Welcome to Spring Semester 2020!

IUFI Calendar, Spring 2020

(Seminars held Fridays at 405 N. Park unless noted otherwise)

January 17, Friday – IUFI Seminar: Lino Mioni, PhD Candidate, Department of French & Italian, IUB, "Venice as the Birthplace of the Printed Cookbook in Vernacular Italian: From Platina’s ‘De honesta voluptate et valetudine’ to the ‘Opera noua chiamata Epulario’”, 11:30, IUFI

January 30, Thursday –Indiana Uplands Winter Food Conference, 9a, StoneGate Arts and Education Center (931 15th St, Bedford)

January 31, Friday – Sustainable Food Systems Science & the Center for Rural Engagement host Leslie Schaller and Adam Kody, Appalachian Center for Economic Networks (ACEnet), (Athens, OH), “Placing Food Systems on the Table for Rural Economic Development”, 12-2, IMU Persimmon Room

February 7, Friday – IUFI & EURO (European Studies) present: Carl Ipsen, Director, IU Food Institute, Professor, History, IUB, “From Cloth Oil to Extra Virgin: The Changing Meaning of Italian Olive Oil in Recent Centuries”, 11:30-1, GA 1112

February 14, Friday – IUFI Speaker Series: Karyn Moskowitz, Executive Director, New Roots, Inc. & Fresh Stop Markets (Louisville), “Fresh Stop Markets Help Make Fresh Food a Basic Human Right”, 11:30, IUFI

February 19, Wednesday – Indiana Remixed: Cooking Demonstration with Chef Freddie Bitsoie: Indigenous Indiana Foodways, 2-4, Wells Library

February 19, Wednesday –IUFI Speaker Series: Chef Freddie Bitsoie,“Native American Foodways: A Chef's Perspective”, 5:30-6:30, IMU Solarium

February 28, Friday – IUFI Speaker Series: Rebecca Spang, Professor, History, IUB, 11:30, IUFI

March 5, Thursday – IUFI Speaker Series: Alison Alkon, Associate Professor, Sociology, University of the Pacific,“Promoting Diversity and Equity at the Farmers Market: A Food Justice Approach”, 5:30p, I Fell Building (415 W 4th St, Bloomington)

March 27, Friday – IUFI Speaker Series: Ruta Śpiewak, Visiting Scholar, Ostrom Workshop, IUB, Assistant Professor, the Polish Academy of Science’s Institute of Rural and Agricultural Development (Poland) and Wojciech Goszczyński, Institute of Sociology, Nicolaus Copernicus University (Poland), “Exclusions in Alternative Food Networks”, 11:30, IUFI

March 11, Wednesday Indiana Remixed: Abbi Merriss: Northern Indiana Foodways, 2-4, Wells Library

April 8, Wednesday Indiana Remixed: Dave Tallent: Southern Indiana Foodways, 2-4, Wells Library

April 10, Friday IUFI Speaker Series: Julia Skinner, Founder and Director, Root (Atlanta), 11:30, IUFI 

April 17, Friday – IUFI Speaker Series: Peter Todd, Provost Professor, Psychological and Brain Sciences, IUB, 11:30, IUFI

April 24, Friday – IU Food Summit, 11-3, Grand Hall, Neal-Marshall Black Culture Center 

May 1, Friday – IUFI Speaker Series: Russell Valentino, Associate Dean for Diversity & Inclusion & International Affairs, Professor, Slavic & East European Languages & Cultures, IUB, “Morlach’s Blood in the Intimate Adriatic”, 11:30, IUFI

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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