Professor of Operations Research and Management; Professor of Technology & Operations
Ravi Anupindi is Colonel William G. and Ann C. Svetlich Professor of Operations Research and Management at the Stephen M. Ross School of Business; founding Faculty Director of the Center for Value Chain Innovation; Chair of (UM) President’s Advisory Committee on Labor Standards and Human Rights (PACLSHR). He was the founding Faculty Director for the Ross Master of Supply Chain Management program and ran it from 2008-2015. He is a Research Fellow at & board member of the William Davidson Institute at the University of Michigan and a faculty associate with the Erb Institute, Center for Positive Organization, and Michigan GlobalREACH. He currently serves on board of Fair Labor Association (FLA). His main research areas include technology and business innovation, global supply chain management, supply chain sustainability, and health care delivery in low and middle-income countries. He is a co-author Managing Business Process Flows (3rd Edition), Prentice Hall, 2011. Under a USAID grant, he has assisted University of Johannesburg, South Africa develop a graduate degree program in Supply Chain Management. At Michigan, he teaches classes in Global Supply Chain Management; Innovations in Global Health Delivery; and Sustainable Operations and Supply Chain Management.
Prof. Anupindi research work has included farm-to-market supply chains in India & Africa. He teaches about sustainability in food systems in his class on Sustainable Operations and Supply Chain Management. Presently, he serves on the Fair Labor Association’s Agriculture Committee (AGCO), which is charged with advising the Board on any matters related to the FLA’s activities covering agricultural supply chains (production and processing). As Chair of PACLSHR, and in collaboration with Michigan Dining, he hosted the first conference on “Sustainable Food Procurement by Institutions” at the University of Michigan in April 2019. PACLSHR has also supported several projects related to sustainable food procurement by the University of Michigan.
