Keith Soster

Director of Sustainability

University of Michigan

Keith Soster is Director of Student Engagement, Sustainability , Training and Development for Michigan Dining, in the division of Student Life. A local and sustainable food resource expert, Keith works to unlock Michigan Dining’s transformative potential as the most extensive food program on campus. He also acts as point-person and sustainability lead for Student Life as a whole, overseeing sustainability progress in buildings amounting to nearly one-fifth of the university’s Ann Arbor campus. At the core of Keith’s work is outreach, putting him in constant contact with suppliers, students and campus stakeholders, and involving him in myriad initiatives for a greener, healthier campus. Currently he is advisor to the University of Michigan Sustainable Food Program (UMSFP), Planet Blue Student Leaders(campus Eco-reps), Dance Marathon at the University of Michigan (DMUM) and the Michigan Dinings’ student Food Advisory Committee. He also serves on the advisory board for Michigan Food to Institution Network (MFIN).



The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.

Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.

In a departure from its fast-casual roots, Toronto-based Freshii introduced its own school lunch program for the 2018 school year.