IU Dining has a commitment to positively impact the current community and future generations. They are actively engaged in making food available to all community members and taking measures to conserve and protect future resources.
Sustainable dining
Crimson Cupboard
Crimson Cupboard offers free, healthy food to IU Bloomington students, staff, and faculty who are struggling with food insecurity.
View Cupboard hours
ReusePass
The Reuse Pass program at Collins offers green containers that can be sterilized and used up to 40 times.
View the ReusePass report
Read Test Kitchen
The Read test kitchen provides a space for academic classes to hold cooking demonstrations and groups to host cooking events.
Read about the Read test kitchenHost events on campus?
Make a plan to prevent leftover food from becoming food waste:
Provide containers for attendees, event staff, and those nearby or encourage attendees to bring their own reusable containers and fill them with any leftovers.
If pre-packaging containers for distribution, make sure to ensure food safety by labeling the food name, allergens, date, discard time (4 hours past temperature control), vendor, and food preparation facility.
Free Food Alert is a new way to stay informed when free food is available on campus after meetings, programs, or events.
Instead of leftover food going to waste, Free Food Alert allows event hosts to send notifications to students when food is available for pickup—helping reduce food waste while supporting student well-being.
Make sure to:
- Have staff remain present during the pick-up period
- Provide utensils or other non-hand contact means to take food (pastry sheets, napkins, etc.)
- Ensure hot food is released only within the health & safety 4 hour limit
Commercially packaged non-perishable foods are accepted locally at:
On Campus: Crimson Cupboard
Off Campus: Mother Hubbard’s Cupboard, Hoosier Hills Food Bank, or Community Kitchen
Refer to the donation guidelines and preferences on each organization's website.
Take action
Take Less, Waste Less
At All You Care to Eat dining halls, start with a small portion and go back for more if you're still hungry. This simple idea dramatically helps reduce food waste—you can always get seconds.
Back to the Roots Challenge
Healthy IU periodically hosts Back to Our Roots, a 3-week challenge to add a wide variety of plant-based foods to your meals and snacks.
Choose local foods
Choosing locally grown food supports regional farmers, reduces transportation emissions, and strengthens a more resilient, sustainable food system.