Programs

IU Food Summits

The Indiana University Food Summits convene student, faculty, staff and community stakeholders to discuss campus food insecurity on the IU Bloomington campus.

For the 2017 Fall Food Summit, the Food Working Group will be facilitating a presentation and educational time for Indiana University students and faculty.  The theme for this years summit will be Public Health and Sustainability.

The Food Summit will be held Friday, November 10th, 2017 from 11:00AM-1:00PM at Union Street. Lunch will be provided.

Please RSPV here. Send any questions to ctburdet@indiana.edu.

IUB has held six previous summits:

  1. Summit #1 (Students): How should we define and track sustainable food?
  2. Summit #2 (Vendors): How can we work with our vendors to access sustainable food data? What opportunities does access to data afford all parties?
  3. Summit #3 (Students): What are students perceptions and demands for sustainable food? How can we increase student awareness and demand for sustainable food at IUB?
  4. Summit #4 (Vendors): What progress has been made (Real Food Calculator update)? How can we overcome challenges to accessing food data?
  5. Summit #5 (Students): How can student demand be quantified? How can a procurement guide be implemented?

Learn more about the IU Food Summits: Summit #1: Defining Sustainable Food | Summit #2: Accessing Data | Summit #3: Student Demand

Fall 2017 Food Summit Agenda

Back to top

  • 11:00am – Introduction 
    • Defining food insecurity 
    • Food insecurity on campus and in the community
  • 11:05am – Class Presentation
    • Association of Real Food and how its related to nutrition quality/dietary guidline
    • Exploring Strategies to adapt college students meat consumption to health and sustainability challenges
  • 11:30am – Rahul Shrivistav (initiatives IU dining services is doing to improve student health and sustainability)
  • 11:45 Panel and questions
    • Chris Gray (Sodexo)
    • Rahul Shrivistav (RPS)
    • Rachel  Noirot (RPS Dietitian)
    • Health Center Dietitian
  • 12:15-Chris Gray Food Demo
  • 12:30 – Table Discussions and Lunch
    • How can we address the persistent challenges?
    • What are new challenges?
    • What are new opportunities?
  • 12:50- Sharing and Closing Thoughts
  • 1- Tear down
  •