Groups of staff and/or students were invited to host a Fairtrade breakfast across the fortnight. Information packs were available from FM. 5 breakfasts were hosted across campus. FT Steering Group / Students Union / Health and Wellbeing / Faculty of Arts / FM Business Support. Pictures were tweeted and a hamper went to the Students Union for best breakfast.
Fairtrade suppliers and retailers were invited to host stalls in the Hub as an addition to the Tuesday marketplace. Peros hosted a stand allowing staff and students to sample Fairtrade items that are on sale in catering outlets on campus. The Fairtrade Store had a stall selling a wide range of Fairtrade and ethical crafts. FM had a Fairtrade information stand and McColls and Food at Edge Hill provided FT chocolate, cookies and muffins for tasting.
Staff and students were invited to take part in a Bakeoff. Following the format of previous years there were 3 categories and all entries had to include at least two Fairtrade ingredients. Cakes were displayed in sages, they were judged by representatives from FM, SU and catering (chefs) and prizes were given for the winner in each category.
Food for Thought
Hosted an event in FoE where speakers talked about the different social, economic and environmental impacts of food. Mark Twain (EHU) presented on the impacts on the environment on meat industry, Rachel Wadham (Fairtrade Foundation) spoke about Fairtrade and the impacts on Fairtrade farmers and producers and Gordon Murray (Quorn) spoke about the environmental and health benefits of Quorn instead of meat. The session was followed by food tasting and refreshments in the lobby of FoE. There were approximately 40-50 staff and students who attended.