Recovered Food Buffet

Students from an LFS 450 class helped Daniel Chiang, Executive Sous-Chef from UBC Food Services select edible food from three residence kitchens, Sage Restaurant, the Point Grill, and four retail outlets. With this, they created UBC’s first ever buffet meal created entirely from recovered food.

This SEEDS project also led to the first ever partnership between UBC Food Services and the AMS Food Bank for ongoing food recovery.