SDG 2 : Zero Hunger

One of the important elements of culture that supports the progress of a nation’s civilization is food and food processing. FIB UI continuously pays attention to, maintains and improves the quality of food and food processes provided to the public at FIB UI. FIB UI maintains food security by providing nutritious food and managing food waste in the FIB UI environment.

2.2 Campus food waste

2.2.1 Campus food waste tracking

Measure the amount of food waste generated from food served within the university.

2.2.2 Total food waste

2.3 Student hunger

2.3.1 Student food insecurity and hunger

Have a programme in place on student food insecurity.

2.3.2 Students and staff hunger interventions

Provide interventions to target hunger among students and staff (e.g. including supply and access to food banks/pantries).

2.3.3 Sustainable food choices on campus

Provide sustainable food choices for all on campus, including vegetarian and vegan food.

2.3.4 Healthy and affordable food choices

Provide healthy and affordable food choices for all on campus.

2.4 Proportion of graduates in agriculture and aquaculture including sustainability aspects

2.4.1 Proportion of graduates in agriculture and aquaculture

2.5 National hunger

2.5.1 Access to food security knowledge

Provide access on food security and sustainable agriculture and aquaculture knowledge, skills or technology to local farmers and food producers.

2.5.2 Events for local farmers and food producers

Provide events for local farmers and food producers to connect and transfer knowledge

2.5.3 University access to local farmers and food producers

Provide access to university facilities (e.g. labs, technology, plant stocks) to local farmers and food producers to improve sustainable farming practices.

2.5.4 Sustainable food purchases

Prioritise purchase of products from local, sustainable sources.

EVIDENCE