Peter Todd is Provost Professor of Cognitive Science, Psychology, and Informatics at Indiana University. He worked for 10 years as co-founder of the Center for Adaptive Behavior and Cognition (ABC), based at the Max Planck Institute for Human Development in Berlin, before moving to IU in 2005 and establishing the ABC-West Lab. His research on how people make choices was captured in the books Simple Heuristics That Make Us Smart (Oxford, 1999) and Ecological Rationality: Intelligence in the World (Oxford, 2012). His ongoing interests cover the interactions between decision making and decision environments, focusing on the ways that people and other animals search for resources—including food, information, and social partners—in space and time.
Rick Wilk is Provost Professor of Anthropology at Indiana University where he directs the Food Studies program. His teaching and scholarship works towards addressing the food system as a whole and redesigning food studies to be a more inclusive and interdisciplinary. Wilk's most recent edited books are Time, Consumption, and Everyday Life (with Elizabeth Shove and Frank Trentman, Berg Publishers, 2009), Rice and Beans: A Unique Dish in a Hundred Places (with Livia Barbosa, Berg Publishers, 2011) and Teaching Food and Culture (with Candice Lowe Smith, Left Coast Press, 2015). Rick's most recent adventures brought him to the National University of Singapore where he was Distinguished Visiting Professor.
Carl Ipsen is an historian of modern Italy and has been a member of the IU faculty since 1994. He is also director of the Collins Living-Learning Center at IU. Carl began work on creating the IU Food Project while serving as the co-chair of the IU Office of Sustainability’s Food Working Group (FWG) which has been promoting the Real Food Challenge and has organized biannual “food summits” aimed at: 1) advancing the discussion about sustainable food procurement with vendors and IU food services and 2) promoting more sustainable food choices among IU students. Carl also initiated a Sustainable Food Committee at Collins (in 2012) and has participated on the Edible Campus Steering Committee, and continues to organize communication across the many food groups on campus.