Local Supplier Spotlight Series [Jan 18 – Mar 28]

Each week we celebrate the businesses UBC Food Services partners with to bring local food to our residence dining halls: Feast, Gather, and Open Kitchen. Over 50% of our ingredients are purchased from local food producers. We define local to be food that is grown, raised, caught, or processed within British Columbia—and as close to UBC as possible.

We’re excited to welcome these local food suppliers to UBC’s Vancouver campus:

• Save Da Sea
  • Jan 18: Feast | 11am-2pm
• KULA Foods
  • Jan 23: Open Kitchen | 11am-2pm
  • Jan 24: Feast | 11am-2pm
  • Jan 25: Gather | 11am-2pm
• West Coast Bannock 
  • Jan 30: Feast | 11am-2pm
  • Jan 31: Gather | 11am-2pm
  • Feb 1: Open Kitchen | 11am-2pm
• Panela Lemon 
  • Jan 30: Open Kitchen | 2-4pm
  • Jan 31: Feast | 2-4pm
  • Feb 1: Gather | 2-4pm
• Solecito 
  • Feb 6: Open Kitchen | 11am-2pm
  • Feb 7: Feast | 11am-2pm
  • Feb 8: Gather | 11am-2pm
• Plant Based Workshop  
  • Feb 27: Open Kitchen | 11am-2pm
  • Feb 28: Feast | 11am-2pm
  • Feb 29: Gather | 11am-2pm
• Grandpa J’s  
  • Mar 5: Open Kitchen | 11am-2pm
  • Mar 6: Feast | 11am-2pm
  • Mar 7: Gather | 11am-2pm
• Big Mountain Foods
  • Mar 12: Open Kitchen | 11am-2pm
  • Mar 13: Feast | 11am-2pm
  • Mar 14: Gather | 11am-2pm
• Pastaggio  
  • Mar 19: Open Kitchen | 11am-2pm
  • Mar 20: Feast | 11am-2pm
  • Mar 21: Gather | 11am-2pm
• Wamame Foods  
  • Mar 26: Open Kitchen | 11am-2pm
  • Mar 27: Feast | 11am-2pm
  • Mar 28: Gather | 11am-2pm

We prioritize suppliers that are local, plant-based, woman and IBPOC owned. This initiative highlights one of our main values: working with and supporting our local community to nourish the students, faculty, staff, and visitors of UBC. Our goal is to enable and inspire a lifetime of healthy eating by cooking wholesome, sustainable, local, and diverse food for our community. Learn more about our Vision and Values

Learn more about the Local Supplier Spotlight Series.