Shannon Bell is Herman Miller’s Facilities Services Manager. Recently, Herman Miller decided to bring foodservice operations back in-house after 20 years of outsourcing in order to better serve their employees during the pandemic. They’ve been able to bring on local chefs to run the four kitchens in their five locations in western Michigan, and provide scratch cooking from locally sourced ingredients.
Herman Miller has historically been focused on sustainability, starting their foodservice operation in the ’70s as a way to cut emissions during the energy crisis by reducing lunch-time commuting for their employees. In this conversation, Shannon Bell discusses how the pandemic has impacted Herman Miller’s foodservice sustainability goals, and how these effects will play out into the future.
