Keith Soster

Director of Student Engagement for Michigan Dining

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) and the Michigan Dinings’ student Food Advisory Committee.
Keith is a regular sponsor of student projects, frequently partnering with initiatives from the ENVIRON 391 class. Past projects include Sustainable Food Labeling, Reducing or Eliminating Bottled Water Use on Campus, and the Building University Unions Education for Sustainability Program. Keith also puts his expertise in procurement and event staging in the service of student-led programs, teaming up with students on the Go Blue Box pilot program, helping to bring fresh produce to the Unions as part of “Farm Fresh Wednesdays” at U-Go’s, and collaborating with Central Student Government to hold the M Farmers’ Market. Keith is also a sought-after speaker on sustainable food topics, speaking on food trends at the Big Ten Union’s Director Conference and the Association of College Unions International, as well as teaching sessions for the National Association of College & University Food Services.