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Hungry Nomad food truck

University of British Columbia. Sustainability Office

The food truck industry is catching on across University and College campuses including the University of British Columbia (UBC) all over North America. UBC has integrated this form of food service amongst a variety of other restaurants and cafés; the HNFT Food Truck (HNFT). Not only is it UBC Food Service’s goal to develop good tasting, and affordable food for students, but to maintain an overall sustainable system as well. It was our team’s objective to discover the long-term goals of the HNFT, assess the current ingredients used, as well as find out the demand for sustainable food production by consumers of the HNFT. This project was carried out by initially interviewing several members of the UBC Food Services and obtaining and assessing the current ingredient list for the HNFT. The project also involved a public survey in which a rating system of the importance of Ocean Wise, local food, organic food, and animal welfare was used. Once the objectives were identified, the food list was obtained and ingredients sourced to producers, and 120 HNFT consumers were surveyed, the results could be interpreted. The results showed that animal welfare was of utmost importance for purchasing behaviour of HNFT consumers, followed by local food production, closely followed by Ocean Wise certification, whereas organic food was the least of consumers concerns. These results coincided closely with the current trends within BC and some within Canada. It was also found that the primary ingredients of the HNFT being pork, beef, and fish, were all sourced from BC, Alberta, and Alaska respectively, and the fish was Ocean Wise certified. There were some ingredients of concern such as condiments, spices, and bread that were not the most sustainably sourced. Recommendations for any potential increases in the level of sustainability of the HNFT have been made and include alternative ingredient suppliers, and ways the HNFT can maximize food output by appealing to consumer’s purchasing behaviour 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. LFS 450; UBC Social Ecological Economic Development Studies (SEEDS) Student Report

Vancouver : University of British Columbia Library

10.14288/1.0108859

Land and Food Systems, Faculty of

Unreviewed

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