“End hunger, achieve food security and improved nutrition and promote sustainable agriculture”
2.2 Campus food waste
2.2.1Campus food waste tracking
Measure the amount of food waste generated from food served within the university.
2.2.2 Campus food waste
(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 hunger interventions
Provide interventions to prevent or alleviate hunger among students (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. (ร้านอาหารของคณะ)
2.3.4 Healthy and affordable food choices
Provide healthy and affordable food choices for all on campus.
2.3.5 Staff hunger interventions
Provide interventions to prevent or alleviate hunger among members of staff (e.g. including supply and access to food banks/pantries).
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.