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Food Systems

Global food systems account for approximately one-quarter of human-generated greenhouse gas emissions, with meat and dairy production contributing a particularly outsized share. The repercussions of food extend beyond nutrition, and an accessible, equitable, and ecologically-sound food system is vital toward a sustainable world. A number of actions must be taken to adequately address both food’s role in climate change and persisting global hunger.

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Prioritizing Equity and the Environment

The University of Michigan is pioneering interdisciplinary curriculum and directing programs and partnerships around food, hunger, equity, and environmental impact — for the university community and beyond. U-M organizations are pioneering every stage of sustainable food systems, from the Campus Farm to the M Dining table, and leveraging leading research along the way.

Reimagining Food Systems

From analyzing the greenhouse gas emissions linked to animal-based foods to studying 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 Center for Sustainable Systems, the Campus Farm, the U-M Sustainable Food Program, and M Dining. Find U-M experts in sustainability and environmental science, across fields and academic units.

Tracking the carbon footprint of food
Group analyzing U-M food’s role in greenhouse gas reduction
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