Name changes, pending official status, fluid membership and radical reorganization have not deterred the strongest members of the Green Beans Food Coalition in favor of bringing good food to the campuses of Syracuse University and SUNY-ESF.

For those who aren’t familiar, the Green Beans Food Coalition formed two years ago with one goal: to bring a food cooperative to our campuses. A food cooperative would bring affordable, healthy food — organic, local and fair-trade varieties to name a few.

Over the last six months, the Green Beans seemed to hit roadblock after roadblock. It lost its president, did not receive official organization status and had few constant members.

With a new president, George Clarke, a junior public relations and policy studies major, and a new adviser, Evan Weissman, an assistant professor in the department of public health, food studies and nutrition, the group “revisioned” its goals this semester, Clarke said.

“We want to make alternative food accessible, understandable and desirable,” Clarke said. “Many clubs are theoretical. We want to be action oriented and demonstrate differences.”

It was in the group’s best interest to “revision” the club, Weissman said. “Starting with a co-op was a little ambitious, and pardon the pun, but there are more low-hanging fruit.”

The revised Green Beans Food Coalition took “cooperative” out of its name and decided to focus more on education and hands-on workshops on campus. The new club goal is to “build a movement,” Clarke said.

The group is now pressing to improve food-related issues on campus, while also improving student access to food options. It is working to build membership, become a recognized student organization and reach out to the broader Syracuse community.

“Green Beans is a gateway to the food sustainability movement,” Clarke said. “It’s not drudgery. It’s better food, better for you, better for the world.”

Now Green Beans is at the stage to make a new name for itself. They are looking for new ideas to bring sustainability to food across campus, including ideas to create a more permanent farmers’ market on campus and work with SU Food Services to get more local options in the dining centers.

What has not made the top of the list this semester is the continued formation of a student food cooperative. With a club of about eight official members, the work to build a co-op from the ground was overwhelming, so the co-op has been put on the backburner and the club’s focus has broadened.

Weissman brought a strong dose of reality to the situation. His forecast of anywhere between five to 10 years to get the co-op off the ground was disheartening to members, to say the least.

The creation of a student food cooperative is a time-consuming, pressure-filled job for any full-time college student. Clarke put it best, saying it was like someone told him, “In your spare time, build a grocery store.”

While this is true, the whole world does not have to be on the group members’ shoulders. A larger group of members who share the work can take this cooperative and coalition off the ground. Food that is healthy for students and healthy for their environments is a form of justice, not an elitist luxury.

We need to bring “alternative food” to our campuses, no matter if it takes one year or 10. Though it may be a rough road filled with tough times, we need to come together to make change possible.

All social movements started small. When you get into the mindset that things will not happen, no matter how hard you try, you’ll be stuck. Every person counts — when one person gives up, so does another and another. You need to stick to your guns.

While I understand that it is imperative to educate and interact with the student body in order to gain momentum, let’s not let the co-op fade into the background. If this is something that will take 10 years, then let’s continue now and lay the foundation for the next generations of students.

It will take work. It will take time. But in the future, we can build a better tomorrow where we, as students, can afford food that benefits our health and our environment’s health.

Meg Callaghan is a junior environmental studies major and writing minor at SUNY-ESF. Her column appears weekly. She can be reached at mlcallag@syr.edu.

 

Published on September 26, 2012 at 2:59 am