Little Moments

06/24/2013 § 2 Comments

By Angelo F. Bardales, Green Teams

Even before the formation of the IU Office of Sustainability, members of the campus community recognized the need for more awareness regarding the way in which we go about our day. When we really stop to think about it, our days are composed of a myriad of little moments and decisions—the mere contemplation of the multitude of possibilities would probably baffle even the most computationally prolific computer. Do I put the fork down first or the plate? Do I tie my shoe first and then go to the bathroom? Or do I just go (not the most farfetched of ideas out there)? Do I put the soda can in the trash or is there something else I can do with it?Image

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The Real Food Challenge

06/24/2013 § 2 Comments

By Angela Babb, Food Planning

In 2006, the California Student Sustainability Coalition and The Food Project’s youth leaders began discussion regarding the ability of students and schools to improve food purchases on U.S. campuses. By 2007, a nonprofit, student-led program called the Real Food Challenge (RFC) officially formed with the intention of focusing national efforts of sustainable food procurement toward a unified goal of 20% ‘real’ food by 2020. Six years later, the RFC has researched dozens of certifications found on food labels (e.g. Fair Trade Certified, USDA Organic, Food Alliance Certified, etc.); they have established a framework for determining the realness of food; and they have developed a network of schools to support each other in this national campaign.


After several discussions on Indiana University’s Bloomington campus, the IU Office of Sustainability’s (IUOS) Food Working Group and the three food providers (RPS, Athletics and Sodexo) have decided to join this network. Developing a university-wide sustainable food procurement policy requires starting with a baseline measure, and the RFC offers a framework and tools for realizing that baseline and measuring progress forward. We have begun the pilot program, a calculator assessment, to investigate the current standing of food items found on campus. From there we will discuss the prospect of signing the Real Food Challenge Commitment – an agreement to purchase 20% real food by 2020, among other educational and institutional initiatives. Commitment aside, however, we will be the first in the Big Ten to complete the assessment and will receive an award for our transparency. « Read the rest of this entry »

The Real Housewives of Sustainability

06/24/2013 § 3 Comments

By Sarah Baulac, Academic Initiatives Intern

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I have a guilty pleasure- it’s watching The Real Housewives of Orange County. I’m not exactly proud of my trashy television addiction. The entire premise of the show is to be more, bigger, and better – a glimpse into the lives of the rich and not so famous. To fit in, one has to be at least 60% silicone (it helps to be married to a cosmetic surgeon) and own a home that could sufficiently house an entire small country. None of the aforementioned ideas are on point with living sustainably; and I can imagine that by this point you’re probably wondering where I’m headed with this blog post.

The lifestyles shown on this TV train wreck are all about keeping up with the Jones’. It seems necessary to have the biggest car, the best house, and send your kids to the most expensive, private daycare. Can we learn something from all of this?

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Funding Opportunities for Sustainability

06/24/2013 § Leave a comment

Sarah Brindle, Sustainability Funding Development Intern


Former IU President Herman B. Wells

One of my favorite aspects of being an IU student is showing off the campus’s natural beauty to visitors.  Some of the inspiration behind IU’s scenic landscape can be traced to Indiana University’s 11th President Herman B. Wells who was a big supporter of the university’s outdoor space. In his last commencement address he stated that

“I hope that our alumni will always insist on retention of our precious islands of green and serenity — our most important physical asset, transcending even classrooms, libraries, and laboratories in their ability to inspire students to dream long dreams of future usefulness and achievement…”

The creation of the IU Office of Sustainability in 2008 and the 20 Goals for 2020 (created by the Campus Sustainability Advisory Board) in 2010 are steps towards ensuring that IU maintains its natural assets.

My internship for this summer is to develop funding sources for the Office of Sustainability in order to fund sustainable initiatives on campus that further President Well’s dream of “retention of our precious islands of green and serenity.” Part of this internship has been research on how other university sustainability programs function in terms of their funding resources.

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