Students want more local food on campus

I was thrilled to see two articles dealing with the growing attraction of sustainable food in Thursday’s paper. 

It is good to know that options other than processed, faceless, chain-store chow are available to eaters in Bloomington. 

While I’m excited by the fact that students are growing more interested in local and sustainable food, we need to make sure that the University gets on board as well. Though IU likes to cultivate a green image, we are currently squeaking by with a C+ sustainability grade. This is at least in part because IU purchases very little food from local vendors (to date, only apples and bagels).

Purchasing local food is a direct way to reduce our carbon footprint and support a more ecologically sustainable system of agriculture. As we worry about climate change, there is no reason why our fruit should be shipped an average of 2,000 miles.

By buying local, IU would also bolster the Indiana economy in a time of trouble and help ensure a stable future for Hoosiers. As it stands, though, IU’s reliance on multinational food distributors is supporting an industry that exploits farmers around the globe. 

For example, banana plantation workers in Nicaragua are paid as little as $1 a day to cultivate and harvest the fruit in our cafeterias. We should be aware of where our food comes from and hold IU accountable.

Most importantly, though, we should urge IU to make a financial commitment to purchasing local, sustainably produced food. As a member of Students for Sustainable Food, I am working to show that students care what they eat. This is a perfect time to make our voices heard.

Alex Smith
IU graduate student