ASUW Student Food Coop

How often do you sit down to a meal and think about the journey it took to arrive in front of you? Like most of us, probably not that often. In the age of take-out meals and cheap frozen dinners, it’s easy to disregard thinking about where your food comes from, where it goes, and who it affects.

As food moves from farm to table, it affects everyone in the system. From the farmers to the consumers, and everyone else along the way, issues of food justice and food sovereignty greatly impact communities all around the world.

Had you been around the wǝɫǝbʔaltxʷ  – Intellectual House last Monday evening, you may have stopped in your tracks and been lured inside by the inviting scent of fresh basil and lavender. This year's Spring Humble Feast was not only a community-oriented educational dinner, but also a treat for the senses.

There's a little-known space in the HUB, all the way to the back of the ASUW offices. There, you'll find a tiny room with crates full of dried fruits, granola, green lentils, and tea lining the walls, soft music playing in the background, and friendly staff asking, "How has your day been going?"

You might forget for just a minute that you’re still on campus.

The Campus Sustainability Fund (CSF) will be regularly featuring alumni, project leaders and other students who help the CSF make a difference on campus. Today's spotlight is on Gunnar Colleen, who is project lead for the ASUW Student Food Cooperative Bulk Buying Storefront.