Celebrate campus food culture with us!


Upcoming foodie events on campus.


Recipes from past events.


We sponsor campus events!


UBC Blueberry Fest, 2018, July 18, 19, 20 at UBC Bookstore


Made with love with bc blueberries
Featuring local + UBC Farm ingredients
Cooking demo + samples + recipes: noon to 1pm

July 18 | Executive Chef of Residence Dining, Chef Brad Vigue
July 19 | Residence Chef for Open Kitchen, Chef Chris Grosse
July 20 | Residence Sous Chef, Chef Luke Willingdon

Pancake breakfast with Ethical Bean Coffee
Baked goods—muffins, scones, tarts, cookies, cheesecake and more…
UBC Farm Salad
Bulk local blueberries
Samples, recipes and foodie skills at cooking demo

Bring your own plate or container and cutlery for the pancake breakfast and all your blueberry purchases.

DATE: July 18, 19, 20
TIME: 9am-1pm
LOCATION: UBC Bookstore Plaza



Event presented by UBC Food Services in partnership with Ethical Bean Coffee, UBC Bookstore, UBC Farm, BC Blueberries, Pedersen’s Event Rental and Phoenix Tents.

Neapolitan-style zucchini pizza from Mercante at UBC.


Celebrate the first UBC Farm Pop Up Market of the season!
Fresh Ideas for Foodies. Local + UBC Farm ingredients.
Chef Demo: Meet Residence Chef, Hunter Moyes, from Feast@Totem.

Join us at UBC Bookstore Plaza for samples, recipes and some foodie skills. Remember to bring your own bag for your fresh ingredients from UBC Farm.

DATE: June 6
TIME: 12-1pm
LOCATION: UBC Bookstore Plaza



Salmon Taco with Blueberry Kumquat Salsa

Brad will demonstrate how to prepare the Salmon Taco with Blueberry Kumquat Salsa at Blueberry Fest on Wednesday, July 18 from 12pm to 1pm outside the UBC Bookstore.

UBC Ponderosa Cake

If you’ve eaten at UBC in the past 50 years, you’ve probably seen UBC Ponderosa Cake. It’s banana bread’s cakey cousin: Fluffy banana cake squares bigger than your fist and topped with a sprinkling of chocolate chips.

Aloo Gobi

You may know Hunter Moyes as one of the Chefs behind the growth of local restaurants like Burgoo, Nuba, and Tacofino, among others. You may also know him from the premiere of Chopped Canada—Season 2, The Tiffin Project, or a number of campaigns and events involving organizations like Oxfam Canada and Greenpeace. Most importantly, you will now know him as the Chef behind the new menu at Feast in Totem Park.

UBC Cinnamon Bun

The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day.

Chef David’s Ultimate Veggie Burger

Over lunch one day in early November, Chef David took over the Square Meal station in Open Kitchen to serve up a delicious vegetarian/vegan menu. Here’s the recipe for the Ultimate Veggie Burger, featuring UBC Farm beets, crispy yams and smashed avocado lime tahini dressing on a soft brioche bun.