Weekly Features


Campus Kitchen at IUPUI to celebrate grand opening

September 2, 2014

Logan Bogard’s video last winter about expanding IUPUI’s efforts to turn wasted food into meals for those in need will pay dividends Friday, Sept. 5, when the Campus Kitchen at IUPUI celebrates its official opening and ribbon cutting in the Campus Center food court.

New York Street Garden produce

Rachael Gorham, Logan Bogard and Linsey Thompson pose with fresh produce from the New York Street Garden. Produce from IUPUI's Urban Gardens will be used to supplement meals from the Campus Kitchen. | PHOTO COURTESY OF LOGAN BOGARD

The student-led food rescue and distribution operation is the first Campus Kitchen in Indiana and one of approximately three dozen such facilities across the country.

The celebration will feature remarks by IUPUI Chancellor Charles R. Bantz, a representative from the national Campus Kitchen Project, local food rescue organizations and Bogard, among others.

Bogard’s video was the first step in IUPUI’s bid to create a Campus Kitchen, generating enough social media passion that the campus won the national contest by a single vote, earning the campus a $5,000 grant from the Sodexo Foundation to bring the Campus Kitchen to IUPUI.

Bogard, now a graduate student in the School of Engineering and Technology, is the first Campus Kitchen student director of a six-member student team that leads the facility.

Deborah Ferguson, assistant director of the IUPUI Office of Sustainability, believes the Campus Kitchen will be a great asset for IUPUI.

“The Office of Sustainability is pleased to support this student-powered hunger relief initiative,” Ferguson said. “We are especially honored to be the sponsoring office for the Campus Kitchen at IUPUI.”

Oversight for the Campus Kitchen will also come from faculty advisor Nancy Barton of the School of Physical Education and Tourism Management.

“Our groundwork so far has been very solid,” said Barton. “IUPUI is the right place for this effort and this is the right time for the Campus Kitchen.” Part of that “right time” involves the facility’s relationship with Paws Pantry, the student-run food pantry that has helped people with food security issues for a year.

That is one of the campus and community relationships thAT will help the Campus Kitchen pursue its goals. The partners include: Wheeler Mission; the IUPUI Solution Center; the IUPUI Office of Student Involvement; IUPUI Food Services; Chartwells; IUPUI Auxiliary Services; the Office of Finance and Administration; and the schools of Engineering and Technology and Physical Education and Tourism Management.

Roger Disher and Christopher Smith

Chef Roger Disher of IUPUI Food Services and Christopher Smith, a sophomore business major and team leader in charge of volunteer coordination for the Campus Kitchen at IUPUI, review volunteer needs for a cooking shift. | PHOTO COURTESY OF CAMPUS KITCHEN AT IUPUI

Those partners will join the effort to transform unused food from IUPUI dining halls and gardens; area grocery stores, restaurants and farmers’ markets; and Eskenazi Hospital into meals delivered to local agencies serving those in need.

Initial plans call for the Campus Kitchen at IUPUI to operate one Friday per month, with expansion possible as resources become available. Organizers expect the facility to create opportunities for student leadership and empowerment, service learning opportunities and additional community partnerships.

The leadership team includes Bogard, Samantha Milstead, Chris Smith, Linsey Thompson, Rachael Gorham, Arielle Adams and Elizabeth Ziegler. All except Bogard are undergraduates who will spend at least a year with the Campus Kitchen at IUPUI. And five of the seven students were able to go through the CKP national boot camp in Washington, D.C., this summer.

“Our partnerships are a key to our operation,” Barton said. “We see it growing and connecting with other schools as they join the effort.”

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