We Are An Essential Campus Ingredient

Our mission is simple: we're here to support the UBC community.

We help fund UBC. Our profits support our students and the University’s academic mission.

We actively contribute to student life by sponsoring campus initiatives and student programs.


We are 100% self-funded. We are an ancillary department and receive no funding from UBC.

We pay our staff and students above standard wages and offer a great working environment.


 We partner with departments to create engaging, fun and extra healthy campus events.


Most Meal Plan cards can be used across campus, including at our AMS and franchise partner locations.


We hire over 200 students every year to work part-time at our many campus locations.


We’re responsible. We believe in the importance of having a positive impact on the communities we serve.


UBC Food Services nourishes thousands of students, faculty and staff with delicious, high-quality foods every day.

We know that a well-balanced diet is integral to an individual’s state of mind, productivity and long-term happiness. We also take great pride in sponsoring eligible campus initiatives, leading campus events of our own, partnering with student learning programs, and helping fund UBC.

UBC Food Services is a 100% self-funded, ancillary department, comprising of three major business segments:


Three large-scale dining rooms at Orchard Commons, Totem Park and Place Vanier serve the campus community and more than 5,000 students in first year residence.


More than 30 cafés, bistros, restaurants, food trucks, and franchise food locations on UBC’s Vancouver campus.


Full-service and delivery catering on the UBC Vancouver campus by Scholar’s Catering. Sage Restaurant & Catering also offers catered events.

Meet David!

David Speight is our Culinary Director and Executive Chef. David’s passion for food is rivaled only by his dedication to health and sustainability. Born and raised in Vancouver, David is somewhat of a culinary legend at Rogers Arena where, as executive chef for six years, he developed a nutrition program for the Vancouver Canucks, kept 2010 Canadian Olympic hockey players properly fueled for their big games, and frequently prepared gourmet meals for visiting celebrities, recording artists, and heads of state. He also implemented an organization-wide recycling, composting, and food donation program.

David has held executive chef positions at Monk McQueen’s Seafood & Oyster Bar and Bridges restaurant. He is a graduate of the Culinary Institute of America in New York.

Accolades and Awards

Culinary Awards

Since 2004, we have entered 8 Canadian and North American competitions (team and individual) and have been awarded 5 gold and 3 silver medals.

Industry Recognition

6 awards collectively from Canadian College and University Food Services Association, National Association of College & University Food Services, and the Canadian Association of Food Service Professionals.

Additional Recognition

Awarded second place in Vancouver Foodster’s 2015 Pasta Challenge. Multiple service awards from Tim Hortons, A&W, Subway and Starbucks. Awarded third place in Peta’s 2010 Most Vegetarian and Vegan Friendly Canadian Colleges.