Fair Trade Cafe to offer new lunch options for ASU students
JOIN OUR MAILING LIST
Enter Email
CONTRIBUTE TODAY
FOLLOW US ON
FEATURED CAMPAIGN

 Watch the Video

FacebookTwitterGoogle+EmailShare

Anna Gunderson

June 8, 2011

 

Fair Trade Cafe hosted a food-tasting event last week previewing a vegetarian lunch option available for ASU students next fall.

“Our goal was to create an affordable, tasty and healthy lunch option for students,” community cook Ingrid Hirtz said. “We also wanted to raise awareness about food sustainability.”

The new program is a partnership between Hirtz, a personal chef with an interest in sustainable food, and Michele White, owner of Fair Trade and professor of social work at ASU.

Within the proposed program, students purchase 20 meals ahead of time for five dollars each, totaling $100 or one individually for six dollars. Without 50 people signed up for the meal plan, Hirtz mentioned, Fair Trade cannot prepare individual meals. Each lunch will have three dishes, with one always comprised of legumes or grains, a vegetarian source of protein.

The first time a student buys a meal, they receive his or her lunch in one reusable container. The next time the student comes to Fair Trade to receive another lunch, they give the employee their container and the student receives a new one. Leaving one container at the cafe ensures that forgetting the item will not stop a student from getting their meal.

“We wanted to offer something to students that lives up to sustainability standards,” Hirtz said. “As such, all of the ingredients used in the lunches are organic and local.”

At the tasting, attendees had a selection of twelve cold vegetarian dishes. Hirtz explained that the samplings needed to be cold because the lunches are designed to be easy to take on the go for students. The choices ranged from ginger garlic tofu to spaghetti with peanut sauce and mixed vegetables to Middle Eastern chickpea salad.

Elizabeth Vasquez, a nursing senior, came to the event because she received an email from the university advertising the event. Though she is not a vegetarian, Vasquez sampled all twelve dishes. Her favorite, she said, was the cucumber salad.

In addition to the unique tastes presented in each dish, Vasquez also appreciated the price of the lunch.

“Local food is often too expensive for me to buy, so (the five dollar option) really works,” Vasquez explained. “I like farmers markets but the food is too expensive for me to buy frequently.”

Hirtz echoed Vasquez’s sentiment, highlighting the price as a main reason for its potential appeal to students. Fair Trade has attempted to become part of ASU’s Maroon and Gold program, but the representatives have not yet allowed the cafe to participate.

Laura Peck, associate dean for Barrett, the at the Downtown campus, said that potential frustrations with Taylor Place dining could make this program particularly attractive to students.

“At this point, I’m not sure where this program will go,” Peck said. “The fact that 40 people RSVP’d almost immediately to the tasting is a great start, though.”

The sustainability aspect of the lunch option makes it especially appealing for individuals like Peck, herself a vegan.

“I think that it’s important to eat along the food chain for environmental reasons,” Peck said, adding that it is nice to eat a high-quality meal that is not mass-produced.

Hirtz and other employees of Fair Trade collected surveys from the attendees, promising to take the input from the tasting into consideration when creating the menu for the fall.

Contact the reporter at anna.gunderson@asu.edu

http://downtowndevil.com/2011/06/08/9419/asu-fair-trade-lunch-options/

FacebookTwitterGoogle+EmailShare

Truly Equitable Trade: A Vision for Transformative Markets

credit - Equal Exchange Coop - Cooperativa Norandino Members

Fair trade has shown itself to be a successful model for building capacity and allowing marginalized producers to enter the market. Yet the fair trade movement is falling short of its potential to achieve genuine, profound, inclusive and democratic fair trade that truly transforms the way in which markets and economies are established. In June […]

The Road to Food Sovereignty

Global Land Use and Food Production Statistics

For every dollar consumers spent in supermarkets, health and environmental damages cost two dollars more. Our planet can no longer afford the industrial food chain that is destroying our planet and our health. The solution? To support the interlinked network of small-scale farmers, livestock-keepers, pastoralists, hunters and gatherers, fishers and urban producers who already feed […]

Fair For All: The Climate Solutions Embedded in Fair Trade

Woman picks Papaya - Serendipol - Dr Bronner

Experts agree, it’s high time we make some changes in the ways we grow food and crops. The good news is that small scale-farmers and their fair trade cooperatives are already leading the way to a new future—read on for seven principles that fair trade and climate advocates can agree on. Written by Anna Canning […]

Collaborating to Cool the Planet

photo-credit: Coop Coffees - Training group

How Farmer-to-Farmer Trainings Are Spreading New Solutions to Climate Change In the fall of 2017, Grow Ahead, a partner of Fair World Project, successfully crowdfunded a farmer-to-farmer training in Nicaragua. Here’s what José Fernando Reyes of Norandino Cooperative in Peru has to say about his experience. How Farmer-to-Farmer Trainings are Spreading New Solutions to Climate […]

Building Power From the Ground Up

Black Dirt Farm Collective

“There is no food sovereignty without land; land really is the basis of power, and it does not get simpler than that. Land is the primary mechanism for many of us poor folks and people of color to actually have something to stand on and have a future to farm. And it is not just […]

Product Picks

Tortilla Stones

We asked members of our staff and editorial board for some of their current favorite products that support traditional foods and the communities they are rooted in. Find them online or at your favorite natural food store! Deforestation, decreasing biodiversity, increasing pesticide use – those are just a few of the ways that our industrial […]

Fair Trade is the Pathway to Regenerative Agriculture

Coop Coffee

The movement for a food system that sustains people and planet is been growing. Fair trade offers a model to incorporate fair livelihoods and the true cost of production into regenerative agriculture models that are both new and very old, feeding the world and tending the planet. Written by Ryan Zinn The climate is changing, […]

A Soil-to-Soil Vision for the Fashion Revolution

Paige Green - Fibershed

From origins in Northern California, Fibershed is building a global network of regional regenerative fiber systems. Founder Rebecca Burgess describes her vision for vibrant local fibersheds that connect us to the landscapes that grow what we wear and sustains a new generation of farmers, ranchers, natural dyers and mills. From conventional cotton production, which uses […]

Fair Trade As We Do It: the Story of Jumbo Nuts

Annie Jose sewing rice seeds into her rice paddy

Fair Trade Alliance Kerala, the small-farmer collective I work for, is recapturing the homestead farming traditions of Kerala. Our goal is to grow to about 10,000 farming families stewarding about 40,000 acres of farmland, creating conditions that are akin to a tropical rainforest in crop diversity and biodiversity. For us, biodiversity is a food security […]

Regenetarians Unite!

Regenetarians Unite

As eaters, we have a choice: will our diets restore and replenish the earth, or will they deplete it? An exploration of three key principles that look beyond simple distinctions between omnivore and vegan towards a new Regenetarian ethos. By David Bronner How the Regenerative Agriculture and Animal Welfare Movements Can End Factory Farming, Restore […]