Since 2001 UBC has made great strides in food system sustainability. One key driver behind this movement is the UBC Food System Project (UBCFSP).
The UBCFSP is a collaborative project initiated between Campus Sustainability SEEDS Program and the Faculty of Land and Food Systems in 2001. The main objective of the project is to enhance the sustainability of the UBC campus food system through students working with campus operations staff on real action-research projects.
Projects are applied and include a diverse range of food system sustainability topics from sustainable food procurement, production, menu offerings, marketing, to the waste system. Student work has resulted in real changes on campus, including the first campus food garden, a GHG food inventory, UBC Fair Trade Week, eco-labels, a Carbon Smart Guide, the Campus Food Guide, local organic apples and pears, UBC Farm 2km squash pizza, and composting signage.
To date, the program has engaged over 1,700 students. Projects benefit from the skills, knowledge and passion brought by students with diverse backgrounds from agriculture, nutrition, business, marketing, sociology, visual arts, to psychology.
Are you a third or fourth year UBC student from any UBC Faculty or College interested in getting involved? Do you want to work on an applied action based projects (Jan-April 2013), while earning credits (Land and Food Systems 450)? Do you want to leave your mark on enhancing the sustainability of the campus food system?
Please contact:
Sophia Baker-French, Sessional Instructor, LFS 450. Check out our website.
Story by Liska Richer
For information on other sustainability-oriented courses and programs, visit the Sustainability Education Resource Centre or Email us for an advising appointment.