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Bring local food to UBC campus : 2007 UBC Food System Project (UBCFSP) -- scenario 4 report

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Title: Bring local food to UBC campus : 2007 UBC Food System Project (UBCFSP) -- scenario 4 report
Author: ; Atti, Sukhi; Chongchitnant, Pailin; Lee, Linda; Robson, Karissa; Tedrjowarsito, Herlina; Tse, Iris; Wright, Laura-Ashley
Issue Date: 2007
Publicly Available in cIRcle 2012-07-19
Series/Report no. University of British Columbia, UBC Social, Ecological, Economic Development Studies (SEEDS) Student Reports
Abstract: The UBC Food Systems Project (UBCFSP) aims to improve the sustainability of UBC's food system through a joint initiative between numerous partners such as UBC Food Services, the Faculty of Land and Food Systems and the Alma Mater Food and Beverage Department (AMSFBD). Our specific project scenario focuses on increasing local BC food procurement on campus by establishing a local food distributor that can collaborate with one of the project partners; meeting their requirements of dependability, quantity, quality and cost. Our group explored the potential of a working relationship between Discovery Island Organics (DIO), a local, organic food wholesaler that shares the same values as the UBCFSP, and the vision of UBCFS. We investigated the conditions necessary for DIO to meet UBCFS needs using community-based- action research (i.e.: document review, guest lectures, and informant interviews with the owners of DIO and Dorothy Yip from UBCFS). We found that DIO can meet the demanded volume and dependability required by UBCFS, however, price and price-fixing may be potential problems. In addition, UBCFS requires most produce to be prepared, which DIO is unable to do. This led us to focus on localizing whole food items on campus, specifically BC apples in residences. We suggest a 3-year plan as follows: 1) introduce BC apples 2) introduce other whole foods and improve sustainable processing 3) introduce other whole food items or expand into other UBC food sectors. We also recommend working with the current supplier to shift their non-local food items to local. The potential that UBC holds to increasing the amount of local food procurement available on campus is substantial, but it must be achieved by taking small progressive steps, towards the greater goal of creating a sustainable food system (i.e. incremental radicalism. 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.”
Affiliation: Sustainability Office
URI: http://hdl.handle.net/2429/42761
Peer Review Status: Unreviewed
Scholarly Level: Undergraduate

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