Spring Break
Groups says Fair Trade essential on campus
By: Daniel Divine
Issue date: 2/4/08 Section: News
"We are trying to sell this idea that you can help the world," Cypert said.
Cypert explained that with Fair Trade coffee, farmers are insured living wages, fair prices, sustainable agricultural practices in the community and that no child labor is being used. Without Fair Trade, the markets are susceptible to price fallouts, farmers only spending time on the cash crops instead of diversifying to feed everyone, and the possibility of the use of child labor.
Meredith King, co-owner of Coffee Station, spoke about being a seller of Fair Trade Coffee.
"[I am] fulfilling a life long dream of owning a coffee shop," King said.
She said that she and her husband "jumped in with convictions" to provide as much of their coffee as Fair Trade, organic and shade grown. Shade grown coffee is the most natural habitat for coffee to be grown, and the taste is reflected, King said.
"The cost really wasn't that much more," she said.
King found that many other people cared about socially responsible consumption and said she had a responsibility to the customer to serve the best coffee she could.
Annie Behrman, a senior anthropology major, spoke about the work she has done to spread Fair Trade coffee around campus. Along with her organization Global Justice, Behrman has gone to Dining Services, Student Senate and A&M's administration to push for Fair Trade coffee into as many places as possible.
Locations serving Fair Trade coffee on campus include Poor Yorick's, The Daily Grind, Bernie's, and The 41st Club. She encouraged the audience to find Fair Trade coffee and to buy it, and to spread the word.
"We need student support to get Fair Trade everywhere on campus," Behrman said.
When asked what specific action a responsibly consuming student could take, Behrman said that anyone can contact Dining Services through their website and tell them that they really want to see all-Fair Trade coffee on campus.
Cypert explained that with Fair Trade coffee, farmers are insured living wages, fair prices, sustainable agricultural practices in the community and that no child labor is being used. Without Fair Trade, the markets are susceptible to price fallouts, farmers only spending time on the cash crops instead of diversifying to feed everyone, and the possibility of the use of child labor.
Meredith King, co-owner of Coffee Station, spoke about being a seller of Fair Trade Coffee.
"[I am] fulfilling a life long dream of owning a coffee shop," King said.
She said that she and her husband "jumped in with convictions" to provide as much of their coffee as Fair Trade, organic and shade grown. Shade grown coffee is the most natural habitat for coffee to be grown, and the taste is reflected, King said.
"The cost really wasn't that much more," she said.
King found that many other people cared about socially responsible consumption and said she had a responsibility to the customer to serve the best coffee she could.
Annie Behrman, a senior anthropology major, spoke about the work she has done to spread Fair Trade coffee around campus. Along with her organization Global Justice, Behrman has gone to Dining Services, Student Senate and A&M's administration to push for Fair Trade coffee into as many places as possible.
Locations serving Fair Trade coffee on campus include Poor Yorick's, The Daily Grind, Bernie's, and The 41st Club. She encouraged the audience to find Fair Trade coffee and to buy it, and to spread the word.
"We need student support to get Fair Trade everywhere on campus," Behrman said.
When asked what specific action a responsibly consuming student could take, Behrman said that anyone can contact Dining Services through their website and tell them that they really want to see all-Fair Trade coffee on campus.
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