Open Collections

UBC Food Services Food Values Baseline Audit

University of British Columbia. Faculty of Land and Food Systems; University of British Columbia. Student Housing and Hospitality Services; University of British Columbia. Food Services; University of British Columbia. Campus and Community Planning

UBC Food Services play a role in mitigating food insecurity while promoting social, economic, and environmental sustainability through their newly established Food Vision and Values. However, they currently have no way of tracking how well their operations align with their vision and values. Our research goals were to 1) help develop a dynamic auditing tool in the form of a spreadsheet to measure how well operations align with the Food Vision and Values and 2)conduct 2 in-person audits to provide baseline data for populating the spreadsheet. We choseto do the audits on the Vegan & Vegetarian Options at UBC’s Open Kitchen dining hall and Free Drinking Water values at 33 UBC Food Services locations based on stakeholder priority and group availability. The forms used in both audits derived from their respective sheets as part of our auditing spreadsheet. The Free Drinking Water audit was conducted by dividing the UBCFS locations according to geographical distribution and having each group member audit all the locations in one section. The Vegan & Vegetarian Options were audited as a group by going to each station at Open Kitchen to note the available menu offerings at the time. Less than half of the audited UBCFS locations had a water station and the ratio of stations with signage, compared to without signage, is 7:8. Our audit results show that there were 4 food locations that did not meet the UBCFS standard to provide access to free drinking water. Out of the 42 entrées at Open Kitchen, 43% were categorized as vegetarian, while 17% were vegan, and 14% incorporated plant based proteins. Main recommendations to UBC Food Services to help improve their operations include: 1) inform the presence of FDW either through increased signage, menu display or directions to water stations, 2) increase the number of Vegan/Vegetarian entrée offerings and 3) inform the presence of such offerings using appropriate signage. 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.”

Presentation; Report

eng

2018-11-20

Attribution-NonCommercial-NoDerivatives 4.0 International

http://hdl.handle.net/2429/67818

UBCV

Undergraduate

DSpace