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Fall/Winter 2008

CONTENTS


Fipke Centre a first for UBC Okanagan

Sustainable, from the ground up — UBC Okanagan campus a Canadian leader in sustainability

Working with water

Destination Okanagan — students from outside B.C. boost enrolment

Southern Medical Program: more doctors for B.C.

Helping UBC Okanagan grow

Students on sustainability

Students raise the bar

Food services: going green

To and from campus



Food services: going green
Based on the results of a student project by geography major Sarah Enman, a new composting initiative to reduce organic waste is underway at the UBC Okanagan campus cafeteria, operated by Aramark Higher Education Food Services.

The university provided funding for two Earth Tubs to assist Aramark in its quest to become the most sustainable campus cafeteria in Canada. An Earth Tub is a compact composting system that recycles organic waste materials at the site where it's generated. The high-grade compost produced by the Earth Tubs will be used in flower beds and gardens situated on campus.

food services
Kris Bruckmann, Aramark Food Service Director, and Natalie McHugh, Assistant Food Service Director, in the compost-enriched herb garden at UBC Okanagan.

In addition to the new composting program, Aramark has made dozens of other changes to ensure sustainability and keep waste out of Kelowna landfills.
"We have switched to green clean chemicals at Aramark and use biodegradable garbage bags that decompose in 60 days," says Kris Bruckmann, Food Service Director of Aramark Higher Education.

"We have implemented an aggressive recycling program for all our bottles, glass, plastic, metal, and cardboard, and we donate our pop bottles and cans to the Kelowna and District Society for Community Living – so the money from recycling is used to benefit the greater community."

Aramark has also formed a partnership with the Kelowna Farmers' and Crafters' Market and continues to increase the amount of produce and items purchased locally. All the herbs used at Aramark are grown on campus and fertilized with the high-grade compost produced at UBC Okanagan.

"We will also be introducing a line of biodegradable packaging for to-go materials," says Bruckmann, who has been spearheading the sustainability initiatives since he arrived at UBC Okanagan in January.

"Our vision is that when students and faculty come to our food services, everything they use – from the food they eat on their biodegradable plate to the straw they use in their biodegradable cup – will be environmentally friendly."