We're reducing the distance your food travels to campus by purchasing from local suppliers, including Campus Farm. The 8,500 square-foot Campus Farm supplies produce for community members and the campus community.
Our Zero-Waste Goal
The Goodbody Eatery is the first zero-waste dining facility on campus and we're working to make all campus dining locations zero waste.
Rahul Shrivastav, Director of IU Dining, recently won the 2017 Campus Catalyst Leadership Award for his work on this new zero-waste initiative and his continuing efforts to expand zero waste throughout the campus dining system.
How we're bringing food from the farm to the table
Nestled on the west side of the Indiana University Bloomington campus, the IU Campus Farm provides IU Dining with organic produce that began earlier this year on IU’s campus to move toward sustainability and real food options.
“We’re excited to have this space to teach, learn, and do research with the great byproduct of sustainably-produced food to provide to campus dining services,” says farm co-director and full—time Department of Recreation, Park and Tourism studies faculty member, James Farmer, Ph.D.
“Using campus farm produce is a priority for us for three reasons,” says IU Dining Director Rahul Shrivastav. “It’s super local—it’s IU—it’s fresh. How far has your food traveled? The campus farm is the shortest distance.”
Campus Farm produces homegrown, organic, specialty goods, from spices (e.g., basil, cilantro) to vegetables (e.g., cucumbers, spinach), and even cut flowers. All produce finds its way into IU—from IU Catering, IU Dining, or the Tudor Room. Wright Quad’s Farmer’s Table, for instance, highlights the farm’s produce. Working with IU Dining has also opened up offerings from the farm’s sister site, Hilltop Garden and Nature Center.
Farm staff decides what to plant based on growing conditions, including IU Dining’s needs by communicating long-term plans to IU Dining gauge interest and needs and is currently pursuing USDA National Organic Program certification. These methods include the use of natural crop covers to improve soil conditions and manage drainage.
The IU Campus Farm plans to expand. Last year, a $50,000 grant from IU’s Sustainability Innovation Fund kick-started planting and research. Staff and volunteers erected two high tunnels in April 2018 with plans to build two more in the future. Once farm staff
aresatisfied with soil conditions, all four high tunnels will be used to increase crop production. Much of the farm produce goes to IU Dining, though some goesto both Crimson and Mother Hubbard’s Cupboard.
The farm hosts regular volunteer workdays and community events, occasionally offering an on-campus farmer’s market at the IMU. Learn more about Campus Farm produce at IU Dining locations—as well as other ways IU Dining is committed to sustainability and going green. Find more updates about new sustainability efforts.
Reduce. Reuse. Recycle.
Food waste is the single most significant contributor to American landfills. All of our dining locations compost and recycle materials, including cooking oil that is refined into biofuels.
To keep our operations in line with the campus waste minimization goal of 40% diversion by 2020, we anticipate this action will redirect up to 20,000 pounds of waste each month.
We train our chefs to minimize food scraps by utilizing every part of an item.
We provide color-coded recycling bins to encourage our guests to participate in our zero-waste initiative.
We encourage using reusable bags and cups. We have already saved 20,000+ disposable cups in the past year.
The student-designed Real Food Challenge encourages a fair, green, and healthy food system. The challenge classifies real food as ecologically sound, fair, humane, or local.
We've had ForwardFood, sponsored by the Humane Society for America, come in for a two-day training with our chefs, dietitians, and students to try out new plant-focused recipes.
In 2017, we even received an A grade award on the Vegan Report Card from PETA2 for our efforts.
The IU Campus Garden Initiative is an IU Office of Sustainability project that aims to foster environmental and social sustainability by creating interactive, edible gardening spaces on the IU-Bloomington campus.