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Information about group162005

Published on April 24, 2008

Author: Raimondo


UBCFSP Spring 2005:  UBCFSP Spring 2005 Scenario 2c – Feasibility of Supplying a Food Conference with Local Foods from UBC Farm Group 16 Carmen Chan Yuka Enomoto Mark Hamanishi Mike Kennah Margaret Loa Alana Rauscher Sabrina Wan Outline:  Outline Our Scenario Definition of “Local” Vision Statements Role of UBC Farm Other Distributors Our Recipes / Scaling Methods Challenges / Reflections and Solutions Recommendations Our Scenario – 2c:  Our Scenario – 2c Feasibility of Supplying a Food Conference with Local Foods from UBC Farm. Our Scenario – 2c:  Our Scenario – 2c The Conference: The “Community Food Security Coalition (CFSC) - Eating Locally, Thinking Globally" Would be held here at UBC in either August or October of 2006 Our Scenario – 2c:  Our Scenario – 2c The criteria would have to include growing seasons and encompass food that would be suitable for breakfast, snack, lunch and dinner The potential numbers for the conference are approximately 700 to 800 What has been done in the past?:  What has been done in the past? Group 2, Summer 2004: A survey was carried out to analyze the feasibility of local food acquisition The results of this investigation showed that “83% of the food ordered by UBC Food Services and AMS Food and Beverage Department can be obtained from a local source” Definition of “Local”:  Definition of “Local” Foods coming from within the boundaries of British Columbia: Foods that travel further distances cause more extensive damage to the environment than foods that travel from nearby source Allows people to easily picture what ‘local’ is Supports BC farmers and the BC economy Attains a sense of BC culture Vision Statement:  Vision Statement 7 Guiding Principles to describe how UBC Food System will become sustainable Vision Statement:  Vision Statement #2: “Relies on local inputs when possible, where inputs are recycled and/or composted back into the system in which it originated” #3: “Is a secure system that provides food that is affordable, available, accessible, culturally, ethically and nutritionally appropriate, socially just, safe and resilient” The system should also provide enough healthy food to meet nutritionally needs Vision Statement:  Vision Statement #7: Is based on long-term financial viability; contains a mixture of imported and local foods whenever possible; on foods that come from socially and ecologically conscious producers who receive fair prices for their products” Role of the UBC Farm:  Role of the UBC Farm UBC is one of the few North American Universities fortunate enough to have a functional campus farm Opportunity for farm to be involved in conference beyond a mere food supplier Role of the UBC Farm:  Role of the UBC Farm Mutual support system Conference provides pre-season contract and fair prices; exposure and support of farm at the conference Farm provides fresh local foods and educates attendees of its uniqueness Role of the UBC Farm:  Role of the UBC Farm The food provided to the conference is of minimal importance when compared to the opportunity the farm will have in meeting its mission of education and community outreach Distributors:  Distributors Our scenario was designed to use local foods, and get UBC farm involved as much as possible UBC farm are only confident to supply few crops in large quantity to support the food conference: salad mix beets carrots squashes ground cherries Therefore, we contacted other local distributors Potential Distributors::  Potential Distributors: Discovery Organics Fraser Valley Organic Producers Association Pro-Organics Lower Mainland Vegetable Distributors Hills Food Ltd. Sysco Vancouver Atlas Wine Merchants Island Farms Olympic Dairy Anita’s Organic Grain and Flour Distributors:  Distributors Challenge: lack of reply from the distributors Only heard back from Discovery Organics, Lower Mainland Vegetable Distributors, Anita’s Organic Grain and Flour and Sysco Vancouver Final decision – our main distributors: UBC farm Discovery Organics Lower Mainland Vegetable Distributors Sysco Vancouver Financial Feasibility/Sponsorship:  Financial Feasibility/Sponsorship Budget: $15 US per person Which works out to be $13500 CAD The total cost is estimated to be $8300 CAD It is feasible to provide three meals Advertisement opportunity at the international conference Possible sponsorships:  Possible sponsorships BC Dairy Foundation BC Food Protection Association BC Fruit Grower’ Association BC Greenhouse Growers’ Association BC Salmon Farmers Association Certified Organic Association of BC Nature’s Path Foods Meinhardt Fine Foods Inc. Capers Community Market Farm Folk/City Folk Happy Planet Hills Food Ltd. Yves Veggie Cuisine Local Retailers and Organizations: Recipes / Menu Development:  Recipes / Menu Development Features West Coast foods throughout the region (eg. fruits from Okanagan, poultry from lower mainland….) Foods that compliment each other Use mostly summer local products Some imported goods will be used Caters to both Vegetarians and Non-vegetarians Variety of different courses (eg. soups, salads, entrees, desserts) Recipe Scaling (An Example):  Recipe Scaling (An Example) The original recipe indicates that 6 apples are needed to make an apple pie that serves 12 The total number of servings that will be served is 360 The multiplying factor would be: 360 / 12 = 30 The total number of apples needed for 360 servings can then be calculated: 6 apples x 30 = 180 apples 180 apples are needed for our “Apple Pie” recipe Recipe Scaling (An Example):  Recipe Scaling (An Example) Next, total number of apples needed for our entire menu: Apple Pies: 180 apples needed Fruit Salads: 40 apples needed Total # of apples needed: 220 apples Discovery Organics distributes apples as follow: $37.50 per 113 pieces (38 lbs) Our total cost for apples would be: 2 orders $37.50 x 2 = $75.00 Our Budget List..:  Our Budget List.. Challenge for Our Project – #1:  Challenge for Our Project – #1 3 Groups working on one scenario makes it difficult to share pertinent information amongst all groups Solutions: a) Few amounts of people working on one scenario b) Making it mandatory to share information c) Have each group work independently of one another Challenge for Our Project – #2:  Challenge for Our Project – #2 The time constraint of the course made it difficult to wait for responses from distributors and possible sponsors Solutions: a) Contact distributors by other methods other than by e-mail b) Having more time to plan conference c) Start planning conference earlier in the semester Challenge for Our Project – #3:  Challenge for Our Project – #3 Having a hypothetical conference to plan made it difficult to receive cooperation from distributors Challenge for Our Project – #4:  Challenge for Our Project – #4 UBC Farm: a) UBC Farm Staff is difficult to contact b) Limited space/staff/volunteers c) UBC Farm had prior commitments Solutions: a) Stronger bond with UBC Farm b) Develop a contract with UBC Farm Challenge for Our Project – #5:  Challenge for Our Project – #5 Lack of variety amongst group members Solutions: a) Better divide the class into groups so that every group has a number of majors b) Form a partnership with other faculties (example- students from the Sauder School of Business) Summary:  Summary Local food conference is financially feasible based on our planned menu UBC Farm can provide some items, local suppliers and distributors can provide others Many advantages for UBC Farm and local farms beyond the use of their products Recommendations:  Recommendations Food service providers Promote local foods at all catering events and seek out events that allow UBC Farm to showcase its abilities Integrate more locally produced foods into campus retailers UBC Campus Sustainability Office Continue to support farm through education and social marketing campaigns on and off campus Recommendations:  Recommendations UBC Farm Secure more pre-season contracts with local food outlets Work with more special events held at UBC Increase awareness of the farm and its significance within the UBC community Gain more support from all stakeholders in UBCFSP Future AGSC 450 Students Conduct in-depth analysis of the UBC farm Acknowledgements:  Acknowledgements AGSC 450 Teaching Team Nancy Toogood, AMS FBD Manager Mark Bomford, UBC Farm Groups 11 & 15

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