Working Groups


Programs & Resources

At IU, many people are actively working on food sustainability issues. Student action and demand, supported by staff, faculty, and community members, has accomplished much in just a few years. This page lists the programs, courses, and initiatives currently making progress on campus.

Whether you like to get your hands dirty at the Campus Garden, explore local favorites at the Big Red Eats Green Festival, or help shape policy with the Edible Campus Steering Committee or Food Working Group, there's a way for everyone to get involved with food issues on campus. You also have access to a wealth of food-related courses here at IU and Ivy Tech.

Current Programs & Initiatives

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Campus Garden Initiative

  • The garden is part of the IU Edible Campus Initiative, which is working to establish edible landscaping and gardens on campus. Two plots, along with the already-established SPROUTS garden, currently exist on campus. The main 8,500 square foot plot is located at Hilltop Garden and Nature center while a smaller plot can be found at the Bryan House. The food from the gardens is donated to the IMU or the RPS Dining System. The initiative offers two workdays a week and volunteers are invited to learn more about gardening and food on campus.

Big Red Eats Green

  • Big Red Eats Green is a Fall Harvest Festival featuring food from the menus of Bloomington restaurants that use local and/or seasonal ingredients, a miniature farmers' market selling fresh produce, multiple local bands playing great music, and a bike transportation fair. Its mission is to increase awareness of the benefits of eating local, to emphasize the availability of local food - especially for students at IU - and to support the local food community.

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. The first and second food summits addressed definitions of sustainable food, the first sustainability assessment of food at IUB, and the availability and accessibility of data from IU food vendors. The third food summit will address student demand and perceptions of sustainable food. 

Real Food Challenge

  • The Real Food Challenge (RFC) is used as a framework to assess the sustainability of food products at Indiana University Bloomington. RFC is a national student initiative to transform the food system; over 300 schools across the U.S. use this framework to shift food purchases to more sustainable sources. The RFC assessment is compatible with AASHE's STARS for food and beverages. 

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Take a look at the food-related courses available at both Indiana University Bloomington and Ivy Tech Bloomington. Whether you know exactly what you are interested in learning or ready for a completely new topic, you are likely to find a course that works for your schedule. 

Spring 2014 Courses - Indiana University Bloomington

  • Here you will find courses ranging from Edible Wild Plants to Environmental Soil Science to Jewish Cooking. 

Spring 2014 Courses - Ivy Tech Bloomington

  • Here you will find many courses geared specifically towards food production. 
External Resources

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Sustainable Table

  • A wonderful resource that describes all the sustainability issues related to food in addition to tips on how to eat and consume healthy, sustainable food. 

Good Food Jobs

  • Looking for a job or internship? This website has an extensive list of food-related jobs, from bakeries to farms to nonprofits.

Real Food Challenge

  • An organization that aids campuses in measuring the amount of “real” food on campus. They also advocate for real food purchasing on campus.