Working Groups


Goals & Progress


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One of the Office of Sustainability's Vision Goals is to source more food served in university-owned facilities from growers/producers that embody sustainable practices in food production. A 2014 assessment of Residential Programs and Services dining facilities found that approximately 4% of the food being served is sustainable. See the full report here.

Recent Progress

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  • 2014
    • The Food Working Group (FWG) held two more food summits: The 1st Annual Food Vendor Summit, which focused on the supply of sustainable food at IUB, and the 2nd Annual Food Summit, which focused on student perceptions and demand for sustainable food. These will continue every Spring and Fall, respectively. 
    • The FWG also finalized a strategic plan for 2015-2020, which includes goals for procurement, waste management, education and collaboration. 
  • 2013
    • The FWG held the first IU Food Summit to discuss the development of a sustainable food procurement policy.
    • Created new vision statement: We envision an environmentally sustainable and socially just food system that promotes food security, education, and local procurement within the Bloomington area.
    • Created new mision statement: Through collaboration among students, staff, faculty, and community members, the Food Working Group strives to support an environmentally and financially sustainable food system focusing on quality, taste, and nutrition, as well as the social, ecological, and public health costs of food production and consumption.
  • 2012
    • Sustainability intern Nora Kayden worked with the IMU and Sodexo food services to compost pre-consumer food waste.
  • 2011
    • Stephanie Hopkins organized the pilot campus garden at the Bryan House, and she began the Designing an Edible Campus design series.
  • 2010
    • Amy Countryman created a guide for local farmers to sell to Piazza or Troyers.
  • 2009
    • Sustainability intern Nora Kayden worked with the IMU and Sodexo food services to compost pre-consumer food waste.
    • Martin Sorge organized the first Big Red Eats Green, an educational event during which local farms and businesses can sell samples of their products to students, staff, and faculty members on campus.
  • 2008
    • The Apple Works Farm began providing apples to RPS dining facilities.
    • Scholar’s Inn Bakehouse, a Bloomington-based bakery, begins providing all bagels sold on campus.
    • A food consumption study was conducted at Collins Residence Hall as a pilot program. Food source, food waste, carbon footprint, possible local produce providers were studied. Average distance food item travelled was 1111km or 609 miles.
  • 2007
    • IU Sustainability Task Force and Food Working Group was created.
  • 2005
    • SPROUTS (Students Producing Organics Under the Sun) student organization was founded.
Previous Internships

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  • Summer 2012
    • Big Red Eats Green Fall Harvest Festival, Frances Einterz
    • Campus Garden Initiative, Sara Swan
  • Academic Year 2011-2012
  • Summer 2011
  • Academic Year 2010-2011
    • Campus Gardens Initiative
      , Stephanie Hopkins headed up the first institutionally sponsored campus garden and the Edible Campus Design Series.
  • Academic Year 2009-2010
    • Sustainable Food Procurement, Martin Sorge will be collaborating with the Sustainable Food Working Group to increase awareness about the advantages of sustainable food on campus.
  • Academic Year 2008-2009
    • Sustainable Food, Christina Musgrave and Kate Rogoski worked to design and implement plans for two permaculture gardens: one organic food-production garden and one edible forest garden to include fruit-bearing trees and shrubs.
  • Summer 2008
    • Local Food Purchasing Alternatives, Jessica Colaluca worked with local farmers to incorporate locally grown food into on-campus dining and developing a compost system to reduce waste from dining halls.
    • Sustainable Food Model, Alayna Herr worked with the sustainable food group to model IU’s Food Carbon Footprint.
  • Summer 2007
    • Food Survey, Andrew Shelby worked to establish a map of what foods IU’s dining halls purchase on an annual/seasonal basis, find out how far this food travels to reach IU, and determine which of these foods are/can be grown and purchased locally.