Episode 22. Chef David Speight on Leading a Campus Food Revolution

If you think campus dining is just about feeding the masses, think again. Chef David Speight, Executive Chef and Culinary Director at the University of British Columbia (UBC), is proof that institutional kitchens can be powerful agents of change. With culinary training from Vancouver Community College and the Culinary Institute of America in New York, David blends fine dining precision with a deep sense of purpose. In this episode, we explore UBC Food Services and the evolving philosophy behind today’s campus dining programs. We chat about: How campus dining can shape more sustainable futures by working closely with local food companies.UBC’s approach to building a sustainable, values-aligned food system.David’s journey from culinary student to executive leadership.What it takes to inspire teams and impact thousands of meals a day If you're passionate about sustainable food systems, institutional innovation, and the power of purpose-driven culinary leadership, this episode is for you. Resources: UBC Food Services: https://food.ubc.ca/about/ FeedBC: https://www2.gov.bc.ca/gov/content/industry/agriculture-seafood/growbc-feedbc-buybc/feed-bc-and-the-bc-food-hub-network