THEY’RE cooking up a Fairtrade feast at Huddersfield University!
Students and staff are enjoying hearty meals in support of a Fairtrade campaign in their Cafe on 3rd.
Fairtrade Fortnight runs until March 9 and helps to promote products which ensure a better deal for workers, their communities and the environment in the poorest parts of the world.
And with mouthwatering mains such as beef and beer stew, chicken tikka masala and roast vegetable pasta bake – followed by scrumptious sweets like honey sponge and custard and chocolate and pear tart – diners at the university can tuck in with a clear conscience.
All the dishes contain as many Fairtrade ingredients as possible or a significant Fairtrade ingredient crucial to that dish.
The university has been promoting and selling Fairtrade products since 2003, but this year they wanted to take their commitment a step further.
Emily Rye, the university’s environmental coordinator, said: “Providing the Fairtrade menu has been a new challenge for us, but we hope the level of commitment will secure Fairtrade accreditation for the university.”
And catering manager Maxine Rowlands said their customers at the university were becoming increasingly interested in buying ethically produced food products, such as the Fairtrade range that they sell.
“Although it’s been a challenge to source some of the Fairtrade ingredients needed to provide this special menu, we are proud to be able to offer a Fairtrade choice to our customers and hope the menu will prove a success,” Maxine added.
At the end of Fairtrade Fortnight students and staff will be asked to vote for their favourite dish.
The winning recipe will become a permanent feature at the Cafe on 3rd menu.
