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Abstract

The food choices we make have a huge impact on our planet and our health. Globally, animal agriculture accounts for 57% of food-related emissions, while plant-based foods only represent 29% (Zhang et al., 2024). Additionally, animal agriculture utilizes 83% of the world’s agricultural land while only producing 18% of the world’s calories (Poore & Nemecek, 2018). As the UBC food system is a significant contributor to total campus emissions, the university is actively working to reduce greenhouse gas (GHG) emissions by 50% before 2030 (University of British Columbia, n.d.). This project is a part of UBC's efforts to promote plant-rich diets in UBC residence dining halls by reducing reliance on meat-based meals and fostering a culture of environmental sustainability and personal health on campus. Increasing the appeal and availability of plant- based food options are critical to achieve the changes outlined by UBC’s climate action plan. As a major part of the UBC food system, the three dining hall locations serve over 5,000 guests per day in total (Food Services staff, personal communication, Jan 22, 2025). This mixed-methods project featured a Community-Based Action Research (CBAR) approach. CBAR aims to understand how problems manifest in communities and how members experience them (Guillion & Tilton, 2020, p.22, as cited in Richer, 2025). Our research used primary data collection and analysis through a Dining Hall Experience Survey and an Observational Audit. Secondary data analysis of previously collected user feedback on the Nutrislice website, where students can view the updated menu from each dining hall with ingredient and nutrition information. Additionally, conducting a literature review provided further depth to our research conclusions. The audit was designed to assess what dining halls were doing well to promote sustainable, plant-based diets and what gaps there might be to improve upon. Audit criteria were based on the techniques proposed in the Food Service Playbook prepared by the World Resources Institute (WRI) as a part of their Coolfood initiative (World Resources Institute, n.d.). The goal of the audit was to find out which techniques in the Playbook are in use at each dining hall and identify techniques that could be further leveraged. The survey was designed to find out what factors motivate users' choices in the dining hall and collected some demographic data to lend perspective and depth about who uses the dining halls. Secondary data was gathered by our client as part of their ongoing commitment to gather feedback from dining hall users. Results of the audit revealed the dining halls were using 46/68 (67.6%) evaluated techniques from the World Resources Institute's Food Service Playbook, with key areas of success and possible areas for improvement. The survey indicated taste (90.3%), satiety (48.1%), and nutritional content (70.5%) drive dining hall users’ choices and revealed that many people do not consider environmental factors (19.9%) or their personal beliefs (22.2%) as important factors when choosing what to eat. Secondary data analysis found users had concerns with taste and cooking method of certain dishes such as the tofu being overcooked. Barriers impeding the transition to more plant-based dining include inconsistent and inaccurate food labelling and persistent misconceptions about plant protein. Based on insights gained, our research led to recommendations aimed at advancing the transformation of UBC’s dining halls. To enhance campus dining experience, we recommend UBC Food Services should prioritize clear and consistent food labelling and ensure users have access to key information about their meals. We also recommend incorporating new items into the menu, such as dairy-free desserts, more freshly prepared fruits, and introducing high-protein plant-based dishes. Testing innovative sustainable food models, such as DefaultVeg, would provide valuable insight into student reception and the model’s effectiveness. To further strengthen engagement, continued feedback gathered through a variety of methods will help UBC Food Services continue to cater to the changing needs of the campus community. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”