VegWeek is a week dedicated to healthy eating, the environment, and animals. From March 12-16, the Michigan Animal Respect Society (MARS), in partnership with Michigan Dining, the University of Michigan Sustainable Food Program (UMSFP), the Campus Farm at the University of Michigan, Planet Blue Student Leaders, and the Sustainable Living Experience, will be hosting a 5-day series of events surrounding the ethical, environmental, and health benefits of a plant-based diet.Monday-Friday: Michigan Dining will be showcasing their veg offerings at all dining halls throughout the week!Tuesday (3/13) - 7-8:30pm Dana 1040): VegWeek presents: Dr. Joel Kahn - an MD alum from the U of M and cardiologist, will be lecturing on the health benefits of plant-based diets. The talk will be accompanied by delicious, heart-healthy samples from GreenSpace Cafe, Dr. Kahn's plant-based restaurant.Wednesday (3/14 - 7-9pm Dana 1040): Forks Over Knives Documentary Screening: MARS will be co-hosting a screening of the documentary FORKS OVER KNIVES with UMSFP. The film will be accompanied by a light catered dinner and a Q&A with Marc Ramirez, a former UM Football Player whose life was drastically changed after watching the film.Thursday (3/15 - 7-8:30pm Dana 1040): VegWeek presents: Professor Panel with Debra Levantrosser, Luis Sfeir-Younis, Dr. James Grampprie, Fern Macdougal, and others! They will be presenting on food choices and their implications for public health, environmental sustainability, and ethics. The talks will be accompanied by free from Shimmy Shack, Debra's incredible food truck!Friday: (3/16 - 5-7:30pm Dana 1040): Eating for World Peace: VegWeek Finale at the U of M: The final day of VegWeek will showcase a buffet put on by Planet Blue, UMSFP, FCF, MDining, and MARS. In order to highlight sustainable eating, the menu will be entirely plant-based, incorporate Campus Farm produce, and some dishes will highlight the problem with food waste. Before the dinner, Dr. Will Tuttle (author of the acclaimed best-seller, The World Peace Diet) and Daniel McKernan (Founder & Executive Director of Barn Sanctuary) will discuss the environmental and ethical benefits of a plant-centric diet.