Happening @ Michigan https://events.umich.edu/list/rss RSS Feed for Happening @ Michigan Events at the University of Michigan. Food Literacy for All (April 7, 2020 6:30pm) https://events.umich.edu/event/70312 70312-17566465@events.umich.edu Event Begins: Tuesday, April 7, 2020 6:30pm
Location: Off Campus Location
Organized By: UM Sustainable Food Systems Initiative

UPDATE: All remaining Food Literacy for All sessions will take place virtually starting on Tuesday, March 17. Community members will still be able to tune in at 6:30pm here: https://zoom.us/j/998944566

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Food Literacy for All is a community-academic partnership course started in 2017. Structured as an evening lecture series, Food Literacy for All features different guest speakers each week to address challenges and opportunities of diverse food systems. The course is designed to prioritize engaged scholarship that connects theory and practice. By bringing national and global leaders, we aim to ignite new conversations and deepen existing commitments to building more equitable, health-promoting, and ecologically sustainable food systems.

The course is co-led by Cindy Leung (School of Public Health), Jerry Ann Hebron (Oakland Ave. Farm) and Lilly Fink Shapiro (Sustainable Food Systems Initiative). In partnership with Detroit Food Policy Council and FoodLab Detroit.

See here for more information: https://sites.lsa.umich.edu/sustainablefoodsystems/foodliteracyforall/

Community members should register for each Food Literacy for All session here: https://sites.lsa.umich.edu/sustainablefoodsystems/community-rsvp/

This course is presented by the UM Sustainable Food Systems Initiative, with support from the Food Systems Theme in the School of Environment and Sustainability (SEAS), the Center for Latin and Caribbean Studies (LACS), the CEW+ Frances and Sydney Lewis Visiting Leaders Fund, the Residential College, the School of Public Health’s Department of Nutritional Sciences, the Department of English Language and Literature, the Center for Academic Innovation, and the King•Chávez•Parks Visiting Professors Program.


Winter 2020 Speakers:

January 14: Cindy Leung, Jerry Hebron, Lilly Fink Shapiro, Devita Davison, Winona Bynum
“Setting the Table for Health Equity”

January 21: Jessica Holmes
“Health Inequities: The Poor Person’s Experience in America”

January 28: Pakou Hang
“Racial Justice and Equity in the Food System: Going Beyond the Roots”

February 4: Robert Lustig
“Corporate Wealth or Public Health?”

February 11: Zahir Janmohamed
“De-colonizing Food Journalism”

February 18: Nicole Taylor
“The Disruption of Traditional Food Media”

February 25: Panel
“The Hidden Plight of Modern Growers”

March 10: Leah Penniman
“Farming While Black: Uprooting Racism, Seeding Sovereignty”

March 17: Maryn McKenna
“Meat, Antibiotics, and the Power of Consumer Pressure”

March 24: Panel
“To Impossible & Beyond: Are the New Plant Based Burgers Too Good to be True?”

March 31: Marlene Schwartz
“Promoting Wellness Through the Charitable Food System”

April 7: Terry Campbell
“The Farm Bill and National Food Policy”

April 14: Jennifer Falbe
“Big Soda vs. Public Health: Soda Taxes and Public Policy”

April 21: Course Conclusion

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Lecture / Discussion Tue, 17 Mar 2020 18:14:46 -0400 2020-04-07T18:30:00-04:00 2020-04-07T20:00:00-04:00 Off Campus Location UM Sustainable Food Systems Initiative Lecture / Discussion Food Literacy for All - Winter 2020
Rooting for Change: Tiny Talks about Food Justice (April 10, 2020 5:00pm) https://events.umich.edu/event/74098 74098-18529210@events.umich.edu Event Begins: Friday, April 10, 2020 5:00pm
Location: Off Campus Location
Organized By: University of Michigan Sustainable Food Program (UMSFP)

The University of Michigan Sustainable Food Program is excited to present the virtual form of our event. Rooting for Change will feature five minute talks recorded by both graduate and undergraduate students from a variety of schools such as SEAS, Public Health, and Stamps, that will highlight their work, research, experience, and/or creative expression surrounding local, regional, and global approaches to food justice.

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Presentation Sat, 04 Apr 2020 21:45:54 -0400 2020-04-10T17:00:00-04:00 2020-04-10T17:00:00-04:00 Off Campus Location University of Michigan Sustainable Food Program (UMSFP) Presentation RFC Graphic
Food Literacy for All (April 14, 2020 6:30pm) https://events.umich.edu/event/70312 70312-17566466@events.umich.edu Event Begins: Tuesday, April 14, 2020 6:30pm
Location: Off Campus Location
Organized By: UM Sustainable Food Systems Initiative

UPDATE: All remaining Food Literacy for All sessions will take place virtually starting on Tuesday, March 17. Community members will still be able to tune in at 6:30pm here: https://zoom.us/j/998944566

--

Food Literacy for All is a community-academic partnership course started in 2017. Structured as an evening lecture series, Food Literacy for All features different guest speakers each week to address challenges and opportunities of diverse food systems. The course is designed to prioritize engaged scholarship that connects theory and practice. By bringing national and global leaders, we aim to ignite new conversations and deepen existing commitments to building more equitable, health-promoting, and ecologically sustainable food systems.

The course is co-led by Cindy Leung (School of Public Health), Jerry Ann Hebron (Oakland Ave. Farm) and Lilly Fink Shapiro (Sustainable Food Systems Initiative). In partnership with Detroit Food Policy Council and FoodLab Detroit.

See here for more information: https://sites.lsa.umich.edu/sustainablefoodsystems/foodliteracyforall/

Community members should register for each Food Literacy for All session here: https://sites.lsa.umich.edu/sustainablefoodsystems/community-rsvp/

This course is presented by the UM Sustainable Food Systems Initiative, with support from the Food Systems Theme in the School of Environment and Sustainability (SEAS), the Center for Latin and Caribbean Studies (LACS), the CEW+ Frances and Sydney Lewis Visiting Leaders Fund, the Residential College, the School of Public Health’s Department of Nutritional Sciences, the Department of English Language and Literature, the Center for Academic Innovation, and the King•Chávez•Parks Visiting Professors Program.


Winter 2020 Speakers:

January 14: Cindy Leung, Jerry Hebron, Lilly Fink Shapiro, Devita Davison, Winona Bynum
“Setting the Table for Health Equity”

January 21: Jessica Holmes
“Health Inequities: The Poor Person’s Experience in America”

January 28: Pakou Hang
“Racial Justice and Equity in the Food System: Going Beyond the Roots”

February 4: Robert Lustig
“Corporate Wealth or Public Health?”

February 11: Zahir Janmohamed
“De-colonizing Food Journalism”

February 18: Nicole Taylor
“The Disruption of Traditional Food Media”

February 25: Panel
“The Hidden Plight of Modern Growers”

March 10: Leah Penniman
“Farming While Black: Uprooting Racism, Seeding Sovereignty”

March 17: Maryn McKenna
“Meat, Antibiotics, and the Power of Consumer Pressure”

March 24: Panel
“To Impossible & Beyond: Are the New Plant Based Burgers Too Good to be True?”

March 31: Marlene Schwartz
“Promoting Wellness Through the Charitable Food System”

April 7: Terry Campbell
“The Farm Bill and National Food Policy”

April 14: Jennifer Falbe
“Big Soda vs. Public Health: Soda Taxes and Public Policy”

April 21: Course Conclusion

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Lecture / Discussion Tue, 17 Mar 2020 18:14:46 -0400 2020-04-14T18:30:00-04:00 2020-04-14T20:00:00-04:00 Off Campus Location UM Sustainable Food Systems Initiative Lecture / Discussion Food Literacy for All - Winter 2020
Food Literacy for All (April 21, 2020 6:30pm) https://events.umich.edu/event/70312 70312-17566467@events.umich.edu Event Begins: Tuesday, April 21, 2020 6:30pm
Location: Off Campus Location
Organized By: UM Sustainable Food Systems Initiative

UPDATE: All remaining Food Literacy for All sessions will take place virtually starting on Tuesday, March 17. Community members will still be able to tune in at 6:30pm here: https://zoom.us/j/998944566

--

Food Literacy for All is a community-academic partnership course started in 2017. Structured as an evening lecture series, Food Literacy for All features different guest speakers each week to address challenges and opportunities of diverse food systems. The course is designed to prioritize engaged scholarship that connects theory and practice. By bringing national and global leaders, we aim to ignite new conversations and deepen existing commitments to building more equitable, health-promoting, and ecologically sustainable food systems.

The course is co-led by Cindy Leung (School of Public Health), Jerry Ann Hebron (Oakland Ave. Farm) and Lilly Fink Shapiro (Sustainable Food Systems Initiative). In partnership with Detroit Food Policy Council and FoodLab Detroit.

See here for more information: https://sites.lsa.umich.edu/sustainablefoodsystems/foodliteracyforall/

Community members should register for each Food Literacy for All session here: https://sites.lsa.umich.edu/sustainablefoodsystems/community-rsvp/

This course is presented by the UM Sustainable Food Systems Initiative, with support from the Food Systems Theme in the School of Environment and Sustainability (SEAS), the Center for Latin and Caribbean Studies (LACS), the CEW+ Frances and Sydney Lewis Visiting Leaders Fund, the Residential College, the School of Public Health’s Department of Nutritional Sciences, the Department of English Language and Literature, the Center for Academic Innovation, and the King•Chávez•Parks Visiting Professors Program.


Winter 2020 Speakers:

January 14: Cindy Leung, Jerry Hebron, Lilly Fink Shapiro, Devita Davison, Winona Bynum
“Setting the Table for Health Equity”

January 21: Jessica Holmes
“Health Inequities: The Poor Person’s Experience in America”

January 28: Pakou Hang
“Racial Justice and Equity in the Food System: Going Beyond the Roots”

February 4: Robert Lustig
“Corporate Wealth or Public Health?”

February 11: Zahir Janmohamed
“De-colonizing Food Journalism”

February 18: Nicole Taylor
“The Disruption of Traditional Food Media”

February 25: Panel
“The Hidden Plight of Modern Growers”

March 10: Leah Penniman
“Farming While Black: Uprooting Racism, Seeding Sovereignty”

March 17: Maryn McKenna
“Meat, Antibiotics, and the Power of Consumer Pressure”

March 24: Panel
“To Impossible & Beyond: Are the New Plant Based Burgers Too Good to be True?”

March 31: Marlene Schwartz
“Promoting Wellness Through the Charitable Food System”

April 7: Terry Campbell
“The Farm Bill and National Food Policy”

April 14: Jennifer Falbe
“Big Soda vs. Public Health: Soda Taxes and Public Policy”

April 21: Course Conclusion

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Lecture / Discussion Tue, 17 Mar 2020 18:14:46 -0400 2020-04-21T18:30:00-04:00 2020-04-21T20:00:00-04:00 Off Campus Location UM Sustainable Food Systems Initiative Lecture / Discussion Food Literacy for All - Winter 2020
Farm Stand Student Engagement Working Group (February 4, 2021 3:00pm) https://events.umich.edu/event/81634 81634-20935514@events.umich.edu Event Begins: Thursday, February 4, 2021 3:00pm
Location: Off Campus Location
Organized By: University of Michigan Sustainable Food Program (UMSFP)

The Farm Stand is weekly pop-up market and education project that sells produce grown by students for students. The project is a collaboration between the UM Sustainable Food Program (UMSFP) and the Campus Farm. Hopefully, the Farm Stand will safely re-open in the summer of 2021. Join us as we plan educational partnerships for the Farm Stand's future.

UM Sustainable Food Program working groups serve as a creative, free-thinking space where the needs and wishes directly from students can be realized, by students. There are three “themed” working groups: Campus Farm Stand, DEI, and Campus Collaboration. These themes serve as spaces where students are able to meet and collaborate with other people from different majors, interests, and backgrounds to brainstorm about what sustainable food justice and practices should look like at the university and surrounding communities. Working Group meeting times vary by semester. The Farm Stand Working Group meets bi-weekly on Thursdays from 3-4pm. Questions? Email bfrom@umich.edu.

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Meeting Tue, 02 Feb 2021 14:57:34 -0500 2021-02-04T15:00:00-05:00 2021-02-04T16:00:00-05:00 Off Campus Location University of Michigan Sustainable Food Program (UMSFP) Meeting Farm Stand Logo
Farm Stand Student Engagement Working Group (February 18, 2021 3:00pm) https://events.umich.edu/event/81634 81634-20935515@events.umich.edu Event Begins: Thursday, February 18, 2021 3:00pm
Location: Off Campus Location
Organized By: University of Michigan Sustainable Food Program (UMSFP)

The Farm Stand is weekly pop-up market and education project that sells produce grown by students for students. The project is a collaboration between the UM Sustainable Food Program (UMSFP) and the Campus Farm. Hopefully, the Farm Stand will safely re-open in the summer of 2021. Join us as we plan educational partnerships for the Farm Stand's future.

UM Sustainable Food Program working groups serve as a creative, free-thinking space where the needs and wishes directly from students can be realized, by students. There are three “themed” working groups: Campus Farm Stand, DEI, and Campus Collaboration. These themes serve as spaces where students are able to meet and collaborate with other people from different majors, interests, and backgrounds to brainstorm about what sustainable food justice and practices should look like at the university and surrounding communities. Working Group meeting times vary by semester. The Farm Stand Working Group meets bi-weekly on Thursdays from 3-4pm. Questions? Email bfrom@umich.edu.

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Meeting Tue, 02 Feb 2021 14:57:34 -0500 2021-02-18T15:00:00-05:00 2021-02-18T16:00:00-05:00 Off Campus Location University of Michigan Sustainable Food Program (UMSFP) Meeting Farm Stand Logo
Farm Stand Student Engagement Working Group (March 4, 2021 3:00pm) https://events.umich.edu/event/81634 81634-20935516@events.umich.edu Event Begins: Thursday, March 4, 2021 3:00pm
Location: Off Campus Location
Organized By: University of Michigan Sustainable Food Program (UMSFP)

The Farm Stand is weekly pop-up market and education project that sells produce grown by students for students. The project is a collaboration between the UM Sustainable Food Program (UMSFP) and the Campus Farm. Hopefully, the Farm Stand will safely re-open in the summer of 2021. Join us as we plan educational partnerships for the Farm Stand's future.

UM Sustainable Food Program working groups serve as a creative, free-thinking space where the needs and wishes directly from students can be realized, by students. There are three “themed” working groups: Campus Farm Stand, DEI, and Campus Collaboration. These themes serve as spaces where students are able to meet and collaborate with other people from different majors, interests, and backgrounds to brainstorm about what sustainable food justice and practices should look like at the university and surrounding communities. Working Group meeting times vary by semester. The Farm Stand Working Group meets bi-weekly on Thursdays from 3-4pm. Questions? Email bfrom@umich.edu.

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Meeting Tue, 02 Feb 2021 14:57:34 -0500 2021-03-04T15:00:00-05:00 2021-03-04T16:00:00-05:00 Off Campus Location University of Michigan Sustainable Food Program (UMSFP) Meeting Farm Stand Logo
Food Literacy for All (March 17, 2021 12:00pm) https://events.umich.edu/event/82937 82937-21225231@events.umich.edu Event Begins: Wednesday, March 17, 2021 12:00pm
Location: Off Campus Location
Organized By: UM Sustainable Food Systems Initiative

Please join us for a virtual Food Literacy for All series with returning speakers! Themed around the Politics on our Plate, speakers will discuss the vision for our food system, the role of grassroots organizing, the impact of policy, and the responsibility of the media. To kickoff the series, join us for a conversation with Raj Patel and Ricardo Salvador, moderated by UM faculty Andy Jones on Wednesday March 17 at 12 pm EST.

Food Literacy for All is FREE, but registration is required.

The 2021 Food Literacy for All series is co-led by Andy Jones (UM School of Public Health), Devita Davison (FoodLab Detroit), and Lilly Fink Shapiro (UM Sustainable Food Systems Initiative). Future sessions to be announced on this page and our newsletter, which you can sign up for on our homepage or in your registration.

The 2021 Food Literacy for All series is supported by the CEW+ Frances and Sydney Lewis Visiting Leaders Fund.

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Livestream / Virtual Thu, 11 Mar 2021 11:19:48 -0500 2021-03-17T12:00:00-04:00 2021-03-17T13:00:00-04:00 Off Campus Location UM Sustainable Food Systems Initiative Livestream / Virtual Session 1 Graphic
Farm Stand Student Engagement Working Group (March 18, 2021 3:00pm) https://events.umich.edu/event/81634 81634-20935517@events.umich.edu Event Begins: Thursday, March 18, 2021 3:00pm
Location: Off Campus Location
Organized By: University of Michigan Sustainable Food Program (UMSFP)

The Farm Stand is weekly pop-up market and education project that sells produce grown by students for students. The project is a collaboration between the UM Sustainable Food Program (UMSFP) and the Campus Farm. Hopefully, the Farm Stand will safely re-open in the summer of 2021. Join us as we plan educational partnerships for the Farm Stand's future.

UM Sustainable Food Program working groups serve as a creative, free-thinking space where the needs and wishes directly from students can be realized, by students. There are three “themed” working groups: Campus Farm Stand, DEI, and Campus Collaboration. These themes serve as spaces where students are able to meet and collaborate with other people from different majors, interests, and backgrounds to brainstorm about what sustainable food justice and practices should look like at the university and surrounding communities. Working Group meeting times vary by semester. The Farm Stand Working Group meets bi-weekly on Thursdays from 3-4pm. Questions? Email bfrom@umich.edu.

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Meeting Tue, 02 Feb 2021 14:57:34 -0500 2021-03-18T15:00:00-04:00 2021-03-18T16:00:00-04:00 Off Campus Location University of Michigan Sustainable Food Program (UMSFP) Meeting Farm Stand Logo
Rooting for Change: UMSFP Student Food Summit (March 24, 2021 5:00pm) https://events.umich.edu/event/81827 81827-20967183@events.umich.edu Event Begins: Wednesday, March 24, 2021 5:00pm
Location: Off Campus Location
Organized By: University of Michigan Sustainable Food Program (UMSFP)

UM Sustainable Food Program (UMSFP) connects food, environmental, and social justice-oriented clubs on campus to create a network of empowered students working to better our food system both on-campus and in the surrounding community.

From 5-8PM on Wednesday, March 24 and Thursday, March 25, we are inviting you to attend Rooting for Change: Student Food Summit! The two-day summit will consist of Zoom webinars and learn-shops, as well as an optional networking happy hour after Wednesday's session. While learn-shop sessions and the happy hour are specifically for students, anyone is welcome to attend the Tiny Talks and Keynote Zoom webinars.

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Livestream / Virtual Sat, 06 Feb 2021 12:31:13 -0500 2021-03-24T17:00:00-04:00 2021-03-24T20:00:00-04:00 Off Campus Location University of Michigan Sustainable Food Program (UMSFP) Livestream / Virtual Rooting for Change! 5-8pm Wednesday, March 24 and Thursday, March 25 2021
Rooting for Change! (March 24, 2021 5:00pm) https://events.umich.edu/event/81828 81828-21257024@events.umich.edu Event Begins: Wednesday, March 24, 2021 5:00pm
Location: Off Campus Location
Organized By: University of Michigan Sustainable Food Program (UMSFP)

UM Sustainable Food Program (UMSFP) connects food, environmental, and social justice-oriented clubs on campus to create a network of empowered students working to better our food system both on-campus and in the surrounding community.

The UM Sustainable Food Program is inviting you to attend Rooting for Change: Student Food Summit! The two-day event will consist of student-led learnshops, a storytelling event Tiny Talks about Food Justice, and a keynote address Food as Healing with Shane Bernardo. Also on the program are a networking happy hour on Wednesday evening and well-being breaks to cultivate personal resilience on both days.

U-M students are welcome to attend some or all of this free event. Register for learnshops along one track (Identity, Equity, & Justice | Hands-on Learning | Resources for Student Orgs) or pick and choose individual learnshops based on your interests.

Staff, faculty, and community members are invited to join in for Tiny Talks at 7pm on Wed, 3/24 and the keynote event at 7pm on Thurs, 3/25.

Our objectives in hosting this summit are to:
* Foster collaboration between UMSFP Member Groups, Working Group participants, UMSFP, Campus Farm, Maize and Blue Cupboard students
* Inspire deeper engagement with co-curricular opportunities to engage with sustainable food at U-M
* Promote a sense of personal and organizational connectedness to one another and to the food we grow, buy, sell, cook, and eat
* Challenge attendees to explore all aspects of the food system through the lens of social justice
* Center fun, relationship-building, and well-being in this work

Please don't hesitate to contact umsfp.core@umich.edu for more information!

DAY 1 - Wed, March 24 (5-9pm)
5:00 - Opening
5:30 - Share Out from Student Orgs
6:00 - Learnshop Session 1 (Equity & Food Access | Nutrition Label Literacy | Grants for Student Orgs)
6:45 - Meditation with Mac Realo
7:00 - Tiny Talks About Food Justice
8:00 - Networking Happy Hour

DAY 2 - TENTATIVE: Thurs, March 25 (5-8pm)
5:00 - The Future of UMSFP
5:15 - Learnshop Session 2 (Food Futures | Recycling & Composting | Food Policy Advocacy)
6:00 - Yoga break
6:15 - Learnshop Session 3 (Food & Social Identity | Campus Farm Flavors | Student Food Access)
7:00 - Keynote: Food as Healing with Shane Bernardo
7:50 - Key Takeaways & Closing

Register: bit.ly/rfcsign

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Livestream / Virtual Mon, 15 Mar 2021 09:14:57 -0400 2021-03-24T17:00:00-04:00 2021-03-24T21:00:00-04:00 Off Campus Location University of Michigan Sustainable Food Program (UMSFP) Livestream / Virtual Rooting for Change! 5-8pm Wednesday, March 24 and Thursday, March 25 2021
Rooting for Change! (March 25, 2021 5:00pm) https://events.umich.edu/event/81828 81828-20967184@events.umich.edu Event Begins: Thursday, March 25, 2021 5:00pm
Location: Off Campus Location
Organized By: University of Michigan Sustainable Food Program (UMSFP)

UM Sustainable Food Program (UMSFP) connects food, environmental, and social justice-oriented clubs on campus to create a network of empowered students working to better our food system both on-campus and in the surrounding community.

The UM Sustainable Food Program is inviting you to attend Rooting for Change: Student Food Summit! The two-day event will consist of student-led learnshops, a storytelling event Tiny Talks about Food Justice, and a keynote address Food as Healing with Shane Bernardo. Also on the program are a networking happy hour on Wednesday evening and well-being breaks to cultivate personal resilience on both days.

U-M students are welcome to attend some or all of this free event. Register for learnshops along one track (Identity, Equity, & Justice | Hands-on Learning | Resources for Student Orgs) or pick and choose individual learnshops based on your interests.

Staff, faculty, and community members are invited to join in for Tiny Talks at 7pm on Wed, 3/24 and the keynote event at 7pm on Thurs, 3/25.

Our objectives in hosting this summit are to:
* Foster collaboration between UMSFP Member Groups, Working Group participants, UMSFP, Campus Farm, Maize and Blue Cupboard students
* Inspire deeper engagement with co-curricular opportunities to engage with sustainable food at U-M
* Promote a sense of personal and organizational connectedness to one another and to the food we grow, buy, sell, cook, and eat
* Challenge attendees to explore all aspects of the food system through the lens of social justice
* Center fun, relationship-building, and well-being in this work

Please don't hesitate to contact umsfp.core@umich.edu for more information!

DAY 1 - Wed, March 24 (5-9pm)
5:00 - Opening
5:30 - Share Out from Student Orgs
6:00 - Learnshop Session 1 (Equity & Food Access | Nutrition Label Literacy | Grants for Student Orgs)
6:45 - Meditation with Mac Realo
7:00 - Tiny Talks About Food Justice
8:00 - Networking Happy Hour

DAY 2 - TENTATIVE: Thurs, March 25 (5-8pm)
5:00 - The Future of UMSFP
5:15 - Learnshop Session 2 (Food Futures | Recycling & Composting | Food Policy Advocacy)
6:00 - Yoga break
6:15 - Learnshop Session 3 (Food & Social Identity | Campus Farm Flavors | Student Food Access)
7:00 - Keynote: Food as Healing with Shane Bernardo
7:50 - Key Takeaways & Closing

Register: bit.ly/rfcsign

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Livestream / Virtual Mon, 15 Mar 2021 09:14:57 -0400 2021-03-25T17:00:00-04:00 2021-03-25T20:00:00-04:00 Off Campus Location University of Michigan Sustainable Food Program (UMSFP) Livestream / Virtual Rooting for Change! 5-8pm Wednesday, March 24 and Thursday, March 25 2021
Farm Stand Student Engagement Working Group (April 1, 2021 3:00pm) https://events.umich.edu/event/81634 81634-20935518@events.umich.edu Event Begins: Thursday, April 1, 2021 3:00pm
Location: Off Campus Location
Organized By: University of Michigan Sustainable Food Program (UMSFP)

The Farm Stand is weekly pop-up market and education project that sells produce grown by students for students. The project is a collaboration between the UM Sustainable Food Program (UMSFP) and the Campus Farm. Hopefully, the Farm Stand will safely re-open in the summer of 2021. Join us as we plan educational partnerships for the Farm Stand's future.

UM Sustainable Food Program working groups serve as a creative, free-thinking space where the needs and wishes directly from students can be realized, by students. There are three “themed” working groups: Campus Farm Stand, DEI, and Campus Collaboration. These themes serve as spaces where students are able to meet and collaborate with other people from different majors, interests, and backgrounds to brainstorm about what sustainable food justice and practices should look like at the university and surrounding communities. Working Group meeting times vary by semester. The Farm Stand Working Group meets bi-weekly on Thursdays from 3-4pm. Questions? Email bfrom@umich.edu.

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Meeting Tue, 02 Feb 2021 14:57:34 -0500 2021-04-01T15:00:00-04:00 2021-04-01T16:00:00-04:00 Off Campus Location University of Michigan Sustainable Food Program (UMSFP) Meeting Farm Stand Logo