UBC Undergraduate Research

Increasing education, awareness, and participation in sustainable food systems Chen, Jiawen; Hanna, Amy; Labow, Ilana; Lam, Timothy; Puddicombe, Brock; Tham, Lisa Yuet-Mei; Yaung, Joyce 2007-04-13

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UBC Social Ecological Economic Development Studies (SEEDS) Student Report       Increasing Education, Awareness, and Participation in Sustainable Food Systems Jiawen Chen, Amy Hanna, Ilana Labow, Timothy Lam, Brock Puddicombe, Lisa Yuet-Mei Tham, Joyce Yaung  University of British Columbia AGSC 450 April 13, 2007           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”.                 Increasing Education, Awareness, and Participation in Sustainable Food Systems    AGSC 450 UBC Food Sy stem Projec t 2007 Scena rio 6     Group 30 J i awen Chen  Amy Han n a  Ilan a Labo w  Timo t h y La m Bro ck Pudd ico mb e  Lisa Yuet -Mei Tham  Joyce Yau ng      2 Table of Contents  Abstract ................................ ................................ ................................ ............................................ 3 Introdu cti on ................................ ................................ ................................ ................................ ......  3  Problem Definiti on ................................ ................................ ................................ ........................... 4  Visi on Statement and Id e nti ficati on of Value Assu mpt ions ................................ ............................ 5  Visi on Statement ................................ ................................ ................................ .......................... 5  Id enti ficati on of Value Assum pti ons ................................ ................................ ........................... 6  UBCFS P and Connecti o n to the Broad er Food S ystem ................................ ................................ ...  6  Methodolog y ................................ ................................ ................................ ................................ ....  7  Findi ngs/Di scussi on ................................ ................................ ................................ ......................... 9  Promoti on ................................ ................................ ................................ ................................ .....  9  Slogan ................................ ................................ ................................ ................................ .......  9  Lo go ................................ ................................ ................................ ....................................... 10 Pamphl e t ................................ ................................ ................................ ................................ .  10  Poster ................................ ................................ ................................ ...................................... 10 Pins ................................ ................................ ................................ ......................................... 11 Uniforms ................................ ................................ ................................ ................................ 11  Mascot ................................ ................................ ................................ ................................ ....  12  AMS Insider Agenda ................................ ................................................................ ............. 12 Guests ................................ ................................ ................................ ......................................... 12 Entertainm e nt ................................ ................................ ................................ ............................. 13  Acti vit ies ................................ ................................ ................................ ................................ ....  14  Do you know wher e your food origin ates from? ................................ ................................ ...  15  Food Costs ................................ ................................ ................................ .............................. 15  Gardenin g Booth ................................ ................................ ................................ .................... 15  Recipe Sharin g Booth ................................ ................................................................ ............ 16 Impl ement ati on ................................ ................................ ................................ .............................. 16  Evaluation ................................ ................................ ................................ ...................................... 17 Recomm endati ons ................................ ................................ ................................ .......................... 18  Conclusi on ................................ ................................ ................................ ................................ .....  19  Referen ces ................................ ................................ ................................ ...................................... 20 Appendix ................................ ................................ ................................ ........................................ 22 Appendix 1 Possi ble Parti cipants ................................ ................................ ........................... 22  Appendix 2 Cost................................ ................................ ................................ ..................... 24  Appendix 3 Timeli ne ................................ ................................................................ ............. 26 Appendix 4 “How To” Interactive Booths ................................ ................................ ............. 27 Appendix 5 Poster  ................................................................ ................................ .................. 28 Appendix 6 L o go ................................................................ ................................ ................... 28 Appendix 7 Advertiseme nt in AMS agend a ................................ .......................................... 28 Appendix 8 Pin ................................ ................................ ................................ ....................... 29  Appendix 9 T-shirt ................................................................ ................................ ................. 29 Appendix 10 Comm ent Card ................................ ................................ ................................ .  29  Appendix 11 Pamp hlet ................................ ................................................................ ........... 30   3 Abstract   Our AGS C 450 group ha s creat ed a food compone nt for the 2007 UBC Sustainabil it y Fair. We followed the guidelines created b y the UBC Food S ystem Project (U BC FS P ) wit h the intention of helpi ng UBC conti nue tr ansit ioni ng towards a mo re sust ainable food s yste m. Recogniz ing the connecti on betw een the UBCFS P and the gr eate r global food s ystem, we focused our en er gies in tw o specific dire cti ons. One aspect we fo cused on was marketi ng th e food comp onent of the fa ir. We selected a slo gan, logo, pins, poster, created a pamphl et, mascot, an ad fo r the AMS Insider , and encourage all the volunteers to wear “uniforms”. Our other focus was on the content of the fair which includes on and off -camp us food organiz ati ons wor king and/o r promot ing s ustainable pra cti ces, entertaine rs, how-to wor kshops, prepar ed foods b y Vancouve r che fs using local, sus tainabl y grown products, and more. Ack nowledgin g the problems of our cur rent global and local food s ystems, we reco gniz e the impo rtant role increasin g awar eness and educ ati on can pla y in the ever yd a y food consumer’s life. Embracing UBC as a microcosm of the world, the UBC Sustainability Fair is a means to achievin g UBC FS P on -campus goals on a la r ge r scale. W e feel that the 7 guidi n g principles of the UBCFSP’s Vision Statement for a Sustainable UBC Food System appropriately represent our indi vidual perspecti ves t owards achievin g a sust a inable food s ystem. Wit h all thi s said, including a few recomm endati ons re gardi ng the amount of ene r g y that shoul d be directed to wards mark eti ng the fair, we ar e quit e ex cit ed abou t our result s. After much brainst ormi ng, dialo gue, and rese arch, ou r group has prepar ed what we beli ev e to be a fun, educati onal , and ex perienti al food co mponent for the 2007 U BC Sustainabil it y Fair. Introduction   “The UBC Food System Project (UBCFSP) is a collaborative, community- based acti on resea rch project init iated joi ntl y in 2001 between the Fa cult y of Land and Food S yst ems and the Sustainabil it y Office’s Social Ecologica l Economi c Dev elopm e nt Studi es Program (SEE DS) (Richer, 2007b). So me of the main goals of the project are “To develop opportunities and recommendations to UBCFSP food partners and coll abor ator s and implement measure s to make transit ions towards UBC food s yst em sustainability” (Richer, 2007a). Also, “[t]o give students opportunities to apply all learning from their program speci ali z ati on and the Land, Food and Comm unit y ( LFC ) series i n a transdi scipl inar y real life project” (Richer, 2007b). With this said, t he UBCFS P has cre ated an oppo r tuni t y for us students in AGS C 450 to acti vel y co ntribut e to helping spre a d awar eness and educati o n regardin g sust ainabl e food systems on the UBC campus. Addressing the UBC campus as a microcosm of the ‘rest of the world’, our group has been assigned to increase “Education, Awareness, and Participation in Sustainable Food Systems” (Richer, 2007a, p. 13) by expanding the food system sustainability component of the annual UBC Sustainabil it y Fair t o be held in October.200 7. After much dialo gu e, brainst ormi ng, and rese ar ch, 4 our group has creat ed wh at we consi de r to be a fu n, educati onal and ex perienti al food systems component for the Sustai nabil it y Fair. This report details the problem defin it ion, our visi on statement and identificati on of valu e assum pti ons, methodol og y, findi n gs and discuss ions, implementation, evaluation, and recomm e ndati ons for the fair. App endices and bud get are included as well . Pleas e enjo y readin g all that we have compi led, we enjo yed the proc ess and are qu it e ex cit ed about the resu lt s.  Problem Def inition  Globali z ati on has enable d people from around the globe to be hi ghl y int er c onnected. Alm ost an yti me of th e yea r, we are able to enjo y a variet y of foods imported from all regions of the world (Halweil , 2002). Food of ten travels for 2500 to 40 00km before it reach es o ur plates (Hal weil , 2002) . Although food is relatively cheap, there are enormous costs associated with today’s industrialized food s ystem. Foods are often produced on concentr ate d large sc ale indust rial farms which requir e lar ge amount s of inputs such as ener g y, fertili z ers, wate r and seeds (Secti on Z, 2003). Technolo gic al advanc es in stora ge and t he low cost of shipping has allowed for foods to be transported far from wh ere the y were ini ti all y grown to the distant cities where people live (Halweil, 2002). Today’s industrialized food s ystem consi sts of an oli gopol y owned b y lar ge corpor ati ons and farmers who produ ce our foo ds are low on the suppl y ch ain (Secti on Z, 2003). Co nsum ers are often una wa re t hat their food choices have these so cial and env ironmental impacts.  Acknowled gin g that ther e is a curr ent issue wit h our food s yst em, and that UBC is a microcosm of the world we live in, t he UBC FS P Scenario 6 2007 is a step towards incr easing awa ren ess an d educati on regardin g sust a inable food s ystems. The re ar e man y ini ti ati ves alr ead y in the works, makin g the UBC food s ystem mo re sust ainable.  UBC Food Se rvice is the main food service provi der on the UBC campus has made man y ini ti ati ves to move towards a sust ainable food s yst em. Much of the food tha t is used at Sage Bist ro is purchased from the UBC Farm an d local distribut ors (Parr, personal comm unicati on, March 7, 2007 ). Purchasing lo cal foods, because of shorter t raveli n g dist anc es, cuts down on poll uti o n to the 5 environment durin g trans portati on (Secti on Z, 200 3). Discounts are offe red for consum ers who brin g their own mugs o r Tuppe rwar e when the y pu rch ase from UBCFS (Par r, per sonal comm unicati on, March 7, 2007). Th er e is a three bin rec ycli n g pro gr am at most UBCFS out lets for post consum pti on rec ycli n g.  There is a need to incr eas e the aw aren ess and edu c ati on of the UBC comm u nit y not onl y of th e sust ainabili t y ini ti ati ves t hat are alre ad y underw a y, but also about food syst em sus tainabil it y as a par t of their dail y lives. UBC FS P Scenario 6 2007 and our partners have coll ab orated to make the curr en t UBC food s ystem move t owards achievin g sust ainabili t y though educ ati on and incre asing awa reness of the issues surrounding fo od sust ainabili t y at UBC via a Sustai nabil it y Fair (Richer, 2007a).  Vision Statement and Identification of Value Assumptions  Vision Statement  Our group de cided to con centrate on th e Visi on Statement Plain Lan gua ge Version (VSP LV, 2007) becaus e it is intended to be the guidi ng principl es fo r us as well as our partners and coll abor a tors working on th e UBC FS P . It is important for all stakeholders to have th e sa me visi on for a sust ainab le UBC Food S ystem. We feel that the 7 guidi ng principl es of the VSP LV ca n be easil y understood b y a gen eral audienc e to envis ion the ult im ate goal of a trul y sust ainable food s ystem.    Vision Statement for a Sustainable UBC Food System: Plain Language Version The over archin g goal o f a sust ainable food s yste m is to protect and enhan ce the diversit y and quali t y  of the ecos ystem and to improve social eq uit y, whe reb y:  1. Food is loca l l y grown, produce d and process ed. 2. Wast e must be recycl ed or compost ed loca ll y 3. Food is ethni cal l y diver se, aff ordabl e, saf e and nutr it i ous 4. Provi der s and educat ors promot e awar ene ss among cons umer s about cult i vati on, proce ssi ng, ingr edi ent s and nut ri ti on  5. Food bri ngs peopl e together and enhanc es communi t y 6 6. Is produce d by soci al l y, ecol ogi call y cons ci ous pr oduce rs 7. Provi der s and grower s pay and recei ve fair pri ces    (VSPLV, 2006)     Identification of Value Assumptions  W e are of group of 7 uni que indi viduals who come from various back grou nds and discipl ines. Our group consi sts of die tetics, food scienc e, nutri ti onal sciences, food ma r keti ng, human ecolo g y and agricultural scien ces stud ents. Although we all have differ ent speci ali z ati ons the comm on thread we have is that each of our i ndivi dual specializ ati ons is highl y connect ed to va rious levels of the food s ystem. We each hav e a sli ghtl y dif fer ent conne cti on towards the 7 gu idi ng principles in the VSP LV. Our dieteti cs and nutrit io nal sciences students are adamant about havin g nu triti ous and varied diets that meets the needs all cult ures. Our human ecolo g y student is highl y conscious about educati on and th e importance of food brin ging to gether th e comm un it y. Our food s cienc e student is focused on the as pect of food proc essi ng and how locall y process ed foo ds could be a sust ainable practi ce. The agricultural sciences students are guided by principle 7, that “providers and growers pay and receive fair prices” (VS P LV, 2006). La stl y our food marketi n g studen t keeps us in perspe cti ve that we can envisi on a sust ainable s ystem but fo r it to be trul y sust ainable it also has to be economi cal. Over all , we all feel t hat the 7 guidi n g princi ples of the VSP LV adequat el y repres ent our indi vidual perspecti ves in ord er to achieve a sust ainable foo d s ystem.  UBCFSP and Connection to the Broader Food System   UBC is a microcosm of a cit y. UBC is a plac e whe re people wo rk, live, and are edu cated. The iss ues regardin g sust aina bil it y of ou r food s ystem at UBC can be related to the issues that the world faces. Most of th e food t hat is sol d on campus tra vels long dist anc es befor e it meets our plates.   Like man y cit ies toda y, food consum ed on the UBC camp us travels fa r distances to meet the demands of the UBC con sumers. Although the re i s a UBC Farm sit uated on sout h campus , the farm cannot meet the qu anti t y of suppl y dem anded b y UBCFS (Yip, personal comm unicati on, March 7, 2007). The demand for l ocall y pro duced fresh p r oduce fa r ex ceeds the su ppl y that UBC farm can 7 produce (Bomfo rd, perso nal communi cati on, Mar ch 14, 2007).  Althou gh UBCFS would like to bu y as much local food as poss i ble their conc ern is also price and qu anti t y that ca n be suppl ied by small sc ale producers (Yip, person al communi cati on, March 7, 2007). As a busi ness th e y are conc erned with the price the y will have to ch ar ge consum ers for th eir products. As the main market of UBCFS is stude nts, UBCFS reali z es that students have certain pric e ra nges on which the y are wil li ng to purchase food items and most likel y the y will not pa y a pr emi um price for lo cal foods (Yip, personal communi cati on, March 7, 2007).   In the contex t of the glob al food syst em, there are certain peopl e that ar e aware of the iss ues surrounding ou r food s ys tems and there are people who are un awa re of th e impact that their food choices hav e. Sim il arl y at UBC there are people that are not awar e of this issue. Howeve r, at UBC where the future cit iz ens of the world are bein g ed uca ted, ther e are students who are awa re of the iss ues sust ainable food s ystems encompass and have tak e n an acti ve rol e in promo ti ng and incr easin g awar eness of sust ainabili t y.  Methodology Our task was to reconstruct the plan for this year’s Sustainability F air, conce ntrati ng on elaborati n g the food s yst em component. Our grou p spent a whil e in lim bo at the start of this project. B y the second or thi rd week we decid ed to spli t into 2 teams, the promoti on tea m and the content team. The content team was ass igned the content of the fair; all the differ ent acti vi ti es, people, and organiz a ti ons that would fill the booths . The promoti on team was assign ed to work on promot ing the event as well as brochur e s and other items that wo uld be given awa y at the event. We foun d thi s more effe cti ve be cause we tho ught that the siz e of our group was hinderin g our progress. Wit hin the teams we split work up betwe e n us because we felt that we would work mor e ef f ecti vel y if each person ha d specific tasks and obli gat ions. In the promoti on team, the first thing we did was l ook at 2006 papers and narrow down th e ideas we thou ght we re m ost effecti ve for the fair. This also fueled our br ai nstormi ng of other id eas. We 8 each brou ght b ack the id eas, slogans, and lo gos we found to be most eff ec t ive and voted on which to use. We also consult ed the Sustainabil it y Fai r 200 6 SW OT Anal ysis to see which ideas were implemented, if the y wer e success ful, and what recomm endati ons wer e ma de for 2007. The content team rese arc hed and conta cted organiz ati ons or indi viduals that we felt would be pertinent to the theme of sust ainable food s ystems. This includes organiz ati ons that are on campus as well as local communi t y establi shments. We defined a local food s ystem as including all of Britis h Colum bia. We revie wed the UBC Sustainabil it y Fair 2006 Review Do cument to determine which organiz ati ons or repres en tatives were invol ved in t he food s ystems compon ent of the fair l ast ye ar as well as which asp ects of the food s yst ems component were l ackin g and whi ch compone nts work ed well (Richer, 2006). We also reviewed the previous year’s local foods Scenario 4 papers to identify organiz ati ons that ma y be int erested in pa rticipati ng at the fair. We used th e contact list proposed b y Scenario 4 2006 Groups 22 and 24 in addit ion to other participants identi fi ed (2006).  One of the most importa nt groups of gu ests we decided to invi te were lo cal chefs, because we felt that the y could help us draw a crowd. We had read in the recomm end e d readin gs that in orde r to advertise sustain bility more effectively, there should be activities that would capture people’s att enti on (McKenz ie -Mo hr, 2006). Our group had brainst ormed that handi ng out food sampl es p rep ared by loc al chefs usin g loc al ingredi ents woul d not onl y att ra ct students to at te nd the fair, but also show students how tast y, ve rsa ti le, and eas y to prep are food from sust ainable sou rces can be. Th e idea of having food sampling was also derived from previous year’s report (Group 22, 2006). Moreover, on the scenario descriptio n, it was indi cated that ther e was no food from sust ainabl e sources p resent at the Sustainabil it y Fair last ye ar. We contact ed che fs and food or ganiz ati ons for food donati ons for the fa ir. The list of contacts was found from previous repo rt (group 22, 2006), and from internet sea rch. The y were contacted b y email and/or by phone.   In addit ion to guests fro m the indus tr y, ente rtain ment was select ed as an important component to the fair. In the Community-Based Social Marketing , McKenz ie-Mohr add resses the importanc e of 9 effe cti ve en coura gement with the selected audi enc e (2006). As a group we decided that wil d and fun entertainment would dr a w crowds towa rds the fair, and then en coura ge the m to check out the booth s and events. Also, Liska mentioned more than onc e last year’s success with the tomato costume. With thi s in mind we created a gr eat line -up of entert ainers from all medium s tha t believe in the Sustainable Food S ystem Movem ent. Luckil y, one of our grou p members is connect ed to fire spinners, stilt walkers, folks that put on costum es and mingle in crowds in their ch ara cter s, bands, and DJ s. We obtained their conta ct information then emailed ea ch of them independ entl y, ex plaining the fair, the group project, and if th e y would be int erested in partakin g. Onc e repli es we re re ceived th e list was compi led and post ed to the group. A list of entert ainers and a sound techni cian was compil ed and contacted. For thi s list of entertaine rs, contact info rmati on and talent, pleas e see App endix 1. For our acti vit ies, we br a inst or med ideas that wou ld be both fun and educ at ional, as well as related to food. This led t o the developm ent of the int eracti ve booths and fo od demons trati ons. We also wanted to ex tend the fair past its closi ng time by serving alcohol at one of the bars in th e Student Un ion Buil ding. We set out to fi nd local companies that would be int erested in po ssi bl y s ell ing al cohol at the fair. To do this , we cont a cted diffe rent compani es in different se ctors withi n the alcohol indust r y (wineries, br ewe ries, me aderies, an d cider brew er ies), as well as the appro priate person withi n the universit y who was in ch ar ge of alcohol servi ce.  Findings/Discussion  Promotion Slogan  The slogan we decided on stemmed from last year’s groups 10 and 24 slogan, “Eat thoughtfull y, thi nk loc a lly” (2006). We thought this slogan was the best because it was short and sim ple, but also enga ged thought. Late r on, we rea li z ed that thi s slogan might not be appropriate for this year’s project since the focus this year is on sustainable food systems rat her than just local food s, so we changed it to “Eat Thoughtfully, Think Sustainably.” We considered the fact that this slogan 1 0  mi ght seem con fusing or vagu e for th e gene ral pub li c, but we felt that it would be appropriat e for ou r target audien ce, UBC studen ts, since the y ar e gen erall y well accustom ed t o the notion of sustainabil it y.    Logo For our logo we chose to use last year’s group 24 apple with the sprout growing out of it because it was attra cti ve and had a certain earthin ess that seemed well matched to our slo gan (2006 ). The apple itself repres ent s a classic food combi ning freshness, nutriti on, an d healt hiness (Appendix 6). Also, we felt that the oth er slogans and lo gos fro m 2006 were fo cused too heavil y on lo cal foods, which is not the main foc us of this year’s fair. Thus we felt the need for change. For example, one of the slogans was “Every bite counts, eat local”. Although effective, we felt that this slogan was too specific and did not acknowledge the broader scope of this year’s fair.  Pamphlet W e decided to use group 24’s (2006) pamphlet concept on local food, however, we altered it to meet this year’s broader focus. We removed some of the local food material and replaced it with other information such as a schedule of Vancouver’s farmers markets as well as updated some of the poin ts and ref eren ces (Appendi x 11). We chose to use their pamphl et bec ause we thought that it was visual l y appeali n g and hi ghl y inf ormative. Howev er, we did find it to be a bit too word y and ther efor e we cu t out some irrelevant infor mation. We kept the pamphl et small and double -sided bec ause it would require less paper and we felt thi s would be more in -li ne with the sust ainabili t y ini ti ati ve. On the pamphl et, we hav e provi ded information regardin g the farme rs markets, ea ti ng or ganic all y grown produce and more information regarding sustainability. We wanted to include the farmer’s market schedule because we felt that both farmers and students woul d benefit. Far mers ma y incre ase their profit abil it y, while stude nts will be more connect ed to their food and loc al comm unit y. Poster For the poster to promote the fair we have chosen to use last year’s poster, but the date, time, and other details will have to be changed. We chose to keep last year’s poster because we liked the 1 1  earth y colour -schem e an d thought it was well des igned. We also felt it would be valuable to maint a in some conti nuit y from the previous ye ar . Accordin g to the Sustainabil it y Fa ir 2006 SW OT Anal ysis (Richer, 2006), the poste r was a su ccess. Ho weve r, we were un able to mak e the nec essar y chan ges t o the poster due to the PDF format that it was provid ed. To conti nue the them e of sustainabil it y and to minimize cost, we decided to re use the banner from last year’s fair. Although the poster for the fair thi s yea r wil l be desi gned by AMS, we sti ll desi gn ed another sim il ar poster so that our group will be able to identify ourselves from other groups that are also participating in this year’s fair (Appendix 5). W e feel it is essenti al to incorporat e our lo go and other promoti onal tools into this poster to raise further awar eness and maint ain consist enc y mean while establi shing our gr oup identit y. Pins In 2006, group 14 used ke y chains and group 24 used frid ge ma gn ets as pro mot ional materials (2006). This ye a r we dec ided to choo se promoti onal items that would be highl y visi ble and ther efor e act as bett e r adve rtiseme nt. We chose pins in hopes that students will put them on their jackets or backpa cks, and reusable water bott les, both of wh ich wil l have our lo go an d slogan on them ( Appen dix 8). With pins and water bottles, we would be increasing the UBC community’s exposure to a consistent theme, which, accordin g to McKenz ie -Mohr, wou ld help promot e behavior al chan ge (2006). Uniforms Apparently, last year’s fair lacked volunteer unif or ms, and it was felt that uniforms woul d have made the fai r more suc ce ssful (Richer, 2006). Thi s ye ar, we decid ed to hav e iron -on t-shirt transf ers made. We had looked int o gett in g t-shirts printed, but felt it would be more economi call y and ecolo gicall y sust ainable t o have the voluntee rs bri ng in their own t -shirts , and iron on our logo and slogan themselv es (Appe ndix 9). This woul d bring unit y amon g all the vol unteers of the fair. Furthermo re, havin g com mon t-shirts would bring increas ed aw aren ess for t h e fair and a gr eate r comm it ment from the AGSC 100 volunt eers since the y will be the ones to carr y on th e sust ainable message arou nd campus in the years to come.  1 2  Mascot   Accordin g to the SWOT anal ysis from last ye a r, the ve getabl e mascot was one of the st ren gths (Richer, 2006). Therefore, we decided to keep the vegetable mascot for this year’s fair. However, we decided to hav e two mas cots for thi s ye ar. One of the mascots will sta y aro und the fair and invi te people over to our booths . Meanwhile, the othe r mascot wil l be walki n g all over campus , info rming and directi n g people to th e fair. Both mascots can acti vel y ex press the mess age of sustainabil it y whether it is on the spot at the fair or on oth er par ts of the campus .   AMS Insider Agenda Aside from the posters, we felt that adv ertisi ng th e fair in the AMS Inside r would be eff ecti ve since it is widely distributed on campus (The Alma Mater Society). We got this idea from last year’s groups 10 and 14 (2006). We chose to place a cal e ndar ad, whic h would go at the top of the page of eit her the  mont h or week of the fair in ord er to remi nd students that it is comi ng up (App endix 7). Furthermore, we agreed with an idea from last year’s Group 10 that a one - page secti on on sust ainabili t y in the AMS student agend a co uld b e an ex cell ent tool (2006) . Whil e thi s would not promot e the fair dir ectl y, we thought it was impor tant to provide information regardin g sust ainabili t y and how we, as student consum ers, can decide wh at food we ch oose to pur chase mor e wisel y. The one p age information wil l be sim il ar to that on the pamphl et.  We also looked int o having a sn ap -out rule r adve r ti sement put in the student planner but decided against it due to the high cost of impleme ntation (The Alma Mate r Societ y). Howev er, we strongl y feel that thi s snap-out ruler is a pow erful dail y remi nder to be mor e sust ainable. Thus, we purpose that next year’s group try to seek similar alternatives but with lower costs. Guests W hen we thi nk sust ainabili t y, oft en the first thing that comes to our minds is local. After brainst or mi ng, we decid e d it was best to have loca l breweri es and wine ries att end the fair as opposed to nationwide breweries, like Molson’s or Kokanee. Thus we have invited several local breweries and 1 3  wineries (App endix 1). Our group felt that invi ti ng local wineries and brew e ries would conve y a mor e sust ainable messa ge fo r the fair, as well as attr act more students to att end the fair. In addit ion, their participati on could mean valuable publi cit y for the local indust ries.  Finall y, we decided to in vit e local chefs to provid e samples of dishes usin g food from sust ainable sources su ch as Discover y or ganics, C hoices, and Wholes Food s. We have also re ceived comm it ment from farmer s markets that the y woul d be will ing to contribut e some of their produc e to our fair as well (App endix 1).  From previous repo rts, it was found that havi ng an oppo rtunit y fo r students to tr y local food on campus is an ef fecti ve educati onal and promoti onal component of a sust ainabili t y campai gn because it inc reas ed aw are ness of wher e the y could purchase lo cal food and what local foods were av ail able on campus (Grou p 22, 2006). As an incent ive to the chefs and organiz ati ons that parti cipate at the fair, we would like to include their nam es and lo gs beside the dishes that the y have con tribut ed. Lastl y, sinc e the UBC fa rm has be en a major contribut or re gardin g the sustainabil it y messa ge that the LFS facult y pr omot es, we felt it would be essential to incorpor at e them int o the fair. Unfort unatel y, du ring th e proc e ss of invi ti ng participants , we were unable to confi rm a comm it ment from UBC farm afte r seve ral atte mpt s, but we feel that suc cessful conta ct would ultimately lead to UBC farm’s participation.  Entertainment As part of the content gr oup, entertainment was s elected as an important component to the fair. In the Community-Based Social Marketing ,  it addr esses the importanc e of effecti ve encour a gement with the selected audi enc e (McK enz ie -Mohr, 200 6). As a group we decide d that entertainment wou ld draw crowds towards th e fair, en coura gin g them t o check out the booths an d events. Alcohol has the potenti a l to be a great promot er fo r the fair as man y people seem to enjo y sit ti ng back on a nic e fall afternoon enjo yin g a go od brew or two. Ou r grou p felt that alcohol could contribut e gre atl y to the fair, as it would att ract la r ge crowds. Furthe rmore, accordin g to reports from last year’s fair, entertainment such as the tomato costume was a huge hit. With this information we 1 4  creat ed a gr eat line -up of entertaine rs from all me dium s that beli eve in the Sustainable Food S ystem Movement. The y will  be happ y to p erfo rm at the fair for free or for an hono rarium of fr esh, local produce, sour ced throu gh Discover y Or ganics and other local farmers. Th e performe rs who hav e confirmed an int e rested i n att ending includ e the Agor a String Band, M aria in the Shower, and the East Van Carnival Band. We have also receiv ed confir mation from stil t walkers and other costum ed performe rs. These perf or mers can walk throu ghou t the fair and its surround ing ar ea, en g a gin g with UBC students; captivating attention. This is crucial since without attention, “persuasion is impossible” (McKenz ie-Mohr, 2006, p. 5). Wit h all thi s in mind, the entertainment com ponent of the fair came togethe r quite smoothl y, and man y of the co nt acte d talents are ex cit ed about reconne cti ng and participati ng in October.  Activities As menti oned above, afte r anal yz in g the Sustainab il it y Fair 2006 Revi ew Document and the Sustainabil it y Fair Gener al In formation, we have i denti fied who the pa rticipan ts of the 2006 sust ainabili t y fair were, t he success ful events and the opportuni ti es for the 2007 fair (Riche r, 2006). Also, from the previous year’s group 22 and 24 report, we identified a list of potential sustainability fair particip ants (Append ix 1).  Our group reali z ed that there was a lack of inter ac ti ve events at the fair wh en we had a discussi on with Liska Richer, UBCFS P coordinat or (person al communi cat ion, Febru ar y 28, 2007). A dynami c int e racti on betw een particip ants and ev en t is a ver y important strat eg y for conv e yin g messages and gett ing acti ve feedb ack for the fair. Therefo re, we focus ed on developi ng some int eracti ve gam es wher e students might be interes ted in participati ng. Th e prim ar y objecti ve of th es e gam es is to have particip ants acti vel y en ga ge in the fair whil e in cre asing th eir awa ren ess about the current food s yst em as well as learnin g about sust ainable food s ystems thr ough gam es. These game s are sim ple to set up and are low cost, but stil l fun and educati onal. Priz es such as pins and wa t er bottl es can be given awa y for wi nning particip ants. 1 5  Do you know where your food originates from?  This is a game wher e co mm on foods (apples, ora nges, corn et c), tropic al foods (pineapples, kiwi etc) and va rious ex oti c foods which ar e often found in the supermark et come from. The ori gins of foods are lab e led on the back of an ind ex card. On the front of the index card, a se ries of clu es to identif y the food is provided. These clues ar e also facts about the food. The objecti ve of the gam e is to see how well the particip ant knows wher e their fo od is reall y from. B y actu all y knowin g the ori gin o f food and reali z ing the dist ance of the food trav eli ng be fore it reach es our pl ates; we hope to inc reas e the awar eness of sust ain a bil it y at the point of purc hase. Fu rthermor e, we ho pe to introduce pa rticipa nts to the concept of “food miles” and that there is a need to reduce the distance our food travels and support local agricult ur e inst ead. Food Costs  This game is desi gn ed to encoura ge the participant to think deepl y about wh at the costs associated wit h the food are. Th e objecti ve of th e gam e is to match up the doll ar value index cards with the index cards wit h pictures of food, fuel, super markets, fa rmers, and oth er ke y pla ye rs involved in the food suppl y ch ain of a particular product. At the end of the game the op erat or of the game will revea l a visi on of how an ideal s ystem can functi on and ho w costs can be dist ribute d. Hopefull y the particip ant is able to learn more th e hidden costs of the cur re nt food system.  Al so, we would include “how to” interactive booths for the sustainability fair. We would be sett ing up booths like the Gardenin g Booth and Re cipe Sharin g Booth.  Gardening Booth The go al of Gardenin g Booth is for participants to learn about ga rdenin g, s o that the y can hav e the opportuni t y to get ha nds -on ex perience with soil and to empower them to feel more comfortable doing so at home. Parti ci pants will learn the foll o wing:  how to  plant a se e d , water prop erl y , transpl ant,  and  harvest from their ga rden (App en dix 4).  1 6  Recipe Sharing Booth The go al of this boot h is to enable students to shar e and take hom e re cipes. This acti vit y encoura ges parti cip ants to get into the kit chen, be come fami li ar wit h food and the ingredients that creat e a me al. This will empower stu dents to feel comfortable creati ng thei r own food, while connecti n g them to other students who also want to learn more about prep a ring their own food, on or off campus (Appendix 4). Both the how-to wo rkshops and games are of fer ed at the fair. As a group we thought these would be important st rategi es to get parti cipants i nvolved. It will make the fair more int e resti ng and int eracti ve while all owing peopl e to walk aw a y wit h a message that sust ain abil it y is a nec essar y component for a healt h y food s ystem.  Imp lementation A fair coo rdinator wil l be needed to ove rsee th e ge neral set -up and take -do wn of the eve nt and to troubleshoot an y probl ems that ma y arise. Th e y will also have responsi bi li ti es prior to the event, as the y compl ete the tasks listed in our fair tim etable (Appendix 3). These task s would include confirmi ng sit e and entertainment bo okings, conta cti ng volunt eers, et c.   Our group esti mated that about 40 vol unteers woul d need to be recruited for the fair. Man y organiz ati ons will be providi ng their own staf f the refor e the number of volunteers can be kept qui te low. We contacted Andrew Riseman to see if we could recruit a portion of the volunteers from 2007’s AGS C 100 class since the y have to lo g volunt eer hours. The other volunt e ers should be eas y to fin d if we advertise through the faculty’s list serve and suggest that participation in such an event would look good on a resume.   Some facets of ou r propo sed fair will requir e volu nteers wit h specifi c skill s and a lon ger time comm it ment. This wil l be most important for the success of ou r How -To booths ; the Gardenin g Bo oth and the Recipe -S harin g Booth. 1 7  For the Gardenin g Booth , the volunteer wil l be responsi ble for gett ing all of the suppli es and mana ging th e booth throughout the da y. Se eds can be coll ected f rom Spro uts, 5 gall on pots can be coll ected from Friends o f the Farm greenhous e spa ce at Low er Mall and Agronom y Road, and comp ost can be coll ected from the UBC Compos ter or the UBC Farm. Given a mont h and a half – two mont hs noti ce, plants can be st art ed in the Friends o f the Farm gre enhouse spa ce, re ad y to b e transpl anted b y the tim e the fair roll s aro und. Read y to harvest pla nts can be coll e cted at th e Trout House (Appendi x 4). If mot ivated, the volunte er can buil d their own planti ng box , recomm ende d 4ft . L x 2ft. W. During the da y, th e booth person wil l manage other volunt e er s at the statio n and instruct fair att end ees how to work their gar den. For th e Recipe -S ha ring Booth, the volunteer wil l collect the necess ar y suppl ies an d inst ruct fair att end ees on how to const ruct their ow n recipe book from shar e d recipes. For the food s ampl ing, one or two volunt eers will need to conta ct the or ga niz ati ons that are will ing to donate food, and arran ge time to pick it up. Afterw ards, the volu nteers can deli ver the foo d to different chefs so that the y can prep ar e the dishes for the fair. On the da y of the fair, a few volunte ers can go to the rest aurants to pick up the food sampl es in the morning. Th e fo od sampl es can be served during lunch tim e, which is about 11:30 -1:30 . We felt thi s would be a good time to distribut e samples, since lunch tim e is the busi est tim e of the day at the SUB, and food sampl ing can ef fe cti vel y att ract people to the fair.   We planned thi s fair with cost in mind and we trie d to keep ex penses to a minim um. However there were some areas, s uch as the sound techni cian and promot ional pins , that were costl y but we kept them an yw a ys be cause we felt that the y were int e gral parts to the fair. Fo r ex ampl e, we felt that pins would be an effe cti ve ma rketi ng tool since th e y would increase th e fr equen c y of ex posure to a consi stent theme and con ti nue to do so long afte r the fair is ove r. E valuation   Information is “key” for an event like this and to know what people want while being able to put your point ac ross is even better. In order to see what people liked and didn’t like about the fair, our 1 8  group thou ght that it was a great ide a to surve y th e publi c and get their fee dback. We decid ed to incorporate another one of group 24’s ideas into the fair (2006), and c ome up with a modified comm ent card for this year’s fair (Appendix 10). This is a great piece of information that can be analyzed and evaluated, and then a stat ist ical anal ysis can be car ried out to find out what worked best and what areas that could be improved.   Recommendations   For an y busi ness, la r ge or small to succeed, promoti ons and marketi ng too ls must be a top priorit y. This same go es for a suc cessful fair. Our group feels that the re mu st be more promoti on an d bett er mark eti ng str ate gie s develope d and put in pl ace in ord er to make th e fair thrive ev en more. A marketi ng tool in itself could possibl y be havin g t he fair on mor e than one da y. Tho u gh more ex pensive, that would cre ate ac cess fo r more stude nts, facult y, sta ff and pos sibl y lo cals to ex per ienc e the fair and what we are t r yin g to promot e. Anoth e r possibi li t y would be to invit e other facult ies to participate and help run t he event. This will also help to raise aw aren ess of the fair and what it stands for.  Another cha ra cterist ic ab out what makes a busines s successful is what peop le see from da y to day, “branding”. We feel that the fair needs to come up with a logo and stick with it. Consistently chan gin g the fa ce of a bu siness depletes the trad e mark aspe ct that it carrie s. When one thi nks of t he fair and what it stands for, the first image that they should think of is the “Sustainability Fair Logo”. This is one of the bi ggest aspe ct s of the fair and we beli e ve that more stress shoul d be put into keeping on e name, one lo go. Inste ad possi bl y chan ge the theme of the fair from year to year, but keeping the “brand name” or “trademark”.     One focus of this year’s project was to enhance the food system component of the UBC S ustainabil it y Fair. Whil e we hav e work ed towar ds achievin g thi s go al, we sti l l feel that som e area s of the food s yst em wil l be underrep resent ed. We feel that there ne eds to be m ore encou ra gement and participati on from other sectors of the food s yst em, especiall y local Vancou ver companies. Wit h that 1 9  being said, the re are man y or gani z ati ons or individual parti cipants that are int erested in parti cipatin g in UBC’s Sustainability Fair. However, many of these organizations, large or small, must be contacted well in advanc e and with more noti ce. Some orga niz ati ons that were conta cted decli ned to p articipa te because th e y said the y ha ve alre ad y schedul ed eve nts for thi s ye ar.  We also feel the best info rmati on and recomm enda ti ons come from wit hin. Ever yone att ending the fair will be given co mm ent cards. Our group feels ther e is a lot of valu a ble information that can come from those. We recommend that next year’s AGSC 450 students, working on the sustainability fair scen ario, look at the comm ent cards coll ected to identi f y what p articipa nts liked about the fair, which aspects the y would like to see chan ged and what sugg esti ons the y m a y have to mak e the fai r more att ra cti ve and more successful fo r yea rs to come.  Conclusion   Exploring our capabil it ie s in a transdi scipl inar y re al life project prov ed to fulfill mul ti ple goals of the UBC FS P . B y emp owerin g us students, this AGSC 450 class enabled us to contribut e in “developing opportunities and recommendations to UBCFSP food partners and collaborators to make transitions towards UBC food system sustainability” (Richer, 2007b). Planning the food comp onent for the fair turned out to be an educati onal ex perien ce for us all. We wer e also quit e luck y that our grou p respect ed one anoth er an d worked well togethe r, producin g result s that sat isfied us all . In conclusi o n, we enjo yed wo rkin g tow ards helpi n g mak e UBC’s food system more sustainable.          2 0  References   Busetto, C. L., Diamond, L., Hami lt on, C. L., Hui, C.P ., Lu e y, J ., Purtz ki, M. J ., Tung, Yu -Tin. (20 06). Group 10 Scenario 4: Increase Awareness of local food consumption: an educational campaign . Vancouve r, BC: Land an d Food S ystem. .Chan, C.,; Forte, C.; Ito, K.; Ma yr and, S.; Richard son, A.; Van Pete ghem, D.; Wong, J . (2006). Group 14 Scenario 4: Promoting Education and Awareness for Local Food Systems. Vancouv er, BC: Land and Food S ystems  Chan, T., Gil bert, K., Ki m, J ., Lowe, S.T., Ng, C. Y.N., Shen, T. I. & Westob y, M. (2006 ). Group 22 Scenario 4: Promoting Education, Awareness, and Demand for Local Foods on Campus. Vancouve r, BC: Land an d Food S ystems.   Cheng, A., Glo yn, S., La m, V., Ng, J ., Shu , R., Ticona, T. & Willems, M. (2006). Group 24 Scenario 4: Eat Thoughfully, Think Locally: A Campaign Proposal to Increase Education and Awareness of Local Food Consumption. Vancouve r, BC: Land and Food S ystems Halweil , B. (2002). Home Grown: The case for local food in a global market . Worldwatch pa pe r 16 3. Worldwatch Insti tut e.  McKenz ie-Mohr, D. (20 06).  Comm unit y-b ased Social Marketi n g in Fost ering Sustainabl e Behavi our.  Retrieved Mar ch 2 n d , 2007 , from www.cbsm. com/ members/newuse r/CBS M.pdf  Richer, L. (2006). UBC Sustainability Fair 206 Review Document . Vancou ver, Briti sh Colum bia. Land and Food S ystems.  Richer, L. (2007a ). UBCFSP 2007 Outline of Scenarios . Vancouver, BC: Facult y of Land and Foo d S ystems.   Richer, L. (2007b). UBCFSP Executive Summary Report 2006 . Vancouv er, BC: Fa cult y of Land and Food S ystems.   2 1  S ecti on Z. (2003 ). A tale of two tomatoes: local Lucy and traveling Tom . Re trieved Mar ch 25, 2007, from htt p:/ /www.secti onz .info/ Issue_3/content_1. htm l  The Alma Mater Soci et y. (n.d.).    AMS Insider Sa les.  Retrieved Mar ch 16 t h , 2007, from  www.ams.ub c. ca/downlo ads/20 06_ins ider_rate_sh eet.pdf UBC Sustainabil it y Fair 200 6 info.  Retrieved Ma rch 5 t h , 2007 from htt p:/ /www.webct.ubc.c a /S C R IP T/a gsc_450/s c ripts/ student/ serve_bull eti n  VSP LV. (2007). Vision Statement for a Sustainable UBC Food System: Plain Language Version [ C ourse notes] . Vancouver, BC: Unive rsit y of Bri ti sh Colum bia, AGSC 450. Retrieved Mar ch 15 t h , 2007, from htt p:/ /www.webct.ubc.c a/S C R IP T /a gsc _450/s cripts/ student/ serve_bull eti n                2 2  Appendix  Appendix 1 Possible Participants Information Booth: Organization Name of Contact Contact info Reply/comments UB C Foo d Ser vices      Doro th y Yip    - ye s  - nee d to be co ntacte d agai n cl o ser to the date  - i nfo bo o th ab o ut UB CF S su stai nab ilit y i nit iati ves   UB C Waste Manage me nt  Sor iano , Car o line   Pat Fitzger ald (sup er vi so r )  - nee d to tal k to the plant ma na ger to discus s wha t the y can do  - mo st li kel y i n fo bo o th?   UB C SEE DS and Sus tainab il it y O ffice (SO)  Brend a Sa wad a  - ye s, info bo o th in co nj u nctio n wit h SO  Spr o uts     Colleen O’Brian t - ye s, info bo o th  - contact next year’s education co o r d inato r to confir m  Far mFo l k/ Cit y Folk   Jeff Nield  - ye s mo st li kel y b ut nee d to ta lk to the ne w co mmu ni t y o u tr ea ch co o r d inato r wh e n the y ar e hired  Yo ur Lo ca l Far mer s Mar ket Societ y  Sar ah McMilla n  (As sis tant Op er atio n s Manager )  - ye s, nee d to co ntact aga in be f o r e the event to co n fir m details  - i nter ac tive i n fo bo o th  Klip p er s Organic Acr es  Kevi n & An na mar ie Klip p enstei n  - ye s  T he Fruit Gu y  Michae l Wels h  - ye s  Small Po tato es Ur b an Deliver y ( SP UD)  Ayes ha  Mo ar if  - no no t thi s Octo b er , but can co ntact again a nd tr y to ma ke it for ne xt Octo b er  AM S FB D    Nick Grego r y  - no rep l y  Slo w Foo d Vanco u ver   Jim Pea r ce  - no rep l y    2 3  UB C Far m  Mar k Bo mfo r d  - no rep l y  - mo st li kel y a yes?  Bu y BC;B C Agr icu ltur al Co u ncil   Steve T ho mse n  (Exec uti ve Dir ec to r )  - no rep l y     Wisb e y Veg gie s   Joy and Bruce Wisb e y   - no rep l y   Cap er s    Vick y Fole y  (Co mmu nit y  Mar ketin g Ma nager )  - no rep l y    Vanco u ver Foo d Po licy Co unc il  Devo r ah Ka hn  - no rep l y   Vanco u ver Co mmu ni t y Ki tche ns  Diane Co ll is (co o r d inato r )  - no rep l y  T he fruit T ree Proj ec t   - no rep l y    Food Sampling: Organization Name of Contact Contact info Reply/comments Vine and Gar d en Cater in g  Che f Mat he w Matheso n  - wo uld li ke to donate fo o d samp les  - nee d to kno w ho w man y peo p le ar e attend in g  - nee d  to kno w as soo n a s poss ib le  West restaur an t  Che f Da vid Havs wo r t h  - ye s, wo uld li ke to donate fo o d sa mp les  Disco ver y Organic s  An nie Mo ss  - ye s, can do nate pro d uce  - Ca n co n nec t us to far mer s so that we can get pro d uce direc tl y fro m loca l far mer s  Cho ices Mar ket   - s ub mit req uest i n writi ng at lea st 4 wee ks prio r to event  Who les Foo d   - visit Cu sto mer Ser vice Des k t o co mp lete do nat io n req uest fo r m  - Fo r m mu st be rec eived at lea st 8 wee ks prio r to the eve nt  Far mer s Mar ke t   - can do nate gi ft cer ti ficate s fo r up to $5 0  Cap er s  Co mmu n it y Mar ket  All ie Nicho l  - i nter ested in donat in g, but ne ed to loo k at their bud get  Spro ut  Prod uct c o o r d inato r  - ca n no t do nate lar ge a mo u nt o f foo d since t heir prices are so lo w a nd the y don’t even break even - can do nate le fto ver  91 1 Chef Eric  Che f Eric  - no rep l y  2 5  T - shit s  Vo lun teer s will brin g t heir o wn  Fre e  /  0  T - shit s iro n - o n tran sfer  Stap les Busi ne ss Dep o t  25 /1 8 shee ts  2 (1 shee t=2 logo s)  50  Ad ver tis men t on AMS Insid er  AM S Insid er Sale s  *3  35 0  1  35 0        Sub-total 782.55 Entertainment         Product Sources Unit price ($) Number of units Total ($) So und sys te m    /  /  500  Blank bo o k   UB C Bo o ksto r e  /  /  15        Sub-total 515 Games         Product Sources Unit price ($) Number of units Total ($) W o r ld Map  Stap les onli ne *4  19.9 5  1  19.9 5  Ind ex car d s  Stap les onli ne *4  1.2 7 /10 0 ca rd s  1  1.2 7  Black Per ma nen t Mar ker s  Stap les onli ne *4  0 . 9 8 /2p ens  1  0.9 8  Map pins  Stap les onli ne *4  2 . 2 5 /10 0 p ins  1  2.2 5        Sub-total 24.45 Food Demonstration       Product Sources Unit price ($) Number of units Total ($) I ngr ed ient s  do natio n  Fre e  /  0  Sa mp les o f dishe s  do natio n  free  /  0        Sub-total 20    Grand-total 3564.10 *1  Richer, L. (2006). Description of the UBC Sustainability Fair 2006. Vancouve r, BC: Land an d Food S ystems.   *2  www.genumark.com *3  www.ams.ubc.ca/downloads/2006_insider_rate_sheet.pdf *4  http:/ /www.staples.ca/ENG/C atalo g/st ap_ho me.asp          2 6  Appendix 3 Timeline  Last week of August 2007   P rint out pamphl ets   Get iron-on T-shirt trans f ers  Deli ver our lo go/sl ogan t o store to make t-shirt transfers, mu gs  C ontact AMS insi der re garding Ad in the agend a  C ontact Discover y Or gan ics, Capers for food dona ti ons  S ubmi t donation forms for Whole Foods, Choices for food donati ons (the y need 6 -8 weeks noti ce)  First week of September   P ut up posters of fair  C ontact AGSC 100 instructor to ensure us e of Fai r as volunteer oppo rtunit y fo r students  Second week of September   C ontact entertaine rs  C ontact chefs to con firm if the y are sti ll cookin g for the food tasti ng, and arran ge time to pick up prepar ed food fo r the da y of the fair  C ontact brewe ries and wi neries   Third week of September   If need ed based on int ere st from AGSC 100, send a facult y wide email to recruit volunteers  Get Mascot rental arr an ged  Arran ge food pick from Dis cover y Or ganics, Whole Foods, Choices, etc. for the che fs to cook   Arran ge time to drop off the food/produce to the chefs afte r pickin g up the food/produce from food or ganiz ati ons  Last week of September  S end a UBC wide email to advertise the event  C onfirm volunt eer partici pati on from bot h AGS C 100 and others  Make class an nounceme nts to advertise the event  Arran ge time and send volunt eers to pick up prep ared food from the ch efs for the da y of th e fair  Day of Fair  9.30 - Roll -off bin empt ied onto plaz a  10:0 0 - Salm on's Rentals to set up tents  10:30 - Tables to be deli vered b y Bil l Tool 's crew  11 - Fair participants set up displa y booths (includ ing how to booths , and fo od sampl ing booths )  11:30 – Start distribut ing food sampl es  3:30 pm - Fair ends, p arti cipan ts clean up  3:45 pm - Our cr ew to remove tables  4:00 pm - Salm on Rentals to retrieve tents  4:15 pm - Come by to co ll ect garba ge  2 7  Appendi[ 4 ³+ow 7o´ Interactive Booths 1. Gardening Booth Goals: Stud ents lear n ab o ut gar d enin g, get a ha nd s on e xp er ience wit h so il to e mp o wer the m in fee li n g mo r e co mfo r tab le to do so at home.  Supplies:  4 ft. x 2 ft. woo d bo x wit h so il or 5 gallo n po ts (ab o ut 5 -1 0 ) filled wit h so il.  Seed s (an y ed ib les)  3 flats of pla nts rea d y to be transp la nted (kale, co llar d s, or swi ss c har d mo st li kel y, dep en d ing on what i s availab le/sea so nal) .    Rea d y to har ve st e xa mp le s (to mato plant fruit in g, or co llar d gree n s/kale /char d , whate ver is availab le)   T ab le   Char t of lo wer main land ed ib les with pla nti ng dates /tra n sp lanti ng dates /har vest dates   B o o th sig n  3 -4 vo lu nteer s (o nl y one at a ti me, but t his pro vid es lee wa y fo r fo lks to spend an hour or two onl y)   hand sho vel Volunteer Responsibilities:  De mo n str ate ho w to tur n t heir so il wi th a hand sho vel   Ho w to plant a see d pro p er ly i nto the so il (d ep end in g o n the see d being plan ted )  Ho w to rea d the bac k of the se ed pac ket  How to properly transplant into their garden (in case they want to buy already grown plants from a farmer’s market   Ho w to har vest Full de mo ns tr atio ns wi ll ta ke place ever y ho ur on the hour . Usin g one tra nsp la nt/ gr o up , har vest one Kale lea f/ gr o up , to mi ni mize reso ur ce use wh ile still help i ng fo l ks exp er ie nce ho w to wor k their gar d en. A ch ar t will al so be acce ssib le to see whic h ed ib les can gro w i n the lo wer ma inla nd ar ea , when t h e y sho uld be p lanted , har ve ste d , transp lanted . T he vo lu nteer wil l ha ve to be an exp er ience d gar d ener and be ab le to ans wer questio ns a s the y ar ise. If the y can no t an s wer ever ythi n g, they can refer the questioner to the BC Master Gardener’s website.   2. Recipe Sharing Booth Goals: E nab li ng stud e nts to shar e and take ho me rec ip es.  Supplies:   B ig, blank bo o k (fr o m t he UB C bo o ksto r e, $1 5 )  P ens and /o r mar ker s, penc ils, etc. (an y writi ng ute nsi l) – can be sour ce d fro m t he AMS Re so ur ce Ce nter .   Ho le punc her – sour ce d fro m t he St ud ent E nvir o n me nt Cent er (SEC)  B lank pap er – or one sid ed pap er – sour ce d fro m SEC  Strin g (to bind pap er s together ) , stap ler – sour ce d fro m SE C  At lea st one vo lu nteer  T ab le  Chair s (at least one fo r the vol unteer )  B o o th sig n Volunteer Responsibilities:  E nco ur age fair par ticip ants to shar e the ir fa vo r ite rec ip e, wri tin g it do wn in the boo k   E nco ur age stud e nts to write d o wn rec ip es that ap p ea l to the m fro m the bo o k              

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