Tariff threat increasing pressure on food service operators

By JUAN DIAZ LOPEZ

Food businesses across the Lower Mainland are preparing for potential price increases from suppliers in response to U.S. President Donald Trump’s tariff threats.

Under Trump’s proposed plan, an additional 25 per cent tariff would be placed on imports from Canada. If Canada responds with retaliatory tariffs, as it has promised, it could raise costs for on-campus food businesses, leading to higher menu prices.

Portion sizes will not be reduced says restaurant 

Toast and Roast Grill, a new restaurant in the Langara Student Union building, is preparing for potential price increases from suppliers if the tariffs take effect while they focus on growing their business.

Chef Sandeep Badoni said the restaurant is committed to finding ways of mitigating the impact of the tariffs on their business.

Bandoni said that portion sizes will remain the same even if food prices increase.

Choices for students

Staff and students are considering alternative options to fulfil their dietary needs.

Monica Malog from the Langara Nutrition and Food Service Management department said that one of the best ways to save money while meeting your nutritional needs is through preparation.

“Bring your stuff from home. It’s less expensive, and you have control over what you’re taking. That means planning ahead for your grocery shopping, planning ahead in your menu planning, and day planning ahead for your day,” said Malog.

If the tariffs come into effect and food prices on-campus rise, some Langara students, like business administration student Rosi Gutierrez, said they will change their on-campus consumption habits.

“I will do my food at home instead of buying [at] Langara or another restaurant,” said Gutierrez.

Renewed commitment to sourcing local

David Speight, executive chef and culinary director at the University of British Columbia, said it is too early to tell how the tariffs will affect food prices.

The effects of the potential tariffs remain uncertain, but UBC is developing a strategy to minimize the impact on students. By supporting local sources, the university has lowered its risk of cost increases.

“We already are deeply committed to local sourcing, and last year, 51 per cent of all our food and beverage products were sourced from within B.C.,” Speight said.

The Acorn Restaurant, a vegetarian fine dining eatery based in Vancouver, focuses its business model on opting for local and seasonal produce.

Matt Gostelow, head chef of The Acorn Restaurant, said, “If more restaurants and businesses supported local farmers and growers, it would help them produce more, creating a greater demand and driving the prices down.”

The restaurant’s success is based on minimizing food waste and maximizing the value of each ingredient. Their prices will remain the same if the U.S. tariffs take effect.

“We will make miso with the guts of the squash we receive, pickle the skin of celeriac, or make a jus from the peels of onions. It is our way of honouring the farmers who put so much hard work and effort into growing the produce for us that we don’t want to waste a single thing,” said Gostelow.

The Voice reached out to management at Chartwells, the business that runs food services at Langara, but they declined to comment.