Three University of Michigan initiatives focused on waste reduction, food access and reuse have been recognized by the Association for the Advancement of Sustainability in Higher Education as Outstanding Case Studies.
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The Lab Swap Shop, Maize and Blue Cupboard, and Returnable Shelves programs were among 25 case studies selected for the 2026 AASHE Sustainability Awards, which recognize sustainability efforts at colleges and universities.
“These programs reflect an inspiring range of collaborations and initiatives that support students and the campus community in truly meaningful ways,” said Shana Weber, associate vice president for campus sustainability. “I’m excited to see the teams recognized at the national level.”
Lab Swap Shop
Launched in 2024, the Lab Swap Shop supports the reuse of surplus laboratory equipment and supplies across campus.
Operated by the Office of Campus Sustainability and Innovation in partnership with Environment, Health & Safety and LSA Sustainability, the Lab Swap Shop builds on the Door-to-Door delivery program and annual lab swap events, which redistribute surplus chemicals, equipment and materials.
The program allows researchers to share materials that are no longer needed, reducing purchases and diverting items from disposal. Since its launch, the initiative has contributed to more than $1 million in avoided research costs.
Maize and Blue Cupboard
The Maize and Blue Cupboard, a program housed within the Division of Student Life, provides free food, household items and personal care products to students and other members of the campus community.
Originally created by students to address food insecurity, the program was developed in partnership with Michigan Dining, which worked with students to advance the concept and support its implementation. In 2025, the MBC recorded more than 26,000 shopper visits, reflecting both strong demand and its role in supporting a campus where 1 in 3 students experience food insecurity.
Returnable Shelves
The Returnable Shelves program promotes reuse by providing accessible spaces for students and staff to leave and take reusable items. The initiative is intended to extend the life of everyday goods and reduce landfill waste.
Michigan’s bottle deposit program encourages recycling and supports environmental initiatives across the state. Students working with Michigan Dining identified that many returnable cans and bottles were being discarded in trash bins on the Diag. Shelves installed on the exterior of these bins allow individuals to leave containers for others to return and redeem the deposit.
“Student-led initiatives like the Maize and Blue Cupboard and the Returnable Shelf program bridge the gap between campus sustainability and broader community needs,” said Keith Soster, MDining’s director of student engagement and sustainability. “By empowering students to lead, and fostering their development through health, sustainability and engagement, we strengthen our campus culture and create an environment where the entire university community thrives.”
National recognition
The AASHE Sustainability Awards recognize initiatives that demonstrate measurable outcomes and offer models that can be adapted by other institutions.
The Outstanding Case Study designation highlights programs that address sustainability challenges through practical, campus-based solutions.
Additional student-and staff-led sustainability projects are supported through the university’s Campus as Lab initiative, which connects academic work with campus operations and student engagement.
