Yerba Mate tea machines have been installed at dining halls around the campus, including the South Campus Dining Hall.
A new beverage with the “strength of coffee, health benefits of tea, and euphoria of chocolate” is now being offered in the North and South Campus Dining Halls, according to Dining Services fliers.
Guayakí-brand yerba mate machines were added to the dining halls two weeks ago to provide a unique alternative to the current drink options, said Allison Lilly, sustainability and wellness coordinator of Dining Services. Students can purchase the drink at the same cost as other dining-hall teas — $1.69 for a 12-ounce cup.
“We wanted to identify a product that would excite students and give them something new,” Lilly said. “This particular brand also has a huge commitment to sustainability and is a great parallel for our sustainable food program.”
Yerba mate — known by Argentine natives as the “drink of the gods” — is made from the caffeinated leaves of a South American holly tree, which “naturally contain 24 vitamins and minerals, 15 amino acids” and an abundance of antioxidants, according to the Guayakí website. It is also the national drink of Argentina, Paraguay and Uruguay.
READ MORE: Students can replace cracked FreeFills cups for $10 at Dining Plan Office
Guayakí boasts a comprehensive reforestation program and works closely with growers to enforce sustainable growing practices, Lilly said. For every 1,000 12-ounce cups served, 1,136 trees are protected and 49,500 square feet of rainforest are preserved, according to the Dining Services fliers.
“This is a company that shares our emphasis on making sure they are serving sustainable food options,” Lilly said.
As students began to take notice of yerba mate machines in the dining halls, some said they are optimistic about Dining Services’ efforts to provide sustainable options.
“I think it’s a very good thing that can only help and make students feel better about what they’re eating,” said Maximilian Elefson, a senior criminal justice major. “Nowadays, everyone wants to be sustainable.”
READ MORE: Dining Services reaches sustainable food sourcing goal ahead of schedule
Freshman Zoe Williams, who is enrolled in letters and sciences, eats at the North Campus Dining Hall once a week and said she has not tried the yerba mate machine yet. However, she added that knowing about Guayakí’s sustainability efforts might encourage her to do so.
“It’s always good to promote what’s best for the environment,” Williams said. “That’s something that can and should be done through dining hall services.”
Dining Services works closely with its marketing, operating and culinary teams to find ways to showcase and celebrate sustainable products, Lilly said. The department’s hope is that yerba mate will be one of many sustainable options added to the dining halls moving forward.
“We think [yerba mate] is something students will definitely appreciate and benefit from,” Dining Services spokesman Bart Hipple said.
