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

Partner Collection:

Available Documents

Click on any button below to view the available document.

Don't see the document you need? Don't See the Document You Need?
Make sure you are registered and/or logged in to our site to view product documents. Once registered & approved, faculty, staff, & course aggregators will have access to full inspection copies and teaching notes for any of our materials.


Need to make copies?

If you need to make copies, you MUST purchase the corresponding number of permissions, and you must own a single copy of the product.

Electronic Downloads are available immediately after purchase. "Quantity" reflects the number of copies you intend to use. Unauthorized distribution of these files is prohibited pursuant to term of use of this website.

Teaching Note

This product has a teaching note available. Available only to Registered Educators. Please login to view it.


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.