Culinary – Sustainable Food Systems Initiative

Culinary

Dr. Michael Classens & Panel of U-M Students on “Imagining New Possibilities: Perspectives on Student Food Sovereignty”

Historically and internationally, students and youth have been at the forefront of advocacy, progress, and movements. By centering student voices and ideas, this session explore sreal-world examples of students envisioning and driving action for food systems transformation. We talk about alternative campus foodscapes, student food sovereignty, and equitable campus initiatives. Panelists: Dr. Michael Classens (Assistant […]

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Photo of Clara Gamalski and Dr. Michael Classens chatting during the Zoom webinar.

Kiki Louya & Ederique Goudia | “Equity Matters: The Rise, Fall & Future of Detroit’s Restaurant Industry”

April 4th, 2023 In this Food Literacy for All session, Kiki Louya & Ederique Goudia discussed “Equity Matters: The Rise, Fall & Future of Detroit’s Restaurant Industry.” Register to attend future Food Literacy 2023 sessions here: https://umich.zoom.us/webinar/register/WN_0TGY1FaMRMSW2VzuP2pPDQ

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Lesli Hoey at Fast Food for Thought | “Eating our way out of Climate Change: The Role of University Dining”

Lesli Hoey (Taubman College of Architecture & Urban Planning) gives a tiny talk titled “Eating our way out of Climate Change: The Role of University Dining” at Fast Food for Thought at the University of Michigan on April 12th, 2022. Introduction by Margot Finn, College of Literature, Science, and the Arts. Learn more about Food Literacy

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Ravi Anupindi at Fast Food for Thought | “Transforming Food Systems Through Procurement”

Ravi Anupindi (Michigan Ross) gives a tiny talk titled “Transforming Food Systems Through Procurement” at Fast Food for Thought at the University of Michigan on April 12th, 2022. Introduction by Margot Finn, College of Literature, Science, and the Arts. Learn more about Food Literacy For All sessions here.

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Michael Twitty | “Culinary Justice: Defining a Theory of Gastronomic Sovereignty”

March 28, 2017 Food justice, social justice, environmental justice, food sovereignty—and entire language has developed around how we want to see and live in a better world where fairness and right action prevail. In an extension of these concepts, Michael has begun to promote his notion of culinary justice—the idea that historically oppressed peoples have

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