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Febraury 14, 2003
Organic Food Options Making an Appearance at
Colgate
Colgate University’s dining services are increasingly
considering and experimenting with organic food options for the many dining
facilities on campus. Due to an observed student interest in organic food
consumption, Marriot and Colgate dining staff have begun to introduce organic
foods in the COOP, in Frank Dining Hall, and on a rotational basis in the Edge
Café. If student interest in these products improves, more organic foods
could slowly be introduced at several dining facilities across
campus.The University’s first big organic initiative was the
purchasing of fair trade organic coffee products. These coffees are promoted as
being produced by companies that are sensitive to labor issues in Latin and
South America, and in addition the beans grown for these coffees are
pesticide-free.
Organic rice and soy meats are also available at Frank
Dining Hall and the Edge Café, and organic yogurt has been introduced
this semester at the COOP. These are also pesticide-free foods and are
appealing to a certain group of Colgate students, say Jim Shecter and Mike
Stagnaro, administrators in food services.
The benefits of organic
food have been studied and widely applauded in environmentalist arenas. Many
fruits, vegetables and meats that we are used to eating are grown with the aid
of pesticides and other chemicals. These chemicals can, over time, build up in
the human body and produce adverse health effects. In addition, these chemicals
can have adverse effects on the natural environment they are applied to.
Providing organically farmed foods on campus can give students a healthier as
well as a more environmentally-friendly dining choice. Laura Andrews, a
sophomore and leader in organic food initiatives on campus remarks, “I
believe that it is our right to know what toxins are in our food and to have the
choice to eat organic foods.”
The most probable next steps for
Colgate dining will be to introduce a few more rice and bean options in main
dining halls, and introduce other products at places such as the COOP,
Donovan’s Pub, and the Juice Bar, where they are for sale rather than on
the regular student meal plan.
One of the main problems with organic
food purchasing is the increase in cost for these products. Organic foods can
be double or more the price of current food products. Another problem is that
there are not many sources of these products in Central New York, making it
difficult to buy in quantities that serve the needs of an entire University.
Much of the decision-making on the subject will be in response to student
demand. Mr. Stagnaro points out that “As a supplier of services, we have
to attempt to serve the interests of all groups.” As he and Mr. Shecter
reflect, however, many students are not educated about the attributes of organic
food and prefer chemically-treated foods. First-year Ariel Falconer says,
“Some work needs to be done with the students to educate and inspire some
interest on this issue.” Dining Services is continuing to work with
campus groups across the University to find workable options for organic food
distribution at Colgate.
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