(Pictured: Gibby Knoebel representing Gib’s Farm. Knoebel shared about the substainability practices used on his farm and shared samples of greens.)
By Victoria Durgin, Asst. Digital Media Editor
Samples and information from 14 eco-friendly and sustainable food companies were on display on Feb. 22 in Mellon Lounge.
The second sustainable food fair organized by the Office of Sustainability offered students free samples of food, ranging from waffles to chips made from crickets.
All brands represented at the fair focused in some way on reducing the environmental impact caused by the mass production of food. Each table was staffed by students who explained what each food brand does to reduce their environmental impact.
Derek Martin, the sustainability coordinator for Susquehanna, said he hopes the food fair educated students on sustainable food options.
“I hope that students learned about the different foods they can buy in this area that are more sustainable. We make decisions every day about what we eat and what we spend our money on, so I wanted to provide information so students can make more informed choices,” Martin said.
Students attending the fair could also participate in a passport challenge run by the Office of Sustainability. If students visited every table in the fair, they were entered into a contest for reusable bags and other prizes.
Large posters also stood at each end of Mellon Lounge and offered information on both following a sustainable diet and what a product must be in order to be labelled as fair trade.
Not all the offerings at the fair were national brands and companies.
The Susquehanna Beekeeping Club gave samples of honey produced by bees on campus. The honey will be sold in the lower level of Degenstein Campus Center in March, but was available free to try along with sustainable coffee and tea from the brands Grounds for Change and Numi.
Among the fourteen groups and companies represented was Chirps Chips: a brand of chips made with cricket flour.
According to Chirps Chips and the information available at the food fair, crickets are a good source of protein that cause significantly less environmental concerns than other, more traditional protein sources.
According to the company, crickets take less water and land to cultivate than the animal and plant-based proteins that are currently popular in America.
Insect-based chips were not the only thing available to sample at the fair.
Gibby Knoebel represented Gib’s Farm in Elysburg at the fair. The farm’s table offered samples of microgreens, which Knoebel said are some of the farms main output.
He invited students to sample sunflower sprouts and a mix of a few different greens. As students tried the samples, Knoebel talked to them about what his farm does to cut down on waste and pollution.
Students at the fair could also sample brands such as Clif, Justin’s Nut Butters and Annie’s. All three brands prioritize recyclable packing in their product lines.
Students were also able to sample cheese and syrup from local businesses along with natural brands of crackers and waffles.
The fair also included a table for Susquehanna Dining Services who gave students samples of twice-baked mashed potatoes, a dish made using leftover food from Evert Dining Hall.
