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. This approach ensures quality, supports the local economy and enhances the Spartan dining experience for thousands of diners each day.

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

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

As a Big Ten school supporting more than 50,000 students, the scale of the operation requires close partnerships with trusted vendors who can meet high-volume needs without compromising quality. “Building trust with our suppliers is imperative,” says Kelsey Harrington, senior purchasing agent. “We specifically seek vendors who can consistently deliver high-quality, Michigan-made products. We’re willing to invest more for local ingredients because the taste and quality are unmatched.”

Aligned 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 amazing resources available in our own backyard,” Gerst says. “These partnerships support our mission and instill a sense of pride in students who are eating food grown in their community.”

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

To ensure new local products receive honest feedback during the review process, the Food Stores team conducts blind taste tests comparing local products against name-brand, national alternatives. “This method ensures our decisions are well-informed and aligned with our mission,” Gerst says. “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 like Certified Free From® ensure students with allergies or dietary restrictions have access to safe, locally sourced meal options. “Our role is crucial,” Gerst says. “We’re dedicated to providing a safe dining environment for every student. With everyone aligned and focused on the same mission, we’re able to better serve students with medical needs. Culinary initiatives like this can truly influence where a student chooses to go to school.”

Inclusivity extends to cultural representation on the plate as well. “Woody’s Oasis [a Mediterranean restaurant, local to the East Lansing area] provides us with hummus and tabbouleh, and they supply kosher meals during the academic year,” Dawson says. “For specialty items like those used during Diwali, we work with Shatila Bakery in Dearborn, MI,” she adds.

Student feedback is highly important to the Food Stores team. Now, more than ever before, students have greater influence through MSU’s Spartan Student Food Council, which works directly with the Food Stores team. In this group, students have the opportunity to provide feedback on products, including new local offerings. “It reinforces the idea that they are not just consumers but key players in shaping their culinary journey at MSU,” says Procurement Coordinator Amanda Smart.

Harrington echoes the importance of student input. “Our chefs value what students have to say. 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 taking part in a food system that supports local farmers, sustainability and a sense of community. By prioritizing home-grown, Michigan-made ingredients, MSU continues to raise the bar on campus dining while honoring the agricultural legacy that helps shape the university.

With every meal served, MSU showcases the richness of its local food system and strengthens the bond between students, the land and the greater Michigan community.


Author: Bethany Zimmerman, Culinary Services Communication Manager