Food

By shifting towards more Real Foods, institutions create change in the food chain for all: from farmers to workers to eaters to the planet.

Interface between environmental, social sustainability and personal choice

Student action and demand, supported by staff, faculty, and community members, has accomplished much in just a few years related to food issues on campus. Many people are actively working on issues at the intersection of food and sustainability. IU is committed to utilizing the Real Food Standards in dining and purchasing decisions; and moving towards purchasing 25% Real Food items by 2025.

Sign the petition to support our efforts to have IU administration sign the Real Food Commitment.

Learn More About the Real Food Challenge

Goals + Progress

Through the 2020 Vision Goals, the University is focusing on:

  • procurement: an environmentally sustainable food system by sourcing food that is socially just, economically viable and nutritionally sound;
  • waste: support the development of sustainable waste-management systems;
  • education: learning opportunities and student activities fostering sustainable food systems; and
  • collaboration: fostering a network with increased communication among diverse stakeholders.

View STARS to See Our Progress

Programs + Resources

Whether you're interested in getting your hands dirty at the Campus Garden, exploring local favorites at the Big Red Eats Green Festival, or helping shape policy with IU Dining, there's a way for everyone to get involved with food issues on campus. The IU Food Institute offers programming opportunities on campus, along with Healthy IU and the Health Center.

Additional resources are also available on our resource page to help you sustain IU and improve collective action toward sustainable food practices across the University.

Learn More Here

Working Group

The vision of the Food Working Group is to cultivate an environmentally sustainable and socially just food system that promotes food security, education, and local procurement within the University. To join or receive meeting information, co-chaired by: Carl Ipsen, Steven Lalevich, please contact us.

MEETING DATES
Wednesday 1:00PM-2:00PM (November 14 the Read Test Kitchen, December 5 at the E-House)