A Branch of the British Columbia Honey Producers Association

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TRU AGREEMENT

AGREEMENT OF UNDERSTANDING BETWEEN TRU CULINARY ARTS AND BCHPA KAMLOOPS DIVISION

This agreement of understanding is between the Kamloops Division of the British Columbia Honey Producers’ Association (the
Association) and Thompson Rivers University Culinary Arts Program (TRU).  The Association President, or his designate will represent the Association.  The head of the Culinary Arts program, or his designate will represent TRU.

The objects of this agreement are to promote beekeeping and to further expand the use of honey at TRU through the Culinary
Arts Program. This agreement will formalize the practice that has been in place for a number of years.

As of January 2013, there are five colonies of bees and sundry equipment at TRU.  This equipment and bee hives are owned by TRU.
The Association has, in the past, provided assistance in managing the bee hives at TRU.  This agreement outlines the understanding regarding management of the bee hives and honey produced from this date forward.  The Association offers to continue to provide management of the bee hives and the extraction of honey produced.  This management will also be to assist, wherever possible, Ron Rosentreter in his beekeeping endeavors at TRU, or to assist a designate beekeeper of TRU. The Association, and members of the Association will not charge for labour for managing the bee hives at TRU.

Culinary Arts will provide, for the Association, a meeting space (for at least 40 persons) for bi-monthly evening meetings from
September to May. The Association agrees to participate in an annual fundraising dinner at TRU.  Proceeds of this dinner are to be shared by TRU Culinary Arts and the Association.

Details concerning Bee Management: 

  • Culinary Arts and the Association will make decisions on apiary size and equipment purchases.
  • The bee hives must be moved from the current roof location to an appropriate fenced ground location at TRU. This location must have space for a storage area for bee equipment.
  • Free access to this beekeeping area must be granted to the Association.
  • The Association will provide a volunteer to assist a TRU representative for tours of the bee yard and hives.  These tours will be limited to a maximum of two per month.  TRU will give two weeks notice in advance and groups will be limited to not  more than six visitors at a
    time. Some extra equipment needed for these tours (e.g. veils) will, if possible, be provided by the Association if TRU does not have sufficient equipment.  These visits will be subject to favourable weather conditions and limited to the normal beekeeping  season and
    hours.
  • Access to the bee hives is prohibited from all but authorized Association members and  authorized TRUbeekeepers.  The Association offers     to mentor a designate from TRU with the goal of this person taking over the bee management at a future date.
  • Culinary Arts and the Association will each have one contact person for interface on any decisions. The Association and TRU will designate these persons.
  • Proceeds from the sale of surplus honey, bees or colonies will be shared equally between Culinary Arts and the Association. (TRU’s proceeds should go into a fund for future equipment).
  • The Association will give an annual written report and accounting of expenditures and honey produced.

Honey produced at TRU will be extracted by the Association and delivered to TRU in bulk in pails.  TRU is to be responsible for the packaging of their portion of the honey yield.

Details concerning the Fund Raising Dinner:

Culinary Arts will provide facilities, food, setup and service and the cost of these items will be deducted from the proceeds generated from ticket
sales.

The Association and TRU will promote, sell tickets, and set up a display for the event.

The profits from the proceeds will be shared equally between the Association and TRU Culinary Arts.   The TRU Culinary Arts portion will go to the purchase of equipment and to provide a bursary for Culinary Arts students.

Culinary Arts and the Association will establish the fundraising dinner date and TRU will have the tickets printed.  The fund raising dinner must occur between October and March.

The setting of the price for tickets will be done by TRU with consultation with the Association, as represented by the President.  Every effort should be made to give good value and not seek excessive profits.

Should any impasse arise between Culinary Arts and the Association, the head of Culinary Arts and the President of the Association will resolve the issues.

This agreement of understanding can be modified in writing as the need arises by consent of both parties.  The agreement should be reviewed on an annual basis.