Read more about the Food Working Group in the following sections.
The IU Task Force on Sustainability (IUSTF) created the Food Working Group (FWG) in 2007 to address issues of sustainable food on the IUB campus and in the surrounding community. With the establishment of the IU Office of Sustainability in 2009, the IUSTF transitioned into the Campus Sustainability Advisory Board (CSAB). The FWG continues its research and programming as one of seven CSAB working groups.
Vision, Mission and Organization
VisionWe envision an environmentally sustainable and socially just food system that promotes food security, education, and local procurement within the Bloomington area.
MissionThrough collaboration among students, staff, faculty, and community members, the Food Working Group (FWG) strives to support an environmentally and financially sustainable food system focusing on quality, taste, and nutrition, as well as the social, ecological, and public health costs of food production and consumption.
OrganizationThe FWG is responsible for bringing together a diverse group of stakeholders on the IUB campus, uniting our often disconnected academic and operational missions in support of a healthy campus food system. As you can see, IU has an abundance of food actors, and the FWG plays a critical role in supporting communication and collaboration between them.
Goals and Planning
One of the Office of Sustainability's 2020 Vision Goals is to purchase 20% of food served in university-owned facilities from local growers/producers that embody sustainable practices in food production.
The Food Working Group is in the process of revising its goals and objectives through a strategic planning process. As you can see in the graphic to the left, our primary focus this semester is better understanding the current makeup of our purchases, and working with our diverse food community to better define what we mean by local and sustainable food.
As we move into the planning process, we will discuss current progress and future goals in two key areas: infrastructure and behavior change. As you can see below, infrastructure refers to the structure, systems and procedures we use to deliver food to the campus community--put simply, the food options provided on campus. Behavior change refers to programming and initiatives aimed at educating students about and increasing demand for local and sustainable food on campus. It's hard to change one without the other. We need student demand for sustainable food in order to rationalize providing more options, but we need to education students about the social, environmental and economic impacts of their food choices through our offerings in order to change behavior. So, we're trying to tackle both simultaneously.
- SPROUTS (Students Producing Organics Under the Sun) student organization was founded.
- IU Sustainability Task Force and Food Working Group was created.
- The Apple Works Farm began providing apples to RPS dining facilities.
- Scholar’s Inn Bakehouse, a Bloomington-based bakery, begins providing all bagels sold on campus.
- A food consumption study was conducted at Collins Residence Hall as a pilot program. Food source, food waste, carbon footprint, possible local produce providers were studied. Average distance food item travelled was 1111km or 609 miles.
- Sustainability intern Nora Kayden worked with the IMU and Sodexo food services to compost pre-consumer food waste.
- Martin Sorge organized the first Big Red Eats Green, an educational event during which local farms and businesses can sell samples of their products to students, staff, and faculty members on campus.
- Amy Countryman created a guide for local farmers to sell to Piazza or Troyers.
- Stephanie Hopkins organized the pilot campus garden at the Bryan House, and she began the Designing an Edible Campus design series.
- The FWG held the first IU Food Summit to discuss the development of a sustainable food procurement policy.
- Dan Knudsen's Geography Real Food Challenge course began so students could work on an assessment of the sustainability of food items purchased by RPS.
- Collins sponsored a permaculture course in Fall 2013 taught by Jonas Carpenter that has led to the redesign of the Campus Garden.
- The FWG held the second IU Food Summit and discussed sustainable food options and data tracking with our vendors.
- Volunteers began implementing the permaculture redesign plans of the Hilltop Campus Garden.
The Food Working Group is led by:
- Sandra Fowler, Staff Co-Chair, Director of Dining Services for Residential Programs and Services, (firstname.lastname@example.org)
- Carl Ipsen, Faculty Co-Chair, Professor of History, (email@example.com)
Name (last, first)
Student, IUOS intern
Faculty, Political Science
Bonner, James Jose
Student, School of Public Health
Student – IUOS intern
Staff, RPS (WG STAFF CO-CHAIR)
Grimes, Elin Christine
Staff, IU Health Center
Faculty, Comparative Lit and Am Studies
Faculty, History (WG FACULTY CO-CHAIR)
Staff, College of Arts & Sciences
Knudsen, Daniel Curtis
Staff,IUOS Assistant Director
Roy Chowdhury, Rinku
Faculty, Religious Studies
Bloomington Food Policy Council
Mother Hubbard's Cupboard
Bloomington Independent Restaurant Assoc
Wiley, Andrea S.