Belinda Lee 
As a Vancouver-based food blogger, Belinda is a huge supporter of local restaurants and markets. She enjoys discovering new cuisines as well as creating budget-friendly recipes to share with family and friends. Also a fitness enthusiast, she understands the value of an active lifestyle, as the gym is oftentimes her outlet for stress relief during the school semester. Belinda is currently working towards a Nutritional Sciences Degree at UBC and wishes to teach children and young families in the Vancouver community about proper nutrition and exercise.
Betty Tse 
Born and raised in Vancouver, Betty is a food enthusiast who is passionate about making an impact within her community. She is currently a third year Land and Food Systems student who is pursuing a degree in Nutritional Sciences. She loves hiking, spending time with her friends and trying out new food. Because of her time with nature and the local area, she believes that it is important for the public to understand the importance of buying local.
Brenna Han 
Originally from Toronto, Brenna moved to study at the University of British Columbia and has since fallen in love with the West Coast lifestyle. She is currently pursuing a degree in International Nutrition. After taking an interest in farm to table cuisine in the past few years, she has recently started volunteering at the UBC Farm to learn more about growing great food. As a devoted coffee enthusiast, Brenna can often be found in one of the many wonderful coffee shops Vancouver has to offer.
Michael Cai 
Michael Cai is a third year Land and Food Systems student majoring in Food Science. His areas of interest include Food Chemistry, Food Analysis, and Food Safety. As with many of his fellow team members, he has also taken Home Economics classes in High School without learning about where our food came from. Through his years in university, he has recognized the importance of buying and cooking with local ingredients that are in season, both through courses and Co-op workplaces where local ingredients play a big role in reducing operation costs. Michael feels the idea of eating locally should be brought to the attention of youths where it can create a more lasting impact in their minds.