Off-Campus Resources

Off-Campus Resources

Off Campus Resources


Children’s Programs

Get involved in food literacy education with the active citizens of tomorrow.

Growing Chefs

Project Chef

Sprouting Chefs

Nourish Kids Cooking Classes

Pica Cooking Classes




Businesses based on the idea that through cooperation members will work together to meet their common interests.

East End Food Co-op

From Farm to Fork

Community Food Co-op Bellingham



Community Gardens

Gardens operated by the local community to increase access to fresh produce and increase food literacy.

Vancouver Community Gardens Map

Fresh Roots

Edible Garden Project

The World in a Garden Project

American Community Garden Association



Food Distribution and Recovery

Organizations that aim to provide food for those who need it and reduce waste within the food system.

Vancouver Fruit Tree Project Society

Vancouver Farmers Markets

Quest Food Exchange

Greater Vancouver Food Bank

Harvest Project

Harvest Project

Mesh Food Exchange




Online Resources (Canadian)

Other online databases from Canadian food systems organizations.

Food Secure Canada

Sustainable Food Alliance

BC Food Security Gateway

Slow Food Canada

FoodARC Publications

BC Food Systems Networks



Online Resources (Global)

Other online databases that compile information and research from all over the world.

United Nations University Publications

The World Bank Publications

Food and Agricultural Organization Publications


School Gardens

Gardens operated by school youth about the nutritional, cultural and environmental aspects of growing and eating food.

SPEC School Gardens

Green Board — Gardens and Food (VSB)

Farm to School BC

The Classroom Gardener




Social Enterprises

Businesses that focus on improving social and environmental impacts.

Potluck Cafe Society

The Banqueting Table

Just Catering

Wize Monkey

SOLEFood Street Farms


New Community Kitchen Program at UBC Farm

The UBC Farm is starting a monthly community kitchen where community members (including students, faculty, staff and neighbours) come together to prepare a meal as a group.  We will accept donations for the meal, whatever you are able to pay…

You Are Invited: Sculpture Welcome Fire Ceremony

Dave Robinson, Anishinaabe from the Timiskaming First Nation, accompinied by Shane Point, Musqueam Elder and VSB Knowledge Keeper, would like to invite you to a “Sculpture Welcoming Fire Ceremony”. They invite you to witness, learn about Indigenous Pedagogies, and take part in the ceremonial first wood chip burning from Dave’s most recent 24′ Red Cedar Sculpture. Everyone who would like to engage, learn and connect with our land is welcome to be a part of this ceremony and carry the wood chips to the fire with us.

Annual Report now available

The Centre for Sustainable Food Systems 2016 Annual Report presents highlights of the diverse activities of CSFS for the 2016 calendar year, as we work towards understanding and transforming local and global food systems.

Undergraduate Student Survey

Are you an undergraduate at UBC? Fill out this survey on ways to increase student driven engagement at the UBC Farm and be entered to win a free workshop!

November Winter Markets

Our regular Saturday market season ends on the last Saturday of October.

Enjoy the bounty of year-’round local eating at our Winter Markets! We have a variety of our certified organic and farm-fresh eggs and vegetables such as squash, pumpkins, potatoes, beets, onions, garlic, dried herbs and teas, and greens for sale. At our Winter Markets we are joined by a number of local food vendors from our summer Saturday Markets selling products such as fresh baked goods, local meat, mushrooms, hot coffee and tea, preserves, and more! Check out the market map to see which vendors will be at our winter markets.

We may extend our Winter Markets beyond the end of November, dependent on produce availability. If you want to be the first to know about any future market dates, join our newsletter here.

U-Pick Pumpkin Piles 2017

It’s that time of year again, time for squash, pumpkins, pies, and jack-o-lanterns. Stock up on all your pumpkin needs at the UBC Farm!

Our U-Pick Pumpkin Piles are now open. We have many varieties and sizes of pumpkins available – some are great for baking, while others are perfect for carving. Piles are sorted by size and price, and are located next to the Harvest Hut.

Please bring exact change, pumpkins range from $5,$10, $15, and $20, and we are open Monday-Saturday, 9am to 5pm. We are closed on Sundays.

The Winning Pie Recipe of the UBC Farm Fall Fair Pie Contest – by Jaylin M

Homemade pie crust (my recipe makes 2 crusts; 1 for bottom and 1 for lattice top)

  • homemade salted caramel sauce
  • 6 large apples, cored, peeled, and thinly sliced (approx 10-12 cups total – use a variety for better flavor, such as Pink Lady, Granny Smith, or Honey Crisp)
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons fresh lemon zest
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (31g) all-purpose flour
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 and 1/2 teaspoons ground cinnamon
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on crust


  1. Read all of the directions that I wrote in this post before beginning the following recipe. It will help you!
  2. The crust: Prepare my pie crust recipe through step 5.
  3. Make the caramel using my step-by-step photos as a visual guide. You can do this as you wait for the pie dough to chill.
  4. Next, make the apple filling as the dough is still chilling: Place apple slices into a very large bowl. Add sugar, lemon zest, lemon juice, flour, cloves, nutmeg, and cinnamon. Gently toss to combine. Set aside.
  5. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard.
  6. Fill the pie crust with the apples. There are a lot of apples, but pile them tightly and very high. Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping.
  7. Preheat oven to 400°F (204°C).
  8. Make the lattice crust: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips 1/2 inch wide. I always use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Crimp the edges of the dough with a fork or your fingers.
  9. Lightly brush the lattice top with the egg wash. Sprinkle with coarse sugar.
  10. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up. A small knife inserted inside should come out relatively clean.
  11. Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve.

Salted butter caramel sauce

  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces1
  • 1/2 cup (120ml) heavy cream2
  • 1 teaspoon salt
  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.
  5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
  8. Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.

Gastón Gordillo, Jan. 31, 12:30pm: “The Imperial Metropolis: the Infrastructure of the Soy Supply Chain in South America”

Gaston Gordillo, UBC Anthropology. January 31st, 12:30-1:30pm. The Imperial Metropolis: the Infrastructure of the Soy Supply Chain in South America.

Michael Winter, March 28, 12:30pm: “Sustainable Intensification in Policy and Practice: The UK Story”

Michael Winter, University of Exeter, CSFS visiting scholar.

March 28th, 12:30-1:30pm.

More information on Michael Winter can be found here.