Production

Proprietary branded Miami Grind coffee is produced for Miami University Dining Services by locally based Rooted Grounds Coffee and used in campus dining locations.

New program uses visual learning and a fun kickoff event to instruct Centerplate team on which items can and cannot be composted, part of an effort to reduce food waste at the employee cafeteria.

An autonomous food robot called Chef B from vendor Blendid takes onsite and mobile orders for standard and customized smoothies in the Charlie Brown’s Café on the campus of Sonoma State University.

Automated Sally the Robot unit allows the campus meal program to offer customized, healthy choices at times when manual service would not be cost-effective.

Research shows college students waste 112 pounds each year and that tasting spoons work to reduce waste while entrée plate size, tray availability and staff-portioning seem to have little effect.

Michigan Dining develops carbon scale tool to assess menu items’ greenhouse gas emissions, further understanding of our food and climate change.

Forged Partners initiative gives smaller suppliers exposure to a wider audience.