Thursday: Sustainable Food

Food is at the heart of so many sustainability issues. Get a taste of the science and politics behind things like plant-based diets, fair trade, zero waste cooking, and urban agriculture.

Augustana Campus

9 a.m.-3 p.m.
SCORE!
Augustana Forum (Augustana Campus)

Pick up some gently used clothing and other items in this annual clothing swap and community exchange. Contribute to reducing waste and consumption. It’s also a chance to learn about up-cycling, meet people outside your demographic, and join a conversation on rural history, global production dependency, and local resiliency.

Campus Saint-Jean

12h à 13h
L’empreinte eau/carbone des différents types de lait/ Water & CO2 footprints of different types of milk
Salon des étudiants (Campus Saint-Jean)

Cet atelier intéractif a pour objectif de mettre en lumière les impacts environnementaux (notamment en terme de CO2 et d’empreinte eau) des différents types de laits (d’origine animale et végétale). Les participants sont encouragés à participer à un jeu de devinettes pour saisir la chance de gagner un prix. Les participants auront également la chance de savourer différents types de laits.    

This interactive workshop aims to shed some light on the environmental impacts (namely in terms of CO2 and water footprints) of different types of milks (animal and plant-based). Participants will play a guessing game to enter a chance to win a prize. Participants will also get a chance to savor different types of drinks.

MacEwan University

5–6:30 p.m.
Urban Food Systems Tour
Building 7, 7-138 (MacEwan University)

MacEwan University has a fascinating and forward-looking initiative for food sustainability on campus starting with three discrete systems utilizing hydroponic, aeroponic and aquaponic technology. The goal is to demonstrate how food can be produced indoors for preparation and consumption just meters from where it is grown. We’ll discuss the benefits, challenges and technologies behind year-round, indoor food production in the Edmonton context and tour around the systems with plenty of opportunities for questions and critiques.

North Campus

10 a.m.–2 p.m.
Farmers’ Market
Students’ Union Building, main floor

Shop for local, sustainable, and ethical goods and services at the weekly Farmers’ Market in SUB. Meet a variety of local businesses, makers and artisans, as well as sustainability-focused student groups and community partners.

12–2 p.m.
Lunch & Learn: The Environmental Case for Plant-Based Diets
ECHA 2-140

Contemporary animal agriculture is not sustainable. Even by conservative estimates, animal agriculture is a leading cause of habitat destruction, species extinction, desertification, ocean dead zones, climate change, antibiotic resistance, and other public health problems.

Come try out some free, vegan pizza and take part in this presentation on the central importance of plant-based diets as one solution to the problem of sustainble food.

Howard Nye is a professor of philosophy at the University of Alberta where he teaches about animal ethics and minds. Much of Howard’s current research investigates challenges to the common assumption that life is less of a morally important benefit to beings who lack the intellectual abilities of typical human adults.

11 a.m.–2 p.m.
Sustainable Food Pop Up Station
Lister Market, Peter Lougheed Dining Hall and select cafeterias

Grab your lunch at one of four UAlberta cafeterias for free samples of plant-forward menus and deals on Fair Trade certified products. Choose from locally grown vegetables and sustainably grown and raised food to round out your lunch.

2–3:20 p.m.
Sustaining Customary Food Systems
MEC 2-3

Gain insights on the challenges of sustaining customary food systems in different parts of the world, including the ecosystems and the knowledge systems that underlie those food systems. Speakers will discuss the MacKenzie river system in Canada and the Mekong River system in mountainous, mainland Southeast Asia. This event is co-hosted by the Tracking Change project, led by Dr. Brenda Parlee.


3–5:30 p.m.
Garden Clean-Up Party
Campus Community Garden (beside 11006 89 Ave.)

Sustain SU’s campus gardens are officially closed for the 2018 year and they need your help with the clean up. In addition to cleaning up the gardens, join Sustain SU for a fun afternoon of music, snacks, and (hopefully) some beautiful fall weather.

3:30–4:30 p.m.
What does Fairtrade really mean?
ECHA L1-220

You’ve heard about fair trade. You’ve also heard about Rainforest Alliance, Organic Certification, Non-GMO, direct trade, and many, many more. Why are there so many certifications? Is direct trade the same as Fairtrade? Last year the University of Alberta was designated a Fair Trade Campus by Fair Trade Canada but what does Fairtrade mean? Does it really make a difference? This workshop will give a high level overview of third-party certifications and, with an activity, teach attendees the difference Fairtrade makes.

Shannon Leblanc and Leila Fanaeian are program coordinators in UAlberta’s Energy Management and Sustainable Operations (EMSO). Shannon is a founding member of the Sustainable Food Working Group, and Leila led the committee’s Fair Trade Campus initiative.

4:30–5:30 p.m.
Exploring indoor agriculture and community-grown food
ECHA L1-140

Get more out of your groceries with low-waste, indoor growing. You could learn about ways to save money while simultaneously reducing your carbon/waste footprint by growing your own food. Students will present options for smaller spaces like apartments and dorms, will explore growing options, involvement in community gardens and composting.


6–8:30 p.m.
Plant Based & Zero-Waste: Fall Veggies Cooking Class
Nipisiy House kitchen (8925 111 St.)

Get hands-on in this cooking class focused on using fall veggies to create plant-based, zero waste meals and snacks. Learn how to use all parts of zucchini, pumpkins and squash to create a variety of delicious dishes. Volunteers will help you through the whole process, including food prep, cooking and clean-up. Afterward, dig into a delicious meal with the rest of the group and learn about the Campus Food Bank and sustainable food systems.