The interview that we conducted for the Oral History project taught me a lot about the food industry and why it's so difficult to serve high quality, organic foods to the masses. Since Rowan University has thousands of students to feed daily, providing an organic selection in a meal plan is practically impossible, due to tight budgets and more difficult accessibility.
He also offerered some useful facts that we can explore in our Collaborative Research Project. For example, Smith explained that Duffield's farm market in Sewell practices organic farming, yet cannot be certified organic due to the yearly cost of $300,000.00 Consequently, Rowan University students attempting an organic diet may be unaware of the organic food products available a few miles off of campus. He also noted that the Rowan-Sodexo food budget is accessible to the public through the internet. This will be a valuable resource for us to include in our project to illustrate the limited possibilities of offering expensive, organic choices.
Thankfully, Mr. Smith fully answered our questions and gave us even more crucial information during the interview. Through conversation and leading questions, he definitely gave Alexa, Jennifer, and I some strong material to work with. We will be referring to this interview throughout our Collaborative Research project to show how the complexities of how the food industry works and why it doesn't truly work in the consumer's favor.
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