In today’s obsession with wellness fueled by influencers, podcasts and self-proclaimed health “gurus” with no scientific training, it seems we have turned to fast media instead of science as a main source of knowledge.
Information is everywhere yet we seem to disregard the importance of questioning its origins. Ironically, science and reason have become the last thing we refer to.
In an attempt to rebrand the fading trends of homeopathy and natural remedies, microdosing has taken center stage, promising transformation through doses too small to prove anything at all. But this new wave of self proclaimed “biohacks” deserves far more skepticism than what is given. Despite their trendy wellness marketing, they remain fueled largely by hype rather than science.
Microdosing refers to taking a small dose — usually a small portion of the standard effective dose — of a classic hallucinogen, a class of psychedelics (distinct from dissociatives), used in microdosing, such as psilocybin, the substance found in “magic mushrooms” or LSD. Anecdotal reports have praised its supposed range of benefits such as cognitive-enhancement and improved mood.
Yet anecdotal evidence is just that — stories we tell ourselves and others, giving rise to psychology’s fascinating placebo effect. With no empirical proof that these small doses have any significant physiological effect, microdosing has yet to prove itself useful as a mood enhancer, tool for focus and productivity or boosted energy.
Essentially, it’s the combination of psychedelic research along with manipulated media that’s driving the frenzy around this “revolutionary” way of taking a drug.
Psychedelics have become increasingly popular for their potential to improve long-lasting mental health conditions. Michael Pollan, a pioneer in “psychedelic-assisted psychotherapy,” intentionally targets the use of things like LSD or psilocybin to treat depression, anxiety and addiction. In sufficient doses and in the right environment, psychedelics have shown to significantly improve depression and anxiety in those suffering from multiple mental disorders.
However, the success of psychedelics at full therapeutic dosage does not necessarily imply success at microdoses. In fact, a study published by University of Chicago Medicine found no evidence supporting claims that taking small amounts of classic hallucinogens at regular intervals improves cognitive performance.
However, despite this lack of proof, Dr. Harriet de Wit, a Professor of Psychiatry and Behavioral Neuroscience at the University of Chicago, is reluctant to draw any absolute conclusions.
“We can’t say necessarily that microdosing doesn’t work,” de Wit said. “All we can say is that, under these controlled circumstances, with this kind of participant, these doses and these intervals, we didn’t see a robust effect.”
Interestingly, the purpose of such studies is to generalize findings and expand knowledge in the field of science. Yet, even as microdosing repeatedly proves indistinguishable from placebo, even scientists hesitate to accept the data in absolute terms. In the right dose, even science isn’t immune to a good story.
With so many alleged benefits like increased focus and reduced anxiety, microdosing seems like the perfect antidote for stressed-out college students. A recent study found that a significant portion of students reported microdosing to manage mood or improve cognition. But with multiple studies showing that these ‘benefits’ could just be a placebo effect, microdosing could very well be the psychological equivalent of manifesting all the intelligence you never knew you had.
At UM, the appeal is already visible. One senior majoring in Marine Science and Biology with a chemistry minor described microdosing to me as “not terrible, just safer than taking a full dose, and honestly, kind of a way to say you’ve done the drug without actually doing it.”
For many students, microdosing becomes less about transformation and more about flirting with the idea of psychedelics while staying within what feels like a controlled, manageable boundary.
The media buzz around microdosing often leaps ahead of the research and in many cases, the story is more compelling than the data. In the end, just as there is not enough evidence to show that microdosing has any significantly positive effects, there isn’t enough to prove its harmful either.
A placebo is unlikely to cause any physical damage, but the fact that we can convince ourselves that something with virtually no measurable effect can elevate our consciousness should make us question how much power we have granted the media to convince us of our own potential.
Turkey, ham, stuffing and gravy are just some of the animal based options you might see this Thanksgiving. But for UM junior and neuroscience major Alexandra Lutcavage, the past two Thanksgivings have not included the animal-based centerpiece.
“I first became vegetarian about two years ago,” Lutcavage said. “As soon as I moved out and was cooking for myself, I said ‘there’s no better time to start.’”
Lutcavage now serves as the vice president of UM’s Plant-Based Canes club, a club that welcomes vegans, vegetarians and veggie-curious students to weekly meals prepared by the chef in the Mahoney-Pearson dining hall, and for those looking to try some vegan Thanksgiving classics, look at the ThankFUL dinner.
“PBC is a great opportunity to expose these students to really well made, healthy plant-based food so that they’re more likely to think positively on the subject and be more likely to try plant-based food in their free time as well,” Lutcavage said.
According to a study by university polling center College Pulse, one in 10 college students follow a vegetarian or vegan diet. This is significantly higher than the national average, where only up to 4% of Americans are vegetarian and 1% are vegan.
With more than 80 members in the PBC club, there are numerous students on the UM campus who are also eating meat-free this holiday season.
Dr. Michelina “Mickey” Witte, a lecturer in the Department of Kinesiology and Sport Sciences and faculty advisor for the Plant-Based Canes club, says the holidays can be an opportunity to rethink what’s on the table.
“Animal foods are devoid of fiber, and [fiber] supports good gut health, helps regulate blood sugar and keeps you feeling fuller for longer,” Witte said. “So, fiber is one of the key reasons why one would want to eat in a very plant-forward way.”
Witte has eaten a plant-based diet for 30 years and said that she doesn’t miss anything on Thanksgiving. She believes that the plants are what make the flavors, and that for her the Thanksgiving holiday is not really about the food in the first place.
“For me, Thanksgiving’s not really about the turkey. It’s about gratitude and connection,” Witte said. “Going plant-based just expands that idea into including caring for our health, the planet and even the animals.”
She thinks the best part of eating plant-based meals is that it makes the table more inclusive, because everyone can enjoy these dishes, no matter what their dietary preference.
Still, for many students, changing traditional family recipes can feel emotional. Lutcavage admits that transitioning away from the turkey was difficult at first.
“Thanksgiving has always been my favorite holiday,” Lutcavage said. “So, it was initially difficult to give up the turkey, but I just kind of leaned into all of the other sides that I really loved.”
Her favorite part of Thanksgiving dinner is the stuffing, which usually contains a meat-based broth. But with one swap, Lutcavage is able to enjoy a vegetarian stuffing made with vegetable broth.
Many side dishes are vegetarian on their own, including mac and cheese, mashed potatoes and cornbread, which are all personal favorites of Lutcavage.
“There’s also amazing recipes that people make with things like tofu and sweet potatoes, ” Lutcavage said. “You just need to put a little bit of time into looking up some recipes.”
Before heading home for the holiday, students can try a variety of vegan and vegetarian foods and sides inspired by classic Thanksgiving dishes at the ThankFUL Dinner, a collaboration with Plant-Based Canes and UM Dining.
“We’re very focused on expanding and enhancing our plant-based program,” said Michael Ross, the vice president of operations for UM dining services.
“For our ThankFUL Dinner on Nov. 18, we’ll be featuring vegan stuffed peppers, maple-glazed roasted acorn squash and vegan mac and cheese, along with all our regular plant-based selections.”
According to Ross, the UM Dining team is still finalizing menus for Thanksgiving week itself, but he said that students can expect a variety of exciting plant-based dishes.
Centennial Village Dining Hall will remain open for brunch and dinner throughout the week, with plant-based offerings available daily at the Taste of Home station.
For students who are heading home to have their first vegan or vegetarian Thanksgiving, Witte offered a piece of advice.
“Be ready and prepared to talk about your decisions around your foods as much as your comfort level allows,” she said.
It is natural for people to ask questions about things they are not familiar with, but approaching the conversation with respect can open the table to insightful conversations.
Students at the University of Miami are taking time to give back to their community with The Green Haven Project. Founded in 2019, The Green Haven Project is a nonprofit organization aiming to help those located in food deserts around the Miami area.
Volunteers are in the Florida heat six days a week working on the gardens and inside the cafeteria, preparing free meals to hand out to those in need.
Just outside the New Covenant Presbyterian Church in Model City Miami, a line of families, homeless, and those simply in need of a hot meal are patiently waiting for their turn for a free platter.
“I used to be outside waiting in that line too. One day they needed more volunteers, so I thought I’d come out.” Sheva Dhalia, a Green Haven volunteer, said. “I did such a good job, they wanted me to come back and I’ve been here ever since.”
Dhalia is a fraction of all the dedicated people who come together to make sure the neighborhood is fed.
But the volunteers don’t just pick apples and make deli sandwiches. They harvest crops, like papaya, cucumber, eggplant, carrots and pineapple, each week.
The fresh ingredients ensure the quality of food prepared is just as good as it is at home. Green Haven welcomes volunteers of all ages and backgrounds to get their hands dirty inside and outside the lab, fostering a sense of belonging and shared purpose.
“Before we began working in the garden, one of the garden keepers gave the group I was in a brief introduction and history lesson about what the entire company was about,” Laliah Richelle, a Green Haven volunteer and UM student, said. “After that, my group, and I transferred mulch that they had made on site to place throughout the garden.”
This flexibility and hospitality is why many students at the University are so willing to lend a hand or even a rock. As a symbol of gratitude, students who are part of the homecoming committee decorated stones and donated them to Green Haven to help make the community garden even more beautiful.
Students were encouraged to let their creative juices flow as they paint rocks with vibrant colors, patterns, and even messages of hope and appreciation. A small gesture for an organization with a truly big impact.
Every Wednesday, the roundabout next to the Richter Library transforms into a hub of flavor and community. The Wednesday Farmers Market — often called “Market Wednesday” — comes alive. Students and faculty can smell the amazing aromas from anywhere on campus.
From 9 a.m. to 3 p.m., tents line the pathways by the library ready to serve tropical smoothies, BBQ, tacos, pizza, bacon, egg, and cheese sandwiches and ceviche. Students on their way to class pause to grab lunch and socialize. The usual rush of campus life slows into something calmer.
Market Wednesday began in October of 2010 through a collaboration between the Student Government and the University’s Benefits and Human Resources departments. Its mission was simple: bring fresh, local food options to campus while promoting health, sustainability and connection.
Fifteen years later, the Market Wednesday has evolved into one of UM’s most cherished traditions. What started as a handful of produce stands has grown into a bustling open-air market offering a mix of vendors — many of whom have built loyal student followings.
The lineup of vendors changes slightly each semester, but students can expect a large mix of foods: fresh produce and tropical fruits; international cuisine, including Greek gyros, Indian samosas and poke bowls. There are also several vegan and vegetarian options like açai bowls, smoothies and falafel wraps.
“It’s honestly my favorite part of Wednesdays,” Ava Ferrara, sophomore advertising major said. “It’s a time during the week when I actually slow down and enjoy being outside. Plus, the food is so much better than the dining hall.”
Barnyard Bagels, a student-run business at UM, brings authentic New York-style bagels to campus each week. Its bagels are shipped straight from New York, giving some students a taste of home.
“The one thing I’ve noticed from working at Barnyard Bagels as a student is the huge sense of community UM has. The customers are all hungry but they’re all sharing an experience of eating your food and being a part of that is really cool,” Andy Schwartz, sophomore sports administration major and Barnyard worker said. “Everybody’s there, the same people come with the same people, and they all say hi to each other.”
Whether you grab a classic everything bagel or one of their loaded creations, Barnyard never disappoints.
Many students also enjoy the açai bowl stand because it offers a break from the heat between classes. Similarly, the fresh fruit stand has been a fan favorite for years.
“The fruit is super fresh, but one thing I want at the market really badly is a coffee stand. They need one,” Mackenzie Bobier, junior advertising and marketing major, said.
While the market is beloved for its food, it also serves a deeper purpose.
For local vendors, it’s consistent and welcoming with high foot traffic. For the University, it aligns perfectly with sustainability and wellness initiatives.
By supporting small local businesses and giving the campus community access to fresh, locally sourced food, the market reinforces UM’s broader commitment to health and sustainability goals.
And for students, it’s more than just a weekly food stop — it’s a ritual. The market provides a chance to unwind, socialize and participate in something that feels uniquely “UMiami.”
“It’s like a midweek reset,” Emma Paccione, a sophomore finance major, said. “Everyone’s smiling, the food smells amazing and the weather’s perfect. It’s Miami, you know?”
Market Wednesday isn’t just about food — it’s about community and connection. Whether you’re there for a fresh smoothie, a savory and filling bowl or just a few minutes of peace between classes, the market has something for everyone.
So next time you’re rushing by the library, slow down. Take in the vibes and aromas and let the market remind you that even in the middle of a busy week, there’s always time to savor the moment.
You don’t have to swear off cheese or force kale into every meal to join Plant-Based Canes. All you need is an open mind and a taste for sustainability.
PBC is a student club centered around developing a sense of community for vegans and vegetarians. Its goal is to educate students on the benefits of eating more plants for health, the animals and environment through outreach events.
“I think a lot of people misconstrue us,” Gabriel Izaguirre, president of PBC, said. “It’s not just about veganism, it’s more about incorporating plant based alternatives into our everyday lives and promoting more sustainable eating.”
Switching to a plant-based diet doesn’t have to be all or nothing. If you’re curious, you can start with small switches: try out a plant-based milk such as oat, almond or soy, or opt for tofu over chicken.
Not sure where to start? Want some company for dinner? Stop by PBC’s weekly dinners at the Mahoney-Pearson dining hall. Every Wednesday at 7 p.m. the club gets together to eat at the patio with meals made by Chef Vincent. Whether you’re already on the diet or curious or just hungry, all are welcome.
No Cane Card swipe is necessary to enter the dining hall, just tell the door staff you’re there for the Plant Based Canes weekly club meet-up.
Izaguirre hopes that the biggest thing members take away from being part of this community is that they don’t have to sacrifice quality or flavor in order to be sustainable.
TikTok vegan content can portray plant-based living as less of a lifestyle and more of a competition. Some creators note that these conversations can shift attention away from broader topics like sustainability.
For many Gen Z students, plant-based living isn’t about perfection. It’s about balance and community. PBC embodies this mindset.
Rather than forcing strict regulations on its members, the club instead focuses on building a more mindful campus culture around sustainability and wellness.
After their executive board dissolved last semester as most leaders graduated, Izaguirre and secretary Linley Loew found themselves holding the organization together.
“We’ve slowly built up since then,” he said. Now, with a full board again, PBC has been expanding with events like teaching kitchens and campus tablings.
Izaguirre, Loew and Michelina Witte, PBC’s faculty advisor, met with Mike Ross, the head of UM Dining, and Chef Vincent over the summer. According to Witte, this meeting “enabled us to retain continuity with our partnership w/ UM Dining.”
Plant-Based Canes is proving that plant-based living can be flexible, flavorful and judgment-free. No “vegan police” required.
With the holiday season approaching, UM En Pointe, the University’s emerging and vibrant ballet club, performs “The Nutcracker” after weeks of rehearsals and practice.
The club’s executive board and members reimagined this beautiful classic inspired by George Balanchine’s choreography and Tchaikovsky’s timeless soundtrack.
They took the stage at Gusman Concert Hall on Friday, Nov. 14 to blend the classical charm of music and choreography with the energy of a fully student-formed cast.
Founded in 2025 by alumna Sophie Stokes-Wong, current President Molly Radice and current Vice President Ava Byrne, UM En Pointe is an on campus ballet club open to dancers of all levels.
With years of training behind them, Radice, Byrne and fellow executive board members Maya Armster and Emily Huffman inspire seasoned dancers and beginners to master ballet while building a creative and supportive community.
“It’s been so great to bring together this group of girls. We are getting together because we all love to dance, and to love dance again, and have so much fun with it” said Huffman, the club’s public relations chair.
The club meets Sundays from 5 p.m. to 6 p.m. with classes taught by Radice and Armster who are both ballet instructors at the Herbert Wellness Center.
After class, cast members rehearse for their upcoming shows with the four executive board members. The Wellness Center offers additional ballet clauses taught by Radice and Armster to club members on Mondays and Wednesdays.
Last semester, UM En Pointe presented its inaugural production, “Sleeping Beauty,” with only 12 cast members and was performed in a Wellness Center dance studio. Since then, the club has grown to more than 150 members, with 22 performing in “The Nutcracker” this semester.
Beyond choreography, the executive board also handles costumes, props, sets, budgeting and internal bonding events.
In October, members attended a field trip to the Miami City Ballet to see “Peck: Miami in Motion,” to continue bonding through their shared appreciation for the art form.
This fall’s production of the holiday classic tells the story of Clara, whose Christmas Eve gift — a magical nutcracker — transports her into an enchanting world of swirling snowflakes, dancing sweets and the graceful Sugar Plum Fairy.
Tickets were free for students, faculty and the public.
There was no better way to welcome the holiday season on campus than by experiencing this enchanting performance and supporting UM’s newest ballet club, En Pointe.
Everyone is always talking about new restaurants in town, but what about the classic spots that have been Miami staples for decades? Miyako Japanese Restaurant is one of those timeless favorites.
Miyako is a restaurant that treats its customers like family. Just 10 minutes away from the University of Miami campus, Miyako has been an established spot in South Miami for 30 years and its loyal customers cannot rave enough about it.
Ivo Perez is a sophomore student at UM and a frequent customer of Miyako.
“I’ve stayed a little over a week in Japan before, and I can confidently say that Miyako is the most authentic Japanese restaurant I have been to in South Miami,” said Perez. “The food is delicious, and the experience is genuine. Would 100% recommend.”
Sung Kim, the proud owner of the family-owned restaurant and ’Cane dad, prides himself on “making every customer feel like family.”
His son, Matthew Kim, is a junior at the University of Miami. Matthew shared that he grew up in the restaurant and always loved sitting at the traditional floor seats next to the window watching how people would come together and bond over his family’s food.
He says that UM students should make the effort to go because “the atmosphere is welcoming making it a perfect place to eat during special occasions and casual eating as well … it’s definitely worth it.”
Regulars know Sung for his comedic personality as he entertains the table and loads up plates with delicious “hockey puck” sized sushi rolls.
Miyako is famous for its large portions and delicious food. It offers a wide variety of food, with a lengthy menu of 10 pages. Its wide selection is nut-free and the restaurant also serves vegan and vegetarian dishes.
A sushi boat sits in front of diners at Miyako Japanese Restaurant. Photo Courtesy of Vanessa Velasquez.
Kim recommends ordering the “Diana Tower” and the “Miami Hurricane Roll,” which is topped with orange salmon, showing off his UM pride.
His son shared that his favorite dish is the “volcano roll” a spicy baked roll with imitation crab covered with spicy mayo.
Although Miyako isn’t a flashy new restaurant, its reputation alone draws in notable guests. Miami Heat’s President Pat Riley, former NBA star Ray Allen, current Heat players and UM faculty who’ve made it their go-to spot, are known to stop by.
Kim has a somewhat unorthodox approach to advertising, he simply doesn’t spend money on it. He and his team rely on word-of-mouth marketing and a commitment to quality to keep bringing customers into the restaurant.
Despite the consistent attention, the restaurant has recently faced struggles since the closing of Sunset Place mall, which would bring customers to Miyako after a busy day of shopping.
Yet, Kim’s focus on flavor, great prices and family has made Miyako a UM favorite. Customers can take pictures of the colorful, delicious sashimi dishes and leave knowing they got their money’s worth.
Miyako is a perfect place to add to your list of local restaurants to try, and could be a refreshing change from dining hall food.
Don’t forget to bring your ’Cane card when you pass by for a “’Canes Family” discount before you pay.
One thing’s for sure: you won’t leave Miyako hungry.
The best feeling after a long day of classes is opening up my fridge and heating up a pre-made Trader Joe’s meal. They are pre-portioned, relatively healthy and, best of all, quick to make.
Trader Joe’s is a college students’ heaven. It carries staples like eggs, deli meats, fresh vegetables, salad kits and microwavable meals. It has a lot of options to offer, from cultural foods and even simple meals suitable for picky eaters. It has everything.
In comparison to other supermarkets in the Miami area, Trader Joe’s is very budget friendly for college students. In contrast to top contenders like Milam’s Market, Publix, Target and Whole Foods, Trader Joe’s is significantly cheaper.
Some of my staple items are the overnight oats, the jalapeno and cream cheese wontons and their tomato labne dip, but almost all of their dips are amazing. And it has the best snack ever: the chili and lime rolled corn tortilla chips, which are the superior Takis dupe.
For example, you can find sourdough bread at Trader Joe’s for $3.49, while at Whole Foods it is $5.49. You can find Trader Joe’s Pita Chips for $2.49, and at Target they are $3.39.
Trader Joe’s tends to be more cost effective because most of its products are store branded, without sacrificing the taste and quality.
“I prefer Trader Joe’s because it’s cheaper than other supermarkets, but it offers quality products and new fun stuff that you can’t find in other places,” said Paulina Banus, a senior majoring in business technology.
Luckily for UM students, there are two Trader Joe’s locations near campus, and one of them is just a single metro stop away. This location is extremely convenient for students’ busy schedules.
Time is a college student’s biggest enemy. When I was living in the dorms, the amount of ready to eat kits or microwave meals that I had from Trader Joe’s was not only a good alternative to the everyday dining hall, but also a healthy and fast option.
It also saves money compared to the Uber Eats or DoorDash you would typically order late at night. The frozen pastas, butter chicken and tikka masala are some of my favorites that I had on rotation.
If microwave meals aren’t your thing, there are a multitude of recipes online with budget friendly Trader Joe’s ingredients to cook an entire meal in 30 minutes.
Trader Joe’s is a sanctuary for college students. It offers excellent quality products, variety and budget friendly options that are a good alternative to dining halls, campus food courts or just ordering fast food.
It’s 9:20 p.m. and your three-hour class just ended. As your stomach grumbles one last time for the whole class to hear, the realization hits. The dining hall is closed, leaving only Subway, Starbucks and the Market as options for dinner — all of which cost dining dollars or money.
With the hefty and mandatory $4,490 per-semester meal plan for freshmen, not being able to get dinner from the dining hall after 9:30 p.m. is frustrating. The dining hall should be open late enough for all students to eat, regardless of their class schedules.
From Monday to Thursday, the dining hall has dinner until 9:30 p.m. On Fridays, it is open until 8 p.m. and on Sundays, it is open until 9 p.m. The dining hall also has late-night dining on Thursday to Saturday, reopening the kitchen from 11 p.m. to 2 a.m.
With the population of students taking classes that end at 9:20 p.m., and the late-night study habits many students at this school have, there remains no time for many students to indulge in their last meal of the day.
Late-night dining is in theory a solution to this issue, but in reality, it is only accessible to half of the freshmen. It is currently only available in the Mahoney-Pearson dining hall, leaving all students in Centennial Village forced to walk across campus to eat.
Centennial Village resident Sophia Clark said, “I have only been to late-night dining once. It’s just such a hassle that late.”
Additionally, it only being available from Thursday to Sunday leaves students without a meal all other nights of the week. Late-night dining is a great idea in theory, but its limitations prevent it from providing all students access to food.
On nights that the dining hall doesn’t have late hours, there are many students who have classes that end later than the dining hall is open. Freshman Shannon Brickley has a class on Tuesdays that ends at 9:30 p.m.
“The late time was the only class open by my time to register,” said Brickley, “I literally don’t eat dinner on Tuesdays because I can’t afford to DoorDash that much.”
Like Brickley, many students in late classes aren’t doing it by choice. Instead, these students have been forced to select later times as it is the only time the course they need is offered.
The dining hall hours are not only inconvenient, but are further impacting students’ cognitive ability to maintain the grades required for UM’s rigor.
“We recognize that some students may have additional factors, such as labs, team practices or internships/jobs, that may impact their schedules. Any student with a scheduling conflict or concern is encouraged to reach out to our team so we can ensure they receive the support and nutrition they need,” said Michael Ross, the vice president of operations for UM Dining Services.
But that is not the point. Students shouldn’t have to request accommodations on a schedule that the school establishes. Not to mention, these potential accommodations are not advertised anywhere, leaving students unaware this is an option.
“I DoorDash dinner around four times a week and an energy drink once or twice a week because I have a late class, and always lose track of time when studying. By the time I go to eat, it is closed,” said freshman Sadie Rosenblatt.
Even those students who are willing and able to spend money on DoorDash weekly shouldn’t be forced to. Spending excess money to get a different dinner should be a personal choice, not one that the student is forced to make.
“This spending is draining my bank account, but not eating dinner after classes and the long days I have is ridiculous,” said Rosenblatt.
UM’s dining halls currently have a system that prevents students from eating dinner. These hours must be extended so that all students have access to the food they paid for.
Feed the students who study late. Keep the dining halls open.
For many, a busy day on campus includes stopping by the food court for a quick bite. Yet whether it’s just for lunch or a coffee between classes, nearly every option comes packaged with single-use plastic.
There are tons of lids, cups, straws, utensils and containers thrown away on campus every single day. Multiply that by an entire school year with 19,000 students, and the waste quickly becomes staggering — far more than a university committed to sustainability should feel comfortable producing. UM has a real opportunity to lead in reducing plastics, just as other universities already have. Tulane, Stony Brook and UC Berkeley, ranked the top three universities in the AASHE Sustainable Campus Index for sustainable dining, have proven that plastic-free dining is possible.
They’ve replaced disposables with reusable or compostable alternatives, and use sophisticated software to monitor their waste stream, which generates insights that reduce more waste. Notably, UC Berkeley adopted a campus-wide policy to eliminate all non-essential single-use plastics by 2025 and UM should take similar steps. With all these advancements, plastic persists in our food court. The UM Roadmap to Plastic-Free ’Canes, composed and managed by ECO Agency, provides part of the explanation.
National retail chains like Panda Express and Subway operate under franchise requirements, making it difficult for UM to require plastic-free standards without the state passing legislation. The city can play a critical role — Coral Gables has already passed bans on plastic bags and styrofoam, catalyzing the removal of these items on campus. But the state of Florida has pre-empted these laws in both cases. This means that if we want limitations that stick, they need to come from the state.
The roadmap also highlights a critical challenge: Miami-Dade does not have an industrial composting facility. Many compostable alternatives require high heat to break down, so even if UM switched to compostable plastics for packaging and utensils, much of it still will not break down.
When it comes to promoting sustainability in the food court, UM’s long-time contracted dining partner Chartwells works together with the auxiliary department and the office of Green U. They want to be green, but they are also pragmatic.
“My goal is not to save money, it’s to be cost neutral when implementing a new program that is a green initiative,” said Ana Alvarez, assistant vice president of UM Auxiliary Services. “Over the years, we have taken initiative to reduce single use plastics substantially, but there will continue to be barriers for it all to be completely abolished.”
Ana Alvarez has been working for the Auxiliary department for 23 years, and she has been part of the effort to remove styrofoam and plastic bags on campus. When it comes to plastic utensils in the food court, she emphasizes that UM dining is open-minded. “We have worked with students over the years on plastic utensil alternatives. The issue is students don’t follow through or they graduate without educating or informing a successor to finish out the project,” Alvarez said. “Currently, we are planning on introducing a hybrid model of metal reusable utensils for dining in and plastics for take-out because we have the ability to properly clean reusable utensils in the food court.”
This issue is compounded by a county-wide waste crisis. Since Miami-Dade’s waste-to-energy incinerator burned down in 2023, local landfills have rapidly reached capacity. As a temporary fix, the county is now shipping trash to landfills in Central Florida at significant financial and environmental cost.
Reducing plastic waste on campus isn’t just about the university image, it directly affects the region UM calls home.
“I think with more restaurants making initiatives to cut down on plastic use the university should follow these progressive steps and implement sustainable alternatives, especially because we have such proximity to a natural resource, like the lake and river system” said Arianna Helmer, orientation leader and waste diversion chair of student government ECO Agency. “I largely observe plastic lids and straws discarded on the walkway and ending up near the grassy steps by the lake.” Still, a zero-waste food court remains within reach. The UM is not starting from zero; in fact, it’s already a leader, holding an impressive Gold rating from the AASHE — the second-highest rating after Platinum.
Data from Green U’s FY25 waste diversion efforts shows that 31,134 pounds of used cooking oil have been recycled into biodiesel and beauty products, 17,831 pounds of food have been donated to the Miami Rescue Mission, and over 23,000 bottles and cans have been recycled at the food court’s reverse vending machine (RVM).
According to Teddy Lhoutellier, sustainability director of Green U, the campus-wide food waste program — a partnership with composting company Compost for Life—has diverted 243,907 pounds of food waste. According to statistics from Compost for Life’s tracking system, this is equivalent to 241,514 miles offset, 6.4 million smartphones charged, and 10,955 gallons of gasoline offset.
Student leadership is stepping up as well. UM’s Student Government ECO Agency encourages students to carry reusable utensils and frequently hosts food sustainability events.
This October’s Fair Food Fair featured organizations focused on composting, food recovery and sustainable consumption, helping students understand both the problem and their role in its solution.
“We are hoping to mainstream the mobile reusable utensils and help student organizations fund alternatives to single use plastics,” said Margaret Todd, president of ECO Agency. “It’s such an easy alternative to take on and we want to assist in any way we can.” But despite progress, single-use plastic remains a constant presence in the food court waste stream for now.
This persistence of waste, despite student efforts, is exactly why the University’s institutional leadership is so critical. As the second-largest employer in Miami-Dade County, UM has both the responsibility and the capacity to take steps in waste reduction as other universities are pioneering sustainable dining on campus. With the University’s centennial anniversary, this is an opportunity to define the next hundred years that will benefit both the campus and the community. A zero-waste food court is not only possible, but it is the kind of bold, forward-looking step that a University of Miami’s stature should be leading.
About three years ago while I was an undergraduate student, I participated in formal recruitment as a sophomore. Joining a sorority was one of the most rewarding things I’ve ever done. I made lifelong friends, participated in philanthropy and gained skills that I will carry for a lifetime.
But going through rush? You couldn’t pay me to do it again.
This upcoming recruitment is scheduled to begin on Jan. 5, 2026. The current formal sorority recruitment model does not set up Potential New Members, commonly referred to as PNMs, for success. It is not realistic for creating true connections throughout the week, leaving many PNMs stressed and unhappy.
For the purposes of this article, all three women quoted wish to remain unnamed. The first two do not wish to disclose their current sorority affiliations. Unnamed member No. 3 is a current member of Zeta Tau Alpha.
“The freshmen going into rush literally have no idea what they’re getting into,” says unnamed member #1. “It is the fakest, most overwhelming procedure I have been through in college.”
Unnamed member No.1 felt that clarification about the recruitment process was not given when asked, leaving her with feelings of anxiety and confusion.
“You legit can’t make genuine connections, especially in the first few rounds,” she said. “You’re in an insanely loud sorority suite in heels and your hair curled, and you’re struggling to speak to the member you’re paired with, questioning if she even remembered your name. Nobody can get to know you in two and three minute rounds. By 6 p.m., the members recruiting you are absolutely exhausted and look like they want to be there as much as they want to get their oil changed.”
A study by researchers at the University of Pennsylvania suggests that the recruitment process has negative effects on a PNM’s mood and social support with “all participants reporting an increase in anxiety during recruitment.”
Current sorority members have also expressed their dislike of the recruitment process and the toll the recruitment process takes on their bodies and minds. Unnamed member No.3 recalls her experience recruiting PNMs and how she wished the process looked different.
“PNMs have zero clue how much sororities put into rush until they recruit themselves. Work week kicks off with 10 to 12 hour days, with social media content and recruitment practice, right into 14-hour recruiting days for seven days straight,” she explained.
The same University of Pennsylvania study found that social media has a significant influence on modern sorority recruitment. Researchers concluded that the process often benefits women who already possess strong social networks and higher levels of well-being, rather than those who might gain the most from joining a sorority.
This connection between social media presence and recruitment outcomes raises questions about how fair and equitable the process truly is for all PNMs.
In sorority language, this form of social media searching can be known as “dirty rushing,” which is highly against the rules.
“I’ve definitely heard multiple times here at UM of other sororities looking girls up on Instagram before recruitment begins, a friend from another sorority even confirmed it,” says Unnamed member No.2. “We even hear it from PNMs right before recruitment, that they get an influx of followers from different sorority members then unfollows, obviously trying to see their Instagrams.”
Unnamed member No. 2 went on to explain that her little was exposed to this treatment during the most recent formal recruitment.
“She told me it was painfully obvious that certain sororities had no interest in talking to her in the first two rounds while other sororities were over the moon for her to be there, the same ones she got Instagram requests from,” she said. “Like, what’s the point of formally rushing after knowing that? Knowing some sororities pre-pick their members before rush even starts?”
While formal recruitment is the mainstream way to join a sorority, Continuous Open Bidding, commonly referred to as COB, is an alternative that many sorority members love due to the ease of the process.
“Of course, some sororities have COB, but I would still love a different version of formal recruitment. One where we can still have a single week of recruiting, but way less intense,” said Unnamed member No. 2.
I have to agree with her. Personally, I can’t get to know someone in an uncomfortable dress, in a room I can’t hear them in, with the thought of having been pre-judged already.
Sorority PNMs are currently required to rush all eight of the houses. In my perfect world, rush would be exactly like the fraternities: one event per day, more casual attire and the power of choice! Currently, if you rush a fraternity, you can choose the number of frats you’d like to rush. This would lead to a more equitable and tranquil process for both PNMs and current members.
“I remember girls losing their voices left and right, having absolutely no break in between parties. It’s lowkey an organized dumpster fire every year. We’re exhausted. Frats get the luxury of seeing fresh PNMs for one event a day. We don’t,” agreed Unnamed member No.3.
Rush week shouldn’t leave women questioning their worth, but instead should remind them of it. The laughter that comes from late-night bid day talks, the comfort of having friends who feel like family, that’s what sorority life should be.
I still believe in what sororities can offer, but I also believe we deserve a better way to begin. Because no woman should have to earn belonging.
“Go look up ‘Why I dropped UM rush’ on TikTok. You could probably scroll through all of the dirty rushing stories for a good 20 minutes. And that should speak volumes,” says an alumna of Chi Omega.
After a heart-wrenching overtime defeat to SMU on Nov. 1, it felt as if Miami’s dreams of reaching the 12-team College Football Playoff were shattered.
The Hurricanes had been at the mountaintop of the sport for the first seven weeks of the season, going undefeated in that span whilst being hailed as a national championship contender. But in just 15 days, everything unraveled for UM, as it went on to suffer two losses in three weeks to Louisville and SMU – a stretch that appeared to all but kill its chances of reaching the postseason.
But against all odds, Miami’s playoff hopes are seemingly still alive, albeit hanging on by a thread.
Thanks to a late-season resurgence and some much needed help from losses elsewhere in college football, the door remains cracked open for the Hurricanes if they can continue to dominate opponents in the same fashion as last Saturday and get lucky with favorable results in games out of their control.
As of this instant, there are two possible ways in which the ‘Canes can earn a spot in the 12-team bracket. They either need to win the ACC title, securing them an automatic bid into the Playoff as the conference champions, or, they can receive entry via an at-large bid. To get selected as an at-large spot, it involves a scenario in which the playoff voting committee decides if they are one of the best teams in the country based off of their regular season résumé and therefore worthy of making it in.
Right now, both paths are stacked against UM. Each one hinges on several teams in front of the Hurricanes losing in order for Miami to climb the rankings.
Although the odds are slim, there is still hope, but one thing remains certain: There is absolutely no room left for error. With two games left to play on their schedule, the ‘Canes need to finish strong with convincing wins against Virginia Tech and Pitt on the road. If they can’t win out down the stretch, nothing else will matter, and they will, without question, be knocked out of playoff contention.
Ever since Miami’s devastating loss in Dallas, the team has undergone a dramatic turnaround. Over the last two weeks, UM blew out Syracuse and NC State by an combined score of 79-17. Assuming it can continue this trend and finish out the season going 4-0, here is a comprehensive look at the two routes that would lead to Miami playing in the college football postseason.
David Lebowitz, Staff Photographer/Redshirt Senior Keelan Marion makes an impressive catch and run to set the Hurricanes offense up in the redzone on November 8, 2025.
Miami Secures An At-Large Bid
Before diving into the laundry list of results UM needs to swing in its favor, it’s important to remember that by going down this path, Miami’s fate would ultimately rest in the hands of the CFP voting committee. No matter how much we dissect every possibility and scrutinize every detail, Miami’s chances at a playoff spot all boil down to the subjective judgement of a so-called group of experts consisting of former coaches, athletic directors, and longtime college football figures. All of the scenarios outlined below would certainly help Miami’s case in the eyes of the committee, but nothing is guaranteed.
That being said, here is the full roadmap to how the Hurricanes can possibly clinch their spot in the College Football Playoff via an at-large selection.
Without lifting their conference title, the ‘Canes would essentially need to jump into the top 10 of the rankings, as it appears the No. 11 and 12 seeds will be reserved for the ACC champions and the best team from outside the Power 4 conferences. As of Nov. 18, the Hurricanes are ranked 13th in the college football playoffs, jumping Vanderbilt and are currently behind Utah, BYU, and Alabama.
To get to the No. 10 spot, in addition to winning the rest of its remaining games, Miami ideally needs the teams ranked ahead of them with the same record to lose before the postseason begins.
At the moment, the schools that are realistically competing with the Hurricanes for a committee-selected bid are USC, Vanderbilt, Utah, BYU, Oklahoma, Alabama, and Notre Dame.
USC faces a pivotal Big Ten matchup at Oregon on Saturday. Although the Trojans are currently ranked two spots behind Miami, a win would keep them at just two losses and significantly strengthen their case to make the College Football Playoff, thanks to the quality of the victory and the boost it would give their résumé. Oregon needs to win as the favorites in order to prevent USC from gaining any major playoff buzz.
David Lebowitz, Staff Photographer/Freshman Runnning back Girard Pringle Jr. makes an NC State defender miss on November 15, 2025.
Vanderbilt also needs to lose to boost Miami’s odds. Looking at its schedule, the most likely game it could drop comes on the last week of its regular season schedule, when the Commodores travel to Knoxville and a hostile Neyland Stadium to square off against No. 20 Tennessee. Assuming the Commodores beat Kentucky this weekend, a defeat to the Volunteers on Nov. 29 would push them down to 9-3, giving the Hurricanes a firm advantage in the playoff hunt if they can finish at 10-2.
This is where it gets tricky for UM. The remaining five teams that would still be in the mix with Miami do not have an upcoming contest they are projected to lose, meaning the Hurricanes must rely on several upsets to have a viable chance.
Utah and BYU are the two frontrunners for an at-large bid from the Big 12 Conference. Brigham Young holds the edge over its in-state rivals with a head-to-head win and a better record, standing at 9-1, while the Utes are one game behind at 8-2.
The last formidable opponent left for BYU is Cincinnati this Saturday on the road at 8 p.m. While a loss would leave the Cougars with the same record as the Hurricanes, the committee would be expected to give the nod to Miami because of its equal performance against a tougher strength of schedule.
However, if the Cougars manage to win the rest of the way, their next loss probably wouldn’t come until the Big 12 Championship Game, which will almost certainly pit them against Texas Tech. At that point, in the event that they fall to the Red Raiders in convincing fashion for the second time this season, ‘Canes fans would only be able to hope that the selection committee punishes them for it.
Meanwhile, barring any unforeseen chaos, Utah is slated to sit at the No. 12 spot for the rest of the season. Despite entering as the overwhelming favorites in both, the Utes need to drop one of their next two games – either at home against Kansas State this week or on the road at Kansas next week – for Miami to pass them. If not, the decision would come down to a true vote, and although both teams would enter the discussion at 10–2 with Miami holding the stronger résumé, Utah still sits higher in the current rankings.
If the College Football Playoff began today, the Oklahoma Sooners would be safely in. After a stunning road upset over No. 4 Alabama last weekend, OU sits at No. 8 controls its own destiny and is firmly in the driver’s seat for a postseason berth, with a playoff spot being theirs to lose. If Oklahoma doesn’t suffer a defeat at home to Missouri or LSU between now and Nov. 29, it will be a shoo-in for a top-10 seed in the final bracket.
Makena Wong, Photo Editor, Sixth-year redshirt senior quarterback Carson Beck hands off to freshman running back Girard Pringle Jr. for a run play on Saturday, Nov. 8, 2025.
After suffering a shocking loss to Oklahoma at home on Saturday, No. 10 Alabama’s standing as a playoff team isn’t set in stone. The Crimson Tide are favored in its final two games of the season, but crazier things have happened.
Alabama ends the season on the road in an Iron Bowl matchup against its arch rival Auburn, a team that would love nothing more than to take down its in-state rivals to prevent it from making the playoffs. If the Crimson Tide fall to the Tigers, the chances Miami can make the playoffs increases significantly.
Lastly, and most controversially, is Notre Dame – the final team standing in the way of Miami and a trip to the College Football Playoff. The Hurricanes and the Fighting Irish are even on record, each with eight wins and two losses. For UM, it would take nothing short of a miracle for Notre Dame not to reach 10-2 at the end of November.
The Irish’s last two opponents are Syracuse and Stanford, who together have a combined record of 6-14 and rank 17th and 14th respectively in the ACC. What ‘Canes fans should instead be hoping for is to climb within three spots of Notre Dame within the next two weeks, in which case, according to the CFP committee, they would then be able to factor in Miami’s head-to-head victory in the first week of the season. This would give the Hurricanes the best shot at claiming a place in the College Football Playoff over the infamously self-titled “Catholics” from the Midwest.
Miami Automatically Qualifies by Winning the ACC
As for the ACC path, it is very different for Miami as it is not up to the decision of a committee. Coming into Week 12 of the College Football season, Miami came into the week with just a 4% chance of making it to the ACC championship game.
As it stands, the Hurricanes have a better chance of making the College Football Playoffs through an at-large bid, but they are still alive in the ACC championship race.
Following losses from Duke and Louisville, Miami sits at No. 5 in the ACC, sitting behind Georgia Tech, Virginia, Pittsburgh, and SMU.
With all of this happening, Miami’s percentage has grown to a 8% chance of making it to the championship game. As the format of the conference championship allows the two best teams making it, the Hurricanes would need to be the second team in.
For this to happen, they obviously would need to win out, as well as two of the three scenarios to happen:
Georgia Tech to lose this week to Pitt, Virginia to lose next week to Virginia Tech, or SMU to lose to both Louisville and Cal. Due to Miami playing Pitt, that would take care of them.
There is one other scenario that could involve a four-way tiebreaker that gives the edge to the Hurricanes and Cavaliers to make the ACC Championship game.
This involves Georgia Tech losing to Pitt this week, Virginia losing to Virginia Tech next week, SMU losing one of its next two games, and Duke losing one of its two last games. This would pave the way for Virginia to claim the top spot in the ACC and Miami to get the second spot by way of a four-way tiebreaker with Georgia Tech, Pitt, and SMU that Miami holds.
If all of that happens, Miami will be playing in the ACC championship game for the second time ever, and the first time since 2017.
Miami has to handle its own business, as the Hurricanes head north for a matchup against rival Virginia Tech. Saturday’s matchup at Lane Stadium is set for noon and will air on ESPN.
David Lebowitz, Staff Photographer/ Freshman wide recievers Daylyn Upshaw (15) and Malachi Toney (10) celebrate after a big play on November 8, 2025.
