The lifecycle of food at UBC includes produce grown on campus, food prepared by campus food providers, and the composting of food scraps for use across the UBC Farm and community gardens. In total, our on-campus food system consists of 96 campus food outlets, five grocery stores, 15 food production sites, and four Community-Supported Agriculture programs.
The UBC Food System Project works collectively with representatives from this system to assess sustainability overall, and respond to barriers and opportunities while transitioning UBC towards greater food system sustainability. The project was initiated by the SEEDS Sustainability Program and the UBC Faculty of Land and Food Systems.
The goals of the UBC Food System Project are:
1. To move the UBC campus food system towards sustainability, by:
- Facilitating a shared vision of a sustainable food system among project partners
- Coordinating project partners and other key campus food systems stakeholders in their efforts to improve the campus food system
- Creating Campus as a Living Lab projects as a vehicle to address opportunities to improve the UBC food system
2. To positively impact the movement towards the sustainability of the larger BC, Canadian, North American and global food systems, by:
- Leading as a model for best practices for sustainable food systems
- Using UBC’s leverage to influence the supply chain and broader sustainability practices
3. To offer students hands-on learning opportunities in a multi-disciplinary project with potential for positive impact on ecological and human health
Our current top priorities include:
Plant Forward Offerings and Climate Action
Food Waste and Contamination
Packaging, and Single-Use Item Reduction
Food Knowledge and Food Skills
Healthy Beverages and Water
Resilient Food Production
The project operates through a course titled Land, Food and Community III (LFS) 450, a mandatory capstone course for many fourth year Faculty of Land and Food Systems
Find out more about the work and progress of the UBC Food System Project (UBCFSP).
FOOD ASSET MAP
The UBC Food Asset Map is part of the project, "Mapping UBC Food Assets," sponsored by UBC Wellbeing as part of the Sustainability Scholars program. This project was completed by graduate student Wendee Lang under the direction of Dr. Tara Moreau and in collaboration with SEEDS and the UBC Food System Project.
You can browse the UBC Food Asset Map below to learn more about the campus food system at UBC Vancouver. Every effort has been made to reach out to the organizations and groups identified on this map.
Download the final project report