The University of Michigan Sustainable Food Systems Initiative engages an interdisciplinary mix of students, faculty, and communities at local and global levels to learn from and build food systems that are health-promoting, economically viable, equitable, and ecologically sound.

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August Faculty Spotlight: John Vandermeer

A lifelong activist, Dr. John Vandermeer has inspired hundreds of students to critically question the world around them. His empathy and solidarity with the oppressed has drawn him to work with groups such as the
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The 2016 SFSI Progress Report is Here!

The first ever SFSI progress report is here! CLICK HERE to download the May 2016 report and see what we’ve been up to.
Food waste from Cedar Rapids and Marion Wal-Mart and Sam's Club stores will be worked into yard waste and composted at the Solid Waste Agency's compost site at the Site 1 landfill on Thursday, Sept. 8, 2011, in Cedar Rapids. (Liz Martin/SourceMedia Group News)

Edible Research: Waste-to-Plate Project (April 12 & 13)

EDIBLE RESEARCH A WASTE-TO-PLATE COOKING WORKSHOP AND DINNER The Waste-to-Plate Project is a platform to produce knowledge, sustenance, pleasure, community, and political agency from food waste: a substantial and ever-increasing remainder of food production and food
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UM Food Citizenship Project

The University of Michigan Sustainable Food Systems Initiative received a Higher Education Challenge grant from the US Department of Agriculture to increase student exposure to interdisciplinary approaches to agriculture and food systems. The project seeks
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Faculty discuss foodways, agriculture in 10 mini talks

Faculty discuss foodways, agriculture in 10 mini talks Art & Design prof. Joe Trumpey speaks about sustainable farming in his speech titled “Homesteading as Creative Practice” at the Fast Food for Thought discussion in the
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