Programs

Internship Program in Sustainability

Sustainability Internship Symposium

Current Symposium

On Friday, August 2nd from 11:30 AM to 2 PM we'll celebrate the work of our 2013 summer sustainability interns at the Summer Sustainability Internship Symposium. The symposium will feature the research projects of IU Bloomington's 2013 summer sustainability interns, including presentations, a poster session, and lunch featuring local food. There is no cost to attend.

Registration

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Registration is quick and easy, and there's no charge to attend the event. If you register and decide later you can no longer make it, please help us conserve food and resources by emailing us at sustain@indiana.edu at least 24 hours before the event. REGISTER HERE

Agenda

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Symposium Booklet Cover11:30 AM
  • Welcome and Introductions from Director of Sustainability Bill Brown
    • Lunch served. 
  • Background on the Sustainability Internship Program from Assistant Director of Sustainability Emilie Rex 
  • Intern Presentations 
    • Asmalina Saleh, Sustainability Educators
    • Angela Babb, Food Planning
    • Kayleen Glaser, LEED
1:00-2:00 PM 
  • Intern Poster Session 
    • See below for list of students presenting posters. Dessert and coffee served. 

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The IMU will be providing a menu that is comprised of 99% locally sourced food. Please see the details below:

  • Salad
    • Watercress - Eden Farms
    • Cucumber - Voyager Farms
    • Strawberries - Garwood Farms
    • Apples - Peterson's Farm
  • Assortment of bread 
    • Breads - Bakehouse
    • Butter - Fair Oaks Farms
  • Entree - Grilled Vegetable and Goat Cheese Terrine 
    • Squash, Eggplant, Zucchini - Voyager Farms
    • Kale - Peoper Bros.
    • Heirloom Tomatoes - Earthlink Farms
    • Goat Cheese - Capriole Farms
    • Polenta - Agape Farms
    • *vegan options provided without cheese
  • Dessert and Coffee Bar
    • Blueberry Cheesecake - Big Sky Farm
    • Made with:
      • Eggs - Rose Acre
      • Cream - Country Fresh
      • Butter - Fair Oaks
      • Assorted local berries
Interns Presenting a Poster

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  1. Angela Babb, Strategic Planning and Implementation for Sustainable Food
  2. Angelo Bardales, Green Teams
  3. Sarah Baulac, Developing and Supporting Curricular and Co-Curricular Sustainability Initiatives
  4. Sarah Brindle, Sustainability Fund Development
  5. Audrey Brinkers, Campus Garden and Edible Campus Initiative Coordination
  6. Graham Dewart, Bicycle Friendly Campus Initiatives
  7. Kayleen Glaser, LEED Tools, Processes and University Standards
  8. Sarah Hanauer, Hoosier to Hoosier Community Sale
  9. Stone Irr, Local Food Sourcing and Green Events Planning at the IMU
  10. Rachel Joseph, Sustainability and the First Year Experience
  11. Lisa Martens, Greening of the Health Center
  12. Amanda Redfern, Greening of the Athletic Department
  13. Mary Roper, Green Purchasing Policies and Procedures
  14. Asmalina Saleh, Student Sustainability Educators
  15. Jessica Stavole, Utilities Conservation Project Coordination
  16. Nicole Wooten, Composting Initiatives