Food Talks Vol 13


Food Talks Vol 13 Speakers (from left to right) David D. Kitts, David Speight, Victoria (Vicki) Wakefield, Véronik Campbell and Colin Moore. 

On October 28 we presented the 13th event in this Food Talks series which featured 5 inspiring speakers from the UBC community who spoke about themselves and our Theme: UBC Food Systems

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The evening began as guests mingled over coffee and tea, followed by a wonderful selection of charcuterie,  cheeses and passed canapes from the host location Sage Restaurant on the UBC Campus.


Richard Wolak (Host and Founder of Food Talks and Vancouver Foodster) welcome all and introduced our speakers.


Colin Moore

Director, Food Services UBC


David D. Kitts           

Professor,  Food Science, Food Chemistry and Toxicology, Food Nutrition and Health, Faculty of Land and Food Systems.


Victoria (Vicki) Wakefield

Purchasing Manager – Student Housing & Hospitality Services


Véronik Campbell

Academic Programs Manager at the Centre for Sustainable Food Systems at UBC Farm


David Speight

Executive Chef, UBC Food Services

There was a Q & A following the speakers which Richard Wolak moderated and guests had a chance to ask questions and engage with the speakers.

Thank you to our volunteer Katherine as well as UBC Food Services and Sage Restaurant.

By: Richard Wolak

Food Talks Vol 13 on October 27

This is the thirteenth event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the UBC food community.

Hosted by Richard Wolak – Founder of Vancouver Foodster and Food Talks

Theme: UBC Food Systems

  • 54,000 people are on campus daily during the school year
  • UBC Food services operates 40 restaurants featuring many different types of cuisines, in popular branded restaurants as well as their own concept restaurants.

Our Speakers Line-up:


David Speight

Executive Chef, UBC Food Services

David is a homegrown Vancouver talent who has been cooking professionally for the past twenty years. He has successfully completed culinary programs both locally at Vancouver Community College as well as from the Culinary Institute of America in New York. Prior to leading the team at UBC, David held the Executive Chef position at Rogers Arena, Monk McQueen’s Seafood & Oyster Bar and Bridges Restaurant on Granville Island. Chef Speight believes that food found in the Pacific Northwest Region is amongst the best in the world and looks to provide guests with local, sustainable, organic offerings wherever possible.

In Chef Speight’s current position as Executive Chef at the University of British Columbia he oversees Wescadia Catering, Sage Restaurant, the Point Bar & Grill, Athletics & Recreation as well as the new mobile food truck fleet that consists of five individually themed food trucks. In his short time at UBC he has already won the UBC Chef’s Challenge cooking competition (twice) and played a key role in the inaugural long table Harvest Dinner feeding 750 students, faculty and staff on the lawns of Main Mall. He is partnering with the UBC Farm to increase the amount of locally grown produce on campus

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Colin Moore

Director, Food Services UBC

Colin has 35 years of experience as a Food Service & Retail Operations Leader working with many global brands including; Starbucks, Yum Restaurants and Walt Disney. Colin started his food career working in Hospitality Services at the University of Guelph where he graduated with a Commerce degree in Hospitality & Tourism.  As the Food Services director at UBC, he is responsible for the strategic planning and successful operation of all 35 brands and 40+ restaurant locations including: Residence Dining, Retail Operations, Central Commissary, Catering, 2 full-service restaurants, and a mobile food truck fleet. UBC Food Services is an important part of Student Housing and Hospitality Services at UBC. UBC  Food Services has been serving the 55,000+ students and 15,000+ faculty and staff for the past 80 years and takes pride in supporting many campus initiatives, partners  and student events throughout the year. UBC Food Services is proud to be the primary and preferred choice to the UBC campus and continues to work with the campus community to ensure we are always providing an experience that exceeds our customers’ and employees expectations.

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Victoria (Vicki) Wakefield

Purchasing Manager – Student Housing & Hospitality Services

Vicki is no stranger to sustainability. In procurement circles, she is affectionately known as the ‘queen of green.’ It is a well-earned moniker, considering the years she has spent incorporating ethics and the environment into purchasing policies.

With 20 years in the public and private sectors, a Certified Professional Purchaser and member of the Purchasing Management Association of Canada. Vicki is known throughout the country for her dedication to social responsibility and for her willingness to share what she has learned.

In 2005 Vicki was hired by the City of Vancouver to implement the purchasing policy on ethical and sustainable purchasing, along with a list of admirable expectations from City Council. Vicki’s responsibilities included implementation of the new green policy, training buyers and educating vendors that wished to do business and were not sure how to compete under the new criteria of “green”.

Vicki continues her work in Sustainability now at the University of British Columbia formally with Supply Management as the Manager of Logistics and Sustainability and now as Purchasing Manager for SHHS. Vicki is an advisory committee member for the Sustainable Purchasing Network, and a well sought after speaker on Sustainable and Ethical Purchasing in Canada.

Vicki sits on the CAUBO National Procurement Board representing UBC and the West.

Vicki presented at the 2005 McMaster University Supply Chain Symposium, 2006 state of the Fraser Basin Conference, 2008 ACTE Conference in Alberta, UBC Leading Practices Forum in 2007, 2008 and 2009, PMAC National Conference in Quebec City this past June and was featured recently on the cover of B2B Canadian Manufacturing Magazine.

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David D. Kitts           

Professor,  Food Science, Food Chemistry and Toxicology, Food Nutrition and Health, Faculty of Land and Food Systems.

Dr. David Kitts is a Professor in the Food Science program within Food Nutrition and Health, in the Faculty of Land and Food Systems at the University of British Columbia. Dr. Kitts teaches undergraduate courses in Food Chemistry (3rd year) and a graduate course in  Food Toxicology and Risk Assessment.  Dr. Kitts’ research program has focused on the areas of food chemistry and toxicology; specifically establishing structure-function relationships between many minor bioactive constituents of food constituents at both the cellular and molecular level with nutritional and toxicological significance. He has worked on characterizing the antioxidant-bioactivity of many pigments found in foods, such as Maillard Reaction products and numerous anthocyanin phytochemicals present in soft fruits. He has also worked to find ways to stabilize natural folates and characterize antioxidant capacity of the major vitamin E isoforms.  Dr. Kitts has authored, or co-authored over 200 peer reviewed publications and book chapters. He serves on scientific boards for the Canadian Sugar Institute and Danone Canada and is currently the Associate Dean Research in the Faculty of Land and Food Systems.


Véronik Campbell

Academic Programs Manager at the Centre for Sustainable Food Systems at UBC Farm

Véronik combines her experience managing environmental and social food research and education programs with a business and entrepreneurial approach to transform our food system. Connecting industries, researchers, students, and community members, Véronik facilitates the development and implementation of innovative agri-food systems solutions that lead to thriving and robust economies, environments, and communities. “I eat three times a day and then I spend the rest of my day thinking about food; how we grow, transform, eat, and waste it. Sounds a bit intense, but I quite like it.”

If you haven’t been to our previous Food Talks events, Novus TV featured our Vol 3 on City Lights (view here).

The Evening:

Enjoy some appetizers by Chef Christopher Krogh and Chef David Speight of Sage Restaurant, followed by a wonderful line-up of speakers who will talk about our theme: related to the food community at UBC.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards (*Wine and other beverages will be available for purchase).

Location: Sage Restaurant – 6331 Crescent Road, Vancouver


Adults: $16

UBC Students: $8

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.


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