By Lauren Coronado
Cal Poly Pomona’s Food Justice Club and the Green Team came together to raise awareness about their missions during U-Hour Jan.13.
The two clubs co-hosted the CPP Green Celebration from noon to 2 p.m. at the Pancakes, in front of Building 6 and the Campus Marketplace. Both clubs set up tables to tell passing students more about their causes, which include sustainability practices and environmental issues.
Third-year kinesiology student Shazi Sharif attended the event. Sharif was excited to learn about the clubs’ goals, and looks forward to attending their next events in the future.
“This was my first time attending one of their events, and I really liked how they made their concepts on such important, complex issues simple,” said Sharif. “They have a lot of eye catching elements to their displays which is nice for students who are just walking by. I’ve always been interested in going green and the environment so I look forward to learning more about their missions.”
Both organizations host on-campus events, maintain on-campus gardens and have recently been working on several new projects for 2015.
Olga Epelman, president of Food Justice Club, explained the importance of building a presence on campus while motivating the community to better understand sustainability and environmentalism.
“Today’s event came about because last quarter we were thinking about how we can promote awareness,” said Epelman. “A lot of people think the subject is heavy, so we thought, ‘Why don’t we make this event into a celebration?’ We want to make this celebration quarterly, or even monthly.
“We want this generation and other generations to include sustainability in their everyday thinking.”
Epelman says many people do not realize the importance of being educated about today’s environmental issues.
“Issues with food are so diverse and so complex,” said Epelman. “Food is something that is universal, and a lot of people don’t realize the different aspects of it. We have to think of labor. Who are the people that are growing our food? How are they being treated? How are we working with the environment? Are we harming the environment or helping it when we produce our food? We need clean water and air for us to drink, breathe and survive.”
President of the Green Team and fifth-year environmental biology student Ashley Cupp shared a few of the projects that her team has been working on this year.
“This year, we have quite a few sustainable initiative projects going on,” said Cupp. “The things that the students wanted to tackle this year are composting, working to educate people on composting and to get it on campus. We also have two gardening initiatives: one for Los Olivos ” they built some gardening beds ” and one for the CLA ” a new rooftop garden. Those are our biggest projects right now.”
The Green Team was founded several years ago by a regenerative studies graduate student. It has since taken off in popularity with the help of students who care about the environment and social practices.
More information about the clubs and their meetings is available via their Facebook pages and MyBAR.
Jairo Pineda / The Poly Post
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