Affordable and sustainable food options have been a hot topic in BC since the floods caused some major disruptions to supply chains.
An initiative at UNBC called Eco-Living Kitchen (ELK) got a head start, trying to bring locally sourced and low waste options to workshops.
Helga Holler-Busch is one of the outreach coordinators for the ELK program, and said they’ve done a range of different meals , and are even looking at outdoor workshops as the weather gets warmer.
“So really we focus on bringing together those sort of classic pillars of sustainability. We want the ecological sustainability, in the kinds of food we eat, and the ways we prepare it, and how we buy it, but we also want to build the social aspect of community and wellbeing, and then of course, affordability, which is particularly important for the times we’re living in now.”
Holler-Busch said they are also looking for more connections to Prince George.
“Through the Nourishing Innovations Funding it had to be designed specifically for the University, but we’ve had people from the wider community come and take part, and we’re always open to that, and certainly there’s no barrier to that happening.”
“We really want to create that connection between the University on the hill and the downtown portion, because I think all of us are very proud to be part of UNBC, but also to be part of the wider Prince George and northern community,” added Holler-Busch.
They said there are a couple people graduating from UNBC, and are looking for ways to carry on the ELK project, and for anyone interested in being involved to reach out.