As the “green” trend grows, some ASU students are finding ways to bring sustainable living to the dinner table.

English literature and geography senior Aimee Williamson said it was great to have organic options like the ASU Tempe Farmers Market that took place Tuesday afternoon on the Tempe campus.

Williamson, a pescaterian, said about 60 percent of her daily diet is sustainable food, largely fruits and vegetables.

“I try to eat as organic as possible, but eating locally is also really important to me,” she said.

While eating sustainable food is sometimes more difficult, she said, it’s a personal choice that people make and have to be willing to commit to.

Despite some of the difficulties, Williamson said it’s becoming more trendy to try to eat sustainably.

“The biggest reason is people are caring more and people do care about what they put in their bodies,” she said. “I also think the younger generation is realizing we’re not going to be doing so well if we don’t change our habits.”

Speech and hearing senior Cara Lancellotti has been a vegan for seven years and said part of the reason she chooses to eat sustainably is the health benefits.

“I feel like I have a lot more energy and I rarely get sick,” she said. “I feel better now that I’m eating foods that subscribe to my morals.”

Since Lancellotti started trying to eat more sustainable food when she became a vegan, more options have become available.

“I’m from New Jersey and we definitely have more options there. Arizona didn’t have many options when I moved here and the choices are still limited, but they are improving,” she said.

Sometimes eating sustainably is more expensive, Lancellotti said, something she wishes would improve.

Aimee Smith, an 18-year-old accountant for her family’s Willcox, Ariz. business, Sunizona Family Farms, had a booth set up at the campus farmers market Tuesday.

Smith said while sustainable eating can be more expensive, it saves money in the long run.

“If you choose a more sustainable food now, it might be expensive,” she said. “Down the line though, you’re healthier and better off.”

The more people who start wanting sustainable food, the cheaper it will become, Smith said.

“If people are making the decision to be sustainable, the demand will go up,” she said.

There are cheaper solutions to eating sustainable food, like growing a small vegetable garden or buying food in bulk, she said.

The expenses of eating sustainably can be a hassle, but the cost is worth quality eating, Smith said.

“People are realizing the final cost is worth it,” she said.

Reach the reporter at sheydt@asu.edu