You Can Eat Sustainably in the Residence Halls
Sustainable eating in the residence halls is not difficult - all it requires is the desire. There needs to be intention in the food selection process. In other words, think about what you put on your tray. Eating sustainably means not just helping to sustain our natural resources by honoring the earth's bounty but also sustaining each person by honoring their needs and preferences.

Take a few minutes to think about your portions. Take only what you plan to eat. Ask for smaller portions if you want to try several items. Food waste contributes to overloaded sewers and potential water contamination.

Seek out whole grains. Why? Whole grains are a staple food all over the world. They contain an amazing amount of nutrients and have been the primary food energy source for as long as people have cultivated the land. Consider the grains your ancestors may have eaten. Ask your grandparents or do some research.

Have colorful salads of mostly fresh items at lunch and dinner. Recent findings in the area of disease prevention have given recognition to eating with our eyes. The color and texture components of many fruits and vegetables are powerful disease fighting compounds called phytochemicals.

Don't forget about taste! Finding enjoyment in your food and the act of eating is an essential component of sustainable eating.

The other necessary component of sustainable eating in the residence halls is that there is intention in the way food is purchased and prepared. We are fortunate at the University of Michigan to have talented and dedicated people planning and preparing the meals offered in the dining halls. Fresh, whole, natural foods are easy to find.

There is a great love and respect for food here. Fresh fruits and vegetables are delivered daily. Most of the entrees are prepared from scratch using fresh, natural ingredients. Food Procurement staff are in the process of identifying more sources for Michigan produced foods.

Organically grown foods are offered as part of a pilot program at East Quadrangle. Student interest in and consumption of these foods will be the primary indicator of success for this program. The widespread use of organic foods will depend on locating cost-efficient sources. Is it really sustainable to obtain organically grown foods from California?

Sustainable eating is not hard but it does require a broad view. It involves each person's individual choices and the coordination of many people's decisions. And most of all it requires intention and desire.


FAQs about Sustainable foods
What is the Sustainable Michigan meal?
The Sustainable Michigan meal is one way that Housing promotes the goal of helping every member of the Housing community, staff and residents, live, work and behave in ways that restore the integrity and biodiversity of the local, regional and planetary ecosystems. Eating foods that are locally grown decreases transportation fuel usage, helps support local farmers, and sustains the local economy. Organically produced foods help sustain the soil and the environment because they do not rely on petroleum-based farm chemicals which can contribute to air and water pollution.

What is organic food?
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.

How do I know if a food is organic?
Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. The USDA Organic seal also tells you that a product is at least 95 percent organic.

Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

Why do organic foods cost more?
One reason is that they are usually grown on smaller farms using more labor-intensive methods. Most organic farms lack the economy of scale of large, corporate farms which sell huge volumes at a very small profit per item. Also demand for organics currently exceeds supply. One thing to keep in mind is that the low cost of conventionally produced food does not include the hidden costs of farm worker hazards and increased incidence of cancer and environmental degredation such as water pollution from chemical run-off.

Are organic foods healthier?
USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food. Organic food differs from conventionally produced food in the way it is grown, handled, and processed. Many agricultural specialists have found that organic production methods lead to less water and air pollution and healthier soil. Some recent studies have shown that organically grown vegetables have higher levels of beneficial plant chemicals called phytochemicals.