UBC Food Services Sustainability Initiatives

1. PRE- AND POST-CONSUMER ORGANIC WASTE PROGRAM (COMPOSTING)

As part of an ongoing commitment to developing sustainable business practices, the goal of Food Services is to reduce the quantity of solid matter that enters the waste stream. Working with UBC Waste Management, pre- and post-consumer organic waste is composted in an in-vessel compost facility on campus and is used as fertilizer for UBC grounds. By composting waste and using the biodegraded product on campus, the amount of waste going into the usual waste stream was reduced by over 125 tons last year.

2. PROVISION OF FAIRLY TRADED AND ORGANIC COFFEE

Since September 2006, Food Services has been procuring only 100% fair traded, organic and shade grown coffee for all its non-branded outlets. Recently, a new contract has been negotiated with Ethical Bean, a local roaster, to provide coffee to UBC Food Services. As well, Ethical Bean supports a variety of local and international charities through the proceeds of their business.

3. INVOLVEMENT IN AND SUPPORT FOR ACADEMIC PROGRAMS

Food Services is actively involved in student learning with such programs as Agricultural Sciences, UBC Fisheries Centre (Project Seahorse) and Sauder School of Business; playing a key role in the AgSci 450 Food Systems course for the past 7 years. As a microcosm of the global food system, Food Services has worked with over 900 students on projects related to UBC. Students have written over 60 papers addressing aspects of the food system, and have made recommendations as to how UBC can become a leader in food sustainability, many of which have been implemented into operations.

4. PROCUREMENT OF ELECTRIC DELIVERY VEHICLES

In the spring of 2008, Food Services purchased 2 light weight electric delivery trucks to support our fleet of 5 traditional gas vehicles. This investment has a strong return in terms of initial capital cost reduction, ongoing maintenance and fuel savings as well as a significant energy footprint (GHG) reduction and a positive marketing and public relations opportunity. A future goal is to covert the entire fleet to use more sustainable energy sources.

5. WASTE REDUCTION AND CONSUMER INCENTIVES

In addition to the pre- and post-consumer organics program noted above, UBC Food Services has initiated many other opportunities to reduce waste generated from our operations. For example:

1. At all Food Service outlets, with the exception of soup bowls and cold cups, all single use items are fully biodegradable. This includes hot beverage cups, napkins, plates, forks, knives, clear dome containers, and hinged hot food take away containers.
2. China, cutlery and glassware are provided at Totem and Place Vanier’s Dining Rooms, 99 Chairs, Pacific Spirit Place, The Barn, Sage Bistro and UBC Catering, thereby reducing the usage of single use disposable ware.
3. All units offer a 15 cent discount to customers who use their own mug or food container. This initiative was launched in 2003 and has resulted in an annual reduction of paper cups of 20%.
4. A “frequent-user” program, called the Way-to-Go program, was introduced in residence dining rooms to encourage greater use of reusable containers; discourage removal of china and cutlery, and reward those who support waste reduction initiatives. After 10 transactions with a reusable container, customers can enter a draw for various prizes such as iPods, bicycles etc.
5. In order to encourage the use of alternatives to take-out containers and plastic cutlery, Food Services distributes a reusable container to each resident at Totem and Place Vanier Residence. Students can take advantage of the 15-cent discount for using reusable containers, and avoid the 35 cent charge for the purchase of a disposable container; this works out to a 50 cent saving at each use.

6. WASTEFREE UBC

WasteFree UBC is a collaborative initiative among the student societies (the Alma Mater Society and the Graduate Student Society), Housing and Conferences, Food Services, Waste Management, student groups and the Sustainability Office. The goal is to reduce non-biodegradable waste and to develop campus-wide respect for the benefits of reducing, reusing and recycling by offering discounts and incentives to customers who bring their containers to food outlets on campus.

http://www.recycle.ubc.ca/wastefree/Wastefreemain.htm

7. SUSTAINABLE SEAFOOD PROJECT

Working with SEEDS, students, faculty, Sustainability Office and off-campus seafood suppliers, Food Services is developing procurement standards as well as marketing and education initiatives to create an ongoing sustainable seafood program within the department.  Procurement changes have taken place associated with the purchase of shrimp, snapper, and steelhead.  In addition, many unsustainable species have been identified and removed from catering menus.

8. PROCUREMENT STANDARDS

Food Services employs procurement personnel who tender and award contracts and manage departmental procurement needs.  Preference is given to local manufacturers who demand environmental and/or reusable packaging, and limit truck traffic on campus by reducing the number of deliveries per week and the number of contracted vendors.  As well, the following procurement changes have taken place at UBC Food Services:

1. All eggs and poultry are sourced from local providers
2. All whole shell eggs come from free range hens
3. All coffee served in non-branded outlets is 100% fair trade, organic and shade grown
4. Effective September 2008, all whole apples will be grown in BC and organic
5. Many of our suppliers deliver goods in re-usable plastic totes
6. A majority of the seafood procured meets Ocean Wise standards; meaning they are non-endangered species caught using sustainable fishing practices

9. PURCHASING PRODUCE FROM THE UBC FARM

For the past 3 summers Food Services has purchased approximately $3000 annually worth of produce from the UBC Farm, mainly in the form of herbs and salad greens for Sage Bistro. The hope is to expand this partnership through dialogue about which produce best meets operational needs.

10. RECYCLING OF CARDBOARD, METAL, GLASS, PAPER AND PLASTIC

Recycling bins are situated in all areas of the facilities – from kitchen production areas to office areas to the dining rooms; it makes recycling convenient and easy for employees and customers.

11. INCREASING AWARENESS THROUGH MARKETING and EDUCATIONAL PROGRAMS

Food Services incorporates information on their sustainability initiatives into an advertising and marketing program, then uses this information to educate the campus community.   Participation in initiatives which support a sustainable environment is encouraged by the department.

12. DIETITIAN PROGRAM

To assist students living in Totem and Place Vanier Residences to achieve optimal health, Food Services offers access to a registered dietitian who conducts two monthly 4-hour sessions in each dining room and is available for consultations via email and personal appointments. The dietitian counsels students on individual dietary concerns as well as educates them on how to make the best choices from the residence dining menu. Students also have access to printed nutritional information in each dining room.

13. FOOD CHOICE AND HEALTHY ALTERNATIVES

Food Services believes in providing people with a choice regarding the type of food they consume.  As society becomes more aware of the benefits of healthier eating, Food Services has taken a proactive role, constantly researching, developing and providing healthier dining choices.  Examples of healthier choices include: THINKFOOD Grab n’ Go sandwiches, soy beverages, vegan and vegetarian options at all units, made to order pasta at PSP and salad and sandwich bars at various units as well as large selection of vegetarian and healthy choices at Totem and Vanier Residence dining rooms.

14. PARTICIPATION IN UBC SUSTAINABILITY COORDINATOR PROGRAM

The UBC Food Services Marketing Coordinator encourages sustainable habits by providing members of the department with information from the UBC Sustainability Office.  For example, Carpool and U-pass information; methods to reduce paper usage, power smart initiatives and “Vancouver Food Bank Fridays” for administration staff, where they can dress casually if they bring an item for donation to the Vancouver Food Bank.

15. BIO-DIESEL AND OIL RECYCLING

UBC Food Services played a key role in an innovative Bio-diesel project.  Waste cooking oil is turned into biodiesel fuel that is then used to run landscape vehicles. Today, the entire University Plant Operations fleet is using 20% biodiesel fuel. As a result, Plant Operations has surpassed its Inspirations and Aspirations (or biodiesel) target four years ahead of schedule.

16. UBC SUSTAINABILITY FAIR

Food Services actively participates in and supports campus sustainability initiatives including participation in this annual event.

17. CUSTOMER HAND SANITIZATION STATIONS IN THE RESIDENCE DINING ROOMS

Providing hand sanitizing stations promotes health and well-being throughout the campus community.  Basic hand washing is one of the best ways to reduce the spread of communicable diseases.