Category: Student Projects

  • David Suzuki Foundation’s Butterflyway Project: A SEEDS Citizen Science Collaboration

    David Suzuki Foundation’s Butterflyway Project: A SEEDS Citizen Science Collaboration

    David Suzuki Foundation’s Butterflyway Project: A SEEDS Citizen Science Collaboration

    David Suzuki Foundation’s Butterflyway Project: A SEEDS Citizen Science Collaboration
    Cross-posted from the UBC Botanical Garden’s Sustainability Blog

    UBC biology student Alex Wong shares his insights from working with the citizen science project, the Butterflyway Project, and the importance of citizen science in nurturing people’s love for nature and involvement in conservation. 

    In late 2020, a collaborative effort between UBC Botanical Garden, the David Suzuki Foundation (DSF), Dr. Michelle Tseng, Assistant Professor of Botany at UBC, and local butterfly enthusiasts dedicated their time to construct a citizen science framework for the DSF’s Butterflyway Project.

    Our weekly Wednesday night meetings were spent developing and preparing a plan for the 2021 butterfly season. Ultimately, the team split in half, and two goals for the season were laid out: 1) launch transects across the lower mainland with the help of Butterflyway Rangers, and 2) host a bioblitz for schools across BC that joined the Butterflyway Project in 2020.

    (more…)

    Cross-posted from the UBC Botanical Garden’s Sustainability Blog UBC biology student Alex Wong shares his insights from working with the citizen science project, the Butterflyway Project, and the importance of citizen science in nurturing people’s love for nature and involvement in conservation.  In late 2020, a collaborative effort between UBC Botanical Garden, the David Suzuki Foundation (DSF),…

  • Recovered Food Buffet

    Recovered Food Buffet

    Recovered Food Buffet

    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.


    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…

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