How often do you think about the impact your everyday food choices have on the planet? Creating a sustainable and resilient food system that incorporates healthy and culturally appropriate foods while addressing the climate crisis may seem ambitious, but it could be more achievable than we think.
Climate-Friendly Choices on Campus
Thankfully at UBC, there are a wide variety of resources and food options to support students in making climate-friendly food decisions. For example, the three residence dining halls (Open Kitchen, Gather and Feast) have various initiatives that promote climate-friendly eating and sustainable food habits, such as the implementation of the Climate-Friendly Food Labels. UBC Food Services supports the Climate Action Plan 2030 (CAP 2030), which aims to reduce 50% of GHG emission of food systems by 2030, using short and medium term actions.
Laure Dupuy, Climate Action & Food System Research Coordinator, in the SEEDS Sustainability Program shares five high-impact actions for advancing Climate-Friendly eating on campus. These actions are one part of a new Toolkit that was informed by student research and collaborative work by UBC’s Climate-Friendly Food Systems (CFFS) Action Team - a dynamic group of students, staff, faculty through the SEEDS Campus as a Living Lab model. These actions align with AMS Sustainability Action Plan and Food Services Vision & Values. Check out the actions below.
Actions You Can Take Today for a Climate-Friendlier Campus
1. Choose Plant-Based Foods More Often
By minimizing the environmental footprint of food production, a plant-based diet supports a more sustainable and ecologically responsible future. Adopting a plant-based diet significantly reduces environmental damage compared to an animal-based diet. This dietary shift contributes to lower greenhouse gas emissions, decreased land and water consumption, and less disruption to biodiversity.
They are also affordable, packed with essential nutrients, and can be made into a variety of delicious meals. Against what many people believe, plant-based proteins meet all dietary needs, even for athletes! By adding more plant-based foods to your plate, you can fuel your body and improve the planet.
Start by adding plant-based protein options like beans, lentils, and tofu weekly at the dining halls and filling half of your plate with vegetables and fruits. Having a plant forward eating pattern not only boosts nutrition, but lowers your ecological footprint. Remember, you don’t need to give up meat!
2. Plan, Prep & Eat like a Pro
Food waste is an issue that is still prevalent around the world and at university campuses. According to the National Zero Waste Council’s research, it is found that 2.3 million tonnes of edible food is wasted every year, which is equivalent to 63% of food waste we can avoid. Think about how much that is costing us!
At the dining halls, back-of-house food waste is minimal. Front-of-house food waste can be limited by making mindful decisions like taking what you know you can eat, and going back for seconds, if needed.
If you’re cooking for yourself, meal prepping and storing leftover foods properly can cut waste and costs. Leftovers can also be used creatively to make new meals. Cook in batches for the week, cool the meals, store them in the fridge and freezer to enjoy later. Consider purchasing “ugly” produce that tastes just as good as normal produce.
UBC Sprouts Cafe and the Food Hub Market are great resources that provide affordable groceries for students as well as aid in tackling food insecurity on campus. The UBC Food Services Nutrition Education Team (NET) also hosts a variety of monthly-themed booths and events to support students in building food skills.
Embracing zero-waste habits, such as bringing your own containers or utensils, dining in, and composting what’s left helps minimize unnecessary packaging and waste. An initiative at UBC is the Zero Waste Action Plan, which aims to limit 50% of waste disposal by 2030. Also, check out our new reusable container program with Friendlier!
3. Connect with Local Food and Community
Food is a bridge to the land, culture and people. By supporting local farmers, eating seasonally, and building a resilient food system, we can strengthen those connections. On campus, there are plenty of ways to get involved, from UBC clubs and community gardens to shared meals and food projects that bring students together.
The UBC Farm is a 24 hectare on-campus working farm that is focused on sustainable agriculture, food literacy, and community engagement. Choosing seasonal and local produce supports regenerative food systems. Local food is not only nourishing, but connects us to people we share it with in the community, and the land and cultures it represents.
4. Choose Foods with Ethical & Ecofriendly Labels
Choosing foods with an ethical and eco label is a simple way for your meals to reflect your values. Labels like Organic, Fairtrade, or Ocean Wise support sustainable farming, fair working conditions, and ocean-friendly practices.
You may have seen the UBC Climate-Friendly Food (CFF) Labels on the menu of different locations like Gallery and Patio Restaurant in the AMS Nest Building, Food Services residence dining halls, and some campus events like Harvest Festival with the green, yellow, and red globe icons. Three colors are used to show the level of climate impact: low, medium, and high. These help identify low environmental impact meals and will continue to expand its locations to all areas of campus.
Beyond labels, it is also important to support Indigenous and sustainable businesses, which center around respect for the land and community. The UBC Indigenous Portal is a valuable resource for Indigenous students, faculty and the wider community, to learn about UBC’s commitment and engagement to the Indigenous communities.
5. Grow Your Own Food
If you have space in your backyard, balcony, or windowsill, growing your own food connects you with nature and lowers your footprint. It is a rewarding experience that involves you in sustainable living.
Simple tools such as Grow Green Guide can assist in exploring container gardening and vermicomposting, which is a method that uses worms to break down food scraps and organic waste to produce a nutrient-rich soil. You can also join local/community gardens or UBC’s Roots on the Roof to learn and connect with the foods you eat!
Takeaway
Climate-friendly eating on campus can be achieved through small changes in eating habits like planning meals or choosing more plant-based options to significantly reduce your climate impact.
At UBC, there are plenty of resources to support you, from plant-based meal guides to community programs, that support the transition to climate-friendly food systems for students and staff. You don’t need to become fully vegan to make a difference as every swap and every step counts to creating a climate-friendly food system for all!
