UBC Undergraduate Research

AMS Extending Seasonality Project : Phase 2 Shaw, Olivia; Tam, Chiyi 2016-07-13

Your browser doesn't seem to have a PDF viewer, please download the PDF to view this item.

Notice for Google Chrome users:
If you are having trouble viewing or searching the PDF with Google Chrome, please download it here instead.

Item Metadata


18861-Shaw_O_et_al_SEEDS_2016.pdf [ 1.81MB ]
JSON: 18861-1.0343395.json
JSON-LD: 18861-1.0343395-ld.json
RDF/XML (Pretty): 18861-1.0343395-rdf.xml
RDF/JSON: 18861-1.0343395-rdf.json
Turtle: 18861-1.0343395-turtle.txt
N-Triples: 18861-1.0343395-rdf-ntriples.txt
Original Record: 18861-1.0343395-source.json
Full Text

Full Text

 UBC Social Ecological Economic Development Studies (SEEDS) Student ReportChiyi Tam, Olivia ShawAMS Extending Seasonality Project - Phase 2GRS 497BJuly 13, 201612712169University of British Columbia Disclaimer: “UBC SEEDS Program 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 a SEEDS team representative about the current status of the subject matter of a project/report”.         AMS Extending Seasonality Project ­ Phase 2  Directed Study Final Report by Olivia Shaw and Chiyi Tam                              Table of Contents *this is an interactive document, you are welcome click on these headings, and the live links in the                                   appendices  Project Partners and Acknowledgements Introduction Methodology Planning Focus Group The Pilot Workshop ­ Promotions and Planning The Pilot Workshop ­ Execution Findings Discussion Recommendations Conclusion Appendices I. Material for Sustainability Projects Fund A. Application to the SPF B. Project Budget and Expenditures II. Focus Group A. Call for Focus Group Advisors B. Focus Group Presentation C. Focus Group Survey D. Focus Group Survey Data III. Pilot Workshop A. Invitation to Pilot Workshop B. Email to waitlist C. Email to registered participants D. Revised manual content E. Video F. Scripts G. Pilot Workshop Exit Survey H. Pilot Workshop Exit Survey Results I. Pilot Workshop Waivers        1  Project Partners and Acknowledgements  UBC SEEDS Program  This project was pursued as a SEEDS project, and we would like to thank SEEDS program                               manager Liska Richer and her team for unwavering support and enthusiastic guidance                       throughout this project.  ‘​UBC’s SEEDS (Social Ecological Economic Development Studies) Program provides                 students with real­world sustainability experience, skills and knowledge while they earn                     course­based credit. Students work collaboratively with faculty and staff to develop and                       implement projects that build on the theme of campus as a living laboratory to address campus                               sustainability challenges, many of which have been implemented or influenced decision                     making. The ​SEEDS Library ​includes over 1,000 student reports on topics such as waste and                             water management, climate change, food security, transportation, energy conservation and                   more.’ (UBC Sustainability, 2015)  AMS Food and Beverage Department  There would be no project if not for the visionary partnership of AMS Executive Chef Ryan                               Bissell and his team. Thank you for your commitment to food education and sustainable food                             procurement.  ‘The AMS (UBC Vancouver’s Student Society) owns and operates a number of food and                           drink outlets that provide students with healthy, sustainable and just plain delicious food and                           drink options. Also: beer. These businesses also employ more than 400 students and pay                           approximately $2 million in student wages. Revenues from AMS businesses help fund ​AMS                         Student Services and other projects. This includes Blue Chip Cookies, The Pit Pub, Bernoulli’s                           Bagels and more.’ (ams.ubc.ca, 2015)  UBC Faculty of Land and Food Systems ­ Global Resource Systems  This directed study was made possible by the innovative approach to student learning within                           our program of study ­ Global Resource Systems and our faculty ­ Land and Food Systems.                               Thank you to Professor Brent Skura for supervising our study and providing guidance on our                             methodology and food safety practices; and to Advisor Roxana Quinde, for accommodating our                         unique course arrangements. Thank you to Duncan McHugh and Laura Erwin at the LFS                           Learning Centre for their technical support in video capture and editing. 2  ‘​The UBC Faculty of Land and Food Systems uses student­centered learning to educate new                           generations of scientists equipped to solve the most fundamental issues faced by society — those                             focused around human health, a sustainable food supply and the responsible use of finite land and                               water resources.’ (UBC Land and Food Systems, 2015) ‘​The Global Resource Systems (GRS) program is a Bachelor of Science degree program which                           combines both arts and science courses. This program gives each student the flexibility to build their                               own degree around a region of the world and a resource from within the Land and Food Systems                                   Faculty. GRS graduates are well rounded having challenged themselves academically, having taken a                         variety of courses offered throughout various faculties and personally, having grown as a result of                             international and local experiences available within the program.’ (UBC Land and Food Systems, 2015)  AMS Sustainability  This project thanks the administrative support AMS Sustainability staff provided in insurance                       and all event logistics.  ‘The sustainability office of the AMS has two key roles: 1. We provide connections and resources to students wishing to complete their own                       sustainability related projects, through the Sustainability Projects Fund; 2. We create and facilitate in­house initiatives to support the student society’s pursuit of                         sustainability and the implementation of the ​AMS Lighter Footprint Strategy​’ AMS Sustainability Projects Fund  We would like to thank the AMS SPF committee for supporting our project and making our pilot                                 workshop a reality.  ‘The AMS Sustainability Projects Fund (SPF) was established in September 2011, when                       UBC students passed a successful referendum to support student­initiated sustainability                   projects, through a $2.25 per student fee each year. The SPF encourages an environmentally                           conscious culture, by funding student­led projects that reduce the ecological footprint of UBC                         students and their campus. Any UBC student is more than welcome to apply. ‘ (AMS Sustainability, 2015)  Thank You to UBC Community  Lastly we must thank all the students, staff, faculty and community members who provided                           feedback and participated in our focus group and pilot workshop. The amount of interest and                             excitement in our community for this project gave us a very tangible sense of connection to the                                 UBC food system.  3   (‘The project team after the pilot’ from left to right: Megan Schneider, Olivia Shaw, Ryan Bissell and Chiyi Tam)   4  Introduction  This study was the second phase of a two­phase initiative named the AMS Extending                           Seasonality Project. This project aims to increase the amount of seasonal produce purchased at                           the AMS by incorporating more food preservation methods into the kitchen practices. Beyond                         improving campus sustainability in food operations, the project was also tasked to incorporate                         community engagement in the campus food system.   Phase I of the project aimed to conduct all preliminary research and planning for a                             proposed workshop format. Literature review on seasonal purchasing policy, food preservation                     methods, best practises in community engagement and preservation workshops were                   conducted and informed the design of the workshop content and proposed format. The student                           ­ Megan Schneider, wrote a manual and presentation on canning methods to ground the                           project in a unified set of knowledge. Phase I of the project also developed the long term vision                                   for the AMS Extending Seasonality Project as a reoccurring series of public workshops that                           would contribute to the feasibility of the AMS outlets in purchasing mass quantities of seasonal                             produce for preservation to facilitate year round use.   The scope of the project was to trial the structure of a food preservation workshop with                               AMS Executive Chef, Ryan Bissell. From this trial, finalize a workshop format proposal that can                             sustain itself operationally and financially within the AMS and the UBC community. In order to                             design and implement an appropriate workshop series that accommodates the needs and                       interests of both AMS food services and future workshop participants ie. UBC students, staff,                           faculty, etc., it was important to gather feedback from community stakeholders that are                         currently involved with the campus food system.   The objectives of Phase II were to present the workshop series structure to a focus                             group, and to apply the focus group’s input towards the planning of a pilot workshop. The                               survey results collected from participants of the focus group and the pilot workshop will be                             applied to the operational and financial structure of the workshop series as well as to the                               framework and communication format of the workshops themselves. Ultimately the purpose of                       Phase II is to research, by trial, the optimal format within the AMS’s capacity to implement the                                 results of Phase I. Further, Phase II can be interpreted as the tailoring of a general workshop                                 format proposed in Phase I, to optimally suit the UBC community as participants and best                             enable the AMS as host.   Scope and deliverables of Phase II: ● To host focus group ● To host pilot canning workshop  5  Methodology  Planning The guiding method used in this project was group meetings, which brought the project                           stakeholders together to strategize steps towards implementing the workshop. The first few                       weeks consisted of informing ourselves, as student co­coordinators, of the research developed                       in Phase I, and outlining the project’s proximate and long­term objectives. Meetings were held                           every other week for one hour with the AMS Executive Chef, Ryan Bissell, who was the project’s                                 primary stakeholder as both the workshop host and the person in charge of integrating the                             canned goods from the workshops into the AMS food outlets. The project group also involved                             the guidance of the SEEDS Manager, and our faculty advisor, as well as the dual role that one of                                     us played as both student co­coordinator and AMS Sustainability Coordinator.   Once the project proposal was finalized and approved, the primary objectives of the                         project involved hosting a focus group to gather feedback on the potential workshop format,                           and to apply what we had learned from the focus group to hosting the actual pilot workshop. In                                   order to carry out both these targets, we succeeded in allocating funding from the AMS                             Sustainability fund, which enabled us to purchase the refreshments for the focus group, as well                             as the printing and canning materials for the workshop.   Focus Group  Once the project’s budget was secured, our task was to organize the structure of the                             focus group meeting, organize the meeting’s logistics, and, most importantly, to invite a diverse                           range of UBC community members to participate. We made an announcement that described                         the opportunity­­emphasizing the value of a multi­stakeholder consultation regarding this new                     AMS program (Appendix IIA), and sent the announcement to specific community members that                         we identified as being actively engaged in food­ and sustainability­related initiatives at UBC. We                           reached out to faculty and students of Land & Food Systems and Geography, UBC Farm staff,                               board members of Sprouts, Agora, Common Energy, and members of the University                       Neighbourhood Association. Twelve community members, representing the interests of                 students, faculty members, staff, and other community members, participated in the focus                       group session.  The focus group was carried out on March 11 and was executed in a smooth and timely                                 manner. With the help of Ryan Bissell, we explained the project background and rationale that                             was developed in Phase I, placing the project within the institutional context of the AMS, and                               UBC, and outlining the vision, timeline, workshop format, educational and physical materials,                       and workshop content. (See Appendix IIC for the presentation slides). Specific workshop                       6  components such as the appropriate time and cost for the workshop were addressed in an                             open­ended discussion, and effective means of promotion and outreach were brainstormed. A                       two­page survey, was was prepared beforehand, was distributed to each focus group                       participant for completion before the meeting was adjourned (Appendix IIB). The results from                         the focus group surveys were compiled and presented at the next team meeting, where the                             focus group feedback was applied to our final decisions regarding the pilot workshop. Here are                             a few graphs showing some highlights from the survey results of the focus group, for more                               please refer to the appendices. We will discuss this further in our findings.   7   The Pilot Workshop ­ Promotions, Materials, and Planning  Planning the workshop promotion, logistics, material, and content was the next major                       step in the project, and we had roughly one month to carry it out. An email announcement for                                   the pilot workshop was sent through a number of UBC community networks, such as Sprouts                             and Agora, Common Energy, UBC Food Club, UBC Farm, the Global Resource Systems Program,                           the Land & Food Systems blog, and through the personal email networks of the SEEDS manager,                               and the AMS Sustainability Coordinator (See Appendix IIIA for the announcement). We received                         15 confirmations of attendance within three days of dispatching the email, and were obliged to                             turn away 9 more students due to having already reached the workshop’s maximum capacity.                           With the amount of interest we received within the first week of sending a simple email                               announcement, we could have easily filled the chairs of TWO canning workshops. In reflection                           15 people was a bit too crowded for the space and utensils available.  8   Preparing the attendees for the workshop could have been done via email­­outlining the                         location details and materials to bring, but we surmised that sending them a short video                             orientation would be a more dynamic and effective means of conveying that specific                         information. Roughly two weeks before the workshop, we filmed a two­minute video that                         included visual directions to the workshop location (which would have been confusing to do in                             just words), and put faces to names, making the workshop that they signed up for much more                                 vivid and tangible (refer to Appendix IIIC for the video). This promotional material was made                             possible thanks to the LFS Learning Centre, the staff of which provided the filming and editing                               expertise in a very short timeframe.   Another pre­workshop task was to amend the Canning Reference Manual that had been                         developed in Phase I (available in Appendix K of Phase I Report: Developing the AMS Food                               Preservation Workshop Series). Presenting the manual to the focus group revealed the need to                           revise the original manual, reducing textual redundancies, making the language and structure                       less academic and more user­friendly, and giving the manual more of an aesthetic appeal with                             graphics and colour. The amended Canning Reference Manual was finalized (refer to Appendix                         IIIB) and sent to the confirmed workshop attendees in an email that also included the link to                                 the video orientation. Attendees were encouraged to review the pdf version of the manual                           before the workshop, so they would arrive with a foundation of food preservation knowledge                           and specific questions for the host chef. The Canning Reference Manual was also intended to be                               available in print at the workshop, as a complimentary take­home tool that accompanied their                           jar of canned produce. The last pre­workshop task was to therefore print and bind 15 copies of                                 the manual at Staples, in addition to purchasing the actual canning material: 60 1L mason jars, 4                                 litres of pickling vinegar and other accessories. The AMS Kitchens ordered the carrots in three                             colours directly from regular suppliers. All other utensils required were present at the kitchen,                           we enlisted the help of AMS house staff for 15 chairs and a tv screen to be ready.  The Pilot Workshop ­ Execution (April 9th, 2015) The day of the pilot workshop Ryan Bissell, Olivia Shaw and Chiyi Tam convened at                             2:00pm in the AMS Commissary Kitchens ­ the venue of the workshop located in the SUB                               basement. Just prior, Chiyi and Olivia had picked up 5 dozen 1L mason jars from Save­On Foods                                 at South Campus and the bound revised manuals from Staples. Ryan had arranged the                           purchasing of all ingredients (see project expenditures in Appendix I.B.) through the AMS                         storeroom and we were joined by sous chef of the Perch restaurant where future products                             from the Extending Seasonality initiative will potentially be used. Vegetables were getting                       washed and peeled. Fifteen chairs ...and a portable wide­screen TV were set up by the AMS                               9  Conferences/Events house staff. The student hosts then went to the AMS Sustainability offices                         and printed two signs with large arrows to direct participants down the corridor to the kitchens.                               We also printed the waivers, exit surveys and a list of registered participants. A camera was                               obtained from the AMS design office to document the event. We rehearsed the presentation                           for the beginning of the workshop, then placed the powerpoint file on a USB and returned to                                 the Commissary kitchens. We tested the presentation on the laptop connection to the TV                           screen and played upbeat ambient music in the kitchens, ready to welcome the arrival of                             participants. Each workshop participant was greeted at the door and given a copy of the                             manual, a waiver to sign immediately (Appendix IIIH) and took a seat.  The workshop began on time at 4:00pm with all participants present. It ended two                           hours later past 6:00pm.  Olivia and Chiyi welcomed the group and delivered the edited presentation (Appendix                       IIIE) as prepared by Megan’s previous SEEDS project. The workshop was then directly mostly by                             Ryan Bissell and his team, with Olivia and Chiyi assisting participants and taking notes                           throughout. The participants were asked to be split into pairs and given a knife and cutting                               board to help prep the carrots and cauliflower. Then the cans were steam washed while                             another demonstration of the home­sterilization option for jars boiled on a separate cooker.                         The base solution was also boiling in a giant pot in another area of the kitchen. Each of these                                     steps was described by Chef Bissel with participants asking questions throughout. As a team,                           the jars were collectively prepared and filled with carrots/cauliflower. Then participants could                       add spices and herbs creatively before adding the vinegar solution. Then each participant got a                             chance to learn how to properly seal a jar before the final boiling. After which all the jars were                                     10  placed in the industrial steamers, while the participants and kitchen team cleaned the surfaces                           and shared food knowledge. It was during this cleanup time that exit surveys (Appendix IIIF)                             were handed out and participants filled them. Finally it was determined that those who needed                             to leave campus should come back for the cans as they were too hot to transport after                                 steaming. A few stayed behind to share more food knowledge and took the cans with them.  For access to photos of the workshop please click here to be directed to the online album.      11  Findings   These are the findings from the exit survey every participant completed at the end of the                               workshop experience while we were waiting for the cans to cool. For the survey questions and                               the full datasheet of all responses please use the live link in Appendix IIIG)  Charts and graphs available for the numerical and multiple choice questions: Figure I Figure II      12  Figure III  Figure IV   Figure V 13   Discussion of feedback from survey  Overall satisfaction with the workshop The audience we attracted was mostly beginner to novice canners, as shown in Figure II. This                               may possibly explain the high ratings given to the overall quality of the workshop­­with less                             experience comes lower expectations for the new learning experience. To enhance this, next                         time we would recommend also asking the participant how many food related workshop they                           have previously participated in. Despite this there was very little variation found in the overall                             workshop rating between participants of different experience levels, as observed in Figure III,                         with the average rating being 8.6. The workshop experience seemed positive enough for 64.3%                           of participants to confirm that their peer group would be “very” interested in the workshop,                             with 57% of the survey respondents being students, 14% being alumni, and 21% being staff.   We noted that the participants filled out this section of the survey before the group realised the                                 majority of participants would not be taking a can home immediately after. When asked                           whether they were satisfied with the ‘jar you are taking home’ 90% of participants responded                             positively while some withheld their answer since they had not receive it. Respondents                         expressed a great degree of enthusiasm towards the size and flavour of the jars. One such                               example being the simple statement of “Hell Yes! YUM!” It is also unclear whether they were                               rating the workshop relative to the cost of the workshop, which was free. This may account for                                 a significantly positive bias towards the rating.  Time allocation during workshop experience When asked whether satisfied with the time allotted to canning theory and canning practice,                           100% of respondents answered yes. When given the opportunity to explain their answer, 3 out                             of the 10 respondents to this question admitted that more time could have been allotted to                               canning theory. For example, a staff novice stated that it “Was great ­ but maybe an extra 5­10                                   mins on theory, b/c it was super fast”. 1 out of the 10 respondents to this question, a student                                     novice claimed “If anything, too much time”. The remaining 60% of respondents to this                           question approved of the time allotted to theory and practice, one stating that “...it was just                               long enough to get an idea & basic understanding, but not too long to start getting bored”, and                                   another remarking that “when combined with the pre­workshop video orientation, this section                       or the workshop needn't take too long”.   When asked to comment on the overall length of the workshop, 100% of respondents said they                               were satisfied but with varying opinions when given a chance to elaborate. Our workshop was                             described as very detailed and one respondent recommended that ‘​as long as the workshop is                             promoted as being detailed, I think people will enjoy the length.’ 14   Quality of written materials and presentations When asked whether satisfied with ‘the content/level of knowledge’ provided in the written                         materials and presentation, 100% of respondents answered yes. When given the opportunity to                         explain their answer, 4 out of the 12 respondents to this question requested recipes to be                               included in the manual. Notably, 3 respondents commented that the manual was very detailed.                           One such comment was “­ Thorough step­by­step information! / ­ Some recipes would nice,                           especially the one we are making.” However it should be noted that there was limited time that                                 the participants engaged with the manual compared to our presentation slides, these                       comments may come without them having read the manual in full.  Quality of workshop venue and equipment 100% of participants replied positively when asked whether or not they were satisfied with the                             workshop venue (AMS Commissary Kitchen) and kitchen equipment. Many admired the quality                       of the venue, giving comments such as “large, clean, bright”, “amazing venue ­ it’s great to get                                 to know this space”, “fancy kitchen!” and “very professional”. A recurring concern was that the                             kitchen had an insufficient amount of knives, and one participant mentioned that “it was a bit                               loud sometimes, presenters should project/make sure everyone is listening”. It may be worth                         highlighting the fact that the enthusiasm to be in an industrial university kitchen could have                             influenced the participants’ opinion on the venue’s actual efficacy. The workshop was carried                         out using industrial­scale canning equipment, which does not necessarily fully prepare                     participants to can food in their private homes.    Satisfaction with hands­on experience  100% of participants responded ‘yes’ when asked whether they were satisfied with the kitchen                           work and hands­on practise involved. There may be significant variations in the interpretation                         of this question, some respondents explained that they found the work easy and that they                             could even take on more advance work. While some others focused on how it was organised,                               again it was recommended that more work stations be provided to accommodate one cutting                           board and knife per person. At least two also expressed that a higher proportion of the veggies                                 being cut and prepared beforehand would shorten the workshop time while still offering a good                             sense of how to prepare the vegetables appropriately. Chef Ryan, in communication after the                           workshop noted the same two recommendations.  Satisfaction with the teaching style of Chef Bissell and team Chef Bissell’s teaching style received a generally positive rating: on a scale of ‘Poor; Mediocre;                             Neutral; Satisfactory; Good; Great’, all respondents gave him a rating of Good (5) or Great (10).                               The most reoccurring comment he received when respondent explained their answer was that                         15  he was very ‘knowledgable’ and ‘fun/funny’. The only criticism remarked that the teaching                         “didn’t seem very structured”.  Feedback on the featured recipe and future recommendations When asked about their level of satisfaction with the recipe and ingredients involved, 100% of                             participants responded positively. When asked to elaborate on their answer, a couple of                         participants added that they would have appreciated learning about canning fruit: “it would                         have also been cool to see other types of food preservation such as fruits”, “adding in more                                 fruit options would be great but I'm happy with what we had”. 3 out of the 11 respondents to                                     this question noted that receiving a hard copy of the recipe would have been helpful, with one                                 remarking that “the verbal instructions were confusing” and that receiving other canning                       recipes would have been a bonus. There were enthusiastic responses such as “Delicious!” and                           “Fun + Simple! I feel like I could do these myself!”, with one giving the creative suggestion of “in                                     the future, maybe give people the chance to customize their own jar w/ a few spices”. What                                 contributed to making the ingredients interesting was giving the participants a chance to taste                           the raw carrots while preparing them, for example. Chef Ryan Bissell made the ingredients and                             recipe more engaging by describing how the Perch and the Palette restaurants were going to                             incorporate canned carrots into their menus, and even going so far as preparing a typical dish                               on the menu and giving everyone a try. The connection that the recipe had with AMS                               operations as well as the process of tasting the raw and final product were instrumental in                               fostering the participants’ interest.   When asked “​What other foods would you like to learn about in future workshops (that the                               AMS may use in its food outlets e.g. blueberries for Blue Chip cookies, tomatoes for                             PieRSquared)?​”, not only were fruits such as pears, peaches, blueberries, and even candied                         bananas, suggested, but there was interest in learning to can other vegetables like tomatoes,                           beets, pickles, as well as interest in food preservation beyond simply canning: “i​nfused oils (chili                             oil!), nut roasting, herb­drying, tea­making, jerky­making, fruit preservation, salsa, kimchi, salad                     dressing, pasta sauce, mustard, ketchup, dried fruit”.      16  Recommendations (for implementation, further research)   For those hosting future workshops: 1. Include specific recipes and measurements that are used in the workshop In our workshop, Chef Ryan was unable to provide the specific recipe that we made in                               for the upcoming Perch test menu as it wasn’t officially tested and approved by                           authorities. This proved to be very distracting to the participants who struggled to jot                           down all the information instead of only taking notes. This was noted and the AMS                             indicated full intentions of using a known and approved recipe for the next workshops.  2. Each participant should have individual work stations and knives In our workshop, participants paired up and shared the duties of washing and cutting                           the veggies. Participants were much quicker than anticipated and said they were eager                         to have had more hands on work. This is a simple change that would enhance the                               experience a lot.  3. Full demonstration should be made with the home utensils The original plan was for Chef Ryan to do a step by step demonstration with utensils one                                 can find at home and for the participants to follow along until the actually jar phase.                               Then, to process all the participants jars in bulk with the industrial equipment in the                             kitchen, to show both processes to the participants. Unfortunately, the hotplate took                       much longer than expected to bring water to a boil, in the end the participants did not                                 see the full process using a large pot for sterilizing the jars. Instead Ryan showed them                               all the home utensils they would hypothetically use and let them ask detailed questions                           about the process at home. More preparation for this part would allow a smoother                           demonstration next time.  4. Chef/host should ensure all conversations are repeated to all participants We learned that the atmosphere Ryan and his team created (with music) very                         improvised and relaxed in nature, many participants would strike up questions that                       would lead to larger discussions about food safety, and important answers were being                         given. However not all participants would be included in some of these quick                         discussions, whoever is hosting the workshop should be conscious of important                     information and repeat it for the group.  5. Involve all the AMS departments early on Administratively, this involved several different departments and it was often confusing                     the navigate who could provide the resources we needed. It was a great advantage that                             Chiyi Tam was at the same time the coordinator of the AMS Sustainability Office and                             17  had established relationships with the other department staff. Otherwise this would                     have been greatly inefficient to find out by email who could provide what, when and                             where. This project is intended for the AMS to host internally, but at all times, inform as                                 many people at the core of the organisation as early as possible.   For those interested in expanding this study further: 1. Devise a financial scheme for the long­term feasibility of the workshop series Our part of the project focused on successfully hosting a pilot workshop, we were able                             to determine the specific costs associated with this one time event. We were also able                             to determine that for each workshop, participants would be willing to pay between                         $5­20 depending on the nature of the workshop. Which in our case would mean an                             income of $75­300 for each workshop. A more detailed investigation into the costs and                           benefits of this workshop as a series, would reveal recommendations to the AMS to                           either charge a nominal fee to cover the costs or subsidize the costs if the benefits to                                 the student community and AMS branding are valuable enough to future decision                       makers. A financial study could go so far as to determine the seasonal price fluctuations                             for specific produce and calculate how much the AMS would save in manpower and                           purchasing if they were bought in bulk and preserved in season. From this, one could                             formulate an operational model that integrates the workshop series into the AMS                       administrative structure between the Events, Sustainability and Food and Beverages                   team.  2. Determine the impact of a workshop series on the UBC community The next study could quantify or investigate: the community impact these workshops                       provide. This could take the form of doing a follow up survey and investigating how                             many participants in our pilot actually applied or retained the information they gained                         during the pilot. This could also survey the food knowledge of the UBC community and                             determine which demographics would be key to having the largest amount of impact in                           strengthening food knowledge on campus. Which partnerships would provide the most                     efficient resources and connections to key groups on campus?      18  Conclusion   In conclusion, we believe that the workshops are a viable event provided there is enough will                               and direction from the AMS Chefs. Our experience demonstrated that the demand exists on                           campus for this scale of workshop and that the AMS has the appropriate connections and                             facilities to easily host it on a recurring basis. Overall, the workshop went very smoothly and                               participant satisfaction was very high. Any shortcomings in the participant experience are                       surficial issues that can be concretely addressed in the next workshop, such as the provision of                               more utensils. We note that the possibility of these workshops are strongly ‘tied to Chef                             Bissell's apron strings’. Therefore we find it highly unlikely that this would be feasible in the                               AMS independent of Chef Bissell. We regret that our study was not able to concretely answer                               whether or not these workshops could save costs for the AMS Food and Beverage Department                             in the long run.  The workshops have the potential to be a great source of community bonding and                           strengthening of food knowledge in the UBC community. This is beneficial not only for                           participants, but also for the AMS’s image and role on campus. It is a resource that is consistent                                   with the AMS’s sustainability and engagement goals, if there is enough willpower within the                           student and kitchen leadership to do so. In the best case scenario: this becomes a sustainable                               series for the AMS and it becomes a great platform for partnerships with other student and                               university groups. It also can be very effective as part of the marketing and branding for the                                 AMS’s sustainability minded food outlets ­ Palate and Perch. There is also potential to expand                             this project into phase three for even more students to connect to this research.  From the formatting of the manual; to organising the focus group; to hosting the actual pilot                               workshop, this was an outstanding student learning experience. It is an entire network of                           dedicated staff and student leadership that enabled us to succeed and in this endeavor. For this                               we are very grateful. We hope to see future students taking on the next stages of this project                                   and continuing upon the work that has been done.     19  Appendices  I. Material for Sustainability Projects Fund A. Application to the SPF ‘includes planned budget’ ​[live link] II. Focus Group A. Call for Focus Group Advisors  Extending Seasonal Food Availability in the AMS: Focus Group for Pilot Workshop   Dear [name],   On behalf of the organizing team for the AMS Food Seasonality project, you are invited to participate in                                   the focus group that will help guide the development of the AMS’s food preservation workshops. You                               have been identified as an ideal participant by the organizing team due to your active interest and                                 commitment to community and food system sustainability. The workshops in development are centered                         on extending the amount of local and seasonal food that AMS food outlets utilize and on engaging the                                   UBC community in a culture of good food and food skills. Our vision is to create a format of food                                       preservation workshops, hosted by AMS Food and Beverage, for the UBC community. The goal is to                               promote food preservation methods and make this operationally feasible in our food outlets.   We are in the process of refining the workshop’s format and content, which is why we value your                                   knowledge and background in food­ and community­related initiatives and welcome you to join the                           discussion.   The focus group session will be 1­1.5 hours with a light lunch, during which we will gather input on                                     workshop criteria such as participant cost; duration; fluidity/engagement; levels of canning difficulty; etc.   The focus group discussion will provide a special forum to explore what it takes to engage the diverse                                   university community in food system issues and food skills.   If this opportunity interests you, please fill out the doodle attached in this email so that a date and time                                       can be set.  http://doodle.com/uexh5kr3hc6awpqp   Sincerely,  Chiyi Tam and Olivia Shaw AMS SEEDS Extending Seasonal Food Availability Coordinators  B. Focus Group Survey ​[live link] C. Focus Group Presentation [live link] III. Pilot Workshop A. Invitation to Pilot Workshop  20  Eager to engage more with your food system? How about gaining sustainable food skills from a                               celebrity chef?​ ​FOR FREE!  You are invited to participate in the first ever ​AMS CANNING WORKSHOP​! This is an opportunity to learn: ● hands­on food preservation techniques; ● sound food safety practices; ● engage in discussions and solutions to create a more locally­sourced sustainable                     campus food system. ● AND ​take home your very own jar of canned veggies! Because of your active commitment to campus community and sustainability, you've been                       recognized as an ideal participant for this FREE PILOT WORKSHOP. By participating and                         offering your feedback at the end, you will contribute to making this food preservation                           workshop a permanent AMS program open to the UBC community in the long­term.    WHEN: ​Thursday April 9, 4­6.30pm   WHERE: ​The AMS Commissary Kitchens SPACE IS LIMITED ­ RSVP ASAP​ to secure your spot ​by responding to this email​! Thank you and we look forward to canning with you!  Chiyi Tam & Olivia Shaw  AMS SEEDS Project: Extending Food Seasonality Coordinators  with Ryan Bissell, AMS Executive Chef    B. Revised manual content [the photo below is the live link] 21    C. Orientation Video sent to registered participants ​[live link]   D. Script for Video  Chiyi  Hi my name is Chiyi Tam 22  Olivia  and my name is Olivia Shaw Chiyi  We are the coordinators of the AMS Extending Seasonality Project. Olivia This is just a little video for you to know what to expect for your upcoming AMS canning                                   workshop. Chiyi First of all, thanks for signing up. This is a really cool initiative from your student society and                                   you would be part of making our food at the AMS more seasonal and in general,                               strengthening our food knowledge in the UBC community. Olivia Now we are going to show you how to get to the workshop, you are looking for the AMS                                     commissary kitchens (shot of where it is) Chiyi Get here on time! In fact, 10 minutes early! We need to check you in and get some waivers                                     out of the way. Bring an apron (or just wear something you don't mind getting wet). Olivia You need to make sure you don't miss the first portion of the workshop, which is a short                                   presentation on all basics of food safety and home canning. Chiyi This is incredibly important, take notes to make sure you are able to can food that won't kill                                   someone. Olivia At the workshop we will be giving you this printed manual to keep. We've also sent you a pdf                                     version along with this video. Chiyi Feel free to read through it beforehand and come with questions for this part of the                               workshop. Olivia  After that we will hand you over to Ryan! Ryan Hi! I'm Ryan, welcome to my kitchen I'll be leading the workshop. So expect to be standing                                 around in the kitchen, following exactly what I'm doing. We'll be handling hot temperatures,                           boiling water and food that needs to meet very specific pH levels, so make sure you come                                 prepared and alert, I don't want any of you getting tired and scorching yourselves. Chiyi  After getting your hands wet and practising several jars you will get to keep one jar! Olivia That's it for now, we hope you now have a pretty good idea of what you signed up for. If you                                         have any questions before the workshop just shoot us an email! Team  See you in the kitchens!  E. Orientation presentation at beginning of workshop ​[live link]  F. Pilot Workshop Exit Survey  [Actual paper version shown here, ​live link​ to survey for data entry] 23   G. Raw data of participant exit survey ​[live link]  H. Pilot Workshop Waivers 24    25 


Citation Scheme:


Citations by CSL (citeproc-js)

Usage Statistics



Customize your widget with the following options, then copy and paste the code below into the HTML of your page to embed this item in your website.
                            <div id="ubcOpenCollectionsWidgetDisplay">
                            <script id="ubcOpenCollectionsWidget"
                            async >
IIIF logo Our image viewer uses the IIIF 2.0 standard. To load this item in other compatible viewers, use this url:


Related Items