U-M’s Maize & Blue Cupboard (MBC), the College of Engineering, Student Life, and Ann Arbor-based Food Gatherers will host North Campus mobile food distributions to make MBC resources more accessible for North Campus residents.
From four-hour pop-ups in constantly-rotating locations across campus to a permanent home in the heart of the University of Michigan’s Central Campus, the Maize and Blue Cupboard has grown far beyond Wesley Zhu’s wildest expectations.
Zhu always had a passion for social entrepreneurship and creating sustainable businesses. It’s a part of the reason why Zhu, a 2017 graduate from the Ross School of Business, chose to attend U-M and influenced the student organizations he chose to join.
Can’t make it to the Cupboard? We’ve got you covered!
Have you ever heard someone mention the words “gluten free”? Or maybe you’ve seen it on a food label? Read on to learn more!
A great part of being in college is that it opens you up to tons of new perspectives. This can be true about a lot of different things, but particularly about food.
Most Americans have heard of the USDA and their Dietary Guidelines for Americans (DGAs). But not many people are truly aware what these DGAs are, and how they are determined. Luckily, this article should provide answers to some of those mysteries!
Chef Mohamed Alqamoussi from the Humane Society of the United States recently visited the University of Michigan campus to further educate Michigan dining culinary staff on the importance of plant-based diets and the environmental impact of reduced red meat consumption.
Have you ever uttered the words, “This is so addicting!” when talking about a highly processed or sugary food? I mean, who can eat just one yummy treat at a time? This sentiment may not be far from the truth.