There is no denying that sustainability has become a hot-button topic here at Connecticut College in the last few years. In many ways, it has become vogue to “go green” or to be lauded as “eco-friendly.” However, sustainability is more than a passing fashion, and has become an integral part of the College’s mission. Between our newly renovated greenhouse and the Sprout Garden, Conn has been making many strides in the right direction. Sustainability here at Conn is defined as “economic stability, social equity and diversity, and environmental stewardship.” The new Sustainable Food Market was established with these ideas in mind.
Sybil Bullock ’14 first thought about starting a local food market on campus about ten months ago. After taking an Anthropology class titled Worlds of Food, Bullock found herself contemplating food production in the United States and wanting to foster change. “Food is produced in large-scale, fuel-costly ways,” explained Bullock, “[and] it is eventually consumed far, far away from its original source. This [type of food production] has huge implications for the environment, the economy and our health.” It was in the midst of these musings that Bullock first began contemplating a project that would draw attention to sustainable food practices.
Bullock said, “Educating students [and others] to be aware of their part” in our food system is fundamentally important. Her goal is to make both food and food education available to the Conn community. But Bullock and the Office of Sustainability faced some challenges. Josh Stoffel, Manager of the Office of Sustainability, commented on the challenges of promoting sustainability here on campus: “There were limited options for people to purchase whole foods on campus and that not many people were venturing into New London to shop at businesses like Fiddleheads [Co-op].” Queue the solution: The Sustainable Food Market.
The Sustainable Food Market, which partners with Fiddleheads Co-op, provides our campus with sustainable food options. Items such as dairy products, fresh organic veggies and fruits, as well as packaged goods are brought from Fiddleheads to the market each Friday. Fiddleheads prides itself on only selling high-quality and organic food that was farmed in the local area. According to their website, they stress a minimization of excessive packaging and animal testing, as well as highly-processed and refined foods.
This new initiative brings access to healthy food and a fair food system for Connecticut College students, faculty and staff. Josh Stoffel agrees: “The market promotes sustainable behavior because we are providing an opportunity for everyone on campus to purchase socially and environmentally responsible products from a consciously designed local business.” Students are not only connected with healthy food, but also with the New London community.
The market had its opening day this past Friday and is currently in a four-week pilot program to assess interest. Stoffel anticipates great things: “The market is a definition of sustainability and I am happy that the Office of Sustainability could help Sybil establish such a great program. I have a strong belief that the Sustainable Food Market will quickly become a fixture on campus moving forward.” Stop by Cro between 11 a.m. and 2 p.m. on Fridays. Nov. 1, Nov. 8, Nov. 15 and Nov. 22 to grab some tasty, sustainable food items and support the New London Community. •
