Michigan Dining: 20% Local by 2025

by: Ravi Anupindi

Publication Date: January 23, 2019
Length: 26 pages
Product ID#: 3-589-225

Core Disciplines: Leadership/Organizational Behavior, Operations Management/Supply Chain, Social Impact, Strategy & Management, Sustainability

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Description

This case study highlights the opportunities and economic, environmental, and social value generated by one of the nation’s largest college dining operations, the University of Michigan’s MDining. The case describes the MDining leadership team and their holistic approach to implementing local and sustainable food sourcing initiatives. The team’s challenges in implementing an aspirational local sourcing program and gaps in the ecosystem encourage students to discuss potential solutions.

The case covers the important role a university can play in improving food sustainability on campus, especially through student clubs, projects, and employment and research opportunities. More broadly, the case highlights challenges that large institutions can face in implementing local sourcing and what role institutions can play in ensuring sustainable food services procurement.

Teaching Objectives

After reading and discussing the material, students should:

  • Examine the differences among local, regional and national agricultural systems and supply chains and their respective impacts on planet and people.
  • Understand nuances between local and sustainable food definitions.
  • Assess the similarities and differences between institutional and retail buyers, especially when it comes to local/sustainable food sourcing.
  • Understand the inherent challenges, barriers, and trade-offs with local sourcing, from the perspectives of multiple stakeholders.
  • Recognize the importance of MDining’s strong leadership team and holistic approach to sustainability.
  • Understand what role central procurement services can play in ensuring sustainability targets in an institution where procurement is ultimately decentralized.
  • Assess what role institutions can play in ensuring sustainable food services procurement.