IU Food Summits

The Indiana University Food Summits convene student, faculty, staff and community stakeholders to discuss major issues relating to sustainable food on the Bloomington campus. 

For the 6th IU Food Summit (3rd annual Vendor Food Summit), the Food Working Group will be facilitating a presentation and educational time for vendors, RPS, Sodexo, and Athletics representatives.  Students will also share the results from the most recent Real Food Challenge assessment.  The Food Summit will be held Friday, April 22nd, 2015 from 10:00AM-1:00PM  in the Neal Marshall Grand Hall (275 N Jordan Ave, Bloomington, IN 47405).  Lunch will be provided

Please register for the summit here. Send any questions to

IUB has held five 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

Spring 2015 Food Summit Agenda

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10:00am – Introduction from Co-Chair(s)

            New initiatives

            What’s changed since the last summit

10:10am – Presentation from RFC Students

            Sustainable food criteria

            Findings for FY1314

            Recommendations, Strategies

10:25am – Presentation from Leila Virji, Sustainability Support Specialist

10:40am – Q&A / Group Discussion

11:00am - Coffee / Mojito Break

11:10am – Table Discussions – Challenges/Opportunities

            How can we address the persistent challenges?

            What are new challenges?

            What are new opportunities?

11:40am – Group Share-out

11:55am – Closing Remarks from Co-Chair(s)

IU Food Project Kickoff

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The College has proposed creation of an IU Food Institute that will comprise graduate and faculty research, undergraduate initiatives and curriculum, promotion of the IU Campus Garden, and creation of both indoor (at the institute’s eventual home) and outdoor (at Hilltop) teaching kitchens. 

The IU Food Project seeks to bring together the many food actors at IU and in the Bloomington community, whether their interests be sustainability, nutrition, animal welfare, farming, food service, or the pleasures of the table. 

Organizations represented at the Food Project Kickoff, Spring 2015:

Bloomington Community Orchard (BCO - IU)

Food Not Bombs

Oxfam IU

Campus Garden Initiative

Edible Campus Steering Committee

Students Producing Organics Under The Sun (SPROUTS)

Student Sustainability Council

Beekeeping Club at IU

Real Food IU

& more...