A new fair trade coffee blend from the University of Guelph honours the University’s history while supporting the student community.
Named for the year U of G was established following the amalgamation of the Ontario Agricultural College, the Ontario Veterinary College and the Macdonald Institute, Gryphon ’64 is a new initiative to promote the Hospitality Services’ #SupportGryphons campaign.
The #SupportGryphons campaign also coincides with U of G’s 10th anniversary this month as a certified fair trade campus. Through the designation, U of G commits to purchasing fair trade goods, such as coffee and tea, and to supporting education about fair trade through social media, and on-campus events, including fair trade week.
Roasted by the Baden Coffee Co., a partner of Hospitality Services, Gryphon ’64 is available in-person and online at the University Bookstore as whole or ground bean packages.
Proceeds from sales of the dark-roast coffee will be used wherever Hospitality Services deems a campus need. For about six months following the launch of Gryphon ’64, proceeds will be donated to the Guelph Student FoodBank.
“At the end of the day, the #SupportGryphons campaign helps our campus community, and that’s really what we want it to do,” said Mark Kenny, procurement manager for Hospitality Services.
Helping the Guelph Student FoodBank, however they can
Currently, proceeds from the coffee sales support the Guelph Student FoodBank, run by the Central Student Association, with which Hospitality Services has a longstanding partnership.
Since the start of the pandemic, the FoodBank has seen demand continuously rise, making partnerships a crucial tool in helping to address student food insecurity on campus.
Hospitality Services also helps alleviate student food insecurity by partnering on the community fridge and the weekly campus food market in the University Centre.
“It’s about making sure the FoodBank’s dollar goes as far as it can by utilizing the resources that we have on campus. Any way we can contribute helps them along the way,” added Kenny.
The Student FoodBank plans to use the funding to supplement its food acquisition budget, said coordinator Alanna Wyllie.
“Monetary donations like this one allow us to continue purchasing fruits and vegetables and other items that promote a well-balanced, nutritious diet, which is an important factor in creating a more food-secure campus,” said Wyllie.