Unlike most universities who outsource food services to profit-prioritizing catering companies, UBC Food Services is self-operated.
This gives us a unique opportunity to push sustainability to new heights, and overturn traditional notions of “institutional cooking”— missions near and dear to Executive Culinary Director David Speight’s heart.
Our new Food Values and Vision statement, finalized this year, ensures all culinary decisions are guided by strict wellness and sustainability protocols. These include a pronounced emphasis on plant-based proteins, more local and organic foods, as well as minimally processed menu items. We continue to be proud Ocean Wise, Fair Trade, UBC Zero Waste and UBC Wellness partners.
The quality and downright deliciousness of our foods has also never been better. Come visit us at Open Kitchen to experience a truly stereotype-shattering menu in action!
Next up? Place Vanier’s dining room has been renovated and renamed “Gather” It also serves a new enticing menu. Come by for poke bowls, sushi burritos, sublime vegan and vegetarian dishes, Vij’s Indian, Latin American street food, and healthy handmade smoothies.
All this said, we know we still have a ways to go, and some of our values and visions remain aspirational. Huge gains have been made and will continue to be made.