FROM FIELD TO TABLE Opportunities in the Marketplace: Connecting with Institutions Sustainable Purchasing at the University of British Columbia Saturday, February 21, :00-2:15 p.m. DeLisa Lewis UBC Faculty of Land and Food Systems

Presentation Objectives Share our experience with sustainable food procurement at U.B.C. - Vancouver campus. Dialogue with growers who are interested in building farm-to-institution marketing relationships with U.B.C.

Context: UBC’s Sustainable Food Procurement UBC Food Systems Project (UBCFSP) Initiated by Faculty of Land and Food Systems & UBC Sustainability Office Part of AGSC 450: LFC III course 10 Partners, 7 years, 1200 students

Building Farm-to-Institution Relationships

U.B.C. Alma Mater Student Society Sustainable Produce Procurement Liaison “…many B.C. food producers, some of whom produce premium, organic goods, are in a good position to offer their products at prices competitive to those of conventional producers and distributors into 2009.”

U.B.C. Alma Mater Student Society Sustainable Produce Procurement Liaison Main Season for purchasing (September-April) Apples: 34 cases /Sept.-1/2 Oct. Potatoes: ~ 30 cases /Sept. Tomatoes: ~ 60 cases /Sept. Carrots: 300+ lbs./Sept. Other opportunities…from alfalfa sprouts to zucchini

Interested in building your own farm-to-institution relationship with U.B.C.? Nancy Toogood: A.M.S. Food & Beverage Manager Nick Gregory: Stores Supervisor Liska Richer: UBC Food Systems Project Coordinator

Reference Guide for Sustainable Procurement Provided to U.B.C. Food System Buyers