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Beyond organic @ Beaty's Café

University of British Columbia. Sustainability Office

In the recent years it has become increasingly apparent that the food system is in crisis, with unsustainable practices running rampant. Not only are health related issues such as obesity a problem, but other sustainability issues such as food miles and disposal of waste products are a growing concern. In our group, we were challenged to create a plan for developing a sustainable food service facility in the new Beaty Biodiversity Centre. Although, it is unlikely for any one facility to become 100% sustainable we researched and developed a plan for it to reach its maximum potential. Aspects that are discussed in this paper include building supplies for constructing the outlet, proposed food items and recipes, serving-ware and waste disposal. Also included are recommendations for future AgSc450 students, as well as UBC Food Services to ensure the creation of this sustainable food outlet. 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.”

Text

University of British Columbia. AGSC 450; UBC Social Ecological Economic Development Studies (SEEDS) Student Report

Vancouver : University of British Columbia Library

10.14288/1.0108643

Land and Food Systems, Faculty of

Unreviewed

http://creativecommons.org/licenses/by-nc-nd/2.5/ca/