August 13, 2020

food

  1. May 26, 2020

    A look at COVID-19 research and activity across U-M

    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…
  2. February 25, 2020

    Group analyzing U-M food’s role in greenhouse gas reduction

    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.

  3. October 14, 2019

    Campus briefs

    Short news items from around the university.

  4. September 7, 2018

    Where to eat

    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…
  5. October 23, 2017

    Reducing salt in restaurant food: Some progress made but more needed

    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.