Ibrahim Gardner
Indiana University's Bloomington campus has undergone a significant transformation, with its student union being revamped into a modern eatery to meet the changing dining preferences of its students. The renovation project, which commenced in 2018, involved collaboration between various stakeholders, including foodservice staff, students, Union Board members, and school officials. The university sought inspiration from other colleges and commercial dining concepts in the Midwest, such as the University of Wisconsin in Madison and eateries in Chicago. This collective effort led to the creation of dining hotspots like The Mix, which offers customizable meals with fresh and authentic ingredients, catering to the diverse student body at Indiana University.
| Characteristics | Values |
|---|---|
| Renovation Inspiration | The University of Wisconsin in Madison, eateries in Chicago, and Purdue University in West Lafayette, Indiana |
| Renovation Team | Foodservice staff, students, Union Board members, and other school officials |
| Renovation Goals | To create a dining hotspot with food that is fresh, authentic, and easily portable |
| Food Options | The Mix, a salad and hot meal bar featuring produce from the campus farm and other local growers; The Globe; Sugar and Spice, a bakery; and The Chocolate Moose, an ice cream shop |
| Additional Features | Expanded hours for lunch and dinner; construction of a new space |
| Related Developments | The Indiana Vintage Market, started by IU alumna Camryn Zapinski and her partner Mason Horner, who run Bizarre Vintage in Indianapolis |
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What You'll Learn
Renovation of the student union
Indiana University's Bloomington campus embarked on a renovation journey in 2018, transforming its student union into a modern eatery to meet the evolving dining needs of its students. The renovation project was a collaborative effort involving foodservice staff, students, Union Board members, and school officials.
The planning process began with a tour of colleges and commercial dining concepts across the Midwest. The University of Wisconsin in Madison, eateries in Chicago, and Purdue University in West Lafayette, Indiana, were key sources of inspiration. The renovation aimed to revitalise the space, which had not undergone significant updates since the early 1990s.
One of the key inspirations behind the renovation was Beatrix Market, which influenced the creation of IMU’s The Mix. The Mix offers a unique dining concept, allowing students to customise their own salads or hot meals using produce from the campus farm and local growers. This approach ensures fresh and authentic cuisine, catering to the diverse student body, including international students and first-generation Americans.
The renovation also saw the expansion of The Globe's operating hours to include both lunch and dinner services. Additionally, popular dining options such as Sugar and Spice bakery and the ice-cream concept, The Chocolate Moose, were retained. The transformation of the student union into a modern eatery prioritised student preferences for portability, freshness, and authenticity in their dining options.
The renovation of the student union at Indiana University's Bloomington campus is a testament to the university's commitment to enhancing the student experience by creating a dining hotspot that meets the diverse and modern needs of its student body. By involving stakeholders from various levels in the planning and renovation process, the university successfully transformed its student union into a vibrant and contemporary dining destination.
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Inspiration from other universities
Indiana University's Bloomington campus renovated its student union into a modern eatery, drawing inspiration from other universities' dining concepts. The project aimed to meet the evolving dining preferences of students and began with a tour of colleges and commercial dining establishments across the Midwest.
The University of Wisconsin in Madison was the first stop on the tour, followed by eateries in Chicago, and lastly, Purdue University in West Lafayette, Indiana. The renovation project brought together foodservice staff, students, Union Board members, and school officials to transform the space into a dining hotspot.
One key inspiration for the new dining concept at Indiana University was Beatrix Market, which influenced the creation of "The Mix." The Mix incorporates produce from the campus farm and local growers, offering students the ability to customise their own salads or hot meals. This approach prioritises portability, freshness, and authenticity in the food offerings.
Additionally, the university recognised the diverse student body, including international students and first-generation Americans, and strived to provide authentic international cuisine that met students' expectations. This consideration ensured that the dining options went beyond the American version of international dishes and offered truly representative flavours.
The renovation project also included the expansion of existing restaurants, such as The Globe, to include lunch and dinner services. Sugar and Spice, a bakery, and The Chocolate Moose, an ice cream concept, were also part of the revamped dining options on campus.
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Student input
Indiana University's Bloomington campus transformed its student union into a modern eatery by involving students in the planning and design process. The project brought together foodservice staff, students, Union Board members, and school officials to create a dining hotspot that met the needs and preferences of the student body.
Beatrix Market, a marketplace that incorporates produce from the campus farm and local growers, served as the main inspiration behind IMU’s The Mix. This concept enables students to customise their meals while supporting local agriculture. The Mix offers a variety of options, allowing students to choose the amount and type of food they want, whether it's a small snack or a full meal.
The renovation project also addressed the need for a significant update to the space, which had not undergone any major changes since the early 1990s. The dining team worked closely with Hank Walter, the executive director of the Indiana Memorial Union, to transform the outdated space into a modern and appealing dining destination. The planning process included a tour of colleges and commercial dining concepts in the Midwest, drawing inspiration from various eateries to create a unique and appealing dining experience for Indiana University's students.
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Incorporating local produce
Indiana University's Campus Farm is a great initiative for students to learn about food production and sales. The farm, located on a historic farmstead property, offers a unique hands-on learning experience. With three acres of fruit trees and high tunnels, the farm provides an opportunity for students to get involved in various aspects of farm management, including marketing, social media, and sales, in addition to farming activities such as planting and harvesting.
The farm sells its produce to IU Dining and also operates a seasonal farm stand, providing fresh and local produce to the university community. This not only promotes sustainable and healthy eating but also educates students about the farm-to-fork journey.
Additionally, involving local produce in the student marketplace can foster a sense of community and connection to the land. Students can develop an understanding of seasonal produce and learn to create meals around what is locally available, reducing waste and encouraging sustainable practices. The IU Campus Farm's community-supported agriculture (CSA) program further enhances this connection by allowing community members to have direct access to seasonal farm produce.
To further incorporate local produce, the university can encourage student groups to volunteer at the IU Campus Farm. This will not only provide students with valuable farming and business management skills but also create a sense of ownership and pride in their local food systems. Moreover, the farm can offer internships to students interested in gaining experience in various aspects of farm management, providing a well-rounded understanding of the food systems and fostering sustainable practices.
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Construction and menu planning
Indiana University's Bloomington campus embarked on a project to transform its student union into a modern eatery, as the space had not been renovated in years. The project brought together foodservice staff, students, Union Board members, and other officials to collaborate on the new dining hotspot.
Planning began in the summer of 2018, with stakeholders touring colleges and commercial dining concepts in the Midwest. They drew inspiration from various places, including the University of Wisconsin in Madison, eateries in Chicago, and Purdue University in West Lafayette, Indiana.
One of the key inspirations behind the transformation was Beatrix Market, which influenced the creation of IMU's The Mix. The Mix incorporates produce from the campus farm and local growers, offering students the ability to customise their own salads or hot meals. This concept aligned with student preferences for fresh, portable, and authentic food options.
The construction process involved renovating the space to create a modern and inviting dining atmosphere. The university expanded the hours of popular restaurants like The Globe to include both lunch and dinner services. They also introduced or retained a range of dining options, such as Sugar and Spice bakery and the ice-cream concept, The Chocolate Moose.
The menu planning focused on providing a variety of choices that appealed to the diverse student body, including international and first-generation American students. The dining team worked closely with Hank Walter, the executive director of the Indiana Memorial Union, to ensure that the menu offerings met the expectations of the students in terms of taste and authenticity.
The construction and menu planning process at Indiana University's Bloomington campus was a collaborative effort that aimed to create a modern and appealing dining experience for its students, offering a variety of fresh, portable, and customisable meal options in an updated and inviting space.
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Frequently asked questions
Beatrix Market was the main inspiration behind the University of Indiana's student marketplace, IMU’s The Mix.
The marketplace incorporates produce from the campus farm and other local growers, allowing students to customize their own salad or hot meal.
The project brought together foodservice staff, students, Union Board members, and other school officials, who collaborated to transform the space into a dining hotspot.
