Three University of Michigan initiatives, focusing on waste reduction, food access, and reuse, have been honored by the Association for the Advancement of Sustainability in Higher Education (AASHE) as Outstanding Case Studies. These programs, recognized in the 2026 AASHE Sustainability Awards, include the Lab Swap Shop, Maize and Blue Cupboard, and Returnable Shelves, showcasing the university’s commitment to sustainability efforts at colleges and universities. “These programs reflect an inspiring range of collaborations and initiatives that support students and the campus community in truly meaningful ways,” said Shana Weber, associate vice president for campus sustainability.
Lab Swap Shop
Introduced in 2024, the Lab Swap Shop fosters the reuse of surplus laboratory equipment and supplies across campus. Managed by the Office of Campus Sustainability, the initiative collaborates with Environment, Health & Safety and LSA Sustainability. It expands on the Door-to-Door delivery and annual lab swap events, redistributing surplus chemicals and materials. This program allows researchers to share unneeded materials, significantly reducing purchases and diverting waste. Since its inception, it has contributed to over $1 million in avoided research costs.
Maize and Blue Cupboard
The Maize and Blue Cupboard, within the Division of Student Life, offers free food and essential items to students and the campus community. Developed by students to combat food insecurity, it was implemented with Michigan Dining’s support. In 2025, the program recorded over 26,000 visits, highlighting its importance in a campus where 1 in 3 students face food insecurity.
Returnable Shelves
The Returnable Shelves program encourages reuse by offering spaces for leaving and taking reusable items. This initiative aims to extend the life of everyday goods, enhancing waste reduction. Michigan’s bottle deposit program supports recycling and environmental initiatives statewide. Recognizing that many returnable cans were discarded, students partnered with Michigan Dining to install shelves on bins for easier deposit returns. “Student-led initiatives like the Maize and Blue Cupboard and the Returnable Shelf program bridge the gap between campus sustainability and broader community needs,” said Keith Soster, MDining’s director of student engagement and sustainability.
National recognition
The AASHE Sustainability Awards commend initiatives with measurable outcomes that other institutions can emulate. The Outstanding Case Study designation emphasizes practical, campus-based solutions to sustainability challenges. The university supports additional sustainability efforts through the Campus as Lab initiative, linking academic efforts with campus operations and student engagement.
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