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Overview

½ñÈÕ³Ô¹Ï advances SDG 2 by reducing food waste, improving campus nutrition, and contributing to research in food security and agricultural innovation.

Food Waste Statistics (2024)

• Total campus food waste:80,967 kg
• Main Campus:45,642 kg
• SAN Campus:35,325 kg
• Campus population:6,576

Sustainable Food Choices

½ñÈÕ³Ô¹Ï cafeterias provide affordable meals with vegetarian, vegan, and calorie-labelled options. Dining vendors prioritize local sourcing and responsible food procurement.

Nutrition Support

The University offers subsidized dining options for staff and students.

Research & Innovation

½ñÈÕ³Ô¹Ï contributes to national and global food security through Agri-tech research, AI-enabled farming systems, and knowledge-sharing programs.