Campus Dining Today 2024 Winter - 34

Guests and signage
are shown during an
event at the Rev. Dr.
Martin Luther King,
Jr. Symposium in
January 2024 at the
University of Michigan
Museum of Art. (Photo
by Cierra Breckner,
Michigan Dining)
Community Table
Another smaller-group program that Ewing has helped
implement is the Community Table project. When
Ewing first began her role as director of DEI, Campus
Executive Chef Frank Turchan was already hosting meals
in various departments of the university, encouraging
fellowship and discourse. Ewing has helped create a
more formal format for these dinners, using them as
a model for exchanging ideas and learning from each
other. Each dinner is centered around a theme, such as
" We Are Each Other's Harvest, " or " Food and Faith, "
and participants receive notecards with conversation
prompts and questions pertaining to the theme.
Additionally, team members get to cook dishes for
these meals that reflect their personal identities and
understanding of the theme. These small, intimate
learning opportunities allow a variety of people from
different backgrounds to come together, inspiring
conversations about how different people lead their
communities around campus.
" Food becomes the catalyst for the conversation
you're going to have about identity, culture, and your
experiences, " Ewing explained.
Michigan Dining received a silver award from the
National Association of College & University Food
Services' (NACUFS) 2024 Sustainability Awards in the
category of Diversity, Equity & Inclusion/Social Justice
for the Community Table program, a testament to the
value of the program and importance of promoting DEI
within campus dining.
Walking the walk
Through all of these initiatives, Ewing and her colleagues
have made significant strides in terms of advocating
for DEI at Michigan Dining. But the biggest markers
of progress are not seen in the number of programs
implemented within the organization. Rather, they are the
small victorious moments where perspective is gained,
and where people are appreciated and celebrated for who
they are.
These " actions that represent our values " are what stick
out to Ewing the most, she said, after two years in her role.
One such moment took place after the Rev. Dr. Martin
Luther King, Jr. Symposium-a huge event including a
featured speaker, meals that were replicated across all
the dining halls, and a livestream. Directors of residential
dining stayed to clean and take down the event, sending
the front-line team members home to rest and celebrate
a successful function. This small act of leadership was a
perfect example of Michigan Dining's value for recognition
and equity in action, Ewing noted.
Another victory Ewing observed is that people who had
previously been skeptical that meaningful change would
occur have become some of the most involved in DEI
events and training, as well as the DEI committee itself.
The fact that so many team members at Michigan Dining
now participate and find value in these projects speaks
to DEI's importance in a university dining setting, as well
as to the hard work and dedication of Ewing and her
colleagues. §
34
CAMPUS DINING TODAY | SETTING THE TABLE
Campus Dining Today 2024 Winter

Table of Contents for the Digital Edition of Campus Dining Today 2024 Winter
