April 4, 2004 (posted)
Organic Food in Schools
One Step Makes a Difference: Fair Trade/Organic Coffee at Monterey Institute of International Studies
At the Monterey Institute of International Studies (MIIS), a small, private graduate university in Monterey, California, with about 700 students from around the world, one activist student led the way to convert coffee sold on campus from conventional to about 90 percent organic and fair trade. Jason Benford, a MIIS student and the policy program intern at the Santa Cruz, California-based Organic Farming Research Foundation, calls his successful initiative a "first step" and hopes to begin introducing locally grown produce in school foodservice next year. A graduate of the University of California at Santa Cruz, Benford had served on a coalition to change the coffee at that school from conventional to fair trade. "I had dealt with procedures to go through, working with administration and school officials and foodservice to change over," Benford says. Benford began by visiting TransFair USA, a San Francisco-based nonprofit certification agent for fair trade products and practices, where staff assisted him with flyers, information packets, and procedural advice to help educate and inform other students about his mission. "I started talking with TransFair in November, 2002, and then started making presentations to classes and teachers about my idea and they were very supportive," Benford says. "We got some student signings to say they wanted it, and I was able to leverage that with foodservice." By March, 2003, MIIS was offering two fair trade and organic blends (French Roast and Guatemalan) from Berkeley coffee roaster Uncommon Grounds; Benford's goals included using a local supplier. In addition, MIIS chose organic Big Sur Blend; all proceeds from sales of this coffee go to a conservation easement in Big Sur, California. The same roaster provided organic tea after students expressed interest. "Price is the biggest obstacle, along with equipment," Benford says. The school's former coffee supplier, a large conventional roaster, had provided free brewers and grinders. MIIS was able to keep one of the previous roaster's brewing machines and purchased a second one. "It's still going and still working," Benford says. "The students do pay for it, and the price went up about 25 cents [per cup]." The Institute still sells conventional coffee in one location. At brewing stations, educational information explains fair trade and organic coffee growing practices and tells the story of the Big Sur easement, helping buyers understand how their choice of daily caffeine dose effects the world around them.
On the Web: www.miis.edu www.transfairusa.org
