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In March UBC Food Services celebrated Nutrition Month 2017 with a contest to find a great new vegetarian entree to serve at Open Kitchen, one of the newest residence dining halls. 

This initiative, part of the Food and Nutrition Working Group's vision to create a nutritionally sound campus saw great uptake with 72 delicious and healthy recipes were shared by UBC students, staff and community members.

Dietetics student Holly Heximer’s Lentil Sloppy Joe recipe won hearts over for its fun twist on a classic dish, high nutritional value, ability to resonate with students and perfect fit on a dining hall menu. This dish might even encourage regular meat eaters to choose a vegetarian meal more often! 

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We all have a hand in shaping campus environments that support health, wellbeing, and sustainability. By championing wellbeing, we can build stronger and more inclusive communities at UBC and beyond.