Sowing Seeds of Change
UM community members’ role in shaping food systems
—By Rejoana Evana
Yumna Dagher, Senior at U-M, College of Literature Science and Arts, President of University of Michigan Sustainable Food Program, says, “Reflecting on the impact, I find myself most proud of the shift toward creating joy and connection rather than labor-heavy events. There’s something deeply fulfilling about weaving mats by hand or making tamales together—a tangible act of building community while also focusing on local food systems.” This transformation isn’t just about food; it’s about reimagining how we engage with sustainability in a way that’s fun, rooted in joy, and healthy for residents and the planet.
U-M community members show that sustainability can be something joyful, meaningful, and community-driven. By shifting the focus from hard work to shared experiences, they are redefining what it means to engage with local food systems through dietary choices. Whether it’s crafting mats by hand or coming together to make tamales, these activities foster connection and creativity, turning sustainability into a celebration rather than a chore. This approach not only supports the environment but also builds lasting relationships, demonstrating that the future of sustainability can be as much about joy as it is about impact.
Access drives your produce: big discounts, fast food, and time saved
For those who hope to attend college away from home, living in an independent environment at the University of Michigan campus, having to handle their studies, extracurriculars, and meal prepping is a great concern. So how do students come about deciding the most efficient option, considering time and money?
Compared to procuring fresh groceries from a local farmers market or butcher shop many miles off campus, many grocery stores such as Target, CVS, or Meijers are students’ first option due to convenience. Students are already busy trying to deal with their studies, many do not have time to cook most of the time, so they seek aid from the fastest and most cost efficient option.
According to a study in the Food Quality and Preference journal titled “Why Do and Why Don’t People Consume Fast Food,” university students in hospital management classes say “although customers are aware that fast food does not provide health benefits, many customers seek fast food for its convenience and taste.” While fast food might allow many to alleviate their cravings, many are participating in the negative decline in animal welfare and environmental pollution.
Many fast food restaurants allow customers to save time and financial resources, having been found to encourage fast food consumption. According to an article in Environment titled “Fast Food Industry Affecting the Environment,” Maria Visser, Assistant Editor of environment.co, says, along with health concerns, fast food uses excessive energy, packaging, food waste, and contributes to a significant amount of carbon emissions. Dagher says, “We need to create food systems and utilize more people that care about dietary choices and sustainability, because although fast food might provide immediate pleasure for many students, the health and environmental risks are significant.”
Eating for a better planet: how your food choices shape sustainability
An anonymous freshman at U-M says, “I consume more during exam periods, and I always have something else to do, so I end up just doordashing.” Another anonymous freshman at U-M says, “I wish the dining halls mentioned the carbon footprint the menu produced, I care about the environment but sometimes I don’t have time to do the research.” Another anonymous freshman at U-M says, “The faster the meal is ready, the better for me, and that means ordering food or eating out.”
The choices made by humans at the dinner table—the foods we eat, how they’re produced, and where they come from—are increasingly shaping the world we live in. From the carbon footprint of a hamburger to the environmental toll of industrial agriculture, every bite carries a hidden cost. The transition from secondary school to university is already a stressful period academically, having to worry about one’s health should not become a concern as well. Becoming aware of produce selections, dietary choices, and the impact on our bodies and the environment can alleviate some of this stress.
Even though plant-based diets are a more sustainable alternative, the type of veggie and fruit produced also impacts this. The type of vegetation causes different compound emissions, although we can’t see the gas phases, it still impacts the atmosphere. Allison Streiner, Professor of Climate and Space Sciences Engineering at U-M, says research showed “Greenhouse gases, fertilizers, wetlands emit more compounds like methane, [which] when put into atmosphere absorbs and re radiates into the atmosphere.”
According to an International Journal of Consumer Studies article titled “Convenience Orientation as a Food Motivation for College Students,” Marie Marquis, Department of Nutrition, University of Montreal, emphasizes that convenience appears to be the most important food motivation, followed by price and pleasure. This highlights how quick and easy food options often take priority, even over considerations like health or nutrition. However, Streiner says, “Sustainability has often been framed through an environmental lens, with the need to expand to include the community and relationships that sustain us.” Sustainable food consumption links humans, animals, and environments as part of a shared ecosystem, connecting our health with the environment. Taking this into account, what is considered healthy in terms of health for humans and the environment? Many agree that a healthy and sustainable option are fruits, vegetables, and fresh, natural, and whole-grain products. Whereas foods rich in fats and sugars, as well as processed products, are considered less healthy and less sustainable.
Alex Bryan, Sustainability Programs Manager, Student Life U-M, says, “Knock on neighbors’ doors,” to build connections, research, and support each other in their dietary endeavors. At the University of Michigan, the U-M Farm Stand is one of the healthier, more sustainable on campus alternatives. Dagher says, “Plant-based options are becoming the norm, and I’ve seen firsthand how these farm stands offer not only fresh produce but also the chance for students to connect with food in a deeper way. It’s about giving them the tools to make healthier choices for themselves and the planet.” Providing pop up weekly informatory sessions, fresh produce from student grown campus farms, this on campus farm stand allows students to choose healthier produce sources from a convenient location, along with great deals!
Encouraging people to adopt environmentally sustainable diets is the first step needed to reduce greenhouse gas emissions. Bryan says, “It’s not just about the food; it’s about fostering a deeper, more informed relationship with the land that sustains us.” People should adopt plant-based diets and buy foods emitting low carbon footprints. Speaking to the Frontiers in Psychology journal in a mini review titled “How to Encourage Sustainable Food Choices,” Wokje Abrahamse, Victoria University of Wellington, says, “Interventions can be used effectively to encourage environmentally sustainable food choices.” Encouraging consumers to implement sustainable produce choices and producers to implement environmentally friendly products emitting less carbon footprints can make a big difference in hoping for a more sustainable environment.
Why diet? Discover the right fit for you!
Students deal with the difficult decision of shopping and meal prepping due to being away from home. College students are always on the go, oftentimes deciding to grab the quickest and most accessible option for a meal. Keto, Paleo, Vegetarian, Gluten-free, Low-carb, Mediterranean, Low-fat, and Plant-Based Diets. With so many dieting alternatives, what is the most healthy and sustainable option?
Dagher says, “Improving connection to food and view on the world will feed our souls.” It is important to be aware of the right food choices that can fuel your energy, transform your health for the long haul, and help build a more sustainable environment. Speaking to the Nutrients journal in an article titled “Nutrient Adequate Sustainable Diet Scenarios” studies show that a sustainable diet is mostly plant-based and achieves nutrient adequacy with animal-based products. A vegetarian diet is rich in fruits, vegetables, legumes which improve health and are more environmentally sustainable due to the low carbon footprint. A Paleo diet emphasizes whole, unprocessed foods which increase protein consumption and aid in managing blood sugar levels. A Mediterranean diet is linked to heart health benefits due to including plant based foods, fish, and olive oil. Compared to red meat or processed foods, these diets are more healthy and have lower carbon footprint which makes them better for both the people and environment.
Eat smart, aid the planet
Although more sustainable produce obtained from local farms are smaller, they are more diversified and efficient since they are less harmful for the environment , reducing the difficult impact of climate change. Bryan says, “agriculture is generally hyper focused efficient capitalism, it is cheap, but vulnerable to destruction.” Instead, buying produce from local farmers markets or butchers is a healthier and more sustainable alternative since they are fresh and have less of a carbon footprint.
Bryan says, “it’s not just about reducing emissions; it’s about building a community that is informed and compassionate, one meal at a time.” Shifting to plant rich diets and less saturated fats with low carbon emissions compared to high intake of processed foods can significantly reduce carbon footprint.
Choosing to embrace sustainable dietary choices will aid in the actions taken to become a healthier person and resident. In the end, every meal we consume is an opportunity to either protect or harm the planet. Dagher says, “As students increasingly make more educated, informed decisions about what’s on their plates, it’s clear that local, sustainable food is more than just a trend—it’s a movement.”
Feature Photo: University of Michigan Farm Stand in 2024 Fall—A healthier on campus shopping alternative, by Rejoana Evana