By Melissa Lafrance on August 3, 2017
August is already here! This month, we offer ideas, recipes and tips that are environmentally sustainable. Read on to learn more about meatless Monday and discover plant-based recipes.
Wondering what the deal is with meatless Mondays, and why people are making an effort to reduce or avoid eating meat? There are many personal reasons that influence the choices we make when it comes to our diet.
Check out Melissa Baker’s Meatless Mondays: Plants are the New Protein article, which presents fact-based information supporting the idea of meatless Mondays or replacing meat with alternatives. Decide if you want to join the movement. Melissa is a Registered Dietitian and Manager of Nutrition and Wellbeing in UBC Food Services.
Plant-based foods are highly beneficial to have in your diet. Did you know that in March, one of the ways UBC celebrated Nutrition Month was by launching a vegetarian recipe contest? Students, staff and faculty were invited to participate and many fantastic recipes were submitted. The winner of the contest was Dietetics student, Holly Heximer, with her lentil sloppy joes! Learn more and check out Holly’s lentil sloppy joe recipe.
Try these other plant-based recipes and tricks:
- Healthy vegan recipes from Cookspiration
- Learn to cook lentils(short video)
- Make Chef Michael Smith’s vegan lentil burgers (recipe demo video and lentil burger recipe)
From purchasing to eating and even discarding, the food choices we make have a great impact on our surroundings. We can all take steps to increase our awareness and to do our part to support a sustainable and friendly environment for all species inhabiting this Earth.
Ready to eat more sustainably and save money in the process? Here are five tips to reduce your food waste.
Also, try these vegan recipes:
- Flavour-packed vegan chickpea salad sandwich from Oh She Glows
- Garden veggie Buddha bowl with lentils and tahini dressing from Cookspiration
- Pho with spinach and tofu (free login required)
Ready for more delicious, sustainable recipes? This is the week to try the following:
- Lunch box chili from Cookspiration
- Hearty black bean soup
- Almond portobello steaks
- Roasted beet, walnut and arugula salad from Cookspiration
- Sweet chili tofu stir-fry from Cookspiration
Remember, if you need to purchase your lunch, there are many local and sustainable food options to purchase across the Point Grey campus. If you are in the Okanagan, learn more about environmental sustainability initiatives.
Become a UBC Health Contact
Each week in August, we will be sharing tips, tricks and information to support environmental health.. To receive weekly reminders or for more information on how you can promote health and wellbeing at UBC, sign up to be a UBC Health Contact.
“Cultivating a work environment where laughter and smiles are genuine, and happen often, is a huge part of my day”
By Guest Contributor on April 5, 2017
Thriving Campus features testimonials, contributions and personal experiences linked to health and wellbeing from UBC staff members. This month we feature Lynn Santiago, residence dining room manager of Open Kitchen and Hero Café + Market in Orchard Commons.
How do you thrive at work?
I am passionate about what I do and am incredibly fortunate to have found my “calling” very early in my career. It’s highly rewarding to relate to people about something as personal as food, and to see those familiar faces returning to dine at Open Kitchen over and over again.
Being part of the dynamic food program at UBC makes me highly motivated to take quality and food values to new levels, and to be part of the evolution of tearing down the “institutional cafeteria” stereotype. This includes introducing fresh new things to people’s palates and also learning from their dining experiences. Working closely with the culinary team, I contribute healthy and appealing menu ideas. In particular, I focus on being able to bring variety to guests with dietary needs.
Cultivating a work environment where laughter, smiles and “pleases” and “thank yous” are genuine and happen often is a huge part of my day. I am inspired whenever the wheels keep moving forward in a positive direction, exploring unchartered territory!
I thrive on lists. Honestly, I would be lost without my written notes and phone notepad. Another important technique I use is to keep a flexible schedule and set early deadlines, allowing for the constant detours that happen in my day.
For me, eating healthy isn’t an option, it’s a necessity. Open Kitchen Vegetarian Curry Chickpea Bowl and the Fruit Parfait Bar are my staples, and a beautifully crafted cappuccino at Hero Café is my daily treat.
How do you thrive at home?
My work week is very energy consuming and people focused, so my down-time is about self-nourishment and pressing the reset button. I tend to push myself so I am careful to listen to my body and get rest when I need it.
Wandering food shops and foraging for new ingredients to play with is my happy place. I devour books, lose myself in movies and connect with my people to stay grounded. Being out discovering and supporting owner/chef-run restaurants and travel feeds my constant curiosity of what’s going on in the culinary scene. I seek balance through travel, hiking, kayaking and camping – and embracing spontaneity keeps things fun and entertaining.
Lynn Santiago is the residence dining room manager of Open Kitchen and Hero Café + Market in Orchard Commons. A food and beverage management professional and entrepreneur, she is a graduate of Hospitality Administration at Vancouver Community College. Going into her 24th career-year, she has a diverse resumé that includes working with Starwood Hotels and Resorts, Marriott International, Kimpton Hotels and Diva at the Met with Iron Chef Michael Noble and Pastry Chef Thomas Haas. She has also offered consulting services and owned a specialty food store and an award-winning restaurant.
Lynn has competed at the national level in ball hockey and was a member of the 2011 Women’s Floorball Team Canada.