A UBC Food Services collaboration has been awarded $100,000 through the Campus as a Living Lab Fund to install custom-built growing pods at Orchard Commons and the UBC Farm. In partnership with researchers, Food Services will integrate pod-grown produce into dining programs, demonstrating hyperlocal, low-carbon food production.
Congratulations to staff lead David Speight, Executive Chef and Culinary Director, and everyone who contributed to the project.
Learn more about the project and the Campus as a Living Lab competition recipients.