| Popis: |
This paper’s objective is to design a food processing facility as well as assess the feasibility of a UBC Farm food processing facility. We conducted a literature review to find example on-campus food processing initiatives and food safety certification requirements, developed a needs assessment through interviews with our stakeholders, and designed a sample building plan. From our findings, we recommended start-up operations focusing on three processes: cheese making, juicing, and freezing. Based on a triple bottom-line analysis, an analysis of a project’s economic, environmental, and social components, we concluded that it would be feasible to begin with the recommended three food processes. Key rationale for our decisions is the availability of local supply. A source for cheese and juice ingredients are abundant in the lower mainland and reduces the emissions and cost of transport is smaller relative to other food processes. To conclude, we recommend a study to determine the interest of other faculties in having a stake a UBC Farm processing facility. Educational opportunities for providing such a facility are vast and open collaboration with other faculties can only help this facility. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.” |
