Programs

IU Food Summit

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 3rd IU Food Summit will take place Friday, November 7, 2014 @ 10:00-1:00pm, in the Neal Marshall Black Culture Center - Grand Hall. At this summit, we are looking to bring in students from around campus and discuss sustainable food at IUB. This will be an opportunity for students to network with faculty and staff working with food throughout the IU system and to meet other students with similar interests in food and sustainability. Interested in attending? Register here

IUB has held two previous summits: 

  1. Summit #1: How should we define and track sustainable food?
  2. Summit #2: How can we work with our vendors to access sustainable food data? What opportunities does access to data afford all parties?

Learn more about the IU Food Summits: Summit #1: Defining Sustainable Food | Summit #2: Accessing Data | Summit #3: Student Demand

Summit #3

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What’s on Your Plate?

Understanding Student Demand for Sustainable Food

10-10:45am: Unpacking Student Perceptions of and Demand for Sustainable Food

Table discussions among students. Sample questions:

-       Which areas of sustainable food are important to you?

-       Considering factors like cost and convenience, how accessible do you feel sustainable food is on the IUB campus?

-       What are the primary factors either encouraging or discouraging you from purchasing sustainable food on the IUB campus?

-       What are the relative decision points?

10:45-11:30am: Understanding Our Campus Food Landscape

Lecture/short presentation format with Q&A following each/last speaker.

Sample topics:

-       What is unsustainable about our current food system?

-       What does the campus food system look like and where do we fit in?

-       How does IUB define local food? Sustainable food? What’s the difference? What are the other dimensions of sustainable food?

-       What has IUB accomplished in terms of supplying more sustainable food?

-       What are the barriers and opportunities moving forward?

11:30-12:15pm: Meeting Our Campus Food Actors

Students serve themselves lunch.

Students choose a set of faculty/staff groups to sit with and discuss the goals of students and how they would like to be involved in the campus sustainable food initiative, and faculty/staff articulating options for engaging.

12:15-1:00pm: Demonstrating Existing Demand and Increasing New Demand for Sustainable Food

Small group discussion with large share out facilitated by campus expert. Sample questions:

-       What is this group’s vision for sustainable food on the campus?

-       How can we better articulate current student demand for sustainable food?

-       Considering various methods including educational campaigns, behavior change, and increasing access,

-       What strategies would you use to increase demand for sustainable food on campus?

-       How can students support these strategies?

-       How do we get more students involved?