, and food access, makes me a unique and qualified candidate for the position of Communications Specialist for the UMSFP. In addition, I believe that my class rank as a Freshman gives me the opportunity to create a large impact with the program and sustain communication aspects of UMSFP through my remaining three and a half years here at U of M. 

Group Affiliations

Friends of the Campus Farm: Volunteer. 

Student Food Co.: Volunteer. 

Permaculture Design Team: Volunteer.

Michigan Community Scholar Program Environmental Action Team: Member

Skills or Expertise

-I believe my passion and intended major in botany offers a unique skill to a program like UMSFP.
-I have served as the President of two clubs throughout high school, strengthening my organization, communication, and leadership skills.
- I have been learning and practicing permaculture through the UMPDT and intend to earn my design certification in the next few years.
- I recently conducted research through an Environ 222 course here in which I interviewed local food sellers concerning SNAP/EBT food stamps.

 

Program Caretaker

Ellis Wills-Begley

Sophomore

Taubman School of Architecture and Urban Planning, studying both urban planning and architecture

Bio

I strongly believe that the roles that I have served for the Glee Club have strengthened my skills in spoken communication, reliability, ability to work independently, and accommodation to other's needs, desires, opinions, and racial beliefs. Outside of Glee club, where I spend most of my life, I am genuinely concerned about the nation's hesitance to accept new forms of sustainable living methods in an effort to eliminate waste from this planet. At the University of Michigan, I am very interested in how a leadership role in the UMSFP could enable me to tackle this wicked world problem by starting to encourage long-term thinking and the ideas of permanent culture within a local purview first. 

Group Affiliations

University of Michigan Men's Glee Club–not only have I served as an active choir member, but also as a fundraiser many times in the past two years as a part of the annual "phone-a-thon," personally raising more money for the Glee Club than any other member for the 2015 year. I have also been a publicity coordinator, organizing small groups of Club members to publicize for events and concerts, and a sectional leader for the Michigan Male Vocal Arts Day for the past two years, teaching lots of music to several high school students within a very short time. Lastly, my role has been to facilitate and encourage camradery within the group, in a constant effort to keep the Club's 156 year traditions alive.

Skills or Expertise

As an architecture major, I have acquired many skills in the design field, including building sound and economically efficient structures, as well as communication skills necessary to successfully explain my ideas and my work to a group of critiques at the semester's end reviews. Thus, I am very good at doing things with my hands, solving visual and spatial problems, and finding the best tupperware for a specific amount of leftovers. More importantly, I have been raised to be cognizant of other's needs and to learn quickly, allowing me to provide significant help in diverse situations. 

 

Christine Rickard

Masters

SNRE: Environmental Justice

Bio

Before returning to UM for my master’s degree, I worked in the sustainable food industry as a marketer. In addition to developing marketing strategy, I created online and print content including newsletters, social media and blog posts, and web pages. I cultivated relationships with local farmers and artisan food producers, food banks, non-profits, and businesses committed to increasing access to sustainable food. I successfully planned large-scale awareness building and fundraising events, led cross-departmental projects, presented at several local events, and engaged with current and potential customers. I’d relish the opportunity to bring this experience to the 2016 UMSFP Leadership Team. 

Group Affiliations

UMSFP Co-Program Caretaker

Skills or Expertise

- Project management
- Event planning and management
- Volunteer training and management
- Public speaking
- Relationship building
- Marketing and brand management
- Online and print content creation 

 

Jacob Grochowski

Junior

LSA/PitE/Law and Policy

Bio

My experience as one of the Academic Ambassadors for the '15/'16 academic year will be a valuable asset in stewarding the program going forward. This, combined with my ongoing position as a Campus Farm manager, means that I know the landscape of UMSFP well and will be able to assist the leadership transition by offering continuity to the leadership team. What I've learned through time I've spent with various UMSFP member groups and current leadership team, will contribute to making sure we get a running start on another great year of Michigan sustainable food!

Group Affiliations

Friends of the Campus Farm (Manager); Real Food Initiative (Member); UMSFP (Academic Ambassador); Maize and Blue Cupboard (contributor)

Skills or Expertise

Knowledgeable about the production of sustainable food;
Committed to and familiar with the mission of UMSFP;
Experience with management and coordination of volunteers and employees;
Passionate about sustainability and spreading awareness of it!

 

Daniel Wu

Sophomore

College of engineering: environmental engineering

Bio

I have extensive experience with sustainability. This is my second year working as a Planet Blue Student Leader and I have also been involved with the Divest and Invest Campaign since last year. I want to use this opportunity to promote sustainable food and environmental justice. Planning events as a community assistant in East Quad has prepared me for planning the Harvest Festival. I also have experience with photography, grant writing, marketing and digital media, and relationship building within the sustainability community. I believe I would excel at building relationships with strategies allies and securing funding for UMSFP.

Group Affiliations

Planet Blue Student Leader, Divest and Invest campaign member, Sustainability Living Experience

Skills or Expertise

Photography, writing, activism, digital media, marketing, grant writing, event planning, 

Friends of the Campus Farm Mass Meeting

Get involved with Friends of the Campus Farm this semester! All are welcome to attend their first mass meeting of 2016 in room 1046 of the Dana Building at 7pm on Wednesday, January 20th.

FCF Mass Meeting

Leadership Team application period extended!

UMSFP Leadership Team applications have been extended to this Friday, January 22nd! Please review the position descriptions here and apply via the google nomination form.

Also, UMSFP is co-sponsoring a panel on food justice as a part of this year's Rev. Dr. Martin Luther King Jr. Symposium. Please join us for this event in the Dana Building, room 1040, at 7pm on Tuesday, January 26th. We welcome panelists Mama Hanifa Adjuman, Shane Bernardo, Carla May Dhillon, Whitney Smith and Montana Stevenson. Light fresh snacks will be provided by UMSFP member group Student Food Co. 

Sustainable Food Program | University of Michigan
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