Case Study: Ending Pouring Rights at the University of British Columbia

Case Study: Ending Pouring Rights at the University of British Columbia Background: The University of British Columbia (UBC) is the third largest university in Canada. [...] Beginning in 2016, the UBC Food and Nutrition committee (see below) developed the UBC Healthy Beverage Initiative (HBI) to advance the university’s commitments to the Okanagan Charter: An International Charter for Health Promoting University and Colleges and the UBC Action Framework for a Nutritionally Sound Campus (later replaced by the UBC Wellbeing Strategic Framework). [...] • Pilot the removal of “red” beverages from a residence dining hall and evaluate the impact on revenue and consumer acceptability. [...] UBC is in the process of transitioning all vending machines to be aligned with the HBI. [...] • Connect with faculty who study the health effects of sugary drinks to help you make the case, and enlist campus sustainability officers to help promote the co-benefits of tap water.