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Culinary Students Learn About Fair Trade Practices and Products
Thursday, October 29, 2015
When Chef Instructor Maureen Clancy’s culinary class was beginning a baking unit using chocolate, the student discussed holding a chocolate candy fundraiser. However, before they coordinated the fundraiser, they first wanted to learn more about where the candy originated. Through the NYSUT Social Justice Department, Chef Clancy found a workshop for her students at the F. Donald Myers Education Center on Fair Trade products.
At the workshop, the culinary students learned about how the cacao was grown and harvested using child labor and how it was marketed. They experienced the plight of the child laborers and the economic issues around the Fair Trade movement by watching “The Dark side of Chocolate” video. They also were able to taste the different flavors available and how they differ from region to region where the cacao is grown.
In an effort to become conscious consumers, the culinary students were interested to learn how Fair Trade creates a relationship between a consumer, who receives a product of excellent quality, and a producer, who gets a fair price for it. Fair Trade’s goal is to help producers in developing countries achieve better trading conditions and to promote sustainability.