Emergency Meal Project

In the face of the current pandemic, IU Dining, together with the Food Institute, Campus Kitchen, Food Working Group, Crimson Cupboard and other campus entities, has created an Emergency Meal Project. Under the direction of Chef Dave Tallent, IUD staff are preparing delicious and nutritious meals for those in the Campus community who may be suffering hardship because of lost income, quarantine and the like. Meals are requested by 10am the previous day at this site for pick-up at Read Hall 12pm-2pm Monday through Friday (we also offer delivery). Some IUD vendors are already making food donations as is the Campus Farm. And we are seeking financial donations from those who can afford to give. If you are able, please use the Give Now button below: it will give you the option of donating to the Emergency Meals Project and also to the Indiana University Student Emergency Assistance Fund, another great opportunity to help students in need. The Emergency Meals Project kicked off on April 13.

Give Now


Compiled by Crimson Cupboard, the chart below lists the pantry and meal resources available in Bloomington. 


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Exciting News!

IU awards research grant for food systems sustainability

In the face of environmental change and persistent public health issues, how do we develop more resilient sustainable food systems? This question, and more, is at the heart of the two research initiatives selected to receive 2018 Emerging Areas of Research awards from Indiana University Bloomington. The goal of the sustainable food systems Emerging Areas of Research initiative is to analyze food systems from varying perspectives and in both local and international contexts to identify what it takes to create environmentally sustainable, socially just and resilient systems for food, from production to procurement. The research team will receive up to $2.5 million for the four-year initiative.

The "Sustainable Food Systems Science" initiative is led by James Farmer, a faculty member in the School of Public Health-Bloomington, along with co-leaders Eduardo Brondizio, Analena Bruce, Daniel Knudsen, Jennifer Robinson and Peter Todd. The entire collborative team is made up of Angela Babb, Stephanie Dickinson, Brad Fulton, Stacey Giroux, Carl Ipsen, Sarah Osterhoudt, Julia Valliant, and Kurt Waldman.

The project will be centrally located at the IU Food Institute.

Click Here for the Full Press Release

Sign up to become an affliate!

We are now accepting sign-ups to become an official IUFI affliate. Affiliates are able to use the IUFI building, access our extensive food studies and cookbook library, and present their work at Institute events.

More information about affiliatesSign Up to become an IUFI Affiliate