尤物视频

A trio of leaders from SFU鈥檚 food programming team is in Rome this week for the United Nations (UN) Food Systems  to share how SFU and Chartwells Canada, the university鈥檚 on-campus food service provider, are innovating to meet UN Sustainable Development Goals (SDGs).

The SFU delegates鈥擲id Mehta, senior director of Ancillary Services, Tammara Soma, professor of Resource & Environmental Management and Chef Steph Baryluk, recipe creator and cultural educator behind SFU鈥檚 Rooted program鈥攖ogether with Chartwells, are showcasing how their local food sourcing model contributes to meeting food security SDGs while also achieving industry-leading local food targets. 

Key to SFU鈥檚 growing leadership in advancing local food programming is the SFU Food program, which from the onset has sought to incorporate more local options and support local food suppliers and businesses. The team is currently procuring up to 40 per cent of its food supply locally鈥攁nd aiming to reach 50 per cent.

鈥淚n this critical conversation, we aim to stimulate fresh perspectives and inspire comprehensive action towards transforming our food systems,鈥� says Mehta, who joined SFU after several years in the food sector. 

鈥淪FU鈥檚 food programs are focused on responsible consumption, production and sustainability. Our commitment to supporting a robust food ecosystem allows us to contribute towards the UN SDGs. We strive to make a tangible difference in people鈥檚 lives鈥攕tarting in our local communities and extending across the globe."

SFU鈥檚 global impact is notably reflected in its number one ranking in the 2023 Times Higher Education Impact Rankings for its global impact on sustainable cities and communities. The university also ranks fifth in the world for its response on climate action. The rankings measure universities鈥� strengths in advancing SDGs.

Making strides in food system transformation is an important component of SFU鈥檚 sustainability work, which supports UN SDGs throughout its operations. Among initiatives highlighting its commitment to sustainable consumption and production:

• Working towards a goal of 50 per cent local food sourcing at SFU;
• Using the Farm to Fork program at SFU to share information with students about new, local farmers;
• Achieving LEED Gold Certification at the SFU Dining Commons (LEED certification is a globally recognized symbol of sustainability achievement in building design);
• Using 鈥楽potlight鈥� opportunities to highlight local vendors and their products, through inclusion in weekly menu items and on-campus activations;
• Banning single-use plastics on campus under the SFU 鈥楻E-Use For Good鈥� initiative, as well as launching a reusable program with 鈥楻euseables,鈥� a company supported by the university鈥檚 business accelerator, ;
• Creating a variety of programs to combat food insecurity among students, including the 鈥楥onnecting Through Food鈥� campaign, hosted by Chartwells this past year; and
• Piloting programs on campus aimed at minimizing food waste.

Several initiatives are also underway at , headed by research director and professor Tammara Soma. 鈥淎s a large academic institution, our choice of food procurement will have ripple effects across the food system in B.C.,鈥� says Soma, whose lab also advocates for a social innovation approach to food waste. 

鈥淥ur presence at the UN Food Systems Summit is a demonstration of SFU鈥檚 commitment to a more just and sustainable food system that also recognizes Indigenous food sovereignty. We hope to do more than talk, but actually walk the talk.鈥�

New Indigenous food options are now available at SFU through the launch of Rooted, a program dedicated to showcasing Indigenous cuisine at SFU鈥檚 Dining Commons. 

The program is led by Chef Steph Baryluk from Teetl鈥檌t Zheh in the Northwest Territories, who completed her red seal at Vancouver Community College鈥檚 culinary program and draws inspiration from the cooking of her grandmothers. Soma credits Rooted with supporting local indigenous food sources and 鈥渃ontributing to a more equitable food system.鈥�

Mehta says the university鈥檚 food sustainability impact will continue to grow with future plans that include advocating for B.C. as a hub for Asia-Pacific food systems transformation. 

鈥淥ur success would not be possible without a team that is firing on all cylinders,鈥� he says. 鈥淔rom our excellent business partners to our team that channels relentless positivity, we鈥檙e very fortunate to have a top-notch approach to success.鈥�

SFU and the Netherlands-based Wageningen University, which recently joined as partners in agritech innovation, are the world鈥檚 only educational institutions participating in the summit, expected to draw 2,000 attendees and an additional 50,000 participants attending online.