‘We are working to create experiences for our students and meet them where they are’
Ken Field
DIRECTOR OF RESIDENTIAL DINING, IU DINING AND HOSPITALITY
As IU’s director of residential dining, Ken regularly seeks input on how students are using the meal plan and what they’d like to see on the menu, from the new plant milks introduced in 2023 to increased vegan options across campus this fall (2024).
Ken seeks every opportunity to introduce more sustainable practices on campus. His introduction of ReUse Pass containers at Collins was a successful pilot that has expanded to include Read. The reusable containers have an average lifespan of 19 uses. Next up, finding a central place for a new dish machine that can efficiently and effectively sterilize the containers before they’re back in circulation so the program can be expanded further. Ken recently applied for a $75,000+ grant from Indiana Department of Environmental Management's Community Recycling Grant Program to support a food waste dehydrator that would break down post-consumer materials to 10 or 20 percent of their original weight.
Personally, Ken is a man of faith and family who enjoys DIY and craft projects and spending time with his wife, Rebecca, and their dog, Maggie. Ken and Rebecca visit fall festivals annually to sell his hand made wooden gnomes and the couple’s legendary salsa, which they make each summer using vegetables from their garden. Ken enjoys passing on what he has learned in his 30+ years of leadership in higher education and auxiliary services, all while being open to learning from new situations and individuals. “Be a good listener, observe, and pay attention to the details. Make sure you take care of your staff, and they will take care of your customers. Don’t be afraid to take calculated risks—and if you fail, be ready to try something else.”
Q: What initially led you to Indiana University and what has inspired you to stay?
A: I love the Big 10. My background in higher education food service, specifically campuses with self-operated dining programs, made IU appealing. Having worked at large and small colleges and universities, I have gained insight into how to implement and operate a successful “all you care to eat” meal plan. IU was moving in that direction, and when I joined the team in 2021, I felt I could make a positive impact on the operations that would improve student satisfaction. I also work closely with our chefs to continually improve our offerings and incorporate currently trending student preferences.
Q: How did you arrive at a food-focused career?
A: I have always worked in and around food service, from set-ups and dishwashing for my mother's catering business to working in some of the best resort hotels and restaurants. I've worked in higher education for over 30 years, for both small private colleges and large public institutions.
Q: What's the best part of your job and why?
A: Working on a college campus keeps you young! I like to challenge myself to keep up or surpass what our peers are offering on their campuses. And I am inspired every day to work with young leaders and share ideas with my team to help them develop as they start their careers.
I also love working with students, whether that work is for a class project that tackles a specific operational issue, gathering feedback and suggestions from our Student Meal Planning Committee, or interacting with our approximately 800 part-time student employees, who come from all over the world to make Bloomington their home for four years.
Our job is never actually done. Each day brings a new challenge, and I enjoy the opportunity to meet that challenge and find creative solutions that lead to positive outcomes. A multi-faceted dining program must adapt with each new class of students to keep up with the expectations, trends, and emerging preferences, and we pride ourselves on being able to do that.
Q: Any current plans or projects to share?
A: As a large campus with mass buying power, we have the responsibility and opportunity to make sustainable choices. In August of 2023, we launched a reusable container pilot program at Collins Eatery to cut down on waste of single-use containers. We were amazed by the results—at this one, small dining facility, in just 10 months, we saved nearly 24,000 gallons of water and diverted 3,700+ pounds of waste to the landfill. While many logistics need to fall into place, we’d like to expand the reuse pass container program for carryout meals throughout campus. This fall, we expanded the program to Read, where our diners have really taken to the program.
We’re always working to improve our allergy-friendly offerings, food quality, and selection to meet students where they are. One current initiative is the creation of a beef-mushroom burger blend that offers a healthier product and lowers our carbon footprint, as beef production requires so many resources.
Q: How does your work intersect with other parts of campus?
A: Whoever you are on this campus, dining touches your life, whether you’re looking for a place to meet over a meal, need a burst of nutrition to tackle the next meeting, workout, or project, or just need a quiet place to relax, recharge, and snack after a long day.
Q: What is your favorite dish or place to eat on campus?
A: I am a fan of all types of food. Like music, it depends on my mood and what I am craving that day! It might be steak tacos at Caliente one day, shrimp at Spice Road the next, smoked pork loin from Heartland, or a freshly made deli sandwich from The Clubhouse. The greatest benefit of my job is that I get to go to every location and try all the new items, talk with the chefs, and witness the recipe creation process. I always get inspired to try something at home that I may not have made before.
At heart, my food choices are simple. I like Midwest comfort food the best, and ice cream is my Kryptonite.
Q: Favorite IU event(s)?
A: I am a Purdue Grad and worked there for 19 years. I love the Purdue-IU rivalry in sports.
Q: What do you like to do outside of work?
A: I have many interests, and I continue to crave learning new things. I love working around the house, whether it’s in the yard or a DIY fix-it project, cooking new recipes with my wife, walking our dog, Maggie, or handcrafting something that makes people smile. I love the feeling of accomplishment that comes from a job well done.
I am a man of faith, and my church community plays a strong role in my identity as a Christian. Family is important, so visiting the kids throughout the Midwest is always a high priority. We travel a lot in the fall to do festivals, where we sell our hand-made crafts and salsa. I am a huge fan of college sports and I’m a big NASCAR fan. I love to watch the race and grill out on Sunday afternoons.
Q: What advice do you give people who want to do what you do professionally?
A: Be a good listener, observe, and pay attention to the details. Make sure you take care of your staff, and they will take care of your customers. Don’t be afraid to take calculated risks—and if you fail, be ready to try something else.
