UBC students win global competition for Indigenous Food Insecurity project

June 14, 2021

UBC students win global competition for Indigenous Food Insecurity project

June 14, 2021 – Three UBC students won first place in the global competition – Map the System! The global competition is hosted by University of Oxford and it encourages a systems approach to understanding complex social and environmental problems.

This is UBC’s first Map the System win and undergraduate students – Anika Cheng, Cathy Zhu and Emily Chau – were supported by UBC’s Centre for Community Engaged Learning (CCEL) in preparing for the competition.

: Anika Cheng

: Cathy Zhu

: Emily Chau

Cheng, Zhu and Chau evaluated food insecurity for Indigenous Peoples living in B.C.’s urban settings. One in three households experiencing food insecurity in the province’s urban populations identify as Indigenous. Indigenous households have one of the highest rates of food insecurity among all ethnic groups.

“It is a huge privilege for me, a non-Indigenous settler, to have the opportunity to shed light on the challenge of urban Indigenous food insecurity,” says Zhu.

“Throughout this process, I was welcomed with open arms by the Indigenous communities we worked with, Unique Get Together Society (UGTS), UBC CCEL, Dr. Hammond from FNH 473, Pam Garcia, and my lovely teammates Anika and Emily. I am so honoured to represent UBC on a global scale and heart-warmed to be able to give back to the Indigenous community through UGTS by donating a portion of our prize fund!”

There are 198 distinct First Nations groups in B.C. and the students looked system-wide at the issues and ways of moving forward. The students worked closely with community partner UGTS, an Indigenous-led non-profit in understanding the issues more deeply.

The mapping they did of complex policies in place, involvement of government and social organizations, and possible ways to move forward led them to win the national Map the System round in May. In early June, they moved through semi-finals and into the final round, where they competed against students from around the world.

To help drive systemic change, the students highlighted these factors in their presentation Unique Get Together Society and Urban Indigenous Food Insecurity in B.C.:

Stakeholders – co-creation and self-determination with Indigenous-led views are needed
Government & Policy – identify disparities and recognize land rights
Creating space and welcoming First Nations in positions of power, agency and government
Adopting Indigenous Ways of Knowing – for instance, the Canada Food Guide ignores Indigenous foods and the connection between food and their culture

View the full presentation Map the Systems here:

The students first met and initiated this project through course FNH 473: Applied Public Health Nutrition, led by Gail Hammond, LFS Assistant Professor of Teaching, and supported by Pam Garcia, who was Community Relations Coordinator.

Two students are in Land and Food Systems: Zhu graduated from the Food, Nutrition and Health program this year and will be entering Nursing; and, Chau is a Dietetics student who will be starting the Dietetics practicum shortly. Cheng studied Kinesiology and will be pursuing a Master of Occupational Therapy.

Cheng’s takeaways from the competition include a greater appreciation of the Indigenous community supports in place, and a new approach to creating more holistic and impactful solutions.

“Through the project, I have had the wonderful opportunity to learn about current initiatives and programs here in the Lower Mainland and meet community members that have been making an impact on urban Indigenous food insecurity,” Cheng said. “My team and I have learned the importance of systems thinking and the role it plays in addressing the complex social issues that exist today, and will carry our learning forward into our future professions.”

Tagged with: 2021, Equity Diversity Inclusion and Indigeneity, Food Nutrition and Health

Tagged with 2021, Equity Diversity Inclusion and Indigeneity, Food Nutrition and Health
Categories: News

Overcoming Challenges to Reach Medical School

June 14, 2021

Overcoming Challenges to Reach Medical School

Name	Nilanga Aki Bandara
Title	Medical Student
Company	UBC Faculty of Medicine
Program	Bachelor of Science in Food, Nutrition, and Health, Master of Kinesiology
Major	Food, Nutrition and Health

Nilanga Aki Bandara has a Master’s in Kinesiology and started medical school at UBC in 2021. Aki is also a UBC Wesbrook Scholar who has been involved in research projects and many community organizations.

What motivated you to pursue med school?

June 14, 2021 – It’s been a passion of mine since the end of grade nine. At that point in my life, my grandma was going through various health challenges, specifically cardiovascular disease.

We were often in and out of the hospital and seeing different specialists. Being able to witness the care that these healthcare professionals gave her was an inspiration and I really wanted to take that experience and pave the way forward for other families and community members.

How did your time in LFS prepare you for that process?

Coming into university, I felt that I held a very biomedical definition of health and my time in LFS challenged my perception of health and what impacts our health. There were several courses that pushed me into a direction that I had never really considered before which were mainly around the social determinants of health and public health. Learning that there were so many environmental factors that impact your health, for example, your socioeconomic status, housing status, food security and education, made me think about health as a broader concept encompassing many different intersecting dimensions.

Additionally, I learned even beyond the social determinants of health and looked at spiritual and emotional determinants of health specific to the Indigenous Medicine Wheel.

My time in LFS helped me both develop an understanding of the human body but also more broadly speaking, health and wellbeing.

What are some accomplishments or highlights that you are most proud of?

The one I’m most proud of is the Wesbrook Scholarship. I initially heard about it when I was in my first year. I was doing a check-in with my enrollment service advisor and she had mentioned it and some of the previous recipients. I was really inspired because the students who had won it were very notable alumni, who had made substantial contributions to our society.

Then in fourth year, to see all the work that I had been doing throughout my undergrad and to be recognized with this award, it was really humbling and I’m grateful for it and all of the support that UBC has given us.

What are your future plans?

At the end of these four years of medical school and during my residency, it would mean a lot for me to continue to live in Vancouver and be able to take care of my family.

In terms of a specific discipline, I’ve had a lot of interest in different organ systems. I would say cardiology, based on the experiences of my grandmother and my father going through cardiovascular disease, and perhaps ophthalmology because my brother and my mother both have eye conditions. I also have a lot of interest in a surgical specialty, like cardiac surgery.

I haven’t made any concrete plans yet. I’m really open to trying things out and seeing where the journey goes.

What advice would you give to current students who may want to pursue medical school?

For myself, the journey to medical school has been quite long. It’s been close to nine years since I had this goal of pursuing medical school and it actually took me three tries to get in.

My first time I got wait-listed and my second time, again, I was wait-listed. This year was my third attempt and I am really grateful that I got the opportunity to start medical school. I think it’s so important not to give up, be resilient and really push through. When you fall, rely on your support network and spend some time reflecting. If it’s something that you want, you’re going to make it happen some way or another.

Tagged with: 2021, Alumni, Food Nutrition and Health

Tagged with 2021, Alumni, Food Nutrition and Health
Categories: News

Lecturer in Dietetics

June 9, 2021

Sessional Lecturer in Dietetics

Job Summary:

Posted June 9 2021

A Sessional Lecturer position is available in the Food, Nutrition and Health Program, Faculty of Land and Food Systems (Vancouver Campus) from January 1-April 30, 2022. The successful candidate will be expected to teach a new 3-credit course, FNH 345 Counselling in Dietetics.

A brief description of the course can be found at https://courses.students.ubc.ca/cs/courseschedule?pname=subjarea&tname=subj-course&dept=FNH&course=345

Rationale:

This course will introduce students to counselling in dietetics. The role of privilege, systemic identities, internal and external biases, core beliefs, personal values and expectations will also be considered. Topics will include communication theory, foundational counselling skills, theories of behaviour change, motivational interviewing, goal setting, learning abilities and styles, obstacles to effective communication, Safe and Effective Use of Self (SEUS), multicultural competence, and ethical standards in nutrition counselling.

Format:

This course should be a combination of theory and applied skills that focus on developing counselling skills. The teaching and learning approaches used in this course should promote learning engagement as students prepare to enter the practice environment in year 3. During the course, the instructor is expected to teach professional skills (e.g., nutrition counselling, self-reflection on learning) through applied assignments and classroom activities.

The instructor is responsible for planning the course content and delivery of course material, arranging office hours to meet with students, consultation with teaching assistants and/or markers, design and/or adaptation of questions for assignments and exams, and assignment of grades. Salary is commensurate with qualifications and experience. The delivery (in-person, hybrid or virtual) of the course will be determined with the Director of Dietetics and the Dietetics Educator responsible for the undergraduate program restructuring.

Qualifications:

Master’s degree or equivalent work experience in Education, Nutritional Sciences, or related areas.
Member in good standing with the College of Dietitians of BC and Dietitians of Canada.
Experience teaching at the university level would be an asset.
Experience with hybrid or blended teaching an asset.

Application:

The closing date for applications is June 30, 2021. Applications should include a cover letter, CV with evidence or record of teaching effectiveness, and names and contact information of three referees. Applications are to be submitted online at the following link:
https://ubc.wd10.myworkdayjobs.com/en-US/ubcfacultyjobs/job/UBC-Vancouver-Campus/Sessional-Lecturer_JR2624

Equity and diversity are essential to academic excellence. An open and diverse community fosters the inclusion of voices that have been underrepresented or discouraged. We encourage applications from members of groups that have been marginalized on any grounds enumerated under the B.C. Human Rights Code, including sex, sexual orientation, gender identity or expression, racialization, disability, political belief, religion, marital or family status, age, and/or status as a First Nation, Metis, Inuit, or Indigenous person. All qualified candidates are encouraged to apply; however, Canadians and permanent residents of Canada will be given priority.

Tagged with: 2021, Dietetics, Food Nutrition and Health

Tagged with 2021, Dietetics, Food Nutrition and Health
Categories: Job Postings

Webinar Event: How Research and Innovation Drive the Food Industry

May 25, 2021

Join Us! How Research and Innovation Drive the Food Industry

The food industry moves at the speed of innovation. Every year, innovations in food processing are providing us with more food products that extend shelf life, increase nutrient density, provide greater safety for consumers, and help companies stay ahead of trends – while also creating healthier alternatives and a reduced environmental footprint.

Join our webinar to learn more about food innovation at UBC and how industry partners work with our researchers to move BC forward. Hear from UBC researchers Dr. Anubhav Pratap-Singh and Dr. Siyun Wang, along with industry partners, on how they collaborate to create innovative products. The UBC Faculty of Land and Food Systems is home to food, nutrition and health research with several clinical labs, a sensory lab, a culinary lab and a food-grade pilot plant facility, which includes equipment specifically for food engineering/processing experiments.

Presented in partnership with alumniUBC

Host and Moderator

Dr. Rickey Yada, BSc (Agr) ’77, MSc ’80, PhD ’84– Dean and Professor, UBC Faculty of Land and Food Systems

Speakers

Dr. David Kitts, BSc (Agr) ’74, MSc ’76, PhD ’81 – Associate Dean, Research & Professor, Food Science
Dr. Anubhav Pratap-Singh – Food & Beverage Innovation Professorship & Assistant Professor, Food Processing
Dr. Siyun Wang – Associate Professor, Food Safety Engineering
Paul Wong, BSc (Agr) ’79 – Vice President R&D and Operations, Daiya Foods
Carmen Wakeling – CEO & Co-Owner, Eatmore Sprouts & Greens Ltd.

Event details

Tuesday, June 22, 2021
12:00-1:00pm PDT
To RSVP: Click here
Open to everyone. Registration is required.
Questions? Please contact jane.miller@ubc.ca

Speaker Biographies

Dr. Rickey Yada, BSc (Agr) ’77, MSc ’80, PhD ’84

In 2014, Professor Rickey Yada was appointed Dean of the Faculty of Land and Food Systems at the University of British Columbia. Prior to UBC, Dr. Yada was at the University of Guelph where he held numerous leadership roles, including Chair, Department of Food Science, Assistant Vice President Research, Canada Research Chair in Food Protein Structure, and Scientific Director of the Advanced Foods and Materials Network (Networks of Centres of Excellence).
He is currently one of the editors of Trends in Food Science and Technology as well as serving on the editorial board of several journals. Dr. Yada serves on several research and industry organizations, some of which include Board of Bioenterprise Inc.; Board of Trustees of the Institute for the Advancement of Food and Nutrition; Sciences Advisory Committee Member – Arrell Food Institute; Member of the Scientific Advisory Panels – Riddet Institute (New Zealand) and AgResearch (New Zealand). He is also a Past President and Fellow of the Canadian Institute of Food Science and Technology and the International Academy of the International Union of Food Science and Technology, and is also a Fellow of the Institute of Food Technologists. Dr. Yada has an honorary DSc from the University of Guelph and was the 2019 Harraways 1867 Visiting Professor, University of Otago, New Zealand.

Dr. David Kitts, BSc (Agr) ’74, MSc ’76, PhD ’81

Dr. David Kitts, is a professor in the Food Science group within the Food, Nutrition and Health program and Associate Dean Research in the Faculty of Land and Food Systems. Dr. Kitts teaches 3rd year undergraduate course in Food Chemistry and a course in Advances in Food Toxicology and Risk Assessment. His areas of research specialize in the disciplines of Food Chemistry, Toxicology and Nutrition, where he focuses on the production, or development, of functional food products that are safe and nutritious. His work on encapsulation strategies of liable nutrients, such as folate have been used in Human Nutrition and International Nutrition studies with colleagues in Human Nutrition at UBC. His recent research interests include characterization of antioxidant structure-functional activity of several bioactive plant and animal products and evaluation of potential physiological responses of bioactive components in foods. He is presently working in collaborations to evaluate the safety and efficacy of novel food processing technologies.

Dr. Anubhav Pratap-Singh

Dr. Anubhav Pratap-Singh is the BC Ministry of Agriculture Endowed Professor in Food and Beverage Innovation. His research group explores novel technologies for food preservation and encapsulation of food bioactives. With a strong focus on plant-based foods and food industry sustainability, Dr. Pratap-Singh’s group works with local food industries and communities for developing sustainable food systems. Dr. Pratap-Singh’s work has resulted in more than 100 publications in peer-reviewed journals and international conferences. Dr. Pratap-Singh has been a recipient of multiple awards and fellowships like IFTPS Charles Stumbo Award, Banting Fellow, IFT Feeding Tomorrow Scholar, Green College Leading Scholar etc., and serves as representative on the UBC Senate, including the UBC’s ‘Academic Policy’ and ‘Research & Scholarship’ committees. Dr. Pratap-Singh is currently leading the academic planning for setting up the proposed UBC Food and Beverage Innovation Center.

Dr. Siyun Wang

Dr. Siyun Wang is an Associate Professor of Food Safety Engineering at the Faculty of Land and Food Systems, where she conducts research on microbial safety in the Ulrich Freybe Food Safety Laboratory. She received her B.S. degree in Pharmacy from Fudan University (2005) and Ph.D. degree in Biology from the Institute for Food Safety and Health at Illinois Tech (2010). Prior to joining UBC in 2013, she was a postdoctoral associate at Cornell University.

Paul Wong, BSc (Agr) ’79

Paul is currently the CIO (Chief Innovation Officer) at Daiya Foods Inc. He has over thirty years of experience in the food business from start-ups to large CPG companies. He has worked in R&D, operations, quality management, food innovation, ingredient sales, and consulting. He has held positions with companies as Nabisco, JD Sweid, McCormick’s, Sysco, Gardein and Daiya Foods.
Paul joined Daiya Foods in 2008, to join Greg Blake and Andre Kroecher. Daiya Foods was acquired by Otsuka Pharmaceutical in 2017 for CDN $405M.

Carmen Wakeling

Carmen Wakeling is CEO and Co-owner of Eatmore Sprouts & Greens Ltd. Eatmore is a Certified Organic Farm producing a variety of sprouts, greens and vegetables on 3.75 acres near Courtenay, BC. Our products are sold through restaurants, grocery stores and wholesale distributors throughout Western Canada. We produce about 10,000 pounds of sprouts and greens weekly, year-round.
In the last 31 years Carmen has been involved in learning about and developing systems to support a successful business while maintaining as small a footprint as possible and feeding our community and those throughout Western Canada. Eatmore Sprouts mission is to produce organic sprouts & greens year-round for a happier, healthier planet.
Carmen has served in numerous positions on an array of boards related to industry, advocacy and community. She is currently involved at a board level with the Scale Food Processors Association (SSFPA), Intrisk Training Solutions, International Sprout Growers Association (ISGA), Sprouts Canada, Certified Organic Associations of British Columbia (COABC), the Agrarian Foundation, and the Pacific Agricultural Certification Society (PACS).

Tagged with: 2021, Event, Food Science

Tagged with 2021, Event, Food Science
Categories: News

Meet our Faculty Advisory Board

May 17, 2021

Meet our Faculty Advisory Board

Our Faculty is fortunate to be housed on the beautiful UBC Vancouver campus (we may be biased), but it can sometimes feel isolated. The Faculty Advisory Board was established to help bridge that gap. The Board includes key individuals who are experts in their fields, and who provide an independent perspective on matters related to teaching, research and more. Board members also serve as ambassadors for the Faculty in the public realm, providing information to and identifying opportunities to collaborate with industry and external partners.

(CHAIR) PARM BAINS PRESIDENT AND CEO, WESTBERRY FARMS

Parm Bains (BSc Agricultural Sciences ’79) established Westberry Farms in Abbotsford, B.C. in 1997, and today it is a processor of blueberries that markets fresh and frozen products globally.

ARRAN AND RATANA STEPHENS CO-CEOS AND CO-FOUNDERS, NATURE’S PATH FOOD INC.

Arran and Ratana Stephens established Nature’s Path Foods in 1985, which has become the largest organic breakfast and snack foods company in North America. They share a profound commitment to organic agriculture, people and health, and are generous supporters of many philanthropic and community service efforts.

BERNHARD VAN LENGERICH FORMER CHIEF SCIENTIFIC OFFICER, VP TECHNOLOGY STRATEGY, GENERAL MILLS INC.

Throughout his career, Bernhard van Lengerich has authored over 150 patents. He currently serves as an advisor to Beyond Meat. He is the founder of Seeding the Future Foundation, an organization focusing on food security and reducing chronic hunger, as well as Food System Strategies LLC, a strategic advisory firm.

CHRISTINE COLETTA CO-OWNER, OKANAGAN CRUSH PAD WINERY LTD.

Christine Coletta opened the Okanagan Crush Pad in 2011, which was Canada’s first purpose-built custom crush winemaking facility. Since then, she has assisted more than 15 wineries in B.C. with their winemaking. She is also the founder of the BC Wine Institute.

JUSTIN HENRY AQUACULTURE CONSULT INC.

Justin Henry (BSc Agriculture ‘95) has more than 25 years of experience in the aquaculture industry. A Registered Professional Biologist, he founded his own consulting practice, Henry Aquaculture Consult Inc., and is currently the Business Director for the Aquaculture Certificate Program at UBC.

MEERU DHALWALA CO-OWNER, VIJ’S RESTAURANT

Meeru Dhalwala (LLD’16) is an author, chef, restaurant co-owner and an honorary degree recipient from UBC. Originally from India, she is long-time supporter of the UBC Farm and is a passionate advocate for human rights and sustainable food systems.

PHILIP DONNE CUSP STRATEGIC CONSULTING

Philip Donne has over 25 years of business and marketing experience in senior positions with General Mills, Campbell’s, Kellogg Canada, Coca Cola Foods, and more. He is the Founder of Cusp Strategic Consulting, which specializes in consumer goods and services.

SARB MUND FOUNDER AND CEO, COMMISSARY CONNECT

Sarb Mund is a recognized leader and sought-after expert in the local food industry and agri-food sector. After starting a food truck business, he founded Commissary Connect, a prep kitchen that suited businesses like his.

TRISH STURDY OWNER, NORTH ARM FARM

Trish Sturdy is passionate about local and sustainable farming. She transitioned her family-run farm in Pemberton, B.C. into a certified organic farm, which produces food on its 22 hectares for several restaurants in Vancouver. She enjoys educating the public and inspiring farmers about food and is a frequent collaborator on ‘field to fork’ events.

TOM ETHIER DEPUTY MINISTER, B.C. MINISTRY OF AGRICULTURE

Tom Ethier has been Deputy Minister for the B.C. Ministry of Agriculture since May 2020. His previous positions with the provincial government include working with Fish and Wildlife and the Ministry of Aboriginal Relations and Reconciliation as a Chief Negotiator.

PHIL VANDERPOL PRESIDENT & CEO, VITALUS NUTRITION

Phil Vanderpol has been the President & CEO of Vitalus Nutrition since 1998 and was integral to developing the first milk protein concentrate/isolate plant in North America. He is also the Vice Chair of the Dairy Processors Association of Canada and Vice Chair of the Western Dairy Council.

WADE GRANT SENIOR INTERGOVERNMENTAL OFFICER FOR MUSQUEAM

A proud Musqueam member, Wade (BA Political Science, ‘02) was first elected to the Musqueam Chief & Council in 2004. He served as Councillor for 10 years until stepping down to be a Special Advisor to the Premier on Aboriginal Issues, a position he held until 2017.

There are also two student representatives on the board each year, one each for undergraduate and graduate students.

Message from the Dean

May 17, 2021

A Message from the Dean

We are starting a new chapter at LFS with a renewed strategic plan. Called Navigating a Better Future: Action Plan 2021-2026, this is a culmination of a year of working group discussions and input from many people as we articulated our strengths and defined a new vision to strive for.

One thing stood out as our key strength and that was our ‘systems’ approach – LFS has an approach to problem-solving that draws in people from many disciplines to find solutions. That is a foundation of our research and community partnerships, and impacts how we teach our students.

For those of you who provided input in the early drafts of the Action Plan, thank you for your insight as I value feedback from those external to the university. In LFS, the work that we do is made stronger by engaging with the community – by listening to gain true understanding.

Over the past year, we reached out to alumni and donors, LFS student leadership, faculty and staff, campus partners, and our external advisory board in renewing the Action Plan. Our internal working group had debates and long discussions about the strengths and future goals for LFS.

I am very excited by our new vision – Balancing our food system and planetary health to create a better world. It recognizes the important relationship between the teaching and research taking place in our Faculty and the health and wellbeing of the planet, people and animals. In addition, it is optimistic about the future, and it aligns with the university’s overall vision outlined in Shaping UBC’s Next Century – Inspiring people, ideas and actions for a better world.

To learn more about our Action Plan 2021-2026, I encourage you to visit this website: landfood.ubc.ca/action-plan/.

In the meantime, I hope that summer will mark a turn for all of us as more people obtain their COVID-19 vaccinations. Under the guidance of the Provincial Health Officer and the health authorities, the university is preparing for an increase in on-campus activity in September. UBC will need to stay flexible over the coming months, and is working hard to ensure the safety of students, faculty and staff is a top priority.

Stay safe and take care.

Cheers,

Rickey Yada

Dean and Professor, Faculty of Land and Food Systems

Celebrating 20 years at UBC Farm, 10 years for CSFS

May 17, 2021

Celebrating 20 years at UBC Farm, 10 years at the Centre for Sustainable Food Systems

Located on the traditional, ancestral, and unceded territory of the hənq̓ ̓əmin̓əm-speaking x ̓ ʷməθkʷəy̓əm (Musqueam) people, the UBC Farm continues the long xʷməθkʷəy̓əm tradition of learning and harvesting on these lands. UBC students started growing food here in the late 1990s – with the Tal A’xin: Maya in Exile Garden established in 2000 – while it was in 2001 that students first started selling produce at the newly dubbed UBC Farm.

Housed under the Faculty of Land and Food Systems, the UBC Farm has thrived for 20 years thanks to students, faculty and staff who launched the petition and gathered for the Great Farm Trek in 2009 to demonstrate the need for a dedicated site for food systems learning, research, and food cultivation at UBC.

The Centre for Sustainable Food System was established 10 years ago to create a strong academic program with a vision to spur innovation from field to fork to achieve resilient, thriving, and socially just food systems for all.

Situated within a 90-year-old coastal hemlock forest, the 24-hectare UBC Farm has grown to become a key part of UBC’s agroecology research and education as well as an important Vancouver food hub. It features organically cultivated annual crop fields, honey beehives, perennial hedgerows and orchards, pasture raised hens, Indigenous-led gardens, and conservation forest stands. A place of experiential learning for students, researchers, and the neighbouring community, the UBC Farm acts as a Living Laboratory, modelling sustainable, small-scale, diversified farming practices.

2001

First crops grown and sold by student volunteers in response to a resurgent interest in food systems after closures of agricultural research in the 1990s.

2002

First FarmAde as a fundraiser and awareness-building event.

2005

Urban Aboriginal Community Kitchen Garden Project begins (later re-named Tu’wusht).
Friends of the Farm formed to help save farmland from housing development; UBC President given 16,000+ signature petition to save the UBC Farm.

2007

Indigenous Health Research and Education Garden established at the UBC Farm by Dr. Eduardo Jovel.

2008

First UBC Farm in Sustainable Agriculture Practicum cohort.

2009

Great Farm Trek 2.0: thousands of students, faculty, staff, and community protest against proposed development. University commits to retain the integrated farm system as a land-based academic facility.
Cultivating Place published as a strategic direction for the UBC Farm.

2011

Centre for Sustainable Food Systems (CSFS) created to encourage research with a global reach.
UBC Farm land designated ‘Green Academic’.
Culturally Relevant Urban Wellness programs begin in partnership with Vancouver Aboriginal Child and Family Services Society.

2014

BC Eco Seed Co-op launches.

2016

The CSFS 5-year strategic plan published. Indigenous Health Research and Education Garden gifted the name xʷcic̓ ̓əsəm (place of growing) by xʷməθkʷəy ̓əm (Musqueam) Elder Larry Grant.
The UBC Farm receives organic certification.
Relaunch of LFS 496 as Food Systems Career Development placements.
Feeding Growth comes to the CSFS.

2017

UBC Future of Food Global Dialogue Series begins.
Think&EatGreen@School relaunches. In partnership with CSFS, UBC Food Services publishes Food Vision and Values Commitment.

2018

The CSFS designated a formal UBC research centre through the Office of the Vice-President, Research and Innovation (VPRI). The BC Food Web launches.
The Diversified Agroecosystem Research Cluster hosted at CSFS is awarded a UBC emerging cluster.
The UBC Sustainable Food Systems Minor launches.
The Alma Mater Society referendum provides students a 20% discount on UBC Farm produce.

2019

CSFS Dataverse portal is created to make UBC Farm research data openly available.
LiteFarm app for farmers launches.
Long-term research projects at UBC Farm begin on biodiversity monitoring and water monitoring.
UBC Farm Forest Strategy Committee comes together.
CSFS grows to 35 formal Academic Associates.
The Diversified Agroecosystem Research Cluster awarded a UBC established cluster.

2020

COVID-19 resilience: programs and events pivot to online, UBC Farm closed to public, team ensures safe continuation of research projects, Indigenous community access and a strong growing, harvest and market season.

2021

The CSFS and UBC Farm continue to build collaborations with local and global communities, striving for a sustainable, food-secure future.

News & Notes, Milestones

May 17, 2021

News & Notes

Sarah Common

Alumni: Creating Safe Spaces in the Downtown Eastside

Sarah Common (BSc Global Resource Systems 2009) won a 2020-21 UBC Alumni Builder Award for the unique social impact of Hives for Humanity. Common, who is Executive Director and Co-Founder, is quick to point out that she is one person among many in Hives for Humanity who is creating and fostering spaces where people feel safe and supported.

Through gardening, beekeeping, and creating products such as candles and honey for retail, the organization creates inclusive spaces for residents of the Downtown Eastside. Residents are involved in leading and running projects, mentoring others, and in honing their skills – all of which strengthens their sense of purpose and belonging in a larger community.

In 2020, Hives for Humanity pivoted from workshops into queen rearing, raising 60 queens from their own stock to re-queen their hives, and an additional 95 queens for sale to support future programming. Even in the midst of COVID-19, Common and her group worked hard to make the most of plants, people and pollinators

Milestones

New Canada Research Chair

Assistant Professor Frederik Noack is a new Canada Research Chair (Tier 2) in Economic and Environmental Interactions. A member of the LFS Food and Resource Economics Group, his research looks broadly at the impact of economic development on the environment, both in Canada and in developing countries.

Heart and Stroke Research Funding

The MSFHR (Michael Smith Foundation for Health Research) Reach Program, which encourages research that improves population health, has funded a collaborative project led by Assistant Professor Mahsa Jessri. The project involves developing a new ‘heart-and-stroke calculator’ that tracks diet with the aim of preventing hypertension leading to serious cardiometabolic conditions.

Exploring Indigenous Spaces

Associate Professor Eduardo Jovel is leading a three-year project Using Indigenous Land-Based Education And Practices To Improve The Health And Wellness Among Vancouver Urban Indigenous Population. His research team has received funding from the Canadian Institutes of Health Research to explore how urban Indigenous spaces can serve as multidimensional environments.

UBC Funds Two Research Cluster Projects

With a strong focus on collaboration and actionable science, two projects secured funding in UBC’s Grants for Catalyzing Research Clusters (GCRC) competition. The Diversified Agroecosystem Cluster, led by Professor Hannah Wittman, has been funded since 2017 and will receive $200,000 from GCRC to continue for another two years. The Wild Berry Research Cluster, led by Assistant Professor Tamara Cohen, received $89,000 for two years. An emerging project, this cluster will build relationships and dialogue with Indigenous communities focusing on edible wild berries traditionally used as food and/or medicine.

Canadian Nutrition Award

Assistant Professor Crystal Karakochuk received a New Investigator Partnership Prize, as part of the Career Recognition Awards, from the Canadian Nutrition Society (CNS). This award is presented by the CNS and the Institute of Nutrition, Metabolism and Diabetes.

Animal Welfare Council

Professor Marina von Keyserlingk is a new Director of the National Farmed Animal Health and Welfare (NFAHW) Council Board. She replaces outgoing Director, Professor David Fraser, who has been involved with the NFAHW Council since 2010.

New Faculty Profile: Jean-Thomas Cornelis

May 17, 2021

New Faculty Profile: Jean-Thomas Cornelis

Jean-Thomas Cornelis joined the Faculty’s Applied Biology program in February 2021 as an Assistant Professor. He came from Belgium’s University of Liège where he was an Assistant Professor in soil science.

Cornelis has set up the SoilRes3 Lab, which stands for Soil Resistance, Resilience, and Restoration. A biogeochemist and pedologist, Cornelis’s research program studies the interaction between soil processes and biogeochemical cycling of elements in environments affected by natural and human induced changes.

“The goal of the SoilRes3 lab’s research is to try to understand how environmental factors drive intertwined soil physico chemical and biological processes and the resulting properties of soil,” says Cornelis.

A large amount of the research activity takes place in fields, where Cornelis can study soil sequences in natural circumstances. Out there, he can understand the soil processes and soil-plant feedback interactions through isolated factors such as climate, land use and age gradients.

When bringing samples into the lab, he can shift to the micro-scale. “With experimentation on the samples, we’re able to study the interactions between minerals, organic matter, roots and microorganisms in the soil. And because of experimenting under controlled conditions, we have direct control over the understanding of biota-mediated processes involved in nutrient mobility.”

Originally from Belgium, he received his MSc and PhD from the Earth and Life Institute at Université catholique de Louvain. He was later a postdoctoral research fellow at UBC, in a collaborative position with LFS and the Department of Earth, Ocean and Atmospheric Sciences, applying geochemical and isotopic tracers in the soil science field.

“Soil-related challenges are enormous and pressing, and not something that can be passed on to future generations. And since soils are multi-disciplinary by nature, I believe the answer to building their resistance and resilience will require multiscale and interdisciplinary approaches. The Faculty of Land and Food Systems is well positioned for this, as I have colleagues who are microbiologists, plant scientists and food chemists that bring a unique perspective.”

Cornelis hopes the lab’s findings will benefit agricultural systems. “Plants in natural ecosystems develop very specific strategies to get the nutrients they need from the soil. If we can translate this knowledge to agricultural systems, we can increase the resistance and resilience of soil-plant systems while decreasing human-induced pressures on the environment.”

Serendipitous Path in Food Science

May 17, 2021

Serendipitous Path in Food Science

PhD Candidate Lennie Cheung has already ventured down some interesting pathways in her food science career.

After obtaining her MSc in Food Science, Cheung became the first foreign female researcher in Japan’s second largest natural gas provider. While working in Osaka over a three-year period, Cheung set up a food science lab, performed research in heat-induced changes to bioactive compounds in food staples such as fish and vegetables, and networked with industry and governmental partners. Her findings were published in international food science journals and featured in national newspapers and on television.

“My immersion in Japanese work culture combined with the opportunity to work in the food science, technology and innovation sector was an incredibly rich experience,” Cheung said. But when the company offered her a permanent position, she declined and decided to return to Vancouver to reunite with her family.

She then ventured into administration. Cheung became manager of Graduate Pathways to Success, a program run by UBC’s Faculty of Graduate and Postdoctoral Studies. She oversaw weekly professional development workshops, evaluated participant feedback, organized Three Minute Thesis competitions and trained student volunteers. After a year and a half, she was ready for the next challenge: her doctoral degree.

“I am thankful for my time at Graduate Pathways to Success,” said Cheung. “The skill set I developed has been invaluable in my current LFS roles as one of two LFS TA Training Coordinators and as Academic Events Coordinator for the LFS Graduate Student Council. I’ve held both roles since 2019.”

Supervised by Dean Rickey Yada, Cheung is halfway through her PhD program. Her research aims to help reduce potato crop losses by better understanding disease-causing pathogens. An antimicrobial protein, called the plant specific insert (PSI), is part of the potato’s natural defence system.

“My research seeks to identify specific amino acids in the PSI sequence that help determine antimicrobial activity,” she said. “By comparing the structural characteristics, antimicrobial activity, and atomic movements of the PSI with modified variants, we can gain insight that can help strengthen our understanding of how crops naturally protect themselves against diseases, and potentially aid in the development of new strategies to better protect crops.”

Cheung is excited by the prospect of professionally contributing to this body of knowledge and thrilled at the challenge of learning new subjects and technical skills for her research. Her collaborators include Canadian experts in crop pathology, Polish biochemists and food analysts, and computational biologists and molecular engineers in China.

“Considering the serendipitous path I have traveled thus far, it is hard to see clearly where I will be in the future,” she said. “I hope to stay in academia as I have a great interest in fostering the growth of future decision-makers for the food sector. My passion has always been food science, and I wish to continue contributing to this field both with research and knowledge translation.”

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