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Page 26 text:
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FIGHT FIGHT FIGHT! FOR THE CHERRY AND THE WHITE... AND THE GREEN? TEMPLE S RAD DISH CO-OP USES AWARD-WINNING SUSTAINABILITY PRACTICES IN CAFE Rod Dish Co-op, an all volunteer-tun organisation, has addressed the deficit of 'green' food o' Temple and in local surrounding areas, In a little over one year, Rad Dish bos grown into the first successful business model of its kind at a university level. Rad Dish uses a cooperative business model, which encouroges democracy, emphasizing that a business can value people over profits. The team buys local ingredients that travel no more than 150 miles from campus, trading directly with hardworking surrounding area formers’ tables. When ingredients ore not found within the 150 mile range, Rad Dish consults hyperlocal’ businesses like Green Street Coffee Co., a company created by a Temple alumni, to buy organic, fair trade ingredients which are free from chemicals and pesticides 'When it comes down to it, this group of students created 14+ jobs paying over minimum wage, contributed over 22,000 dollars to the local economy, were cited as leaders in Sustainability’ on four-year campuses, and were featured in over eight publications in just a little over one year of operation,' senior Taylor Stock, former sourcing chairman said. Why wouldn't you want to be involved in on organization like that?’ SustoinPHL. o local proponent of fair and equitable food access, gave Rad Dish its first major award —Philadelphia 'locavore' Champions— on Aug. 18 The student-run cafe has made on impression beyond Temple, boosting a cheap, seasonal menu of organic and fair trade vegetarian and vegan dishes in a community where they were previously absent. 'Students are the future of sustainability, and we were so imp'essed that the Rad Dish hos turned the 'locovore' spirit into a common place on campus,'Ju ie Hatcher said, Green Philly editor and director of SustainPHl ceremonies. 'Other colleges should pay attention and follow their model.' Undergrod students run Rod Dish, and balance various courses. Many work other part-time jobs; and at Rad Dish design and implement full and equitable menus; assume management such os preparing for the city health inspector; re-evaluoe staff costs; haul compost; panic when they run out of locally sourced chickpeas end beets. Members take pride in their example of youth empowerment as they figure practical solutions for their coop. ’I think it's really easy for people to discount college students os careless or irresponsible, which I don't think is accurate, senior Claire Pope, a Rod Dish volunteer said. 'We are doing what a lot of people would think is impossible 'We hove proven to ourselves and to the city that undergraduates hove the capacity to organize a business with a dozen employees, thousands of dollars in revenue, and countless connects on on entirely volunteer basis, senior Rhiann.yi Wright, former heed of the Governance Committee said. 'We are doing this work not because of any return for us, but because we love it and trufy believe in the causes we're fighting for. Apart from providing cheap, heclthy eots. the Ritter Annex cafe doubles os a hong-out and study spot and is a locus for open mic performers and artists WRITTEN BY ANNA CUTAJA PHOTOGRAPHED BY ASHIEY WARY l£X
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Page 25 text:
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