UBC Undergraduate Research

Reducing the ecological footprint of Pie R Squared : the introduction of cheese-less pizza Chen, Michael; Djoko, Adya; Ho, Amanda; Kaler, Sharon; Lee, Sippi; McFarland, Jessica


In order to alleviate the ecological footprint of Pie R Squared, the implementation of a cheese-less pizza into the current menu was pursued as a potential solution. Through conducting a pizza sampling survey, statistically significant data prove this strategy to be a viable option. Results indicate high consumer acceptance thus a high sales potential for the cheese-less pizza. In addition to having a lower ecological footprint, cheese-less pizza is vegan, lactose-free, has fewer calories and saturated fat, and has a great taste and appearance. Other strategies in lowering the ecological footprint of Pie R Squared focus on decreasing the amount of cheese and meat served by the outlet. Recommendations are made for Pie R Squared on how to implement the cheese-less pizza to promote sustainability, as other recommendations are made to future AGSC 450 students to further expand on current findings of the Food System Project. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”

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