Erica Rodrigues came to the United States five years ago as a participant in the exchange program Parent America.
A native of Brazil, Rodrigues said she was overwhelmed by the food options in the U.S. and quickly gained 20 pounds while adapting to the country’s larger portions and unhealthy treats.
Now Rodrigues, a junior business major at Portland State, is participating in a senior capstone aimed at bringing healthier food options to campus. She is taking professor Pedro Ferbel-Azcarate’s Natural Food Industry and the Cooperative Business Model capstone, which partners with the People’s Food Cooperative, a local co-op established in the 1970s as a food-buying club that has since expanded into a thriving corner store on Southeast 21st Avenue.
Rodrigues is working with two other students, Stephanie Williams and Beth Coria, to bring the co-op’s organic, often healthier food to PSU. The group has suggested several options, including adding a hot food cart and putting alternative snacks in vending machines.
“The food habits in America are way different than in my country. People don’t have many options so they take advantage of everything they have. They’re not aware. They want to survive and feed themselves,” Rodrigues said. “Food here is cheap, it’s available, it’s convenient. Now I’m back to where I was [before moving]. I’m cooking my own food.”
Capstones are the culmination of the University Studies program and are designed to allow students to utilize the breadth of their college experience in a community-based project. Ferbel-Azcarate’s capstone class has been working with the co-op since last year. The professor is a longtime member/owner of the co-op and has sat on its board of directors.
“Of course the projects vary class to class. We present the types of goals the co-op is working on and provide guidance and feedback based on the goals and objectives we’re trying to reach,” said the co-op’s Lori Burge, who has been working with the class. “Sometimes their plans are really focused, and other times it’s more creative avenues and approaches.”
Ultimately, the group is trying to establish a relationship between the co-op and Food For Thought, the vegetarian/vegan student-run café located in the basement of Smith Memorial Student Union. They would also like to see grab-and-go snacks placed in the University Market on the first floor of Smith. Those options could include: organic chips, prepared sandwiches, Columbia Gorge drinks and veggie jerky, Burge said.
Pedal Power, a local bicycle delivery service that already works with the co-op, might deliver the food.
“We just wanted to expand the options for most of the students who come to campus,” Rodrigues said. “They just see the junk food, what’s easy.”
Kristine Wise, University Market manager, said she has spoken with the group and is waiting for their final proposal.
“We’re always looking for new vendors and diverse food options,” Wise said. “The desire is there for the product. We do hear the suggestions [for healthy options] across the board.”
Rodrigues said that her group has finished the proposal and expects to complete the project in the coming weeks.