2018 F&B sales: $66.4M
Total enrollment: 48,090
Location: Ann Arbor, Mich.
Within Michigan Dining’s sustainable food strategy for food procurement, its chefs intensified their use of web-based dashboards to review their buying activities and measure patterns of sustainable buying, matching the appropriate price point with the appropriate local/sustainable item to procure. Looking to reduce its reliance on red meat—known to carry a heavier carbon footprint than other foods—U of M reduced serving portions of these items to 2.3 ounces. Michigan Dining also recently implemented a Sustainable Mondays initiative that removes animal proteins from menus every Monday to emphasize plant-based proteins and veggies.
Source: Data courtesy of Technomic. All sales figures are estimates.