Members of the ASU community enjoyed fresh-from-the-farm produce Tuesday at the first-ever farmers market on the Tempe campus.
From the bookstore to the Memorial Union, about 20 different vendors provided interested shoppers with healthy local foods like pastas, salsas, hummus, fruit and vegetables.
The plan for the market was originally created a few years ago by students in the University College as a project for a service-learning course. The idea was revived this semester as a part of Wellness Week, a weeklong series of events that promote health awareness, said Fredeswinda Roman, assistant director of Wellness and Health Promotion.
“As we are observing Wellness Week this whole week, we came up with the idea of having a farmers market to see how that goes,” she said.
Chad Williams, chairman of the Health and Counseling Student Action Committee, said he hopes the ASU market will become a regular event.
“The farmers are quite involved in other farmers markets in the Phoenix area, but this day works out for them,” Williams said, adding that the market could be repeated weekly or monthly if future events are as well-received as Tuesday’s market.
“We’re here to bring healthier options and fresh fruits and vegetables to students and to make it more accessible for them to increase consumption,” he said.
Erin Barnes, a business tourism sophomore, said she thought the market was a great idea.
“We love it,” Barnes said, after walking through the market with friends. “We are really into trying fresh foods and a different variety.”
Barnes also said she tries to eat nutritious meals, but it can be difficult.
“[Healthy food] is not as readily available on campus,” she said.
Business communications freshman Brittany Hanish agreed that a regular farmers market would make healthy eating an easier option.
“My family always had organic food, so it’s good to see it actually here instead of pizza and Chinese food,” she said.
Rheana Techapinyawat, a member of the Health and Counseling Student Action Committee and the Farmers Market Volunteer Committee, said many students helped out at the event.
“The volunteers themselves think it’s a great idea and we should’ve been doing this for a while now,” Techapinyawat said. “It seems like they’re hoping it’ll be a recurring event.”
Sara Siso, a vegan chef who sold sugarless, flourless and gluten-free foods at the market, said she thought the event was important for ASU students.
“It’s nice to see the students eat and stay healthy,” Siso said.
By eating nutritious meals, students don’t have to worry as much about health insurance issues, she said.
Roman said the event had a great turnout and called it a success.
“We have had a couple of people running out of stuff and having to go back and get more,” she said. “Nutrition and eating healthy is one component, but we are looking at the big picture and for students to consider everything they need to live a healthy life.”
Reach the reporter at vajones2@asu.edu.
