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Food Systems

Food systems account for one-third of global greenhouse gas emissions — with meat and dairy production contributing a particularly outsized share — and threaten the natural resources needed to sustain future food security. Providing nutritious diets while increasing environmental sustainability requires transforming the food system to be ecologically-sound and socially equitable. A new paradigm is urgently needed to develop a food system that benefits people and the planet.

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Prioritizing Equity and the Environment

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.

Reimagining Food Systems

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 Center for Sustainable Systems, 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.

Trish Fisher (MPP/MPH ‘23) awarded Peter Eckstein Prize for her examination of food systems and climate policy
Sustainably made honors cords adorned by 281 U-M graduates this year
Interdisciplinary team awarded funds to launch the transformative food systems seminar
Urban agriculture in Detroit: Scattering vs. clustering and the prospects for scaling up
Building Black Food Sovereignty: An Update
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