Since its inception, Michigan State University has made local sourcing a core part of its campus dining practices. Rooted in agriculture, MSU prioritizes Michigan-made products in its dining halls and campus stores. The approach ensures quality, supports the local economy and enhances the dining experience for thousands of students, faculty and staff each day.

Denise Gerst, senior purchasing agent, emphasized the value of sourcing locally. “Our goal is to highlight ingredients grown right here in Michigan,” she said. “By establishing direct connections with local farmers and producers, we ensure our students enjoy the highest-quality ingredients while supporting the region’s economy. It’s a win-win.”

Selecting local ingredients is a collaborative process involving chefs, dietitians, procurement staff and students. Stacey Dawson, associate director for support services, said the work goes beyond logistics. “We aren’t just filling plates. We’re promoting the best of Michigan’s agricultural offerings. Our chefs work directly with our dietitian and gather student feedback to ensure we’re serving high-quality, nutritious meals.”

As a Big Ten university serving more than 50,000 students, MSU relies on strong partnerships with trusted vendors who can meet high-volume demands without compromising quality. “Building trust with our suppliers is imperative,” said Kelsey Harrington, senior purchasing agent. “We specifically seek vendors who can consistently deliver high-quality, Michigan-made products. We’re willing to invest more in local ingredients because the taste and quality are unmatched.”

In alignment with its land-grant mission, MSU’s procurement team sources directly from university partners — including beef and pork raised on campus, honey from university-managed hives, and produce from the Student Organic Farm. “It’s a way to honor our roots and showcase the incredible resources available in our own backyard,” said Denise Gerst, senior purchasing agent. “These partnerships support our mission and instill a sense of pride in students who are eating food grown in their community.”

Other locally sourced items featured in campus dining include turkey, dairy products, coffee, frozen fruit, seasonal produce, soft drinks, baking ingredients, baked goods, popcorn, proteins, pickles and more.

To ensure new local products receive unbiased feedback during the review process, the Food Stores team conducts blind taste tests comparing them to national name-brand alternatives. “This method ensures our decisions are well-informed and aligned with our mission,” said Denise Gerst, senior purchasing agent. “We want to offer foods that not only taste great but also reflect our commitment to local excellence.”

This commitment to quality also extends to dietary inclusivity. Programs such as Certified Free From® ensure students with allergies or dietary restrictions have access to safe, locally sourced meal options. “Our role is crucial,” said Denise Gerst, senior purchasing agent. “We’re dedicated to providing a safe dining environment for every student. When everyone is aligned and focused on the same mission, we’re able to better serve students with medical needs. Culinary initiatives like this can truly influence a student’s decision on where to attend college.”

Inclusivity also extends to cultural representation on the plate. “Woody’s Oasis, a Mediterranean restaurant local to the East Lansing area, provides us with hummus and tabbouleh and supplies kosher meals during the academic year,” said Stacey Dawson, associate director for support services. “For specialty items used during Diwali, we work with Shatila Bakery in Dearborn, Michigan,” she added.

Student feedback is essential to the Food Stores team. Now more than ever, students have a direct influence through MSU’s Spartan Student Food Council, which collaborates closely with the Food Stores team. The council provides students with an opportunity to offer input on products, including new locally sourced items. “It reinforces the idea that they are not just consumers, but key players in shaping their culinary journey at MSU,” said Amanda Smart, procurement coordinator.

Harrington emphasized the importance of student input. “Our chefs value what students have to say,” she said. “We’re always working to evolve menus to reflect their preferences.”

As Spartans enjoy their meals, they’re not just tasting the flavors of Michigan — they’re participating in a food system that supports local farmers, promotes sustainability and fosters a sense of community. By prioritizing homegrown, Michigan-made ingredients, Michigan State University continues to elevate campus dining while honoring the agricultural legacy that helped shape the university.

With every meal served, MSU highlights the richness of its local food system and strengthens the connection between students, the land and the broader Michigan community.

This article was originally published on the Student Life & Engagement website