Tuesday night, Vancouver Foodster presented Food Talks Vol 13, the latest edition of the interactive educational food lecture series.
Hosted by Sage Bistro at UBC, the topic of the evening was UBC’s food services and how the institution operates 40+ food establishments, catering services and handles 54,000 people on campus every day.
Starting off the evening, Sage Bistro treated guests to a beautifully presented selection of local charcuterie, cheeses, crudités and small-bites.
Then the speakers;
Colin Moore, Director of UBC Food Services who gave an overview of the far reaching work the Food Services division does on Campus.
Professor David Kitts; Professor, Food Science, Food Chemistry and Toxicology, Food Nutrition and Health, Faculty of Land and Food Systems spoke on the Food Sciences faculty and how its program researches and educates students on Food Security and Safety
Vicki Wakefield; Purchasing Manager – Student Housing & Hospitality Services talked about how her purchasing decisions play a roll in the sustainability of Food Services programs as well supporting local business and subtly instilling these habits in students too
Véronik Campbell; Academic Programs Manager at the Centre for Sustainable Food Systems at UBC Farm discussed the variety of work the Farm does with multi-generations learning production and sustainable farm methods along with its integral part of the UBC Food Services supply chain.
Chef David Speight discussed how all of the program’s pieces fit together to create the optimal end products and experiences for diners and customers.
Together the speakers told a complete story of how UBC Food Services works to create a first class customer experience, educate consumers and students and be a part of the wider community beyond the campus.