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The FFT Story
In the spring of 2000 a group of students came together with an interest in promoting sustainable food systems at Portland State University. Over the course of two years we conducted a market survey, developed a business plan, and built relationships with the administration, student groups, and community partners. We've had great support from many circles...Thank You!
We are a coalition of students who have initiated dialogue around sustainable food systems at PSU. We aim to make connections to curriculum, and envision being a resource center on sustainability issues and a place where students and others can meet and learn together.
How We Got Here
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Spring 2000
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Food For Thought forms as a student group, drafts a vision, creates a brochure, identifies a community business mentor, and holds an "Ideal Meal" - a performance piece on the Park Blocks where we ate a potluck local, sustainable meal and provided educational materials to passersby.
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Fall 2000
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Began meeting with administration, student groups, and campus food vendor to discuss options for a student run, sustainability oriented cafe.
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Spring 2001
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Survey over 600 students to assess satisfaction with current food options, and market for an alternative. Student senate unanimously passes resolution in support of FFT.
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Fall 2001
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Western Culinary Institute agrees to partner with Food for Thought including placing interns at the cafe and assisting with menu development.
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Winter 2002
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Complete business plan.
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Spring 2002
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Secure start up and education funds from PSU Student Fee Committee. Second resolution in support of Food for Thought passed by Student Senate.
Negotiating access to Nordic kitchen and adjacent space (old multicultural center). Student groups will still have access to the kitchen, though with a new and improved access and stewardship protocol.
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Fall 2002
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Anticipated Cafe opening.
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Winter, Spring 2003 |
Cafe staffs up, serves thousands of meals, hosts regular Thursday Open Mic Events.
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Summer 2003 |
The Food for Thought Board and Executive Committee continue to evolve working especially on communications, menu development, and addressing challenges of collaborative management.
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