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The University of Michigan stands out as a premier public research institution and, within it, the School of Public Health is recognized as an epicenter of innovative research and excellence in education. Last year, Michigan Public Health topped $100 million in research expenditures, boasting the highest research expenditure per faculty member across the university.
The introductory course Foundations of Sustainable Food Systems explores the complexities and nuances of this topic, offering students all across the University of Michigan the ability to explore some of the interrelationships between core concepts within a food system, looking through the lenses of public health, environmental sustainability and the food policy process.
The University of Michigan School of Public Health is working to uplift residents, neighborhoods and communities throughout Michigan. This takes many shapes, including a project to improve the workplace and living conditions for Michigan’s 96,000 migrant and seasonal farmworkers; research to quantify the impact of environmental exposures in our state on cancer risk; a pilot project to provide guaranteed monthly payments to individuals in Ann Arbor who have low incomes; and much more.
Nathan Miles works with Michigan Public Health alumni and friends to connect their philanthropic goals with the school. He works mainly with individuals in the Midwest and eastern regions of the country. The most rewarding part of his work is seeing the impact philanthropy has on students.
Kris Sarri, MPH ’97, exemplifies the University of Michigan mission of becoming leaders and best through her lifelong dedication to bettering the earth’s health through policy and action. Today, Sarri’s storied career is built upon two decades of work in Washington, DC, at the highest levels of the federal government.
Culinary medicine is something Louise Merriman holds “near and dear to her heart”—a concept she has incorporated in her career as a Registered Dietitian for nearly 40 years. Merriman is supporting the University of Michigan School of Public Health’s Department of Nutritional Sciences through a new, seven-figure planned gift, the Drs. Kenneth Scott and Amherst Merriman Culinary Medicine Fund.