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Zero Hunger (SDG 2)
Zero Hunger (SDG 2)

Does your university as a body prioritise purchase of products from local, sustainable sources?
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The University prioritizes food ingredients procured from local and sustainable sources. On-campus restaurants register the sources of ingredients onto the Ministry of Education’s platform in accordance with regulations and opt for locally produced seasonal ingredients, thus ensuring food safety for all teachers and students through a variety of hygienic and delicious food and beverage options. The University is also encouraged to co-create a low-carbon and safe dining environment by sourcing ingredients from local smallholder farmers. In doing so, environmentally friendly restaurants can better conform to indicators including energy conservation, environmental protection, green diets, green procurement, sustainable business, and food safety and hygiene.