The Culinary Institute of America now serves only Fair Trade coffee at its Hyde Park campus. Why?"Fair Trade farms are vital to the success of our expanding industry and integral to what we teach our students," says Anthony DiBenedetto, manager of food purchasing. "We want to contribute to the long-term success of these farmers in tropical climates just as we have been doing for decades with local producers in the Hudson Valley. As leaders in the industry, this action by the CIA makes a huge statement."
DiBenedetto negotiated a deal with Chris' Coffee Service to get the Fair Trade organic coffee at the same price as the coffee previously served on campus. That's a big savings for a campus that uses 300 pounds of coffee a week in its student and staff dining facilities.
"The CIA has immense buying power and influence," says senior Claire Ryan, president of Fair Trade @ The CIA. "We knew that if it chose to purchase Fair Trade coffee it could make a noticeable impact in the Fair Trade coffee market. Our organization combines students' passion for food with their interest in social justice. The success of this project shows what students can achieve with the right level of commitment and organization."
The CIA also uses Free Trade pineapples, bananas and other produce, along with chocolate and tea, as available.
Caption: Fair Trade @ The CIA student organization educates fellow students and staff members about their mission of practicing social justice through improving the food system. This booth was set up during a sustainability conference at The Culinary Institute of America's Hyde Park campus in 2011.