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 2016 Food Summit Agenda

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  • 10:00am – Introduction 
    • Defining food insecurity 
    • Food insecurity on campus and in the community
  • 10:15am – Presentations
    • Graham Mckeen (Environmental Health and Safety)
    • Presentation from Chef Chris Gray (IMU)
    • Presentation from Chef David Tallent (RPS
    • Julio Alonzo (Hoosier Hills Food Bank)
    • Janessa Siegel (Office of Financial Literacy)
  • Coffee Break
  • 10:45am – Campus Food Insecurity Panel Discussion
    • Panelists: Corben Andrews (Campus Garden)
    • Angela Babb (Real Food Challenge)
    • James Farmer (SPH Faculty)
    • Rob Matyska (Crimson Cupboard)
    • Stephanie Solomon (Mother Hubbard's Cupboard)
  • 11:30 – Table Discussions and Lunch
    • How can we address the persistent challenges?
    • What are new challenges?
    • What are new opportunities?
  • 12:30pm – Closing discussions from table groups