UBC Undergraduate Research

The sustainability of UBC Food System Collaborative Project II Au, Shumann; Collinson, Heidi; Goyal, Monica; Kovanen, Teija; Nakamura, Mami; Rajakaruna, Anushka; Thomson, Kimiko


As a working team, we determined that sustainability embodies three imperatives: environmental, economic and social. In order to effectively assess the sustainability of the UBC Food System, all three of these imperatives must be considered. In this report we attempted to present the current status of UBC in terms of sustainability with specific reference given to the AMS Food Services, Agora, and the composting system. The majority of our information was developed from the papers that were written last year as a part of the five year UBC Food System Study. Based on our definition of a sustainable food system, indicators were developed to assess the sustainability of the food system. Furthermore, we developed a research design and methodology that would aid in tackling this complicated concept of sustainability in a practical manner. A sample survey is attached that may be conducted in future years to determine present weaknesses in the food system according to consumers, and where developments can be made in order to achieve a sustainable food system at UBC. 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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