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  Climate change and its impact on the global food system is topic of upcoming MSU discussion

  Published on October 19, 2020
  Public encouraged to participate in important virtual conversation

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  Food@MSU holds Our Table on the future of our food system

  Published on August 14, 2019
  MSU AgBioResearch partners with MSU Extension of St. Clair County for community forum

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  Food@MSU hits the road for Our Table discussion

  Published on June 16, 2019
  Michigan State University holds conversation on agricultural cooperatives in Lapeer

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  Communicating science to parents

  Published on May 17, 2019
  Michigan State University's Sheril Kirshenbaum and Alison Bernstein, both mothers, explain the challenges of finding and sharing accurate, reliable scientific information on raising children.

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  Our Table offers sense of belonging

  Published on November 19, 2018
  Dilli Chapagai, immigrant and refugee liaison with the Greater Lansing Food Bank’s Garden Project, felt welcomed as a panelist at Food@MSU's inaugural Our Table on food access.

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  The paradox of food deserts

  Published on November 12, 2018
  Food is grown in rural areas, but many rural communities lack access to healthy food. MSU College of Law adjunct professor Scott Haskell elaborates on an issue discussed at Our Table on food policy.

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  Reflections on food waste

  Published on November 6, 2018
  The Our Table conversation on food waste brought Michigan Department of Education health and nutrition assistant director Phil Chase back into the classroom.

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  Our Table helps put theory into action

  Published on October 29, 2018
  The Our Table discussion on food law and policy provided Food@MSU seed grant winner Dawn Opel with ways to explore the idea of “food is medicine" across different disciplines.

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  Food access and culture: What it means for immigrant and refugee populations

  Published on July 16, 2018
  As the immigrant and refugee liaison for Greater Lansing Food Bank’s garden project, Dilli Chapagai helps gardeners overcome potential barriers such as language, growing techniques and education.

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  Food@MSU: ‘A refreshing paradigm shift’

  Published on May 30, 2018
  A growing initiative at Michigan State University, Food@MSU represents a change in the way educational institutions often engage with the public.

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  Welcome to Our Table

  Published on May 11, 2018
  The inaugural Our Table discussion took place on November 16, 2017, at Cristo Rey Community Center where the focus was on food access.

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  Scraps to Soil: Combating food waste in Lansing

  Published on April 27, 2018
  Our Table panelist Natalie Molnar shares how the Scraps to Soil Pilot Program helps reduce food waste in the Lansing area.

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  Cristo Rey Community Center provides programming to overcome barriers to food access

  Published on April 17, 2018
  "We must not look away from those who need more assistance than others," says Joe Garcia, director of Cristo Rey Community Center in Lansing, Mich.

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  The business side of food waste

  Published on April 13, 2018
  Our Table panelist Sriram Narayanan discusses how business concepts can be applied to reducing food waste in corporate settings.

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  Reducing food waste begins with small steps

  Published on April 6, 2018
  Our Table panelist Jonathan Bloom shares his advice on minimizing food waste at home.

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  “It’s about creating food abundance"

  Published on March 19, 2018
  Joan Nelson, director of Allen Neighborhood Center in Lansing, Mich., is hopeful that the availability of fresh, locally-grown food will continue to increase.

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  Our Table makes its community debut in Michigan

  Published on January 10, 2018
  Food access was the topic of lively conversation as Michigan State University hosted its first “Our Table” event.

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  Let's talk food: Inspiring meaningful conversations is crux of new MSU initiative

  Published on July 31, 2017
  Food is the centerpiece of a new Michigan State University public awareness campaign led by the College of Agriculture and Natural Resources.

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  Crafting Our Table from fallen MSU campus trees

  Published on July 31, 2017
  Nathan Shaver hand-built his family’s 10-person dining room table. His wife’s family is spread across the state and their home is the midpoint. He said he wanted to create a space where the family can unite to celebrate food, each other and community.