Goal: Purchase 20% of U-M Food in Accordance with Sustainable Food Purchasing Guidelines.
Overview
The Sustainable Food Purchasing Guideline was developed by staff from the U-M Food Team, with assistance from the Graham Sustainability Institute and the Office of Campus Sustainability. The guidelines define measurable sustainable food purchasing practices, outline how to increase sustainable food choices on campus, establish the value of educating the campus community, and communicate to our food suppliers that sustainability is an important consideration for the university.