Food at the University of Michigan: A Report Developed for and Supported by the U-M President's Commission on Carbon Neutrality

This report was compiled during the academic year of 2019-2020 for the University of Michigan (U-M) President's Commission on Carbon Neutrality by the Food Internal Analysis Team. Through its work, the Food team evaluated approaches to decrease the carbon footprint associated with the U-M food system. Key considerations of their work included food procurement, loss and waste, dietary behavior change, contract language, sustainability certifications, and plant-forward diets.

The report provides details on the scope of the university food system, provides an estimate for carbon footprint of U-M’s food procurement system, and provides two recommendations focused on plant-forward diets, and food waste reduction.

This publication is a result of work sponsored by the U-M President’s Commission on Carbon Neutrality to inform the PCCN’s final recommendations to U-M President Mark Schlissel. This publication does not reflect Commission-level recommendations and should not be interpreted as being recommendations of the PCCN nor carrying its endorsement.