UBC Forward Food Summit
The event is sold out.
Thank you for your support!
When: May 31, 2017 | 8:30AM–4:30PM
Where: Ponderosa Commons Ballroom | 2075 West Mall, Vancouver, BC
Cost: Free! But please firmly commit to attending if you RSVP.
May 31, join UBC Food Services, Humane Society International/Canada and the Vancouver Humane Society for the Forward Food Summit at the University of British Columbia.
The Forward Food Summit brings together food service professionals, industry leaders and others in a peer-to-peer environment, gaining insights into the latest trends in both implementing and marketing plant-based menus.
Learn more about meeting the growing demand for healthier, more sustainable and cost-effective menu items, including:
- How to propose plant-based concepts to administrators
- How to leverage plant-based concepts for media coverage
- How to promote plant-based concepts through social media
- Why plant-based menus are important for health and the environment
Participants will be treated to a plant-based breakfast, lunch and cooking demonstration.
Attendance is limited. Please register early to reserve your seat, but remember to firmly commit to attending if you RSVP. Registration closes May 24, 2017.
Have questions? Email Melissa Baker.
|8:30AM||Breakfast and Registration|
Colin Moore, Director of UBC Food Services
|9:10AM||Three Reasons to Shift to a Plant-Based Diet
Dr. Candice Rideout, UBC Instructor
|10:00AM||Panel: Trends and Meeting Growing Demand for Plant-Based Foods
Dr. Candice Rideout, UBC Instructor
Ilana Marder-Eppstein, third year student in the Faculty of Land and Food Systems and manager of Seedlings, a student-run cafe that provides affordable, locally sourced, organic and vegan meals to students on campus
Joyce Liao, third year student in the Faculty of Land and Food Systems and garden coordinator for Roots on the Roof, a student club that manages the rooftop garden at the AMS Student Nest
Andre Kroecher, Co-Founder of Daiya Foods, a plant-based dairy company based in Vancouver that has been in operation since 2009
Nicole Fetterly, RD, Coordinator, Nutrition Programming & Services at the University of Victoria
Emily Pickett, Program Coordinator for the Vancouver Humane Society
|11:15AM||Lunch at the UBC Farm (weather permitting)
A shuttle service will be available to transport guests to the farm
|1:15PM||Panel: Implementing and Marketing Plant-Based Menus in Institutions
Kristie Middleton, Senior Food Policy Director for The Humane Society of the United States and a figure in the movement to reform our global food system
Ken Botts, Food & Nutrition Manager for the Humane Society of the United States has 35 years of food service experience, including at the University of North Texas where he helped launch the first vegan dining hall in the USA
Kelly Contreras, Regional Marketing Manager, Compass Canada, and a 15-year food service veteran
|2:30PM||Chef Demo and Nutrition Break
Chef Wanda White is a classically trained chef known for launching the first vegan dining hall in the USA at the University of North Texas. She is a Certified Executive Pastry Chef and was a Chef Instructor at the Art Institute in Dallas. Chef Wanda owns and operates her own catering business in Oak Point, Texas and consults with institutions and organizations around the United States on how to create healthy plant-based menus.
|3:00PM||Industry Round Table: What Has Worked, What Hasn’t, and the Path Forward
Facilitated by Melissa Baker, RD, MHSc, Manager of Nutrition and Wellbeing at UBC Food Services and Chef David Speight, Executive Chef and Culinary Director at UBC Food Services
The day before the summit, Colin Moore, Director of UBC Food Services, will be leading a facilities tour geared toward food service professionals, starting with lunch.
When: May 30, 2017 | 12:30PM–3:00PM
Where: UBC Food Services Facilities; Meeting Place TBD
To confirm your attendance at the facilities tour, please email Melissa Baker.