IUB has held five previous summits:
- Summit #1 (Students): How should we define and track sustainable food?
- Summit #2 (Vendors): How can we work with our vendors to access sustainable food data? What opportunities does access to data afford all parties?
- Summit #3 (Students): What are students perceptions and demands for sustainable food? How can we increase student awareness and demand for sustainable food at IUB?
- Summit #4 (Vendors): What progress has been made (Real Food Calculator update)? How can we overcome challenges to accessing food data?
- Summit #5 (Students): How can student demand be quantified? How can a procurement guide be implemented?
Spring 2015 Food Summit Agenda
10:00am – Introduction from Co-Chair(s)
What’s changed since the last summit
10:10am – Presentation from RFC Students
Sustainable food criteria
Findings for FY1314
10:25am – Presentation from Leila Virji, Sustainability Support Specialist
10:40am – Q&A / Group Discussion
11:00am - Coffee / Mojito Break
11:10am – Table Discussions – Challenges/Opportunities
How can we address the persistent challenges?
What are new challenges?
What are new opportunities?
11:40am – Group Share-out
11:55am – Closing Remarks from Co-Chair(s)
IU Food Project Kickoff
The College has proposed creation of an IU Food Institute that will comprise graduate and faculty research, undergraduate initiatives and curriculum, promotion of the IU Campus Garden, and creation of both indoor (at the institute’s eventual home) and outdoor (at Hilltop) teaching kitchens.
The IU Food Project seeks to bring together the many food actors at IU and in the Bloomington community, whether their interests be sustainability, nutrition, animal welfare, farming, food service, or the pleasures of the table.
Organizations represented at the Food Project Kickoff, Spring 2015: