Community program and policy interventions aimed at reducing screen time are less successful in neighborhoods that lack green space
The University of Michigan is leading interdisciplinary curriculum and cutting-edge research programs around food security and human health, social equity, and environmental impact. U-M organizations are pioneering sustainable practices for the university community and building partnerships with people and organizations at every stage of the food system.
From analyzing the environmental benefits of diversified farming systems to understanding the impact of the COVID-19 pandemic on food access, U-M experts are leading efforts to bring forward multidisciplinary, sustainable approaches. Some of our key initiatives in food include: the Sustainable Food Systems Initiative, the Campus Farm, the U-M Sustainable Food Program, and M Dining. U-M also offers an interdisciplinary community-academic partnership course, Food Literacy For All, which is open to the public. Find U-M experts in sustainability and environmental science, across fields and academic units.
Community program and policy interventions aimed at reducing screen time are less successful in neighborhoods that lack green space
To combat climate change, the world needs to pivot away from fossil fuels. But building battery electric vehicles and infrastructure for renewable energy will require enormous amounts of minerals and resources.
The Mellon Foundation has awarded nearly $4 million in a first-of-its kind grant to bolster the University of Michigan’s leading work in environmental justice.
Built on the expertise and experiences of urban agriculturalists, along with research from the University of Michigan, a new policy brief urges Congress to fully fund the Office of Urban Agriculture.
The Maasai Mara National Reserve was established to protect wildlife, yet it has seen populations shrink among its large, iconic herbivores, including zebras, impalas and elephants, over the last few decades.
A new trailer is an exciting step forward in making fresh, local produce more accessible to the campus community.