Nate Jackson, IUPUI

Jackson became IUPUI executive chef last fall, and immediately began transforming the food culture at the university in multiple ways. First, he got rid of Styrofoam, in lieu of more eco-friendly receptacles. He's engaged in getting as much locally sourced food available to the students and faculty as possible, and he's leading the growth of urban farming on campus. Up to 5,000 people eat on campus on any given day, so Jacksons interest in raising the level of awareness regarding good nutrition, less waste and locally sourced food is reaching a lot of people! Look to NUVO soon for a profile of Jackson.

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