February 1, 2021
U-M released its annual fact sheet tracking performance toward its 2025 sustainability goals for the Ann Arbor campus, describing progress in most areas while noting the impacts of the COVID-19 pandemic.
May 26, 2020
The COVID-19 pandemic has changed the way the University of Michigan works on many levels, but it also has galvanized activity across the university as a broad range of academic, research and administrative units apply their expertise to this worldwide crisis. These synopses offer a glimpse into the variety of activity underway. Go online to…
February 25, 2020
As part of the President’s Commission on Carbon Neutrality, a team of students and faculty is evaluating U-M’s food system with an eye toward quantifying and reducing greenhouse gas emissions.
October 14, 2019
Short news items from around the university.
September 7, 2018
For food options, several locations are available. All locations take Blue Bucks and it’s easy to add bucks to your MCard. Learn more about Blue Bucks. Check out these dining options: ● South Quad Dining — Open for breakfast, lunch and dinner with meals from 10 mini-restaurants serving everything from sushi to barbecue, to Latin and…
October 23, 2017
Restaurants are reducing sodium in some newer items on their menus, but when it comes to existing fare and use of sodium overall there has been little change, according to research led by U-M.