Sustainability on campus is a moving target. Students are asking for more initiatives to be done and ideas abound. How do you create a process for organizing the initiatives in a way that makes sense? Strategies for showing what is currently being done and how their ideas can contribute will help make initiatives more organized.
This North Campus Sustainability Event will focus on the process of structuring a sustainable program that makes sense. It will tell the story of how to understand all of the initiatives taking place on campus, create an organized template to stay focused, develop a tracking system for improving metrics, build relationships to increase partnerships and develop a process to tell your stories. Dining can be a driving force on campus and operations can be a place to learn about sustainable resources and take action toward greater sustainability.
Keith Soster has over 30 years in the hospitality industry including the University of Michigan, Toledo Zoo, and T.G.I.Friday’s serving in various capacities such as catering, restaurant general management, kitchen management, and corporate field training.
Keith has responsibility over student engagement within dining and community connections (both on and off campus). He is also the lead for sustainability initiatives within the office of Student Life at the university and advises several student sustainability groups on campus.