Some sparkling new food alternatives might be warm and ready at UBC Okanagan starting next month.
A contractor-operated food services since 2005. Still, starting July 1, services will now be taken in-house and run via Student Housing and Hospitality Services.
“This is extremely good for our college students, faculty and personnel, and the wider community,” says Rob Einarson, companion vice-president of finance and operations.
“UBC operates one of Canada’s largest and most complicated meal carrier applications on the Vancouver campus. UBC Okanagan is in a unique role in copying the Vancouver model and using its strengths and sources to supply a unique, global-class, UBC Okanagan food provider software.”UBCO Food Services’ portfolio will include eleven campus locations—a mixture of in-residence brands representing a diffusion of culturally various meals and franchises, including Starbucks, Tim Hortons, and Subway. While franchises will stay the same, all in-residence food retailers will provide new and enhanced menu items, new or refreshed manufacturers, and improved customer support.
The colleges’ continued boom precipitated the trade. Since commencing 14 years ago, UBC Okanagan’s enrolment has grown from 3,500 to 10,000 students. The college plans to construct a brand new 500-seat dining corridor as part of the Nechako scholar house undertaking by fall 2021.
“Our campus population is now huge sufficient to make a self-operated food provider enterprise model feasible as a part of the UBC food provider system,” says Einarson.
“The purpose of UBCO Food Services is to improve the campus revel constantly. At the same time, we will help UBC’s instructional assignment by nourishing heaps of human beings with a wide form of high-quality foods every day in a socially and ecologically aware way in alignment with UBC’s meals imaginative and prescient values.”
The new culinary software was pioneered by world-elegance government chef Shelley Robinson and David Speight, a government chef and culinary director with Student Housing and Hospitality Services.
“My culinary group is worked up and committed to growing wholesome choices for all food, as we apprehend the contribution consuming well makes to academic and professional achievement,” says Robinson.
“In addition to UBCO serving one hundred percent Ocean Wise fish and seafood, our menus will have a hyper-cognizance on sustainability, ensuring an abundance of plant-based, locally sourced, and certified Fairtrade products.”The school is hiring approximately 30 new personnel for the latest software.
