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2012 CVAs: Nate Jackson, IUPUI

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2012 CVAs: Nate Jackson, IUPUI

Part of Nate Jackson's sustainability efforts involves growing as much food on campus as possible.

As

executive chef of IUPUI Food Service, Nate Jackson is in charge of serving

thousands of students a day. But even though he reports to work there daily,

Jackson is not employed by IUPUI. He manages its sprawling network of 14 food

venues across campus, including the campus daycare and a staggeringly large

catering operation, under the aegis of Chartwells, a subsidiary of Compass

Group North America — one of the largest foodservice management companies

in the world.

Ironically,

Chartwells offers a means for Jackson to put forth his vision for running a

food service operation that emphasizes locally and ethically grown and produced

food. This vision happens to be in line with IUPUI as a whole: the university

has made sustainability an institutional priority, including recycling and

energy use and waste reduction, in addition to a more sustainable — and

by extension, healthier — approach to food service.

Jackson's

approach includes practices already championed by Chartwells, including

sourcing from local family farmers and Fair Trade growers, reducing the use of

antibiotics in chicken, turkey and pork; supporting sustainable agriculture and

seafood purchasing policies; and promoting farm animal welfare with 100 percent

use of cage free shell eggs and the elimination of artificial rBGH from milk

and yogurt products.

Most

of the food prepared in Campus Center kitchens is made from scratch —

from the seasoned beef for tacos to house-made hummus and stuffed grape leaves.

Jackson does business with local and sustainable vendors wherever possible,

from fair trade Caribou coffee to greens picked from the IUPUI gardens.

Students

may not even be aware of the attention paid to what goes in their sandwich, but

Jackson believes that offering healthier and more sustainable offerings will

pay off in the end — and fast food doesn't fit into that equation.

"Why

do I want to hand out something that somebody drives by every day, like a

Burger King? I would much rather serve something that people can't get anywhere

else, so we are the place to get it."

So

while Jackson is enjoying making changes to the IUPUI menu — or menus, as

it were — he's also relishing the challenges of making change on an

academic level.

"Over

this past year I've just really kind of been preaching to the staff and

administration and the students in one way or the other the direction I'd like

to take food service, not only here at IUPUI but in the industry. And I'd like

to take the same focus that universities have on academics and fostering students'

critical thinking and their life skills."

Jackson's

work is laid out for him, helping students make those crucial connections

between food, its sources, and the impact of each food choice we make.

Jackson's care for the students, his "kids," is at the heart of it all. "I

truly believe that, if you want to make an impact, if you want to be a great

chef, you have to really care about your customer."