SDG 2 – zero hunger
Sustainable Development Goal 2:
Zero Hunger
2022-2023
- Controlling Portions and Smaller Plates – Offering smaller portions and plates in our restaurants prevents overloading dishes and reduces leftovers.
- Inventory Management and Food Preservation – Utilizing FIFO protocols (First-In, First-Out), proper storage and refrigeration prevent food spoilage.
- Free Food
- Food Availability on Campus
- Food Clubs and Stores for students and staff within the University Campus and providing food at multiple times
- Preventing Academic Stress and Pressure
- Providing Sustainable Dietary Options
- Providing Plant-Based Dietary Options
- Providing Healthy Food
- Providing Affordable Food
- Availability of Educational Materials, Research Findings, and Technological Information
- Agreements Between the University of Oum El Bouaghi and the Economic and Social Environment
- Link to Scientific Events Involving Farmers and Food Producers
- Student Visits to Document the Collaboration between the University and Local Partners in the Field of Nutrition
- List of local suppliers
- Consulting ads for local suppliers
- Report SDG 02
2023-2024
- Food Waste Measurement at the University
- Program Addressing Student Food Insecurity
- Interventions to Alleviate Hunger Among Students and Staff
- Sustainable Food Choices on Campus
- Healthy and Affordable Food Options on Campus
- University Interventions to Prevent or Alleviate Hunger Among Staff
- Support for Local Farmers in Food Security and Sustainable Practices
- University-Organized Events for Knowledge Transfer to Local Farmers and Food Producers
- University Facility Access for Local Farmers to Enhance Sustainable Farming Practices
- University’s Prioritization of Purchasing from Local, Sustainable Sources
- SDG2: Zero Hunger Report