Supporting Healthy and Affordable Food Choices at UVic
Local food initiatives
University Food Services' prioritizes local food sourcing through their partnership with Feed BC. As of the , 51% of University Food Services' food expenditures are from British Columbia—a milestone surpassing the Climate and Sustainability Action Plan 2030 target. This accomplishment reflects UVic's commitment to supporting local food systems and sustainable practices on campus.
UVic also offers:
- Feed BC vending machines, providing locally sourced products and supporting businesses across British Columbia.
- Local food trucks Find information about bringing a food truck to your event.
Indigenous culinary offerings
In collaboration with the Vice President's Indigenous Office, UVic’s Cove Dining Facility incorporates traditional Indigenous foods into its menu. This initiative enhances the availability of Indigenous cuisine on campus and includes training from local Indigenous chefs, fostering cultural appreciation and expanding access to healthy, traditional meals.
Fresh, sustainable produce
UVic works with , a local business dedicated to sustainability and community wellness, to provide fresh produce to the campus community. Islands West minimizes packaging waste and donates surplus produce to local farms, reducing food waste while supporting the local economy.
Reducing carbon emissions through food choices
Since establishing a , UVic aims to halve the carbon emissions from food purchases by 2030. Our strategy includes a tiered categorization of foods (green, yellow, red), prioritizing low-carbon plant-based proteins. We have reduced or replaced 50% of animal proteins, with from menus due to its high carbon footprint.
Affordable dining options
To ensure students have access to affordable and nutritious meals, UVic offers an Everyday Value Menu. This initiative provides a variety of healthy, cost-effective options across campus dining locations, making it easier for students to choose nourishing meals at affordable prices. Learn more about the Everyday Value Menu here.
Plant-based and plant-forward menus
UVic is making significant strides in expanding plant-based dining. Between 2020 and 2023, University Food Services increased plant-based food expenditures from 11.5% to 29.2%, using methodology for tracking progress. Through partnerships with initiatives like and , we aim to have over 60% plant-based offerings on campus. Key features of this plant-forward approach include:
- Menu Clarity: Clear labeling for vegan, vegetarian, and dietary needs.
- Diverse Options: Vegetarian meals across all vendors, including dishes like mushroom shawarma and buffalo cauliflower pizza.
- Default Plant-Based: Sustainable ingredients like plant-based cheese and sauces are the default, making eco-friendly choices the easiest option.
- Personalization: Diners can customize their meals with additional protein choices, empowering them to go plant-based or add meat based on preference.
UVic's commitment to plant-based dining traces back to the 1980s, showcasing a long-standing dedication to sustainable and diverse culinary experiences.