Waste Dinner culminates first U-M VegWeek
The University of Michigan’s MDining co-hosted a strolling “waste dinner” with food bites served at five different stations to culminate the university’s VegWeek March 12-16. The week was designed to showcase the ethical, environmental, and health benefits of a plant-based diet.
VegWeek was coordinated by the Michigan Animal Respect Society (MARS), MDining, Planet Blue Student Leaders, and the UMSFP. In order to highlight sustainable eating, the Waste Dinner menu was entirely plant-based, incorporating Campus Farm produce, and included stew made from vegetable scraps and desserts made with spent grain from the beer brewing process.
Learn more about U-M VegWeek.