Michigan Dining has effectively achieved the goal set in 2011 to purchase 20% of food from local and sustainable sources by 2025 and has concluded the associated reporting process. Moving forward, MDining aims to broaden objectives to include metrics such as local sourcing, sustainable certifications, carbon emission reduction, plant-based food percentages (MDining has already committed to 55% plant-based in collaboration with the Humane Society of the United States), and other key sustainability indicators. 

As part of updating the campus sustainable food goal(s), other major campus food suppliers and vendors will be held to the same implementation and reporting standards to create consistency across campus operations. 

Additionally, tracking and reducing emissions associated with food purchases across Ann Arbor, Flint and Dearborn campuses is included in the Scope 3 emissions project recommendations.