University of Michigan establishes new position for Sustainable Food Program

Emily Canosa will connect sustainable resources with student groups.

The University of Michigan, in Ann Arbor, has appointed Emily Canosa as manager of the university’s Sustainable Food Program (UMSFP). Within this newly created position, Canosa will assist students and campus groups in integrating sustainable practices and education into their campus lives. “I link students up with places where they can get what they need,” she states within a university press release. “That could be with a class on campus, a student club, or with a certain workshop or an event going on.”

University of Michigan students played an active role in identifying the need for this position, according to the release. “In the past, one big challenge had been the loss of knowledge, as student leaders graduate every year. The students of the USMSFP saw the new position as critical to ensuring continuity, with part of the charge dedicated to helping leadership teams transfer knowledge to the next generation,” the release stated.

In addition to composting initiatives, Canosa will be integral in supporting students to obtain Good Agricultural Practices (GAP) certification for the campus farm, which is necessary in order to serve food grown on the farm within campus dining halls. The position is a collaboration between Student Life, the Graham Sustainability Institute, Matthaei Botanical Gardens and Nichols Arboretum, which contribute to the position’s funding, according to the release. Additional funding also comes from a grant from the Transforming Learning for a Third Century initiative.

Canosa has a bachelor of arts in history of art and a master’s of art in Japanese studies. According to the release, she has interned as a beekeeper and with an organic farmers’ market in Japan. Canosa has more than five years’ experience working with sustainable gardening and agriculture. Most recently, she worked as the food and garden club coordinator for the Agrarian Adventure, in Ann Arbor.

More From FoodService Director

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources