"Land and Food Systems, Faculty of"@en . "DSpace"@en . "UBCV"@en . "University of British Columbia. Sustainability Office"@en . "Brunetti, Anthony"@en . "2010-03-23T20:55:32Z"@en . "2002-10-18"@en . "Disclaimer: \u00E2\u0080\u009CUBC 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.\u00E2\u0080\u009D"@en . "https://circle.library.ubc.ca/rest/handle/2429/22383?expand=metadata"@en . " Biting into Sustainability: The 2002 UBC Food System Collaborative Project Report Written by: Anthony Brunetti Campus Sustainability Office The UBC Food Systems Study is a collaborative project between the Teaching Team of Land, Food & Community 3 at the Faculty of Agricultural Sciences, Social Ecological Economic Development Studies program of the UBC Campus Sustainability Office, UBC Food Services, and the UBC Alma Mater Society. October 18, 2002 Acknowledgements The Faculty of Agricultural Sciences' (FAS) faculty, and Course Instructors and Integrators of AGSC 450 (Land, Food & Community 3): \u00E2\u0080\u00A2 Dr. Alejandro Rojas, Agroecolgy \u00E2\u0080\u00A2 Ms. Jill Condra, Instructor The AGSC 450 Teaching Team: \u00E2\u0080\u00A2 Tony Brunetti, Ph.D. Candidate, Interdisciplinary Studies Program (IISGP) \u00E2\u0080\u00A2 Jake Grady M.Sc. FAS \u00E2\u0080\u00A2 Nadine Gudz, M.Sc. FAS \u00E2\u0080\u00A2 Julia Jamieson, M.Sc. Student, FAS \u00E2\u0080\u00A2 Katie Nolan, M.Sc. FAS \u00E2\u0080\u00A2 Marcia Thompson, M.Sc. Student, FAS The UBC Campus Sustainability Office in their collaborative efforts with the Faculty of Agricultural Sciences, the foresight and commitment to UBC food system sustainability: \u00E2\u0080\u00A2 Freda Pagani, Director, Sustainability \u00E2\u0080\u00A2 Brenda Sawada, Program Coordinator, SEEDS UBC Food Services and AMS personnel for making themselves available and open to scrutiny by AGSC 450 students: \u00E2\u0080\u00A2 Andrew Parr, Director of UBC Food Services \u00E2\u0080\u00A2 Nancy Toogood, AMS Food and Beverage Manager \u00E2\u0080\u00A2 Ayrin Ferguson, Assistant Manager, Food Services, Place Vanier \u00E2\u0080\u00A2 Laura Lowry, Supervisor, The Barn \u00E2\u0080\u00A2 Josie Midha, Supervisor, Totem Park Cafeteria \u00E2\u0080\u00A2 Mr. Don Sannachan, Executive Chef, UBC Food Services The UBC South Campus Farm: \u00E2\u0080\u00A2 Derek Masselink, Program Coordinator AGSC 450 Students (all 120 of them): The first students of the Land, Food and Community 3 course without whom the work toward a sustainable food system on the UBC campus would be all that more difficult. Seventeen working teams brought a diversity of knowledge, imagination, and enthusiasm to bear on the increasingly important topic of food security. We hope their work influences other institutions of education. Disclaimer: While every effort has been made to ensure the accuracy of the information supplied herein, use of this information is absolutely at the user\u00E2\u0080\u0099s risk. This information is provided \"as is\" from students\u00E2\u0080\u0099 work without warranty of any kind, either expressed or implied. In no event shall the University of British Columbia, it governors, employees, students or agents be liable for any direct, indirect, incidental, punitive, consequential, or other damages of any kind whatsoever with respect to the information provided herein including the services, the materials and the products referenced in this document. Page 2 of 41 Biting into Sustainability: A Summary Report of the UBC Food System Study \u00E2\u0080\u009CCould a system of sustainable agriculture exist as an island in an unsustainable society that squanders not only land, but energy, resources and biological diversity? If not, what larger sociopolitical issues must be addressed? The concept of sustainability implies the recognition of limits inherent in ecological systems. Must the same recognition become an integral part of social values, laws and institutions that affect everyone?\u00E2\u0080\u009D David W. Orr. 1992. \u00E2\u0080\u009CWhat is Education For?\u00E2\u0080\u009D in Ecological Literacy: Education and the Transition to a Postmodern World. New York: State University of New York Press. p.178. EXECUTIVE SUMMARY Food plays a rich multitude of dynamic roles in our everyday lives, from a means of sustaining life to its endowment of cultural traditions and spiritual nuances. However, these meaningfully personal, community, and biological connections have become progressively attenuated. Losing connection with the origins of our food disconnects us from the very foundations of our existence: our relationship with the land, its soil, its people, and what it takes for us to have that relationship be not just sustainable but valued. This progressive loss of connection is largely the result of contemporary market forces and belief systems that inform patterns of development. It influences consumer expectations and perceptions of the food system to provide healthful food for physical, intellectual, and spiritual sustenance. The UBC Food System Study is collaborative effort between SEEDS, Agricultural Sciences students in the Land, Food, and Community 3 curriculum, UBC Food Services, AMS, and UBC Farm. The Campus Sustainability Office (CSO) has identified sustainable food systems as one of its priorities within its Sustainable Resource Strategy Framework. The CSO holds that, \u00E2\u0080\u009Cby cultivating healthy food systems and composting our food wastes, we complete the cycle of nourishment\u00E2\u0080\u009D. The University has plans and policies in place that support the structure and function of its physical, financial and resource infrastructure. However, UBC does not have a \u00E2\u0080\u009Cfood plan\u00E2\u0080\u009D (nor does anyone or anywhere else for that matter). The fact that a food plan does not exist is indicative of the de-emphasis our society places on food security. The importance of this study to UBC is groundbreaking; the first university in Canada, and possibly North America, to research its own food system and develop food policies that address the full spectrum of sustainability issues within the local context. Such policies could lead to a UBC Food Plan. Study purpose The purpose of the UBC Food System Study is to explore ways the food system at UBC could contribute to sustainable agricultural production, food security and safety, and the health of human communities within UBC\u00E2\u0080\u0099s campus and the Lower Mainland, and 1. Assess a wide range of food policy alternatives that address issues of sustainable agricultural production, food security and safety, and the health of human communities 2. Identify barriers and opportunities to sustainable agricultural production, food security and safety, and the health of human communities, with the intent of at least partially addressing them on the UBC campus The study is to sketch-out the linkages between land, food, and community by examining the following components and their relationship to the natural environment and human community: Page 3 of 41 \u00E2\u0080\u00A2 Food production \u00E2\u0080\u00A2 Food processing \u00E2\u0080\u00A2 Food distribution \u00E2\u0080\u00A2 Food consumption \u00E2\u0080\u00A2 Recycling and waste disposal The intention is for an enhanced picture of existing interconnections \u00E2\u0080\u0093 or potential interconnections \u00E2\u0080\u0093 to develop within the social, economic, and ecological sustainability context on the UBC campus, Vancouver, the Lower Mainland and beyond. Below is a condensed synopsis of the student\u00E2\u0080\u0099s findings, conclusions and recommendations from the 2002 study. Findings One or more of the following themes stood out as central to the sustainability of the UBC food system: \u00E2\u0080\u00A2 Student health and well-being \u00E2\u0080\u00A2 Student affordability of food \u00E2\u0080\u00A2 Local food sourcing \u00E2\u0080\u00A2 Faculty-student-staff collaboration \u00E2\u0080\u00A2 Nutrient and waste recycling \u00E2\u0080\u00A2 Perceptions of sustainability These themes directly informed the use or derivation of sustainability indicators. Individually and collectively, the sustainability indicators had a direct influence on the methods and procedures and future research designs. Economic, social, and environmental sustainability indicators included: \u00E2\u0080\u00A2 Reduction of compostable material in waste stream \u00E2\u0080\u00A2 Distance food travels \u00E2\u0080\u00A2 Nutritional value of food available \u00E2\u0080\u00A2 Ecological footprint of food on campus \u00E2\u0080\u00A2 Variety and perceived quality of foods \u00E2\u0080\u00A2 Average food prices \u00E2\u0080\u00A2 Consumer willingness to incur higher food prices \u00E2\u0080\u00A2 Customer satisfaction \u00E2\u0080\u00A2 Productive capacity of UBC Farm \u00E2\u0080\u00A2 Perceived access to food on campus \u00E2\u0080\u00A2 Amount of social space accompanying food consumption Conclusions \u00E2\u0080\u00A2 We have the intellectual capital to create the best experiential learning opportunities about the interconnections of food, health and agriculture with the UBC Farm \u00E2\u0080\u00A2 Students make food choices based predominantly on convenience and price \u00E2\u0080\u00A2 AMS has made significant contributions to providing food services that benefit students by addressing specific social, economic and environmental concerns \u00E2\u0080\u00A2 The UBC Farm and housing can and should co-exist on the south campus \u00E2\u0080\u00A2 Composting is in its nascent stages of development on campus \u00E2\u0080\u00A2 There is a desire for locally produced food because of a growing awareness of social, economic and environmental benefits \u00E2\u0080\u00A2 Post-consumer packaging in the waste stream is high, and the promotion of reusable containers is not as effective as it could be \u00E2\u0080\u00A2 Students perceive that food is not affordable for a majority of them \u00E2\u0080\u00A2 Quality social spaces for making and eating food are lacking \u00E2\u0080\u00A2 UBC Food Services mission statement is out of date \u00E2\u0080\u00A2 There are models of waste reduction, local sourcing, communal eating and nutrient cycling at education institutions in North America Page 4 of 41 Recommendations and Research Questions Students suggested relatively detailed courses of action for the Campus Sustainability Office/SEEDS and the LFC3 research agenda. The majority of the operational themes/questions revolved around the following: \u00E2\u0080\u00A2 How can access and promotion of healthy eating and food to students in residence be a high priority for UBC Food Services? In addition, what role should UBCFS and AMS have in promoting and educating students about healthy eating and lifestyle choices? \u00E2\u0080\u00A2 To take advantage of its intellectual, experiential, cultural, and learning potentials, the UBC Farm needs to devise further efforts to build community awareness \u00E2\u0080\u00A2 What do UBC Food Services and AMS need in order to develop sustainability principles and policies for waste reduction, nutrient cycling, nutrition, food purchasing, and their promotion on campus? How will this affect the current trend toward branding and contractual relationships? \u00E2\u0080\u00A2 How does branding/franchising affect consumer food choices over time? \u00E2\u0080\u00A2 A collaborative relationship between UBCFS, AMS, Waste Management, the Campus Sustainability Office, and UBC Farm needs to be established. What would the operative framework for that relationship look like? \u00E2\u0080\u00A2 How should models of waste reduction, local sourcing, communal eating, and nutrient cycling at education institutions in North America be assessed for adoption at UBC? \u00E2\u0080\u00A2 UBC Food Services should reassess its mission statement to include sustainability and food security principles and sincerely exercise them \u00E2\u0080\u00A2 What efforts and policy alternatives are necessary and available to reduce packaging waste and promote reusable containers in all food service establishments? \u00E2\u0080\u00A2 How can UBC Farm and the plethora of local producers and commodities in the Lower Mainland play a significant role in local sourcing for UBC? What does UBC need to do to facilitate those relationships? In addition, are there other direct marketing opportunities? \u00E2\u0080\u00A2 Composting on campus and can improve with better technology and coordination of participation, processing and end use of post- and pre-consumer waste \u00E2\u0080\u00A2 The Faculty of Agricultural Sciences should conduct a contingent valuation survey that would assess an ecological value for the UBC Farm \u00E2\u0080\u00A2 To establish a communal eating-place in McMillan Bldg, what conditions need to be established? How can this contribute to the education process, healthy eating, and connection to UBC Farm? \u00E2\u0080\u00A2 Expand the discount program to promote sustainability and reduced food prices \u00E2\u0080\u00A2 How can Styrofoam be eliminated and the CSO Paper Reduction Toolbox be employed in food service establishments while still providing beverages and take-away services? Should services for take-away services? \u00E2\u0080\u00A2 Food service employees should be trained in the how\u00E2\u0080\u0099s and why\u00E2\u0080\u0099s of sustainability \u00E2\u0080\u00A2 What opportunities are there for students and Faculty to be involved in experiential learning with food services? \u00E2\u0080\u00A2 What role, if any, does food service on campus have in educating consumers about the origins of their food? \u00E2\u0080\u00A2 What opportunities are there for value-added products from UBC Farm for direct sale to food service establishments on campus? \u00E2\u0080\u00A2 The Sustainability Office needs to continue recognizing that food and its consumption cannot be separated from education \u00E2\u0080\u00A2 The cost of food should not compromise student access to nutritious and adequate meals SEEDS and LFC3 Projects The recommendations and questions beg several questions that may used to develop specific projects: 1. Why do students choose to eat what they do? 2. What is the balance between what students \u00E2\u0080\u009Cwant\u00E2\u0080\u009D to eat and what is \u00E2\u0080\u009Chealthy\u00E2\u0080\u009D to eat? 3. How do you get convincing information on healthy food choices? 4. What is the responsibility of university to promote and educate health and well-being to students? Page 5 of 41 5. What is the role of university to integrate Faculties, staff, and students into action research of sustainability initiatives around food, health, and nutrition for those who eat on campus? 6. What is behind the perception that food on campus is expensive or \u00E2\u0080\u009Cunaffordable\u00E2\u0080\u009D? Specific projects could be the following: a. A well-structured survey of university residents on what people want to eat and how it differs from what they do eat b. A long-term survey of students entering and leaving university about their food choices c. Determine what are socially and environmental responsible conditions (i.e. franchise behaviour and participation in sustainability initiative) for setting up franchises at UBC d. Develop a healthy menu of food sourced locally and in season that can be monitored and tested for customer satisfaction e. Conduct a comparative study of menus (modified for healthy eating vs. standard fare) between two residences for a specified period of time f. Examine and calculate the costs of a select sample of meals, and prepare an education piece that highlights the differences and informs consumers of the true costs of food g. Determine how communication between UBC Farm and food service establishments can be facilitated such that food availability matches demand, and what models elsewhere demonstrate and inform this kind of information exchange h. Conduct a well thought-out contingency valuation of the land on south campus i. Develop a holistic framework for a sustainable food systems plan for UBC j. Develop a conceptual map of curriculum, natural and economic resources, and information exchange linkages among Faculties, staff, SEEDS and UBC Farm This year\u00E2\u0080\u0099s study was purposefully broad. It differed substantially from the four that may follow by the fact that this was an exploratory study. Future studies of the campus food system plan to examine specific and narrowly defined food issues. A coordinated and purposeful stakeholder consultation process will define specific UBC food system issues. It is this consultation process agenda, the Land, Food and Community 3 research agenda, and subsequently the UBC food system planning process that this summary report is intended to inform. Stakeholder meetings began in July 2002. From these meetings, viable research projects and collaborative research efforts that can exploit leveraging points for change in the UBC food system were established. Please see Appendix A for the minutes and details of the first stakeholder meeting held on July 28. Further consultation between the Faculty of Agricultural Sciences, the Campus Sustainability Office/UBC SEEDS, UBC Farm, UBCFS and AMS will refine the UBC Food System Project to respond to the projects with the most potential for change (transition to sustainability), and educational and experience value. Respectfully submitted, Anthony Brunetti, P.Ag Ph.D. Candidate, IISGP CSO-UBC Food System Project Coordinator October 18, 2002 Page 6 of 41 Introduction1 Agricultural Sciences 450 (AGSC 450), Land Food and Community 3 (LFC3), is a capstone course. The study of land, food, and community systems provides the basis for our understanding of, and interaction with the ecological, economic, and social systems that determine the fate of the human species. In an era of increasing population growth, urbanization and globalization, sustainable agricultural production, food security and safety, and the health of human communities are issues of central importance to human societies. Agricultural Sciences 450 uses a case study approach and team-based learning to set the context for the application of skills and concepts derived from the earlier phases of the land, food and community series to address contemporary problems in an integrative, interdisciplinary setting. Case design requires student to develop an integrated disciplinary and inter-disciplinary analysis. AGSC 450 student teams conducted a collaborative research project with the UBC SEEDS program (Social Economic Ecological Development Studies) of the Campus Sustainability Office (CSO) UBC Food Services (UBCFS), AMS Food Services (AMSFS), and UBC Farm (UBCF) representatives with the objective of evaluating the sustainability of the food system at the University of British Columbia. Students envisioned transitions to sustainability as if they were going to incorporate them into the UBC Campus Community Plan (CCP). The goal of this team-based assignment was to allow the team members to demonstrate that they achieved the Learning Outcomes of the course. It was an opportunity to use, in an integrative manner, the main concepts, theoretical perspectives and empirical data presented in the course, in conjunction with the findings of each working team during the final unit of the course. Future years in LFC III will build on this year\u00E2\u0080\u0099s work, developing a \u00E2\u0080\u009Ccollective memory\u00E2\u0080\u009D over the next 5 years as the issues and problems surrounding the UBC food system become well documented and understood. The students received the following scenario with which to consider for their case studies: Scenario for study \u00E2\u0080\u009CYou and your team have been hired as consultants to conduct a preliminary assessment of the sustainability (ecological, economic and social) of the food system at UBC. You are also expected to provide the Sustainability Campus office with recommendations on how to improve the sustainability of the food system, with particular attention to UBC Food Services, the Alma Matter Student Society\u00E2\u0080\u0099s (AMS) food and beverage services, productive recycling and composting of food system end products, and the potential role of UBC Farm at South Campus. To conduct these activities you will have to become acquainted with: a) The UBC community context of the food system as conceptualized in the Comprehensive Community Plan b) Current efforts to map and plan the food system at UBC by the UBC Campus Sustainability Office c) Current projects, discussions about and proposed visions for UBC Farm and its role in UBC\u00E2\u0080\u0099s food system d) UBC Food Services in general and Agora in particular e) AMS Food & Beverages f) Recycling and composting projects g) UBC Sustainability Policy\u00E2\u0080\u009D Group paper and web presentation 1 The Introduction is derived from, Rojas, A. and J. Condra. 2002. Land, Food and Community 3 Course Outline. Agriculturtual Scienes 450. Faculty of Agricultural Sciences. Page 7 of 41 The objectives of the team paper and web page presentation were the following: \u00E2\u0080\u00A2 To provide every team and all team-members with an opportunity to report the working team\u00E2\u0080\u0099s findings, reflect on and apply the theoretical perspectives, concepts and tools developed through our studies on Land, Food and Community. The assignment should provide you with an opportunity to formulate a position --as a group, or to report on various positions that may have emerged within the group, on the problem of sustainability within the UBC food system. \u00E2\u0080\u00A2 To map the systems, paradigms, ethical principles and value assumptions involved in the formulation of your working-team\u00E2\u0080\u0099s position(s) on the UBC food system, reflect on how they influenced your group\u00E2\u0080\u0099s decisions about sustainability indicators, and what information was relevant to accomplish the working team\u00E2\u0080\u0099s task (assessing data gathered in your assigned area and making recommendations to the Sustainability Office). After defining their problem, students identified the underlying value assumption(s) in their working-team\u00E2\u0080\u0099s report. This task was to provide a brief argumentation in favour of the ethical principles that informed the group\u00E2\u0080\u0099s analysis. Based on this perspective(s) they identified what aspects of the food system their group considered more desirable and significant. Students presented and argued the group\u00E2\u0080\u0099s position(s) in relation to food system sustainability. Students were to include identification and description of their assigned subsystem or aspect of the UBC food system, and their method of data collection and their findings, using ecological, economic, and social perspectives. In addition, students kept the relationships of their specific theme to the greater UBC food system context, and use at least one ecological, one economic, and one social sustainability indicator when appropriate. Lastly, the students provided their conclusions or final reflections that included the following: \u00E2\u0080\u00A2 A clear statement of the working team\u00E2\u0080\u0099s central findings and position(s); \u00E2\u0080\u00A2 Recommendations to the UBC Sustainability Office on ways to make the Food System more sustainable at UBC with reference to the specific task; and, \u00E2\u0080\u00A2 Provide research questions/recommendations for future research. The web page component of the project was to be an attractive presentation and include the main aspects of food system sustainability in their study. These web pages are now available to future AGSC 450 students through the FAS WebCT site. This report may inform CSO/SEEDS in developing food system stakeholder meetings. The follow up to this report may form the foundation for the final UBC food system report with final recommendations for future research and food systems planning on the UBC campus. Secondly, this report may have a direct bearing on how SEEDS fulfills its mandate concerning applied sustainable development research opportunities for students with UBC staff and faculty. Thirdly, LFC3 is evolving, and faculty, staff, and teaching team members will be realizing the strengths and weaknesses of the UBC food system project revealed in this report to further refine the course curriculum and develop a responsive research strategy. Fourthly, and equally significant, this report makes a significant contribution towards the Agricultural Sciences\u00E2\u0080\u0099 and SEEDS\u00E2\u0080\u0099 commitment to validating and valuing the students\u00E2\u0080\u0099 knowledge, passion and efforts to contributing to a more sustainable food system at UBC. What follows is a breakdown of the 17-team reports written in the 2001/2 academic year. The purpose for this is two-fold: to condense the voluminous data on the different themes into a manageable synopsis or overview; and, to synthesize the information in such a way that Page 8 of 41 shortcomings, data-gaps, and research and planning implications for both the CSO/SEEDS and the AGSC 450 curriculum become clear. The report\u00E2\u0080\u0099s structure is as follows: 1. Overview of Research Questions, p. 9 [Table 1] 2. Overview of Methodology, Procedures and Indicators, p. 10 [Table 2] 3. Overview of Central Findings, p. 13 [Table 3] 4. Overview of Conclusions and Outcomes, p. 19 [Table 4] 5. Overview of Recommendations and Questions for Future Research, p. 21 [Table 5] 6. Where Do We Go From Here, p. 29 1. Overview of Research Questions Each of the 17 groups was asked to select one theme from which to develop a problem definition and a research question from their assigned subsystem or aspect of the UBC food system. Though few group papers explicitly stated their research question, the author was able to derive a question based on a combination of the study\u00E2\u0080\u0099s focus and methodology (See Table 1). Table 1. Overview of Project Titles and Research Questions Grp Project Title Research Question 1 The Sustainability Of The UBC Food System: An Assessment Of Place Vanier What is the state of the food system at Place Vanier in terms of nutrition and what can be done to improve it? 2 Sustainability: UBC Food System Educational Role Of UBC Farm How can lack of awareness of what a sustainable food system and the disconnection of the UBC community from the natural environment to support sustainable food system be overcome? 3 Sustainability \u00E2\u0080\u009CDeBetability\u00E2\u0080\u009D: Is The Beta House Ecologically Sustainable? Is the Beta Beta House food system sustainable? 4 The University Of British Columbia\u00E2\u0080\u0099s Fast Food System: A Look At Sustainability Issues What is the perception of students and managers in their awareness of sustainability issues related to fast food chains on the UBC campus? 5 UBC Food System Project: AMS Food And Beverage Service What is the AMS doing now and what could it be doing to improve food system sustainability? 6 Composting At UBC: An agriculture Practice That Benefits The Whole Community How can the current composting schemes at UBC be expanded at a reasonable cost and pace? 7 Commodity Chain Analysis Of The UBC Cinnamon Bun What recommendations can be made to the CSO to improve the UBC Cinnamon Bun sustainability? 8 UBC Food System Project: Food Waste Management \u00E2\u0080\u0093 The Hot Beverage Cup What are the trends associated with purchase of hot beverages, how can Waste Management\u00E2\u0080\u0099s efforts toward sustainability be measured? 9 South Campus Farm: Land-Use Conflict What is a viable resolution to the land use conflict? 10 A Sustainable Agora \u00E2\u0080\u0093 An Idealistic Student Perspective What are students\u00E2\u0080\u0099 perspectives of the sustainability of Agora and what can be done to improve it? 11 Assessing \u00E2\u0080\u0098Affordability\u00E2\u0080\u0099 Of Food At The University Of British Columbia: Planning For The Future Of Food Security What is the perceived affordability of food on UBC campus? 12 Exploring The Sustainability Of The Barn Is The Barn sustainable and can social and ecological sustainability facilitate its economic viability? 13 UBC Food Services Revisited: From The Six Corners Of The World. What are the sustainability concerns regarding UBCFS that need to be addressed with regards to their current practices in the campus community? 14 Branding At UBC: A Look At Franchises And What is the potential impact of franchising at UBC? Page 9 of 41 Their Impact On Sustainability 15 Transitions Towards Sustainability: A Look At Initiatives From Other Universities What does the UBCFS need to do to make a successful transition to sustainability? 16 UBC Farm: Contributions to a Sustainable Food System What is the potential of the UBC Farm to supply healthy, diverse food products to various UBC outlets? 17 The Historical Evolution of The UBC Food System What is the historical evolution of sustainability of the UBC food system and how does it inform more in- depth investigations of sustainability challenges? 2. Methodology, Procedures and Indicators Students used an exploratory case study approach, an acceptable qualitative method to gather their respective data and information. None of the groups chose to use quantitative methods beyond simple statistical percentages with no accompanying confidence measures. In assessing their case study scope and procedures, students had to predetermine what to ask and why. Developing sustainability indicators was one recommended way of evaluating the subsystem of their chosen theme. Some devised one or more sustainability indicators around which to build their methods, some did not. Given time, resource and project scope limitations, students relied exclusively on explanatory case study methods The case study methodology is ideal when a holistic, in-depth investigation is needed. Case studies bring out the details from the viewpoint of the participants by using multiple sources of data (i.e. triangulating their data), three being ideal. Students employed exploratory case study methods that work well for causal investigations. Procedures employed included surveys, questionnaires, and review of the available literature. However, only about half actually used more than two types of sources. Each of the 17 groups received packets of background literature on the UBC food services such as AMS and UBC Food Services survey results and UBC Food Services promotional literature. Other literature included UBC\u00E2\u0080\u0099s Trek 2000, Reinventing the UBC Farm, the Comprehensive Community Plan (CCP), and LFC3 course readings. Students had access to LFC3 Teaching Team members to help with methodological and procedural questions before and throughout the research process (See Table 2.) The methods chosen for collecting data were acceptable and appropriate. However, some groups did not develop or execute the procedures to an acceptable standard. For the most part procedures such as the development of survey instruments and questionnaires appeared to have lacked sufficient focus and academic rigour to collect reliable information. To address their respective problem definition and research question there appeared to be an inadequate understanding of the necessary information. Consequently, this may have an impact the some of the conclusions and recommendations made by certain groups. On several occasions AGSC 450 students received thorough instructions on the development, purpose and applicability of sustainability indicators. As noted above, not all the groups developed sustainability indicators. Most groups, however, developed appropriate and well- reasoned sustainability indicators. However, about one-third of the compliant groups did not state them explicitly enough and had to be extracted them from the text. Page 10 of 41 Table 2. Overview of Research Methods, Procedures, and Indicators Grp # Project Procedures Indicator(s) 1 The Sustainability Of The UBC Food System: An Assessment Of Place Vanier \u00E2\u0080\u00A2 Analysis of top three dinner items sold each day of week and see if they fit the requirements of good nutrition as set out by the Canada food guide \u00E2\u0080\u00A2 Monitored Vanier students\u00E2\u0080\u0099 food consumption patterns \u00E2\u0080\u00A2 Social: Ability of the system to sustain and nourish the students 2 Sustainability: UBC Food System Educational Role Of UBC Farm \u00E2\u0080\u00A2 Used a survey conducted by Jessica Robertson in December of 2000 for her English 301 class, \u00E2\u0080\u009CIncreasing Awareness of the South Campus Farm at the University of British Columbia.\u00E2\u0080\u009D \u00E2\u0080\u00A2 Consulted three professors from the UBC Faculty of Ag. Sci. NA 3 Sustainability \u00E2\u0080\u009CDeBetability\u00E2\u0080\u009D: Is The Beta House Ecologically Sustainable? \u00E2\u0080\u00A2 Interview with the Beta House chef and the house manager \u00E2\u0080\u00A2 Interviews with residents NA 4 The University Of British Columbia\u00E2\u0080\u0099s Fast Food System: A Look At Sustainability Issues \u00E2\u0080\u00A2 Chose four restaurants to represent fast food chains, each offering a unique style of food preparations and food quality in terms of nutrition and taste \u00E2\u0080\u00A2 A student survey and a fast-food chain manager survey \u00E2\u0080\u00A2 Social: Healthy food choices and number of student workers; \u00E2\u0080\u00A2 Ecological: Amount of waste \u00E2\u0080\u00A2 Economic: Affordability of food to students 5 UBC Food System Project: AMS Food And Beverage Service \u00E2\u0080\u00A2 Personal interviews and review of the literature \u00E2\u0080\u00A2 Social: Food security and profit distribution issues. \u00E2\u0080\u00A2 Environmental: Composing, waste management and purchasing practices contribute to sustainability 6 Composting At UBC: An agriculture Practice That Benefits The Whole Community \u00E2\u0080\u00A2 Literature review and group- assessment NA 7 Commodity Chain Analysis Of The UBC Cinnamon Bun \u00E2\u0080\u00A2 Conducted an interview and tour of the UBC baking facilities \u00E2\u0080\u00A2 Employed commodity chain analysis \u00E2\u0080\u00A2 Ecological: Distance of ingredients\u00E2\u0080\u0099 origin, and Production/processing \u00E2\u0080\u00A2 Social: Social acceptability, labour standards and Nutrition and health \u00E2\u0080\u00A2 Economic: Fair wage and contribution to local economy 8 UBC Food System Project: Food Waste Management \u00E2\u0080\u0093 The Hot Beverage Cup \u00E2\u0080\u00A2 Survey to determine trends associated with the purchase of hot beverages. \u00E2\u0080\u00A2 Consultation with faculty and \u00E2\u0080\u00A2 Ecological: Percent reduction of disposable garbage at UBC over time \u00E2\u0080\u00A2 Social: Education and Page 11 of 41 food service personnel \u00E2\u0080\u00A2 Literature review awareness of consumers \u00E2\u0080\u00A2 Economic: Cost-benefit analysis of reusable beverage mugs 9 South Campus Farm: Land-Use Conflict \u00E2\u0080\u00A2 Informal interviews \u00E2\u0080\u00A2 Literature review NA 10 A Sustainable Agora \u00E2\u0080\u0093 An Idealistic Student Perspective \u00E2\u0080\u00A2 Student survey \u00E2\u0080\u00A2 Interviewed UBC Food Services personnel regarding profitability of Agora and about incorporating the UBC Farm into Agora food system as food source and waste management system \u00E2\u0080\u00A2 Social: Increase in student participation in Agora with on-site or nearby kitchen. Participation in communal meals and the cooperation of the UBC farm in Agora \u00E2\u0080\u00A2 Ecological: ecological footprint measure the environmental impact of food production \u00E2\u0080\u00A2 Economic: Increase in revenue 11 Assessing \u00E2\u0080\u0098Affordability\u00E2\u0080\u0099 Of Food At The University Of British Columbia: Planning For The Future Of Food Security \u00E2\u0080\u00A2 Developed and distributed a nine-question survey regarding campus food establishments and participants\u00E2\u0080\u0099 purchasing habits distributed randomly \u00E2\u0080\u00A2 Economic \u00E2\u0080\u0098food budget range\u00E2\u0080\u0099 and the \u00E2\u0080\u0098perceived\u00E2\u0080\u0099 overall price of food on campus \u00E2\u0080\u00A2 Social \u00E2\u0080\u0098primary reason\u00E2\u0080\u0099 for purchasing food \u00E2\u0080\u00A2 Ecological \u00E2\u0080\u0098willingness\u00E2\u0080\u0099 of individuals to incur increased food prices for \u00E2\u0080\u0098environmentally friendly\u00E2\u0080\u0099 food products. 12 Exploring The Sustainability Of The Barn \u00E2\u0080\u00A2 Interviews with Andrew Parr, director of UBC Food Services Laura Lowry, supervisor of the Barn Coffee Shop \u00E2\u0080\u00A2 Surveys and past studies \u00E2\u0080\u00A2 Designed and conducted our own survey of Agricultural Science students and staff to evaluate customer satisfaction \u00E2\u0080\u00A2 Accessed the UBC\u00E2\u0080\u0099s official web sites on these topics. \u00E2\u0080\u00A2 Economic: profit (or losses) \u00E2\u0080\u00A2 Ecological: type of garbage and the number of garbage bags disposed of per day \u00E2\u0080\u00A2 Social: customer satisfaction 13 UBC Food Services Revisited: From The Six Corners Of The World. \u00E2\u0080\u00A2 UBCFS\u00E2\u0080\u0099 current mission statement and five-year plan \u00E2\u0080\u00A2 Communication with Director of UBCFS and Food Service Supervisor at Totem Park \u00E2\u0080\u00A2 Previous market research conducted by the Farrell Research Group on the UBCFS \u00E2\u0080\u00A2 Results from our own survey NA 14 Branding At UBC: A Look At Franchises And Their Impact On Sustainability \u00E2\u0080\u00A2 Literature review of UBCFS material \u00E2\u0080\u00A2 Comparison was made between \u00E2\u0080\u00A2 Social: variety of food choices, perceived quality and accessibility Page 12 of 41 food outlets operated by UBCFS only. In particular, Bread Garden was compared to Trekkers for specific analyses because both cafeteria-style outlets serve similar foods in a comparable atmosphere. \u00E2\u0080\u00A2 Economic: average prices of similar food items, differences in financial liability and consumer popularity \u00E2\u0080\u00A2 Ecological: ability to participate in waste reduction, ability to control the input of the food system, and Ecological impacts can be traced 15 Transitions Towards Sustainability: A Look At Initiatives From Other Universities \u00E2\u0080\u00A2 Literature review and analysis of sustainability efforts at other university campuses: waste reduction; communal eating and cooking; local food purchasing; and, composting and nutrient cycling NA 16 UBC Farm: Contributions to a Sustainable Food System \u00E2\u0080\u00A2 Conducted interviews with UBC Farm staff and FAS faculty \u00E2\u0080\u00A2 Accessed archival literature on UBC Farm and official UBC documents \u00E2\u0080\u00A2 Economic: Productive capacity of the farm \u00E2\u0080\u00A2 Social: Variety of food at UBC. Equal access to food on campus 17 The Historical Evolution of The UBC Food System \u00E2\u0080\u00A2 Accessed archival and special collections department of the UBC Main Library \u00E2\u0080\u00A2 Alumni contacted to obtain first hand information regarding eating establishments and food options \u00E2\u0080\u00A2 Findings categorized into decades \u00E2\u0080\u00A2 Social: Build food outlets that provide adequate seating facilities places where students can eat, study and hold group meetings; variety of healthy alternative food options. Evenly distribution of food space across campus \u00E2\u0080\u00A2 Ecological: Discounts for using reusable containers; amount of food waste transported off campus; food waste composted on campus \u00E2\u0080\u00A2 Economic: Nutritious and affordable food 3. Central Findings Each working group was to present a clear statement of the working team\u00E2\u0080\u0099s central findings and/or position(s). Table 4 illustrates for the most part the results of a detailed analysis of each of the respective team projects. In some cases, the findings on Food Services at UBC were the some of the same as in publications from the Farell Research Group Ltd.2 (studies sponsored by UBC Food Services) and UBC Food Services3, publications supplied to the students as relevant and required readings. The Campus Sustainability Office, UBC Waste Management, UBC Trek 2000, and UBC Food Services\u00E2\u0080\u0099 websites were the principal websites accessed for a 2 Farell Research Group Ltd. (2000). \u00E2\u0080\u009CUBC Food Services\u00E2\u0080\u009D. Vancouver: Farell Research Group. November 2000; Farell Research Group Ltd. (1996). \u00E2\u0080\u009CUBC Food Services: A survey of Food on Campus\u00E2\u0080\u009D. Vancouver: Farell Research Group. And, Farell Research Group Ltd. (1996). \u00E2\u0080\u009CUBC Food Services Mini-groups Exploring Customer Needs: A summary report\u00E2\u0080\u009D. Vancouver: Farell Research Group. 3 University of British Columbia. (2001). \u00E2\u0080\u009CUBC Food Services: Five Year Plan 2002-2006\u00E2\u0080\u009D. February 2001. Page 13 of 41 majority the case studies. This was not unexpected, and in fact encouraged, by the LFC3 Teaching Team members. The expectation and the benefit, of course, was that working groups could approach the different themes of the subsystems in an interdisciplinary fashion. During the LFC3 curriculum planning stages the prospect of gathering information on the UBC food system from a broad perspective of disciplines and knowledges became established. Collectively and effectively, this allowed for a coalescing of information that begins to suggest the state of the UBC food system, developing a sharper focus on specific issues on the one hand, and a broader perspective on the other hand. Evident is an enhanced picture of existing interconnections \u00E2\u0080\u0093 or potential (inter)- connections \u00E2\u0080\u0093 within the context of social, economic, and ecological sustainability on the UBC campus, Vancouver, the Lower Mainland and beyond (See Table 3). Lastly, \u00E2\u0080\u009COverview of Conclusions and Outcomes\u00E2\u0080\u009D (Table 4) and, \u00E2\u0080\u009COverview of Recommendations and Questions for Future Research\u00E2\u0080\u009D (Table 5) will address the findings. These sections have been organized such that issues raised in \u00E2\u0080\u009COverview of Findings\u00E2\u0080\u009D will not be orphaned and without adequate challenge and transparency later. Table 3. Overview of Central Findings Grp # Study Central Findings 1 The Sustainability Of The UBC Food System: An Assessment Of Place Vanier \u00E2\u0080\u00A2 Main menu items do not meet the requirements for good nutrition as most entr\u00C3\u00A9es are deep fried \u00E2\u0080\u00A2 Food needs to be lower in fat, higher in complex carbohydrates and fiber \u00E2\u0080\u00A2 Food options should include more vegetarian entr\u00C3\u00A9es because they are generally a healthier food choice \u00E2\u0080\u00A2 Healthy foods cost more 2 Sustainability: UBC Food System Educational Role Of UBC Farm \u00E2\u0080\u00A2 86% of Ag. Sci. students, and 82% of other students, indicated that they are interested in learning about UBC Farm through active participation at the Farm Market Days, Social Events, and direct experience \u00E2\u0080\u00A2 Professors within the Faculty of Agricultural Sciences believe that the UBC Farm is an excellent model and indicator for sustainability of food systems \u00E2\u0080\u00A2 The Farm offers an opportunity for understanding the forces that affect farmers in urbanized regions and training and education to enhance the sustainability of small farms near urban centres \u00E2\u0080\u00A2 The Farm as a hands-on laboratory and demonstration project that can help teach students and the general public about sustainable food production and the integration of food production into an urban community \u00E2\u0080\u00A2 Farm is a good fit with the Land, Food, and Community courses and could potentially be integrated into FNH 473 (Nutrition Education in the Community), FNH 342 (Consumer Aspects of Foods) \u00E2\u0080\u00A2 Faculties of Education, Applied Science, Forestry, Science, Arts, the School of Community and Regional Planning and Landscape Architecture are currently using the Farm 3 Sustainability \u00E2\u0080\u009CDeBetability \u00E2\u0080\u009D: Is The Beta House Ecologically Sustainable? \u00E2\u0080\u00A2 Beta House does not meet \u00E2\u0080\u009Cour\u00E2\u0080\u009D definition of ecological sustainability \u00E2\u0080\u00A2 Beta House does not buy organic food \u00E2\u0080\u0093 the perception is it is too expensive and not readably available \u00E2\u0080\u00A2 Beta House members would buy from UBC Farm if it were convenient (accessible and less expensive) \u00E2\u0080\u00A2 Beta House does not have a composting system because there is no one to build and/or Page 14 of 41 maintain it 4 The University Of British Columbia\u00E2\u0080\u0099s Fast Food System: A Look At Sustainability Issues Student Perspectives: \u00E2\u0080\u00A2 The main reason for choosing fast food in order of importance: nutrition, price and convenience \u00E2\u0080\u00A2 87% believed that healthy food options were available at Subway, 62% at Pita Pit and 9.8% at McDonalds. \u00E2\u0080\u00A2 51% believed that too much packaging is used at McDonalds, while the majority (58%) felt that Subway and the Pita Pit offered just the right amount of packaging. \u00E2\u0080\u00A2 0% of students were highly concerned with the presence of student employment at these chains Managers\u00E2\u0080\u0099 Perspectives \u00E2\u0080\u00A2 Pita Pit: Feels he has a solid recycling program and environmental awareness towards reducing waste. Feels that the environmental sustainable practices can be improved \u00E2\u0080\u00A2 Bread Garden and Pita Pit: Focused on their current status of a socially sustainable system. Strive towards creating new healthy food options in their menus, with reasonable discount offers \u00E2\u0080\u00A2 Subway: Appears that Subway is highly focused on profit. Nonetheless, they have implemented recycling programs and healthy food options 5 UBC Food System Project: AMS Food And Beverage Service \u00E2\u0080\u00A2 AMS has shown increased profits over the past four years and has made efforts to support the local economy \u00E2\u0080\u00A2 Contributing to the observed profitability is the composition of the work force; approximately 90% (about 300 positions) of all employees are students \u00E2\u0080\u00A2 Prices, considered to be fair and stable, were stated as being within the budgets of the majority of individuals wishing to patronize the food outlets \u00E2\u0080\u00A2 Student wages are also considered satisfactory as they are above minimum wage \u00E2\u0080\u00A2 AMS is increasing the use of local products. However, this may result in increased costs so this practice is currently being performed on a relatively small scale scale \u00E2\u0080\u00A2 AMS outlets contribute to food security by providing a variety of nutritious food that is affordable and culturally acceptable \u00E2\u0080\u00A2 The accessibility of the food presents a problem since all of the providers are located in the SUB \u00E2\u0080\u00A2 All profits received from AMS outlets are cycled back into student initiatives. As this practice on campus is unique to the AMS Food Services, efforts to distinguish themselves from the UBC Food Services may result in increased community support and may play an influential role in attracting customers \u00E2\u0080\u00A2 A composting set-up has been established in close proximity to the SUB \u00E2\u0080\u00A2 Waste reduction programs are in place: Discounts for those who bring their coffee mugs; an opportunity to purchase Tupperware containers at cost \u00E2\u0080\u00A2 Consumers are generally oblivious to discounts and promotions offered by the outlets \u00E2\u0080\u00A2 Some staff members are either unaware of the discounts altogether or are providing patrons with misinformation regarding discount amounts \u00E2\u0080\u00A2 Contributing to waste reduction is that nearly all food is prepared from scratch, reducing the amount of packaging that is brought on to campus, and decreasing the amount of garbage and trash removal costs 6 Composting At UBC: An agriculture Practice That Benefits The Whole Community \u00E2\u0080\u00A2 70% of UBC\u00E2\u0080\u0099s waste stream is made up of compostable materials \u00E2\u0080\u00A2 Currently, three AMS food outlets (Pendulum, PieR2 and Bernoulli's Bagels) have been using backyard compost bins that compost 18.9 L of kitchen waste per day \u00E2\u0080\u00A2 St. John\u00E2\u0080\u0099s and Green College both use vermi-composting to compost all of their kitchen wastes. Green College uses its compost on its community gardens \u00E2\u0080\u00A2 At Acadia Residences, there are 10 compost units located next to a community garden \u00E2\u0080\u00A2 Residential areas of UBC that have been identified as potential composting sites are Gage Towers, Thunderbird, Ritsumeikan and Fairview Crescent. We chose these areas because they are densely populated with students who cook many of their own meals Page 15 of 41 \u00E2\u0080\u00A2 Food outlets that have been identified as potential composting sites are Totem Park, Place Vanier and Pacific Spirit Cafeterias, 99 Chairs, the Barn \u00E2\u0080\u00A2 By the year 2004, Land and Building Services at UBC plans to develop a large-scale in- vessel compost unit capable of composting cooked foods, meats and other items that are not suitable for bin composting at a cost of $750,000.00 necessitating assurances from UBC Food Services and university community to realize the benefits of composting and make full use of the facility 7 Commodity Chain Analysis Of The UBC Cinnamon Bun \u00E2\u0080\u00A2 The UBC cinnamon buns are a \u00E2\u0080\u009CMade in BC\u00E2\u0080\u009D product, because greater than 50% of the ingredients originate in or are processed in BC. In the case of the cinnamon bun, 51% of the ingredients originate in BC \u00E2\u0080\u00A2 All products used in the bun are harvested and/or transported using fossil fuel burning machinery. Transporting a commodity a long way is not ecologically sustainable, relying as they do on fossil fuels \u00E2\u0080\u00A2 The wheat, sugar beets and cinnamon used in the UBC cinnamon bun are grown in a conventional monoculture where synthetic fertilizers and pesticides are used requiring high inputs to produce high yields \u00E2\u0080\u00A2 The cinnamon bun is a profitable product and its use of BC butter and eggs contributes to a decent standard of living for BC farmers. As the wheat and sugar beets are grown and processed in Alberta, the local BC labour force is not used and money is not added to the local economy \u00E2\u0080\u00A2 The physical nourishment provided by the cinnamon bun does not contribute to optimum human health. The buns are high in refined sugar and fat and have little fibre or micronutrients. The bun may also replace other healthier food choices such as fruit, cereal or yogurt for breakfast displacing these nutrient rich foods \u00E2\u0080\u00A2 The cinnamon is produced in countries that exploit labourers by not offering a fair wage and may use child labour. This contradicts social sustainability through the polarization of wealth \u00E2\u0080\u00A2 The cinnamon bun is a socially acceptable and desired food. It is culturally nourishing for the North American culture as it is a traditional food but maybe not for people from other cultures 8 UBC Food System Project: Food Waste Management \u00E2\u0080\u0093 The Hot Beverage Cup \u00E2\u0080\u00A2 Disposable hot beverage cup is one major component of the 12 tonnes of waste produced at UBC per day \u00E2\u0080\u00A2 Eighteen percent of the garbage produced at UBC is composed of disposable containers, and hot beverage cups represent a large portion of this waste (WasteFree UBC, 2002) \u00E2\u0080\u00A2 In a survey done by UBC Food Services on the amount of coffee cups purchased in the month of October, 2001, over 40,765 cups of coffee were purchased from stores associated with UBC Food Services. Of this number, only 4, 476 cups were purchased from individuals that brought their own mug. Only 514 students purchased coffee in china cups, even though coffee was sold at a $0.15 discount \u00E2\u0080\u00A2 Most respondents purchase at least one hot beverage from UBC campus per week. Over three quarters of the respondents realized that there is a discount involved if they bring reusable mugs to school, but 72 percent of the respondents still chose to purchase disposable cups 9 South Campus Farm: Land- Use Conflict \u00E2\u0080\u00A2 South Campus community would produce less packaging and transport waste because food produced on the farm could be consumed within the community and on the UBC campus \u00E2\u0080\u00A2 Organic farming techniques require lower net energy inputs and minimize the use of non-renewable energy resources that could enable the Farm to capture and recycle nutrient input from campus \u00E2\u0080\u00A2 Including the farm within the proposed community, connections between land, food and community could be re-established \u00E2\u0080\u00A2 Economic benefits are also provided by the amalgamation of the working landscapes and the community \u00E2\u0080\u00A2 By growing local produce, local markets and restaurants could be supplied Page 16 of 41 \u00E2\u0080\u00A2 Both Agricultural Science students and UBC Food Service management and employees would be interested in connecting Agora to social and academic activities, and to the UBC South Campus Farm 10 A Sustainable Agora \u00E2\u0080\u0093 An Idealistic Student Perspective \u00E2\u0080\u00A2 Agora is perceived to be not developing community values, not providing good quality food, and is not profitable \u00E2\u0080\u00A2 Students are dissatisfied with Agora 11 Assessing \u00E2\u0080\u0098Affordability\u00E2\u0080\u0099 Of Food At The University Of British Columbia: Planning For The Future Of Food Security \u00E2\u0080\u00A2 Most (89%) of the 114 people surveyed were UBC students, while the remainder was faculty, staff, or alumni. Seventy-eight percent of respondents rated the overall price of food at UBC as \u00E2\u0080\u009Cmoderately expensive\u00E2\u0080\u009D or \u00E2\u0080\u009Cexpensive\u00E2\u0080\u009D and 80% purchased food five times per week or less \u00E2\u0080\u00A2 A majority (45%) chose \u00E2\u0080\u0098convenience\u00E2\u0080\u0099 as their primary reason for selecting a food establishment on campus, whereas price was a primary factor in 14% of the respondents. Our data also shows that personal preference explains 31% of respondents\u00E2\u0080\u0099 reason for food selection. Collectively, this indicates reservation about the cost of food on campus \u00E2\u0080\u00A2 Affordability of food is an important issue influencing food security in the UBC community 12 Exploring The Sustainability Of The Barn \u00E2\u0080\u00A2 Barn has experienced a net loss of $10,414 to date for the year 2002. Costs of labor and food too high \u00E2\u0080\u00A2 Approximately 550 customers per day visiting the Barn \u00E2\u0080\u00A2 From our survey, all 38 respondents have heard of the Barn, but that 52% do not go to the Barn, mainly due to unappealing interior, long lineups, bad meals and/or cost \u00E2\u0080\u00A2 Around 7 bags of garbage are collected per day \u00E2\u0080\u00A2 Recycling bins for bottles and cans are present, however, unused raw food, unsold prepared food and table scraps are thrown into the garbage. Used Styrofoam plates and cups, as well as paper coffee cups, are discarded. Although the Barn does support \u00E2\u0080\u009COne Less Cup,\u00E2\u0080\u009D is not well advertised, and not widely used \u00E2\u0080\u00A2 The decisions of which foodservice operations students attend is important because more than \u00C2\u00BE of students eat on campus at least 2-3 times a week. However, students comprise only 20% of the Barn\u00E2\u0080\u0099s customers, with faculty members and plant operation personnel being the primary customers. Students spend less on lunch ($5-10/week), and do not consider the Barn as a place for lunch \u00E2\u0080\u00A2 Incidents of theft further drive up the food costs. Renovations scheduled to take place in May are targeted towards resolving the economic problems \u00E2\u0080\u00A2 Students perceive food in Styrofoam as stale or mass produced and environmentally unfriendly, and would prefer paper plates \u00E2\u0080\u00A2 The Barn provides breakfast, but it has not been as successful as expected in attracting customers \u00E2\u0080\u00A2 The Barn does a poor job of advertising. Many people are misled by its name: The Barn Coffee Shop 13 UBC Food Services Revisited: From The Six Corners Of The World. \u00E2\u0080\u00A2 UBCFS defines itself as a system, but incorporates mainly economic viability into its framework \u00E2\u0080\u00A2 Mission Statement: terms such as \u00E2\u0080\u009Cgood food\u00E2\u0080\u009D and \u00E2\u0080\u009Cvalue\u00E2\u0080\u009D are quite vague. \u00E2\u0080\u009CGood food\u00E2\u0080\u009D could refer to taste, appearance, or healthiness of a food, but it is difficult to ascertain which characteristic(s) is (are) actually being addressed. With regard to \u00E2\u0080\u009Cvalue,\u00E2\u0080\u009D one can assume that this refers to cost, which many students consider too high for the food offered on campus. Mission statement stands separate from the ideas of employees, creating segregation between values and actions. Several employees mentioned their interest in creating a more sustainable food system, but suggested the focus on profit is a barrier \u00E2\u0080\u00A2 UBCFS currently operates as a business, whereby all choices are made primarily on an economic basis. This constrains UBCFS to make decisions that are less sustainable, Page 17 of 41 such as buying organic or local produce, implementing waste management practices, and providing fair prices for students \u00E2\u0080\u00A2 Term \u00E2\u0080\u009Cstrategically located so you can access good food, quality service in a pleasant environment whenever you want!\u00E2\u0080\u009D is subjective; many students complain that most UBCFS establishments are always crowded, and hours of operation do not cater to those students who remain on campus later in the day \u00E2\u0080\u00A2 UBCFS is contractually obligated to large food suppliers, which prevents UBCFS from buying local food. Most large suppliers do not purchase from local markets \u00E2\u0080\u00A2 Lack of opportunity for students to prepare their own food on campus. UBCFS offers mainly prepackaged, ready-to-eat products, and a limited choice of fruits and vegetables. Specifically, at residence mini-marts, mainly processed food is available for purchase. While convenient, these choices are not nutritious (high in sugar and/or salt as well as additives), nor ecologically sound, as excessive packaging of these products generates substantial waste \u00E2\u0080\u00A2 UBCFS is the largest food provider on campus, providing up to 7,000 full meals a day and produces considerable waste. Many food items that were previously prepared on site are now purchased prepackaged, which further contributes to waste \u00E2\u0080\u00A2 Disposable container options are widely available hindering waste reduction \u00E2\u0080\u00A2 Waste disposal and composting do not generate income but may even become an added cost when transportation methods are considered \u00E2\u0080\u00A2 Neither the mission statement nor the five-year plan of UBCFS mention the four A\u00E2\u0080\u0099s of food security: affordability, accessibility, availability and appropriateness; contributors to a sustainable food system 14 Branding At UBC: A Look At Franchises And Their Impact On Sustainability \u00E2\u0080\u00A2 In the survey, students perceive the UBC Food Service as not providing enough variety of \u00E2\u0080\u009Chealthier alternatives such as vegetarian dishes, and that branding will increase variety of food offered on the campus \u00E2\u0080\u00A2 Most students or faculty members are dissatisfied with the quality of food at UBCFS because \u00E2\u0080\u009Cit lacks variety\u00E2\u0080\u009D or \u00E2\u0080\u009Cit lacks healthier or other ethical food choices\u00E2\u0080\u009D \u00E2\u0080\u00A2 Availability of a debit machine will increase the convenience for students to buy food. Thus, the availability of debit machine may influence the students\u00E2\u0080\u0099 access to food and it is used to measure accessibility \u00E2\u0080\u00A2 We saw a less diverse and higher priced menu at Bread Garden with prices ranging from $3.99 to $6.99 per meal; whereas at Trekkers the price was lower ranging from $2.75 to $5.25. The prices at Trekkers seem to reflect the demand of the consumer. A UBCFS report states that students were willing to pay a maximum of $5.00 to 9.99 per meal \u00E2\u0080\u00A2 In franchises, many of the products carried are signature items that must be identical from franchise to franchise regardless of location. In Subway all sandwiches are wrapped in the trademark Subway waxed paper. This makes it difficult for UBCFS to source inputs. Most products used for franchise operations are proprietary, meaning that they must be purchased as per franchise specifications \u00E2\u0080\u00A2 Many pieces of critical information could not be obtained due to the confidentiality associated with contracts and financial agreements \u00E2\u0080\u00A2 All outlets discounts are given for bringing non-disposable coffee mugs, but not all outlets provided discounts for bringing containers 15 Transitions Towards Sustainability: A Look At Initiatives From Other Universities Waste Reduction: \u00E2\u0080\u00A2 Rice University eliminated the use of paper cups from campus food service outlets. Reusable plastic cups are now used and are not allowed outside of the commons area. To reduce the waste from milk cartons, milk machines were installed in kitchens around campus, from which students could dispense milk into a re-usable container. Paper napkins were switched to cloth wherever possible \u00E2\u0080\u00A2 Collecting pre-consumer food discards has also proved useful in reducing waste and saved the University of Massachusetts $13,750 in waste disposal costs when collecting food waste in separate bins for a one-year trial period. The discards were combined with animal bedding from the campus horse farm and used in its landscaping projects Page 18 of 41 \u00E2\u0080\u00A2 At Brown University, improved recycling performance was largely due to improvements in the containers and materials handling systems so that recyclable materials could be separated more efficiently. Their Plant Operations Recycling Team monitors the composition of solid waste being picked up at the curbside by analyzing it on a weekly and monthly basis. This gives immediate feedback on the effectiveness of their recycling program and tests improvements or indicates problems that need to be addressed \u00E2\u0080\u00A2 Oberlin College successfully applied the principles of source reduction. This included buying condiments in bulk and working with suppliers to reduce packaging of shipments. To reduce human waste, a creative scheme called the \u00E2\u0080\u009CLiving Machine 'Poop Campaign'\u00E2\u0080\u009D was created. This project paid students $0.25 for every solid donation they made to the toilets of the Environmental Studies Building Communal Eating and Cooking: \u00E2\u0080\u00A2 Communal kitchen facilities have been successfully used at other universities such as Newcastle University. The presence of proper cooking facilities encourages students to bring their own food and re-usable dishes. Newcastle University went even further to encourage communal cooking and eating on campus by installing large communal gardens, outdoor living areas, and lounges Local Food Purchasing: \u00E2\u0080\u00A2 University of Wisconsin-Madison, buys food directly from local farmers. The University of Wisconsin-Madison spends nearly $10 million each year on food for its dining services. Both universities with self-run food systems and those with contracted food services have the freedom to buy from local farmers. Northland College, for instance, buys about 20 percent of their produce from local farmers and a local food Co- Op \u00E2\u0080\u00A2 Local purchasing provides leverage to the buying power of colleges and universities by supporting smaller scale farmers in the region \u00E2\u0080\u00A2 Rice University found it fiscally impossible and opted to remain with a larger supplier for the central food service kitchen. They worked with their produce supplier to buy more in-season produce, hoping to increase the quality of produce that was available for the students. It was also deemed that organic products are currently too costly but that it is a goal of food service to supply them when they become more affordable Composting and Nutrient Cycling: \u00E2\u0080\u00A2 Rice University is proposing a new, effective composting system - a self-contained and self-engineered compost facility, which would reduce the anticipated protests to objectionable odors and noise. This Decentralized Engineered Composting would meet the composting needs of Rice while allowing the expansion of Rice's needs in the future. The benefits of this system are that it requires little maintenance, can be located near food waste disposal sites, and may be installed over time to allow time for an ongoing performance study Such a self-contained compost system can provide landscaping materials for the university while reducing the high cost of hauling waste off-campus 16 UBC Farm: Contributions to a Sustainable Food System \u00E2\u0080\u00A2 Students and staff (more than 50%) have indicated that they consider the variety of food at UBC to be \u00E2\u0080\u009Cfair to poor\u00E2\u0080\u009D, stating that there is not a huge selection, and that the food is mostly fast or greasy \u00E2\u0080\u00A2 There is a growing demand for locally produced organic food that elicits a feeling that the food was \u00E2\u0080\u009Cmade just for me\u00C2\u00A8 rather than mass produced \u00E2\u0080\u00A2 Barriers which hinder expansion were identified: Degraded or missing infrastructure, government regulations concerning meat production, and limited market opportunities for non-processed food \u00E2\u0080\u00A2 Two acres will be cultivated and production increased by over 100%. After an initial period of slow production due to start-up costs, and learning anew, the farm has secured a market and expects to break-even after three years \u00E2\u0080\u00A2 When selecting a market, the UBC Farm sells to the highest bidder, and therefore outlets such as Agora and the Barn are not options. Instead, UBC Farm wants to target Page 19 of 41 higher quality food retailers such as Sage Bistro, and the Pendulum \u00E2\u0080\u00A2 By reducing the number of intermediaries between production and consumption of food, the UBC food system can achieve a higher level of sustainability \u00E2\u0080\u00A2 Although there is a demand for local products from Green College and dining outlets, there is reluctance among institutions such as Food Services to buy non-processed food from UBC Farm due to costs and labour issues. Currently, UBC Farm does not have the facilities to prepare food and this is preventing them from selling to such outlets as Food Services \u00E2\u0080\u00A2 The primary mandate of the farm is focused on education instead of production, there is an emphasis on the quality of learning experience rather than the quantity of output 17 The Historical Evolution of The UBC Food System \u00E2\u0080\u00A2 1920\u00E2\u0080\u0099s: students were able to purchase breakfast, lunch, and dinner on campus. The cafeteria and the lunch counter both employed a dietitian \u00E2\u0080\u00A2 1930\u00E2\u0080\u0099s: A lunch counter was opened offering much needed food services of full meals and snacks to students from 7am to 8pm \u00E2\u0080\u00A2 1950\u00E2\u0080\u0099s: there were 15 food-dispensing units on campus but no provisions were made in the university\u00E2\u0080\u0099s budget for food services. It was deemed necessary to eliminate food services, as the costs of operation were not covered by meal prices. Deals on meal tickets encouraged students to purchase tickets and therefore aided budget-conscious students. Dr. MacKenzie, then President of UBC, made it clear that food in the cafeteria and other university-controlled institutions would be prepared under scientific and sanitary conditions. The cafeteria was seen as an overcrowded and poorly ventilated area. This situation was due to the large number of fraternity, sorority and other organizations who used the cafeteria as a meeting place. In 1957, the consolidation of Food Services with UBC housing was accompanied by the serving of 7500-100,000 meals a month \u00E2\u0080\u00A2 1960\u00E2\u0080\u0099s: campus expansion led to the construction of the Totem and Gage residences and the Student Union Building (SUB). 20% of the 32000-ft2 SUB building was designated for Food Services. The SUB included two cafeterias accommodating 900 people, two small meeting dining rooms, and two snack bars seating 800 people. In addition, a drinking lounge and a vending alcove with six units were included to relieve some of the pressure from the primary food service facilities. Eventually the AMS would take over these food services. Despite selling in excess of 8000 cups per week coffee on campus gained the recognition of being infamously bad \u00E2\u0080\u00A2 1970s: Prices of meals in the SUB were hiked to the dismay of students, staff and faculty. Inflation was used as the scapegoat, as students felt the SUB had raised prices in order to offset mortgage payments. Student grievances continued as the price of a cup of coffee was increased to $0.15 yet cups were 15% smaller than previous years. In 1971, International House started selling hot lunches consisting of different ethnic foods. Sandwiches started at $0.35 with full lunches costing up to $0.85 \u00E2\u0080\u00A2 1980\u00E2\u0080\u0099s: Incentive programs were implemented to decrease amount of food packaging, such as foam cups (Blue Chip handed out an average of 500 a day. Students in Place Vanier residence were also up in arms about costs of the meal plan. Residents were concerned with the quality of food served, in regards to subsequent meals comprised of leftovers. A petition was held but no change came about. In the early 80\u00E2\u0080\u0099s, it was noted that UBC had the highest student pub beer prices in Canada ($1.15/bottle) and the Pit made an annual profit of $60,000 \u00E2\u0080\u00A2 1990\u00E2\u0080\u0099s: According to the 99/00 UBC calendar, there were 18 food service operations on campus. In the mid 90\u00E2\u0080\u0099s, Food Services operated without profit but since have increased efficiency and have thereby eliminated operating losses \u00E2\u0080\u00A2 2000 and Beyond: Currently there are 27 food units open at UBC through Food Services. These include cash operations (including franchises such as Bread Garden), residences, mini-marts, restaurants and catering services. The residences serve 1000 students, 3 times a day year round. There are future plans to develop south campus, including the addition of a campus grocery store Page 20 of 41 4. Conclusions and Outcomes The working teams presented in detail their conclusions while taking into account their underlying value assumptions about food system sustainability, indicators, and findings within economic, ecological, and social perspectives. They also explained the relationship of their specific theme to the greater UBC food system. The \u00E2\u0080\u009CConclusion and Outcomes\u00E2\u0080\u009D is a representation the working groups\u00E2\u0080\u0099 integration and synthesis of their agroecological knowledge and understanding with their respective subsystem findings (See Table 4). Evident is an expression and feedback to the Learning Outcomes for the Land, Food and Community 3 curriculum, with some groups much more effective than others. Of course, the conclusions and outcomes may have direct implications on each group\u00E2\u0080\u0099s recommendations to the Campus Sustainability Office, opportunities for future research, and the development of relevant research questions. Table 4. Overview of Conclusions and Outcomes: Grp # Study Conclusions and Outcomes 1 The Sustainability Of The UBC Food System: An Assessment Of Place Vanier \u00E2\u0080\u00A2 Through the collection and analysis of data, and dialogue within our group, we came to a consensus that the most critical problem, in terms of long-term sustainability of this subsystem, is that the selection of the food at Place Vanier doesn\u00E2\u0080\u0099t promote the health of the students 2 Sustainability: UBC Food System Educational Role Of UBC Farm \u00E2\u0080\u00A2 By promoting education and awareness of the UBC Farm, the UBC population will become more conscious of their food choices and the implications of these choices on the environment, economy, and society. Raising awareness of these issues will increase the likelihood of the UBC population making more sustainable food choices 3 Sustainability \u00E2\u0080\u009CDeBetability \u00E2\u0080\u009D: Is The Beta House Ecologically Sustainable? \u00E2\u0080\u00A2 In order to engage in ecologically acceptable behavior, participants of the UBC food system must recognize the links between the farmer and the consumer, the pollution and social inequities associated with conventional food production, the existence of local produce (e.g. the UBC Farm), the availability of sustainability educational resources (e.g. UBC Campus Sustainability Office) and updated research. It is also important to recognize and appreciate that the Beta House members have made 4 The University Of British Columbia\u00E2\u0080\u0099s Fast Food System: A Look At Sustainability Issues \u00E2\u0080\u00A2 Students for the most part, are satisfied healthy options exist at some fast food chains, and that the managers are proud to have this option. Alternately, students have noted that they are concerned with some of the ecological sustainability practices at some outlets, more so than others, indicating awareness of unsustainable practices. Since students perceive the pricing at some of the outlets to be high, regardless of coupons at certain times of the year 5 UBC Food System Project: AMS Food \u00E2\u0080\u00A2 \u00E2\u0080\u00A2 AMS is already taking many steps to ensure the ecological, economic, and social sustainability of the UBC food system. Since the AMS is student run and driven by demand, it is essential that both the students and the rest of the UBC community are knowledgeable about the issues and the attempts that are made to make the food system Page 21 of 41 And Beverage Service knowledgeable about the issues and the attempts that are made to make the food system more sustainable. With added support and commitment, there is a great opportunity for change in AMS Food Services, which would put pressure in the rest of the system to make a greater move towards sustainability. While this transformation is in progress, the AMS should continue to make sustainability a priority and attempt to expand and promote the current initiatives 6 Composting At UBC: An agriculture Practice That Benefits The Whole Community \u00E2\u0080\u00A2 One way to increase the sustainability of UBC\u00E2\u0080\u0099s food system is to incorporate a functional and convenient composting program at a reasonable cost. Composting programs can be developed and introduced campus-wide by persuading students and food services employees to participate through advertising and incentives 7 Commodity Chain Analysis Of The UBC Cinnamon Bun \u00E2\u0080\u00A2 The cinnamon bun is not sustainable and UBC Food Services does not put high value on sustainability 8 UBC Food System Project: Food Waste Management \u00E2\u0080\u0093 The Hot Beverage Cup \u00E2\u0080\u00A2 The current programs designed to reduce the purchase of disposable hot beverage cups on campus do not provide a large enough consumer incentive 9 South Campus Farm: Land- Use Conflict \u00E2\u0080\u00A2 By incorporating the existing farm and forestland into the South Campus Community residential housing can be created while economic, ecological and social sustainability is modeled. The university\u00E2\u0080\u0099s need to build a residential community would be addressed and the Faculty of Agricultural Science\u00E2\u0080\u0099s desire to retain the landscape would be respected In addition, we feel that the students at UBC must be made aware of the land use conflict. This could be done through guest lectures and seminars. We believe that by increasing awareness on campus, the existing farm and forestlands can be retained 10 A Sustainable Agora \u00E2\u0080\u0093 An Idealistic Student Perspective \u00E2\u0080\u00A2 It is critical that Agora be more involved with our Faculty\u00E2\u0080\u0099s underlying values in order to become more sustainable. Student participation and education, incorporation of the UBC Farm, and the addition of a student kitchen will all help to initiate Agora\u00E2\u0080\u0099s transition to sustainability 11 Assessing \u00E2\u0080\u0098Affordability\u00E2\u0080\u0099 Of Food At The University Of British Columbia: Planning For The Future Of Food Security \u00E2\u0080\u00A2 Our questionnaire identifies that \u00E2\u0080\u0098affordability\u00E2\u0080\u0099 is a major concern and that this issue needs to be further addressed and alternative solutions sought. We recognize that moving toward a more \u00E2\u0080\u0098food secure\u00E2\u0080\u0099 food system on campus will also require us to examine social and environmental impacts over the long-term. Perhaps what is most important is that we realize that both \u00E2\u0080\u0098food security\u00E2\u0080\u0099 and \u00E2\u0080\u0098sustainability\u00E2\u0080\u0099 are not static issues and that they require frequent re-assessment. These definitions will invariably change over time in relation to the changing needs of the community and the environment 12 Exploring The Sustainability Of The Barn \u00E2\u0080\u00A2 We believe that enhancing the ecological and social sustainability of the Barn will facilitate improvements in economic sustainability 13 UBC Food Services Revisited: From The Six Corners Of The World. \u00E2\u0080\u00A2 UBCFS should alter their mission statement to include students as their priority, address environmental concerns, and increase awareness of food accessibility, availability, appropriateness, and acceptability. We see the integration of education into the UBCFS as a pillar to making such changes. In turn, such changes serve as a stepping-stone toward a more sustainable campus. We believe that while achieving sustainability can often seem overwhelming and unachievable, it is the small steps made on a continual basis that will Page 22 of 41 make a great impact, not just in UBCFS, but also within the UBC community as a whole 14 Branding At UBC: A Look At Franchises And Their Impact On Sustainability \u00E2\u0080\u00A2 Franchise and non-franchise food service outlets have contributed differently to the sustainability of the food system on campus. The elimination of either type of food service outlets would be detrimental to the state of sustainability in the UBC food system. Indeed, the balance of both franchise and non-franchise food service outlets was identified to be critical to improve the current state of sustainability \u00E2\u0080\u00A2 Regarding the appropriateness of establishing franchises from the perspective of sustainability, it was found that franchises could be appropriate and could improve the sustainability of UBC food system. As UBC makes a commitment to improve campus sustainability, UBCFS, which has determined to support UBC and the greater community, should also make a commitment to bringing sustainable franchises to campus \u00E2\u0080\u00A2 UBC has identified the desire to upgrade and maintain infrastructure \u00E2\u0080\u009Cso that UBC is seen as a model of a sustainable campus: safe, clean, livable and environmentally friendly.\u00E2\u0080\u009D If this is in fact a goal of the university, we feel that it is important that any franchises associated with UBC share this core value. It is paramount that students see the university\u00E2\u0080\u0099s commitment to this goal in action 15 Transitions Towards Sustainability: A Look At Initiatives From Other Universities \u00E2\u0080\u00A2 As a university, we have both the opportunity and responsibility to test out some of these initiatives. Simple steps such as eliminating paper cups on campus could significantly decrease the amount of waste produced on campus. More complex initiatives such as composting both food and human wastes have demonstrated their effectiveness in both decreasing garbage and increasing nutrient cycling. Because UBC must pay to have all its waste removed from campus, these projects would have economic benefits \u00E2\u0080\u00A2 In the transition towards sustainability, it is important to consider the social dimension. We believe steps need to be taken to bring awareness to the majority of students to both where their food comes from and the impact that their food choices have on our planet. By creating communal eating spaces, students would not only be encouraged to bring their own food, but would feel more rooted in a particular foodshed, for which they could take ownership. In UBC\u00E2\u0080\u0099s food system, solely supporting local producers may not be economically feasible. However, we believe efforts should be made to buy in-season fruits and vegetables from local producers to move towards greater sustainability and sense of community 16 UBC Farm: Contributions to a Sustainable Food System \u00E2\u0080\u00A2 The productive capacity of the farm can be increased to meet growing demand for local foods, either through small-scale animal systems, greenhouse production, or expanding the UBC Market Garden \u00E2\u0080\u00A2 The productive capacity of the farm will need to be increased \u00E2\u0080\u00A2 Livestock operation are a major weakness in the current UBC Farm food system \u00E2\u0080\u00A2 With the past investment of money and labour on clearing, rock picking, subsurface drainage and irrigation equipment future expansion of the market garden looks promising \u00E2\u0080\u00A2 UBC Farm wants to target higher quality food retailers such as Sage Bistro, and the Pendulum, which are focused on food quality and are willing to pay a premium price for the produce. However, these outlets sell their food at higher prices and may not be affordable by all students. As an indicator of sustainability, all people should have equal access to healthy food, and selling solely to high-end retailers meets this criteria \u00E2\u0080\u00A2 In order to supply the seasonal demand of the fluctuation student population, the Farm must be productive during the fall and winter months and find alternative markets during the summer months 17 The Historical Evolution of The UBC Food System \u00E2\u0080\u00A2 Despite individual differences between decades, several problems have persisted throughout the history of the UBC food system. These problems have included overcrowding and the unfair pricing practices. Primarily, any change towards the betterment of the food system on campus has been the result of student voice. Student grievances on these issues brought students to work together in an effort to improve the sustainability of the system. Whereas the problems of the past centered on primarily social and economic sustainability factors, today there exists the need to focus on all three aspects of sustainability: economic, social and ecological. By working with UBC Page 23 of 41 Food Services, community members on campus (whether they are students, residents, staff or faculty) can work towards a more sustainable food system that is more environmentally friendly, economically viable and social responsible than at present 5. Recommendations and Questions for Future Research Taken together, the recommendations for CSO and future research individually and collectively represent the culmination of the groups\u00E2\u0080\u0099 understanding of their respectively defined case study problems. As Table 5 illustrates, there is continuum of complexity and substance of the recommendations. The value and substance of the recommendations for future research can be distinguished by what may be considered obvious and not unexpected, to those that show characteristics of thoughtful reflection and insight, possibly signifying application of academic rigour and personal commitment to the topic. Further, the recommendations and research questions they elicit are apparent by their applicability and \u00E2\u0080\u009Cfitness\u00E2\u0080\u009D within the UBC food system context. The recommendations section should help significantly in suggesting foci for research projects within the collaborative hand-on academic framework of CSO/SEEDS and Land, Food and Community 3. The usefulness of the recommendations and questions for future research may become evident in the section, \u00E2\u0080\u009CWhere Do We Go from Here?\u00E2\u0080\u009D Table 5. Overview of Recommendations and Questions for Future Research Grp # Study Recommendations for Future Research for the Campus Sustainability Office Research Questions 1 The Sustainability Of The UBC Food System: An Assessment Of Place Vanier \u00E2\u0080\u00A2 Incorporate a combo system that will provide the recommended amounts of protein, starch, and fats \u00E2\u0080\u00A2 Less focus on items that are high in only one macronutrient \u00E2\u0080\u00A2 Provide items with a mixture of all food \u00E2\u0080\u00A2 Provide a larger and more appealing selection of vegetarian \u00E2\u0080\u00A2 Increase menu items with grains, milk products, and vegetables \u00E2\u0080\u00A2 Increase the carbohydrate content of the items \u00E2\u0080\u00A2 Decrease the fat content of the items \u00E2\u0080\u00A2 Increase the protein content of vegetarian items \u00E2\u0080\u00A2 Increase the fiber content of menu items \u00E2\u0080\u00A2 To continue the improvement of the Place Vanier Food system, areas of further research could include taking a closer look at where the food items are coming from that are purchased through large wholesalers. Another area of research could be on ways for Place Vanier to eliminate disposable dishes and cutlery NA 2 Sustainability: UBC Food System Educational Role Of UBC Farm \u00E2\u0080\u00A2 Incorporate the Farm into the curriculum of all faculties on campus. A connection on campus among all faculties will unite everyone towards a common goal. All members of UBC can then act as role models and advocates of the Farm and sustainability. Since the UBC Farm is the only farm in the City of Vancouver, support for survival must come from the UBC sustainability office, the professors, the students, and the community NA Page 24 of 41 \u00E2\u0080\u00A2 Raise awareness about the existence and location of the UBC Farm, starting from the elementary school level. Elementary students should be given the privilege of visiting the Farm and being exposed to the concept of sustainability. These young learners can educate their parents who have not received such knowledge \u00E2\u0080\u00A2 Community outreach programs. The Farm is already able to provide produce to the UBC community and the markets held during the summer and promote awareness. Other programs that could raise awareness about the Farm and sustainability are cooking classes and gardening workshops \u00E2\u0080\u00A2 Survey the community at large to see if they would use the services of the Farm \u00E2\u0080\u00A2 Gather comprehensive data from the Farm 3 Sustainability \u00E2\u0080\u009CDeBetability\u00E2\u0080\u009D: Is The Beta House Ecologically Sustainable? NA NA 4 The University Of British Columbia\u00E2\u0080\u0099s Fast Food System: A Look At Sustainability Issues \u00E2\u0080\u00A2 Establish relationship with corporate management of the various fast food chains to work on decreasing packaging used and waste produced, as well as incorporating fast food chains in the WasteFree UBC campaign \u00E2\u0080\u00A2 Implement programs to make food more affordable by honour coupons consistently throughout the year \u00E2\u0080\u00A2 Initiate a campaign to educate the UBC community on importance of student employment and cash flow retention within UBC \u00E2\u0080\u00A2 Continue to offer healthy food options at fast food outlets \u00E2\u0080\u00A2 A sustainability study of individual fast food restaurants at UBC to provide a more in depth look aimed at establishing a better understanding of the current situations at each specific restaurant \u00E2\u0080\u00A2 To brainstorm ways to relay the concerns the students have about unsustainable practices to UBC food services \u00E2\u0080\u00A2 What are the obstacles to sustainability in fast food chains at UBC? \u00E2\u0080\u00A2 What could be used as an incentive to change (i.e. free advertising on campus when certain sustainability practices are implemented)? \u00E2\u0080\u00A2 Are there possibilities for reducing wastes and implementing sustainability programs in fast food chains? \u00E2\u0080\u00A2 Would each fast food chain participate, in fostering change towards more sustainable practices, once these issues become apparent? \u00E2\u0080\u00A2 Could there be a partnership between the farm and other UBC programs for sustainability? \u00E2\u0080\u00A2 Is there a potential to extend the composting program that already exists to include fast Page 25 of 41 food chains? 5 UBC Food System Project: AMS Food And Beverage Service \u00E2\u0080\u00A2 Make efforts to promote/advertise current AMS sustainability initiatives \u00E2\u0080\u00A2 Attempt to make more obvious distinctions between AMS and UBC food services \u00E2\u0080\u00A2 Develop AMS outlets in other areas of campus to increase accessibility \u00E2\u0080\u00A2 Develop more areas where one could enjoy his/her meal \u00E2\u0080\u00A2 Expand the current composting system \u00E2\u0080\u00A2 Implement policy that makes sustainability efforts universally incorporated into budgeting allowances \u00E2\u0080\u00A2 Support buying relationships with local growers, including UBC farm \u00E2\u0080\u00A2 Since information provision to employees and customers by the AMS is obviously failing, it is necessary to determine what methods would be successful in promoting sustainability issues and how more support can be obtained. It will also be helpful to obtain data regarding what impact tuition increases will have on the demands and spending habits of the students. A thorough analysis of existing opportunities to utilize the resources of the UBC Farm for provision and waste management is needed. 6 Composting At UBC: An agriculture Practice That Benefits The Whole Community \u00E2\u0080\u00A2 Advertising composting and free worm bin workshops to residents of Hampton Place, the endowment lands, fraternity houses and the apartments near the UBC Village \u00E2\u0080\u00A2 Encouraging Waste Management to designate areas to deposit finished compost close to the current recycling bins for convenience \u00E2\u0080\u00A2 Creating a joint project with farm management to transport full bins to South Campus farm where they can finish composting and ensure the picked up composting material is used appropriately \u00E2\u0080\u00A2 Educating the UBC population to ensure that everyone is aware that composting programs exist and that there are positive implications with using these programs, such as increased sustainability of the UBC food system through nutrient recycling. This education can be done by expanding on the current laminated posters about recyclable materials to include composting \u00E2\u0080\u00A2 Re-initiating the previous post-consumer composting system that involves contracting a composting to company \u00E2\u0080\u00A2 Making compost waste collection as convenient as possible by increasing the number of collecting bins around campus, and providing food outlet with coloured bins to separate their waste from compostable material. NA 7 Commodity Chain Analysis \u00E2\u0080\u00A2 Create a clear food policy for UBC which explicitly values sustainability \u00E2\u0080\u00A2 Is UBC Food Services receptive and willing Page 26 of 41 Of The UBC Cinnamon Bun \u00E2\u0080\u00A2 Partner with many faculties across campus to educate all students on the impacts of their food choices \u00E2\u0080\u00A2 Partner with UBC Food Services to promote and put into action the characteristics of a sustainable food system: \u00E2\u0080\u00A2 Purchase more local products \u00E2\u0080\u00A2 Research food purchases more fully to discover how foods are produced and to avoid exploitative or socially/ ecologically/ economically damaging commodities \u00E2\u0080\u00A2 Products which cannot be produced locally such as cinnamon should be imported from the closest producing country to reduce transport distance \u00E2\u0080\u00A2 Modify the \u00E2\u0080\u009CMade in BC\u00E2\u0080\u009D criteria to require more BC product content \u00E2\u0080\u00A2 Encourage production and promote \u00E2\u0080\u009CMade in BC\u00E2\u0080\u009D products through advertisements and pricing specials in retail food outlets \u00E2\u0080\u00A2 Adopt a sustainability advocacy role not limited to the UBC campus community \u00E2\u0080\u00A2 Work with dairy farmers and government to minimize the intensive water and land use in milk production \u00E2\u0080\u00A2 Work with community partners to promote local/ ecologically sensitive eating \u00E2\u0080\u00A2 Provide nutritional information for consumers to make nutritious food choices and thus sustain personal health to adopt sustainability recommendations? \u00E2\u0080\u00A2 Does UBC Food Services have access to more sustainable products? \u00E2\u0080\u00A2 What is the sustainability of the packaging used in the cinnamon bun ingredients? \u00E2\u0080\u00A2 How much of an influence does the UBC community have on commercial producers? Could the UBC community change farmers\u00E2\u0080\u0099 agricultural practices? \u00E2\u0080\u00A2 What kind of knowledge do members of the UBC community have about current food production techniques? \u00E2\u0080\u00A2 How could genetic engineering of the products in the UBC cinnamon bun affect the bun\u00E2\u0080\u0099s sustainability? \u00E2\u0080\u00A2 Is egg production in the Fraser Valley humane? \u00E2\u0080\u00A2 Are livestock raised in an ecologically sensitive way in the Fraser Valley? \u00E2\u0080\u00A2 Is child labour used in the production of the cinnamon in the UBC cinnamon bun? If so are there other non- exploitative sources of cinnamon? 8 UBC Food System Project: Food Waste Management \u00E2\u0080\u0093 The Hot Beverage Cup \u00E2\u0080\u00A2 Waste Management Division of UBC may need to be readdressed in order to confirm that they are minimizing all wastes at UBC \u00E2\u0080\u00A2 In terms of food waste management, it should be mandatory for all food outlets, such as Pizza Pizza, Subway and The Bread Garden to participate in reduction incentives. These stores are not otherwise forced to participate because they are franchises and do not fall under UBC Food Service regulations. A large NA Page 27 of 41 number of customers flow through these establishments and it would be highly beneficial to have them participate in contributing to the education of waste reduction at UBC. \u00E2\u0080\u00A2 There are some companies such as Starbucks that are working towards developing a recyclable cup and once these products are made available, UBC food services should implement them in their stores \u00E2\u0080\u00A2 If UBC is going to continue to serve beverages in non- recyclable cups, an added \u00E2\u0080\u009Cenvironmental tax\u00E2\u0080\u009D could be implemented on hot beverage cups. This tax, and the rationale behind it, should be clearly advertised so customers are aware that they are paying extra \u00E2\u0080\u00A2 UBC Food Services could consider implementing a \u00E2\u0080\u009CMug Card\u00E2\u0080\u009D that would work like existing bonus cards by offering a free cup of coffee after a certain number of purchases. Since a card of this nature already exists on campus, the Mug Card could offer a free coffee with fewer purchases than the other. This may encourage those who \u00E2\u0080\u009Csometimes\u00E2\u0080\u009D bring their own mug to bring it more often. \u00E2\u0080\u00A2 Focus on other components of waste produced on UBC campus such as disposable plates, utensils, soup containers \u00E2\u0080\u00A2 Conduct surveys with larger samples sizes and include open-ended questions in order to receive input from the consumers as to what they believe can be done to reduce the amount of waste produced on campus \u00E2\u0080\u00A2 Conduct research on alternatives to waste management such as recyclable cups that are also economically feasible \u00E2\u0080\u00A2 Develop initiatives to make consumers more environmentally aware of where their waste is going and the impact it may have on their food system 9 South Campus Farm: Land-Use Conflict \u00E2\u0080\u00A2 Our group recommends that the Faculty conduct a contingent value survey that would assess an ecological value for the UBC Farm \u00E2\u0080\u00A2 Our group proposes that this land use conflict be dealt with by investigating other rural communities that are able to peacefully co-exist \u00E2\u0080\u00A2 What conditions should be created so that the farm and residential community in the South Campus area can live in harmony? 10 A Sustainable Agora \u00E2\u0080\u0093 An Idealistic Student Perspective \u00E2\u0080\u00A2 We recommend that our indicators be continuously redefined. Future students should consider that each indicator is connected with another and the UBC Food System. In coming years, more thorough investigation of Agora\u00E2\u0080\u0099s food system is needed, such as the introduction of UBC Farm products, the utilization of a student kitchen and the management of Agora to incorporate student education through various agriculture science courses \u00E2\u0080\u00A2 Continued analysis is required annually in order to build a solid knowledge foundation on Agora and its needs during this transition towards sustainability \u00E2\u0080\u00A2 Will our suggested recommendations help secure Agora\u00E2\u0080\u0099s financial future? \u00E2\u0080\u00A2 How will changes in Agora impact other food service outlets? \u00E2\u0080\u00A2 How will Agora influence UBC Food Services and the UBC community? \u00E2\u0080\u00A2 Will the creation of a student kitchen nurse social interactions? Page 28 of 41 \u00E2\u0080\u00A2 How will involving students in managing Agora impact their education? \u00E2\u0080\u00A2 Will using UBC Farm products for Agora food items be feasible? \u00E2\u0080\u00A2 Will Agora decrease its ecological footprint if a waste management system incorporated composting? 11 Assessing \u00E2\u0080\u0098Affordability\u00E2\u0080\u0099 Of Food At The University Of British Columbia: Planning For The Future Of Food Security \u00E2\u0080\u00A2 We propose that immediate and ongoing changes to increase the affordability of the food available at UBC could be met by expanding existing food price discounts currently offered by only a few food services, such as Pendulum or the Express. This could be achieved by introducing a policy that requires all food services at UBC to offer three main price discounts. These include discounts for patrons that provide their own food packaging, frequent-buyer discounts, and volume discounts \u00E2\u0080\u00A2 We recommend that independent food services be increasingly diversified such that they become part of all faculties across campus. Lunches would be managed, produced, and sold by the students with the intention of providing nutritious and affordable meals. The profits of the lunches would be reinvested into the faculty for the benefit of the volunteering students \u00E2\u0080\u00A2 Building on the small-scale, student and faculty-run food services, over several years the UBC community could develop a community-run grocery store as an alternative to privately operated food services. The geographic isolation and the limited selection and small size of campus grocery stores warrant an alternative source of food. The store could also focus on offering a variety of locally grown produce from the UBC Farm and supplemented by farmers in the Lower Mainland, linking the UBC community with the surrounding community. The store could also reflect the diverse multicultural needs of the UBC community \u00E2\u0080\u00A2 Assess how the accessibility, appropriateness and availability of food on campus impacts food security \u00E2\u0080\u00A2 Determine how moving toward \u00E2\u0080\u0098food security\u00E2\u0080\u0099 will impact the environment, as well as the social and economic aspects of the UBC community and whether creating a \u00E2\u0080\u0098food secure\u00E2\u0080\u0099 system is sustainable in the long- term \u00E2\u0080\u00A2 Determine how to meet the changing needs of the UBC community over time, especially considering that the definitions of \u00E2\u0080\u0098food security\u00E2\u0080\u0099 and \u00E2\u0080\u0098sustainability\u00E2\u0080\u0099 of the food system will also change NA 12 Exploring The \u00E2\u0080\u00A2 We recommend that the use of Styrofoam be eliminated \u00E2\u0080\u00A2 Have the renovations Page 29 of 41 Sustainability Of The Barn \u00E2\u0080\u00A2 We feel that using paper plates, wrappers and boxes are more ecologically friendly \u00E2\u0080\u00A2 The Barn should employ the Paper Reduction Tool Box, developed by the Sustainability Office at UBC \u00E2\u0080\u00A2 We recommend that the Barn composts raw food wastes \u00E2\u0080\u00A2 Offer unique specialty items to make the Barn distinct from other outlets \u00E2\u0080\u00A2 We recommend that the Barn cater to the different ethnic groups and thus dishes could serve as additional specialty items to provide the Barn with a competitive edge. \u00E2\u0080\u00A2 Form a partnership with the UBC Farm. A partnership with the UBC Farm could be effective in attracting Ag. Sci. students, further adding to the clientele of the Barn. A partnership with the Farm would establish a strong connection with the university and may instill a sense of loyalty within customers \u00E2\u0080\u00A2 Using local produce would also allow the Barn to serve seasonal items and would enrich the selection \u00E2\u0080\u00A2 The partnership would allow money to cycle within UBC \u00E2\u0080\u00A2 Use more advertising. We recommend that the outlet use signs and posters across the campus to let the public know of the items it offers. A simple yet effective idea would be to place a sandwich board outside the facility that lists daily specials \u00E2\u0080\u00A2 If brand name coffee like Tim Horton\u00E2\u0080\u0099s\u00C2\u00AE or UBC Farm Produce are offered, these features should be thoroughly advertised \u00E2\u0080\u00A2 Educate employees about sustainability. Many people are not even sure what sustainability means. By educating employees, staff will become aware of the concept \u00E2\u0080\u00A2 Sustainability in any sense will be more easily achieved if each member of the staff and workforce at the Barn made daily contributions geared towards improving quality and sustainability of the Barn in the long run made a positive impact economically, socially and/or environmentally? \u00E2\u0080\u00A2 Has the incidence of theft decreased? \u00E2\u0080\u00A2 Have the renovations cut down on the costs? \u00E2\u0080\u00A2 Have the numbers of customers changed after the renovations were made? \u00E2\u0080\u00A2 Are customers satisfied with the changes that take place after renovations? \u00E2\u0080\u00A2 Have new strategies been implemented? \u00E2\u0080\u00A2 Is there a reduction in amount of waste disposed? \u00E2\u0080\u00A2 Has the partnership attracted new customers? \u00E2\u0080\u00A2 Is there an increase in revenue? \u00E2\u0080\u00A2 How has the clientele changed since the renovations? 13 UBC Food Services Revisited: From The Six Corners Of The World. \u00E2\u0080\u00A2 UBCFS should take an active role in integrating education possibilities into their establishments, in which students from different disciplines can participate directly in the food system, helping to solve its problems while receiving practical experience \u00E2\u0080\u00A2 Since students input a substantial amount of money, time, and energy into the university, the university, in turn, can give something back to the students by providing an environment conducive to experiential learning. Thus, students will become more competent and confident when they enter the real world \u00E2\u0080\u00A2 Commerce students could develop marketing strategies to promote UBCFS products, do the accounting, and implement organizational behaviour principles to enhance the productivity and quality of UBCFS operations \u00E2\u0080\u00A2 Agroecology students could develop environmental and social awareness campaigns, and find ways to increase connections between UBCFS and local food production NA Page 30 of 41 \u00E2\u0080\u00A2 UBCFS willingness should be explicitly expressed in the UBCFS agenda and reflected in the mission statement \u00E2\u0080\u00A2 Students are the major clientele of UBCFS, their feedback is central to providing food that is desirable and will therefore be purchased. If students are happy with the products offered, they will be more willing to maintain their loyalty to UBCFS \u00E2\u0080\u00A2 The integration of education will also increase profit for UBCFS, since services that will be offered by students will not require financial compensation. Thus, a win-win situation will be created, whereby students can learn and UBCFS can save on labour costs \u00E2\u0080\u00A2 Surplus food that is still food safe could be donated to local food banks, soup kitchens and community kitchens, with dietetics and nutritional sciences students serving as liaisons, to further reduce food waste. Shelley Wells, Executive Director of Quest Outreach Society, an organization that feeds hungry people in the lower mainland, stated that they would pick up food from UBC \u00E2\u0080\u00A2 We feel that UBCFS needs to state a clear position supporting local produce. It is possible for them to do so on a case-by-case basis. For example, offering a homemade soup at Agora that contains local ingredients or perhaps establishing a local produce section at the mini marts will help support the local economy \u00E2\u0080\u00A2 UBCFS needs to enshrine their goal of environmental sustainability in the mission statement. Otherwise, it will be difficult to prepare a comprehensive plan concerning waste management, composting, and resource recovery 14 Branding At UBC: A Look At Franchises And Their Impact On Sustainability \u00E2\u0080\u00A2 Further research and greater accessibility to information about UCBFS operations is needed to present a more comprehensive and objective analysis on the current status of sustainability \u00E2\u0080\u00A2 Competition among franchises with AMS food service outlets. Franchises located in the village that are not operated by UBCFS such Benny\u00E2\u0080\u0099s Bagel and McDonald\u00E2\u0080\u0099s. \u00E2\u0080\u00A2 Factors should be considered in contracting franchises \u00E2\u0080\u00A2 Projects related to branding: Branding of cold beverages; agreement with Coca Cola; availability of Starbucks coffee; products sold by vending machines NA 15 Transitions Towards Sustainability: A Look At Initiatives From Other Universities \u00E2\u0080\u00A2 We believe efforts should be made to buy in-season fruits and vegetables from local producers and to move towards greater sustainability and sense of community \u00E2\u0080\u00A2 We believe steps need to be taken to bring awareness to the majority of students to both where their food comes from and the impact that their food choices have on our planet \u00E2\u0080\u00A2 By creating communal eating spaces, students would not only be encouraged to bring their own food, but would feel more rooted in a particular foodshed, for which they could take ownership NA 16 UBC Farm: Contributions to \u00E2\u0080\u00A2 A cost-benefit analysis could be performed by agro- economic students to determine the feasibility of a food \u00E2\u0080\u00A2 The farm is also composed of wetland Page 31 of 41 a Sustainable Food System processing program at UBC Farm, and whether there is a large market demand for processed foods \u00E2\u0080\u00A2 Labelling program: A label should inform buyers of where and how the food was produced and identify the distance traveled from farm to market. The label should also include information on how to prepare the food, and recipes for eating with the seasons \u00E2\u0080\u00A2 UBC Farm would be better served to sell their products to smaller outlets that prepare their own food and can afford to pay higher prices for the produce \u00E2\u0080\u00A2 Food should continue to be made available through direct channels such as farmers\u00E2\u0080\u0099 markets, but future expansion could include a local marketplace at the SUB, food co- ops, subscription farming, food stamps, or letting people grow their own food in garden plots at UBC Farm \u00E2\u0080\u00A2 The livestock component of UBC farm is underutilized. Small-scale animal production would diversify the farm and supply products for the UBC food system. Animals such as horses, pigs, sheep, cattle and poultry should be integrated into the food system with the focus of providing secondary animal products such as milk, wool, and eggs \u00E2\u0080\u00A2 Processing of locally grown food: It can create value- added products for sale to UBC Food Services or directly to customers. UBC Farm facilities should be upgraded to provide such products as wine, pickled vegetables, flower bouquets, meat products, or apple cider and forested areas. How can these resources be incorporated into a sustainable food system? What types of products could they produce, and what is their ecological significance to the Farm? \u00E2\u0080\u00A2 What kind of livestock would be best suited to the farm? What would be an optimal stocking density? What type of forages need to be grown, how to process and market animal products, and what are costs of upgrading the animal facilities? 17 The Historical Evolution of The UBC Food System \u00E2\u0080\u00A2 The sustainability office needs to continue recognizing that food and its consumption are large parts of campus life; they cannot be separated from education or the extracurricular activities that occur on campus. Therefore, the sustainability office in conjunction with UBC food services must continue to build food outlets that provide adequate seating facilities as well as places where students can eat, study and hold group meetings simultaneously. The University should be encouraged to continue to develop and integrate such places \u00E2\u0080\u00A2 Promoting social sustainability the UBC food system needs to offer a wide variety of healthy alternative food options \u00E2\u0080\u00A2 Given large geographic space of UBC, it is important to evenly distribute food space across campus \u00E2\u0080\u00A2 The sustainability office must devise a plan for combating the large amount of waste that is generated on campus due to its food and beverage services. The university needs to expand their campaign regarding discounts for students who bring reusable containers, coffee mugs, utensils. These campaigns need to be better advertised so students are aware of the associated incentives and initiatives. The sustainability office also needs to get on the \u00E2\u0080\u009Ccomposting\u00E2\u0080\u009D bandwagon. Much of the food waste is transported off campus when it could be composted on campus and then used by Plant Operations to maintain soil quality of the gardens and university grounds \u00E2\u0080\u00A2 What is the role of the SUB within the UBC food system? \u00E2\u0080\u00A2 What challenges does the SUB face in regards to sustainability on campus? \u00E2\u0080\u00A2 Evaluate the evolution of franchises on campus. \u00E2\u0080\u00A2 Why is there currently more apathy amongst students today when compared to the passionate outcries of the earlier decades? \u00E2\u0080\u00A2 How has franchising affected consumer choice over the years? \u00E2\u0080\u00A2 What are the changes that have resulted from the political and social agendas of the university? \u00E2\u0080\u00A2 Link the evolution of waste management with that of the UBC Page 32 of 41 \u00E2\u0080\u00A2 In order to promote the economic sustainability of the UBC food system, prices should be reasonable to meet the budget-conscious students\u00E2\u0080\u0099 expectations. In order to keep prices low, it should be an expectation of the university to support its food facilities in some regard. However, low cost of food should not compromise student access to nutritious and adequate meals. An alternative approach may be to consider increasing the number of student employees at food service venues and cut back on the cost of union staff to operate the food service facilities food system. \u00E2\u0080\u00A2 How has the use and distribution of vending machines affected consumer choice (i.e. healthy alternatives)? 6. Where Do We Go from Here? On June 11, 2002, CSO/SEEDS and the author discussed the information in Tables 1-5 to determine what are the next steps for catalyzing collaborative research opportunities on the UBC food system. Our analysis suggests the following questions for use in developing specific projects: 1. Why do students choose to eat what they do? 2. What is the balance between what students \u00E2\u0080\u009Cwant\u00E2\u0080\u009D to eat and what is \u00E2\u0080\u009Chealthy\u00E2\u0080\u009D to eat? 3. How do you get convincing information on healthy food choices? 4. What is the responsibility of university to promote and educate health and well-being to students? 5. What is the role of university to integrate Faculties, staff, and students into action research of sustainability initiatives around food, health, and nutrition for those that eat on campus? 6. What is behind the perception that food on campus is expensive or \u00E2\u0080\u009Cunaffordable\u00E2\u0080\u009D? With the above questions in mind and after deliberations that included revisiting the intent and scope of the UBC Food System Study objectives, and a re-appraisal of outcomes, recommendations and research questions, I propose the following short list of specific projects with which to begin discussions with the UBC food system stakeholders: \u00E2\u0080\u00A2 A well-structured survey of university residents on what people want to eat and how it differs from what they do eat \u00E2\u0080\u00A2 A detailed, longitudinal study of students, faculty and staff entering and leaving university about their food choices \u00E2\u0080\u00A2 Determine what are socially and environmental responsible conditions (i.e. franchise behaviour and participation in sustainability initiative) for setting up franchises at UBC \u00E2\u0080\u00A2 Develop a healthy menu of food sourced locally and in season that can be monitored and tested for customer satisfaction \u00E2\u0080\u00A2 Conduct a comparative study of menus (modified for healthy eating v. standard fare) between two residences for a specified period of time \u00E2\u0080\u00A2 Examine and calculate the costs of a select sample of meals, and prepare an education piece that highlights the differences and informs consumers of the true costs of food \u00E2\u0080\u00A2 Determine how communication between UBC Farm and food service establishments can be facilitated such that food availability matches demand, and what models elsewhere demonstrate and inform this kind of information exchange \u00E2\u0080\u00A2 Conduct a well thought-out contingency valuation of the land on south campus \u00E2\u0080\u00A2 Develop a holistic framework for a sustainable food systems plan for UBC \u00E2\u0080\u00A2 Develop a conceptual map of curriculum, natural and economic resources, and information exchange linkages among Faculties, staff, SEEDS and UBC Farm Page 33 of 41 Stakeholder meetings will begin in late July 2002. From these meetings, viable research projects and collaborative research efforts that can exploit leveraging points for change in the UBC food system will be established. Consultation between the Faculty of Agricultural Sciences, the Campus Sustainability Office/UBC SEEDS, UBC Farm, UBCFS and AMS will then refine the UBC Food System Project to respond to the projects with the most potential for change (transition to sustainability), and educational and experience value. Page 34 of 41 Appendix A: The UBC Food System Visioning Meeting UBC Food System Visioning The Campus Sustainability Office hosted a meeting to consider the outcomes of the 2001-2002 Collaborative Food Systems Study on July 24, 2002 in the Gardenia Room of Land and Building Services. The Visioning meeting was a response to the June 28, 2002 draft Biting into Sustainability report. A majority of UBC\u00E2\u0080\u0099s food service providers sat around the table together, as did a student representative, academia, SEEDS, and a UBC Farm representative. Freda Pagani led an exercise where participants provided reflections based on their experience of the UBC food system and developed a three-part catalogue accordingly: 1) those things we presently do well or are addressing; 2) those that we are doing but could do better; and, 3) those that we are not doing at all but should address. 1) What we do well: \u00E2\u0080\u00A2 Address issues of affordability of food for students \u00E2\u0080\u00A2 Conduct food services in an economically efficient manner \u00E2\u0080\u00A2 Provide tasty, healthy food that includes vegan/vegetarian options 2) What we could do better: \u00E2\u0080\u00A2 Customer education \u00E2\u0080\u00A2 Create and utilise clear priorities in purchasing that promotes sustainability \u00E2\u0080\u00A2 Provide more convenient, easier, cheaper re-usable containers 3) What we do not do (but should address): \u00E2\u0080\u00A2 Develop a comprehensive, campus-wide, whole-cycle compost system \u00E2\u0080\u00A2 Market our sustainability efforts to our customers \u00E2\u0080\u00A2 Be concerned about \u00E2\u0080\u009Cfood miles\u00E2\u0080\u009D and energy efficiency when purchasing from suppliers A set of broad goals and their inherent interlinkages for the UBC food providers provide a basis for collaboration, and the development of a UBC Food System Plan that responds to principles of social, economic and environmental sustainability. Goals: 1. Develop a comprehensive waste reduction and composting program. 2. Purchase local products 3. Communicate with customers and suppliers on sustainability initiatives These goals are interlinked with the following: 1. Establishing creating and utilizing clear purchasing and sustainability priorities 2. Marketing our sustainability efforts to our customers and suppliers 3. Considering \u00E2\u0080\u009Cfood miles\u00E2\u0080\u009D and energy efficiency when purchasing from suppliers Whether these goals are met through, internal UBC food provider initiatives; fortuitous collaboration; or as a result of formal education and sustainability initiatives organized with various UBC Faculties, staff, researchers, CSO/SEEDS, students and off-campus stakeholders; they have the potential to place UBC at the forefront of campus sustainability in North America. Appendix A contains the full report of the Visioning meeting. Food Service Provider Feedback The UBC Food Services (UBCFS) Director, Andrew Parr and some food services managers had an opportunity to respond to the first the draft of Biting into Sustainability report regarding some of the students\u00E2\u0080\u0099 research methods, data analysis, conclusions and recommendations of the Page 35 of 41 AGSC 450\u00E2\u0080\u0099s first UBC Food System study in the Winter 2001 session. A meeting with the author on August 6, 2002 at the UBC Food Services office raised several critical points. What follows is a short recap of the issues raised. Group 1: The Sustainability of the UBC Food System: An Assessment of Place Vanier \u00E2\u0080\u00A2 See Appendix B for, \u00E2\u0080\u009CLFC 450 Student Report Discussion Meeting\u00E2\u0080\u009D, submitted by Ayrin Ferguson, Assistant Manager at Place Vanier. \u00E2\u0080\u00A2 Healthy meal options at Place Vanier are available. \u00E2\u0080\u00A2 Food pricing for healthy menu options at Place Vanier is reasonable. \u00E2\u0080\u00A2 Dietary nutrients in available menu options are proportionally balanced. \u00E2\u0080\u00A2 In addition, Ayrin Ferguson offers a critical analysis of several of the group\u00E2\u0080\u0099s recommendations. He concludes that, \u00E2\u0080\u009Cwhen students were assembling their nutritional breakdown of the most popular dinner items, it appears\u00E2\u0080\u00A6that their scope was far too narrow \u00E2\u0080\u0093 only taking into consideration the entr\u00C3\u00A9e itself, and not including the side dishes that are generally selected to accompany these entr\u00C3\u00A9es.\u00E2\u0080\u009D Group 4 and 7: The University Of British Columbia\u00E2\u0080\u0099s Fast Food System: A Look At Sustainability Issues; and, Commodity Chain Analysis Of the UBC Cinnamon Bun. \u00E2\u0080\u00A2 The perception of high prices cannot be controlled. \u00E2\u0080\u00A2 Scope of the student research project was too small. \u00E2\u0080\u00A2 A proposal for action does not exist within the very generalised conclusions offered. \u00E2\u0080\u00A2 A focus needs to be made on viable alternatives to the issues presented. \u00E2\u0080\u00A2 Social change needs to accompany any UBC Food Service action on disposables. Group 8: UBC Food System Project: Food Waste Management \u00E2\u0080\u0093 The Hot Beverage Cup. \u00E2\u0080\u00A2 UBC Food Services subsidises the use of reusables by $0.03 to $0.07 each. \u00E2\u0080\u00A2 The implied conclusion that UBCFS is bad and AMS is good is inaccurate. \u00E2\u0080\u00A2 The study does not attempt to answer why people do not use reusable containers. Group 10: A Sustainable Agora \u00E2\u0080\u0093 An Idealistic Student Perspective. \u00E2\u0080\u00A2 From an institutional perspective, Agora is an expensive space to operate and maintain. \u00E2\u0080\u00A2 From a locational perspective and the fact that Forestry has a separate building, Agora has poor traffic flow and therefore too few customers. \u00E2\u0080\u00A2 The poor financial performance at Agora does not warrant making Interac\u00E2\u0084\u00A2 available. \u00E2\u0080\u00A2 There is interest on the part of UBCFS to make Agora a student-run operation and part of the Faculty of Agricultural Sciences curriculum. How can a student-run Agora become a reality? Group 12: Exploring the Sustainability of the Barn. \u00E2\u0080\u00A2 A comparative study of the Barn after this year\u00E2\u0080\u0099s renovations would be enlightening. \u00E2\u0080\u00A2 UBCFS wants a commerce, marketing and education study that draws out practical and workable ideas regarding food services sustainability. This includes developing a reliable survey instrument and a thorough assessment of the UBC situation and an introduction to studies from other universities developing a more sustainable food system. o Andrew Parr, UBCFS Director, has talked with Brenda Sawada of SEEDS, and Dan Gardner of Commerce, regarding this matter. Presenting the concerns raised in the August 6 meeting in this part of the summary report is to maintain objectivity and accuracy in the UBC Food System Study process. Expression of the Page 36 of 41 UBC food service providers\u00E2\u0080\u0099 viewpoints may play an important role in developing subsequent student-led research methods, data analysis and the formulation of conclusions in 2003. The Minutes: UBC Food System Stakeholder Visioning Meeting Gardenia Conference Room July 24th, 2002 14.00 to 16.00 hrs. Submitted By: Anthony J. Brunetti Present: Art Bomke (FAS), Kristina Bouris (UBC Farm), Tony Brunetti (CSO), Ayrin Ferguson (Place Vanier), John Flipse (SAGE), Derek Masselink (UBC Farm), Josie Midha (Totem Park), Freda Pagani (CSO), Andrew Parr (UBC Food Services), Don Sannachan (UBC Food Services), Brenda Sawada (CSO/SEEDS), Clarence Tay (St. Johns College), Nancy Toogood (AMS), and Dorothy Yip (UBC Food Services). Regrets: Cheryl Geragharty (Green College) and Julia Jamieson (FAS Graduate Student). Overlooked: People from Waste Management and Campus Planning and Development. Future meetings should include people from these critical components of the UBC food system. Purpose: Taking, Biting into Sustainability: A Summary Report of the UBC Food System Study as a starting point, develop a clearer picture of what can the UBC campus food providers, Campus Sustainability Office, and Faculty of Agricultural Sciences, do to contribute to UBC food system sustainability. This will provide a basis for collaboration as envisioned in UBC TREK 2000, the eventual development of a UBC food system plan that responds to principles of social, economic and environmental sustainability. Actions: Brenda Sawada facilitated an initial introduction and discussion session as a check-in and aligning the context of the meeting by asking everyone to answer, \u00E2\u0080\u009CWhat makes this meeting relevant to me?\u00E2\u0080\u009D and, \u00E2\u0080\u009CWhat do I want to get out of this meeting?\u00E2\u0080\u009D This provided clarity to the purpose of the meeting and a lead into the visioning component. Concerns regarding error, omission and possible misrepresentation in the, Biting into Sustainability document, will be addressed at a meeting on August 6th, 2002, at UBC Food Services\u00E2\u0080\u0099 main office. Freda Pagani gave a presentation (Our UBC Food System: Biting into the Possibilities of Sustainability - slides attached) and conducted a visioning session for the remainder of the meeting. Through a brain storming exercise, participants provided reflections based on their experience of the UBC food system and contributed to a catalogue divided into three sections: 1) those things we presently do well or are addressing; 2) those that we are doing but could do better; and, 3) those that we are not doing at all but should address. Below is a listing. What we do well: \u00E2\u0080\u00A2 Participate in an organized shelter program that reduces pre-consumer food waste \u00E2\u0080\u00A2 Address issues of affordability of food for students \u00E2\u0080\u00A2 Conduct food services in an economically efficient manner \u00E2\u0080\u00A2 Provide a diversity of foods \u00E2\u0080\u00A2 Utilize or have readable access to substitute suppliers (system redundancy) Page 37 of 41 \u00E2\u0080\u00A2 Make linkages to the University\u00E2\u0080\u0099s mission in terms of the campus being a learning/living environment and providing service learning (the UBC Food Services\u00E2\u0080\u0099 mission statement, lacks sustainability as a priority, however this can be easily incorporated \u00E2\u0080\u0093 Andrew Parr) \u00E2\u0080\u00A2 Provide tasty, healthy food that includes vegan/vegetarian options \u00E2\u0080\u00A2 Provide opportunities and discounts to reduce non-recyclable waste What we could better: \u00E2\u0080\u00A2 Customer education \u00E2\u0080\u00A2 Provide internal education of staff about sustainability measures and efforts that is stimulating and exciting \u00E2\u0080\u00A2 Create and utilise clear priorities in purchasing that promotes sustainability \u00E2\u0080\u00A2 Provide more convenient, easier, cheaper re-usable containers \u00E2\u0080\u00A2 Provide a diversity of outlets around campus \u00E2\u0080\u00A2 Transparency and accountability to staff and customers about sustainability efforts or lack thereof \u00E2\u0080\u00A2 Demonstrate continued leadership regarding sustainability initiatives What we do not do (but should address): \u00E2\u0080\u00A2 Develop a comprehensive, campus-wide, whole-cycle compost system \u00E2\u0080\u00A2 Purchase locally produced food as a priority (although preference is given to BC products - Dorothy Yip) \u00E2\u0080\u00A2 Market our sustainability efforts to our customers \u00E2\u0080\u00A2 Provide seasonal/ethnic menus that feature locally produced foods \u00E2\u0080\u00A2 Purchase Fair Trade imports \u00E2\u0080\u00A2 Be concerned with the ethical treatment of animals or provide an animal welfare linkage to our food \u00E2\u0080\u00A2 Be concerned about \u00E2\u0080\u009Cfood miles\u00E2\u0080\u009D and energy efficiency when purchasing from suppliers Outcomes: As a result of the brainstorming session and the itemized categories above, the participants established a set of broad goals and their inherent interlinkages for the UBC food providers. These goals provide a basis for collaboration, the eventual development of a UBC food system plan that responds to principles of social, economic and environmental sustainability. However, the goals need further refinement and development in terms of operationalizing them. Goals: 4. Develop a comprehensive waste reduction and composting program. 5. Purchase local products 6. Communicate with customers and suppliers on sustainability initiatives 7. Promote social sustainability of food 8. Benchmark and track progress These goal are interlinked with the following: 4. Establishing creating and utilizing clear purchasing and sustainability priorities 5. Marketing our sustainability efforts to our customers and suppliers 6. Linking the ethical treatment of animals 7. Demonstrating continued leadership regarding sustainability initiatives 8. Considering \u00E2\u0080\u009Cfood miles\u00E2\u0080\u009D and energy efficiency when purchasing from suppliers 9. Purchasing Fair Trade (fairly traded) imports 10. Strengthening and formalizing our linkages to the University\u00E2\u0080\u0099s mission in terms of the campus being a learning/living environment and providing service learning Page 38 of 41 Example: One possible scenario is to develop a set of Problem Based Learning case studies and projects for meaningful student-staff-faculty-led research. These case studies would be based on the forthcoming UBC Food System Study Final Report for 2002/3 academic year, a review of this meeting\u00E2\u0080\u0099s proceedings, case studies from other institutional food system models, and ongoing collaboration with UBC food system stakeholders. Conclusion Whether these goals are met through independent, internal UBC food provider initiatives; fortuitous collaboration; or as a result of formal education and sustainability initiatives organized by various UBC Faculties, staff, researchers, CSO/SEEDS, students and off-campus stakeholders; they have the potential to place UBC at the forefront of campus sustainability in North America. Page 39 of 41 Appendix B: LFC 450 Student Report Discussion Meeting LFC 450 Student Report Discussion Meeting August 6, 2002 [Submitted by: Ayrin Ferguson, Assistant Manager, Food Services, Place Vanier] \u00E2\u0080\u009CThe most critical problem, in terms of long term sustainability of this subsystem, was found to be that the selection of food at Place Vanier doesn\u00E2\u0080\u0099t promote the health of the students.\u00E2\u0080\u009D (from introduction of Group 1\u00E2\u0080\u0099s report) The following points are addressed in the order they appear in the report: Page 4 \u00E2\u0080\u0093 \u00E2\u0080\u009CMany students who eat at the Place Vanier cafeteria complain about the greasy meals that are served there. Most students who are on the meal plan claim to gain weight in a very short period of time.\u00E2\u0080\u009D What research are these statements based on? If they are the experiences of the group members who have been Vanier residents in the past, that should be specified. Was there a survey or focus group process? Page 4 \u00E2\u0080\u0093 \u00E2\u0080\u009CHowever, the price system makes it difficult for students to choose the healthier entrees. Healthy foods, such as salads and fruits, cost the most.\u00E2\u0080\u009D Students are charged $0.45 per 100 grams from the salad and fruit bars, and fresh whole fruits (apples, oranges, pears, bananas, cantaloupe, honeydew, grapefruit, grapes, and kiwi) are sold at current market prices. A price list from April is attached. A \u00E2\u0080\u009Cpoint\u00E2\u0080\u009D equals a penny, so as an example, a kiwi costs 31 cents. To put this in perspective, a 3 ounce portion of carved beef, turkey, or pork costs a resident 130 points ($1.30). A 3 ounce serving from the salad or fruit bar would cost that resident 38 points ($0.38). Page 6 \u00E2\u0080\u0093 \u00E2\u0080\u009CThe majority of the items (>50%) contain insufficient amounts of carbohydrates and an excessive amount of fat. In addition, the vegetarian choices such as the Caesar salad and potato bar contain less protein than the recommended 15-20%.\u00E2\u0080\u009D Again, what were the parameters of this research? Is this based on an analysis of the ENTIRE menu (entrees AND sides), or is this based on a small sampling of some entrees? A Caesar salad or a baked potato is not intended to comprise the student\u00E2\u0080\u0099s entire meal, but is expected to be consumed as part of a larger selection of food items. Not many residents at Place Vanier would consider a potato to be their meal. Comments about student recommendations: \u00E2\u0080\u009CIncorporate a combo system where students can purchase a meal that will provide the recommended amounts of protein, starch, and fats\u00E2\u0080\u009D All the items in the cafeteria are served \u00E2\u0080\u009Ca la carte\u00E2\u0080\u009D, where the students choose and pay for ONLY what they want. Based on our current pricing practices, combining items into a \u00E2\u0080\u009Ccombo\u00E2\u0080\u009D deal will create no opportunity for cost savings to the students \u00E2\u0080\u0093 rather, it would create the impression that we were \u00E2\u0080\u009Cforcing\u00E2\u0080\u009D students to purchase meal items that they have no interest in purchasing. The only item that is served as a \u00E2\u0080\u009Ccombo\u00E2\u0080\u009D is the made-to-order stirfry, which consists of vegetables, chicken (or tofu), and rice. \u00E2\u0080\u009CLess focus on items that are high in only one macronutrient (i.e. meat)\u00E2\u0080\u009D and \u00E2\u0080\u009CProvide items with a mixture of all food groups (meats, grains, vegetables, and fats) No item that is high in one macronutrient is intended to be served on its own. For example, if a student chooses carved beef, turkey, or pork, they generally also choose rice, potatoes, vegetables, bread rolls or garlic bread, and possibly a salad. Often, casseroles or stews are served, which combine several food groups in one dish. Students who choose these items often also choose side dishes to \u00E2\u0080\u009Cround out\u00E2\u0080\u009D their meals. Page 40 of 41 \u00E2\u0080\u009CProvide a larger and more appealing selection of vegetarian or non-meat items\u00E2\u0080\u009D There is always a minimum of one vegetarian and one vegan option in the cafeteria for lunch and dinner. We have asked the vegetarian contingent for feedback and new ideas for recipes, and have made several changes over the course of the year based on this information. There is a wide variety of non-meat items in the cafeteria - the vegetarian residents always have the resources to meet their dietary needs. \u00E2\u0080\u009CIncrease the carbohydrate content of the items\u00E2\u0080\u009D and \u00E2\u0080\u009CDecrease the fat content of the items\u00E2\u0080\u009D and \u00E2\u0080\u009CIncrease the fiber content of menu items\u00E2\u0080\u009D and \u00E2\u0080\u009CIncrease the protein content of vegetarian items\u00E2\u0080\u009D Again, these comments appear to be based solely on a small sampling of entrees, while not taking into consideration the nutritional value and balance of the \u00E2\u0080\u009Centire tray\u00E2\u0080\u009D of food that the student selects before sitting down to eat. As examples: \u00C2\u0089 -Week 1\u00E2\u0080\u0099s dinner menu includes potatoes 7 days a week \u00E2\u0080\u0093 mashed (once), Greek seasoned roasted (once), new roasted (twice), roasted wedges (once), baked (once), and grilled hash browns with onion (once). \u00C2\u0089 Pasta is served a minimum of five times a week for lunch, and occasionally for dinner. \u00C2\u0089 Rice (white AND brown) is available for lunch and dinner seven days a week. \u00C2\u0089 Stir-fry\u00E2\u0080\u0099s are available every second day as a made-to order station, where the students choose what vegetables and protein they would like. \u00C2\u0089 The salad bar is stocked with regular and low-fat dressings. Many sauces are not cream- based, and often, cream-based pasta sauces are mixed with tomato-based sauces, which lowers the fat content of the sauce. Olive oil is used in almost all dishes that require oil. \u00C2\u0089 Concerning fat content of chicken, 100 grams of drumstick meat (skin-on, bone-out) contains 13.5 grams of fat, while 100 grams of breast meat (skin-on, bone-out) contains 8.7 grams of fat (according to the University of Moncton Food Research Centre, 1996). Chicken breasts are served with a much greater frequency than thighs or drumsticks. Dark-meat chicken can not be discontinued, based on student demand. The point the students made was somewhat unclear, though \u00E2\u0080\u0093 are they suggesting an increase or a decrease in the frequency of drumsticks and/or thighs as opposed to breasts? \u00C2\u0089 Bran muffins and multigrain bagels are available in the bakery showcase every day. Whole wheat and multigrain breads are available as an option in the sandwich bar, and multigrain rolls are available at dinner. \u00C2\u0089 Fresh broccoli (not frozen) is the most frequently served vegetable choice at Place Vanier. \u00C2\u0089 As an example of the availability of protein and fiber in vegetarian items, week 2\u00E2\u0080\u0099s vegetarian dinner menu includes legumes (garbanzo/kidney/navy beans/lentils) 5 out of 7 days in a casserole/stew type dish. \u00C2\u0089 The salad bar also provides an excellent source of protein for the vegetarians, with beans and tofu available for lunch and dinner seven days a week. \u00C2\u0089 Soy cheese is available as a vegetarian option. \u00C2\u0089 Soy milk is available \u00E2\u0080\u0093 currently in a 1 L container due to unavailability of smaller sizes. In summary, when the students were assembling their nutritional breakdown of the most popular dinner items, it appears to me that their scope was far too narrow \u00E2\u0080\u0093 only taking into consideration the entr\u00C3\u00A9e itself, and not including the side dishes that are generally selected to accompany these entr\u00C3\u00A9es. Page 41 of 41"@en . "Report"@en . "10.14288/1.0108078"@en . "eng"@en . "Unreviewed"@en . "Vancouver : University of British Columbia Library"@en . "Attribution-NonCommercial-NoDerivatives 4.0 International"@en . "http://creativecommons.org/licenses/by-nc-nd/4.0/"@en . "Undergraduate"@en . "University of British Columbia. AGSC 450"@en . "UBC Social Ecological Economic Development Studies (SEEDS) Student Report"@en . "Biting into Sustainability: The 2002 UBC Food System Collarborative Project Report"@en . "Text"@en . "http://hdl.handle.net/2429/22383"@en .