President's Commission on Diversity and Inclusion
Dr. Martin Luther King Jr. Statue (Located between Boone and Welch Hall)
The President’s Commission on Diversity and Inclusion has assumed the charge of rendering recommendations that set a template for institutional diversity, equity and inclusion at Eastern Michigan University. The Mission of the President's Commission on Diversity and Inclusion is to promote diversity, equity, and inclusion of all members of the university community, and to empower their full participation. The Commission facilitates the aspirational pursuit of social justice and dialogue as informed by intersectional perspectives of race, ethnicity, culture, gender, class, sexual orientation, disability, age, religion, national origin and language.
1 out of 10 college students face hunger.
Swoop's Student Food Pantry is a campus-based organization that is run by a leadership board consisting of EMU faculty, staff, students and alumni volunteers. Haley Moraniec, a social work alum, recognized the need on campus and took the initiative to research both the issues and what other universities had accomplished. She then wrote a proposal and developed the food pantry. Its mission is to provide EMU students in need with food assistance and additional resources to positively affect well-being and college success. Its goals are to:
- Create a sustainable resource for students to temporarily help meet food needs of students on campus.
- To meet emergency, non-food needs of students.
- Distribute food discreetly in easily accessible and safe environments on-campus.
- To provide students with resources to assist them in accessing services in the area.
- To involve community partners to assure the sustainability of the pantry.
Swoops Food Pantry is located in 104 Pierce Hall and is open Fall 2018, Monday–Friday, noon–5 p.m. (Wednesdays until 6:30 p.m.).
Ypsilanti Mobile Farm Stand on campus.
EMU Dining Services is managed by the Compass Group foodservice management sector Chartwells Higher Education. Chartwells holds a corporate social responsibility to increase sustainable food practices by supporting the community, environment, and student nutrition and wellness.
A large portion of this takes place through Chartwell’s purchasing initiatives which focus on procuring cage-free shell eggs, milk and yogurt free of artificial growth hormones, turkey and chicken produced without the routine use of antibiotics, and seafood that aligns with the Monterey Bay Aquarium Seafood Watch’s recommendations. Chartwells also routinely incorporates local foods and the Culinary Institute of America’s Menus of Change principles to promote healthy, sustainable, and delicious food choices.
On campus, Chartwells dietitian and sustainability intern promote sustainable practices by working with local organizations to decrease food waste and increase the availability of local food. This is done through Chartwells food waste management program, Waste Not; and food donations to Food Gatherers, EMU’s Swoop’s Pantry, and through the Food Recovery Network which supports the Ypsilanti Parkridge Community Center. EMU Dining Services also supports the local economy by bringing local food trucks and Growing Hope’s mobile farm stand on campus in the spring and fall.