Issue: June/July 2017

New IU Institute Brings Diverse Communities Together to Study Food

Choosing which foods to buy and eat has become an increasingly complex decision. Should you banish sugar-laden soda from your diet? How do you know whether a food has been produced under fair, humane, and environmentally sound conditions? At the newly launched Indiana University Food Institute, questions like these are sparking vigorous debate and scientific inquiry. The Food Institute aims “to bring together the many people across the campus and Bloomington community who are interested in food and studying food,” says institute co-director Peter Todd. “We want to give them opportunities to share their ideas, energies, and efforts.”

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