FreshShare

I interviewed Claire Birkenbeul, a Dietetics major and vegetarian, and Brandon Shurr, Associate Director of Basic Needs at the Crimson Cupboard. Claire described campus food options as limited and often high in sodium, with few healthy vegetarian choices beyond the salad bar and falafel. She noted that while dorm kitchens are a good resource, they’re usually dirty and expensive to use. Brandon shared that the Crimson Cupboard serves about 650 visits a month, sourcing food from the Hoosier Hills Food Bank, donations, and Walmart. He’s seen demand increase every year. To improve food security, he believes campuses need more space, access, awareness, and resources. I also visted IU's Crimson Cupboard and the campus farm.