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Sorry! This year's World Fairtrade Challenge is over! You can still support Fairtrade in many ways and celebrate Fairtrade every day with your purchases.

Thanks to people like you, more hard-working farmers and workers around the world can build better lives and brighter futures.

How? Well, there’s the Fairtrade Minimum Price for many products, which acts as a safety net when market prices drop below sustainable levels. And then there’s the Fairtrade Premium, an extra sum of money paid on top of the selling price that farmers choose how to spend. That could be improving their livelihoods through learning new farming techniques, building schools, investing in better healthcare or protecting the environment.

Our shared goal is a fair deal for all farmers and workers. Although we still have a long way to go, there are plenty of wins to celebrate.

Find out more about how you can support Fairtrade: fairtradeamerica.org

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About the World Fairtrade Challenge

From May 12-14, 2017, join Fairtrade farmers, workers and supporters for the World Fairtrade Challenge. 

Treat your colleagues, friends or customers to Fairtrade products like chocolate, coffee or bananas. 

Organize your own Fairtrade Celebration, no matter how big or small. It could simply be the moment you eat a Fairtrade product, a coffee break with work colleagues or a dinner with family. It’s all a cause for celebration because it means Fairtrade farmers and workers getting a fairer deal.

Let’s create the biggest Fairtrade Celebration the world’s ever seen!

Check out the Fairtrade Celebrations Map
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Frontera Grill Guacamole

A great guacamole recipe from Frontera Grill in Chicago, IL. Great for parties or to scale up Friday taco night.

Vegetarian

8 servings. Preparation time 10 mins.

Ingredients

  • 2 to 3 garlic cloves, peeled
  • Fresh hot green chiles to taste (I’d choose 2 serranos), stems removed
  • 3 avocados
  • A couple of tablespoons Fresh Mexican herbs (such as cilantro, pipisa or papalo)
  • 1 small white onion (fresh knob onion—green tops still on—is best), finely chopped
  • Salt
  • 2 tablespoons fresh lime juice
  • A little crumbled Mexican fresh cheese (queso fresco) for garnish
  • A sliced radish or two for garnish

Preparation

  1. Finely chop the garlic and green chiles, and scoop them into a bowl.
  2. One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started.
  3. Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into the bowl with the chiles. Mash coarsely with the back of a spoon or an old-fashioned potato masher.
  4. Add the herbs and onion, stir to combine, then taste. Season with salt (usually about a teaspoon) and lime juice. Scoop into a serving dish and garnish with cheese and radishes.