Everyone eats, but what everyone eats has implications far beyond the plate
The impact of food consumption is relevant to all aspects of sustainability, from greenhouse gas emissions, to preservation of natural resources, to the generation of waste. As a result, a campus food model must carefully consider issues related to food transportation, packaging, storage, preparation, as well as waste disposal—considering how best to meet the nutritional needs of the students, faculty, and staff on campus while balancing the social, economic, and environmental costs associated with food procurement.
We recognize that the process of developing a sustainable food model is particularly challenging, given the great financial pressures and complex logistical challenges of feeding IU’s students, staff, and faculty across the university. However, there is ample room to improve upon the current situation in the short term and plan carefully for further improvements in the long term—from zero waste dining facilites, to even producing our own food on campus.