2.3 – Student hunger

2.3.3 – Sustainable food choices on campus

Universiti Kebangsaan Malaysia (UKM) is committed to promoting sustainable food choices on campus as part of its ongoing efforts to ensure that both students are well-nourished in all food outlets. In alignment with Sustainable Development Goal (SDG) 2: Zero Hunger, UKM has implemented initiatives that focus on offering diverse, healthy, and sustainable food options. This report highlights the key interventions and strategies that contribute to achieving food security and nutrition on campus.

1. Diverse and Nutritious Food Offerings  

UKM has made significant strides in ensuring that the food options available on campus cater to a wide range of dietary preferences and nutritional needs. The opening of cafeterias that offer various food including for vegetarian and other healthy food choices is a testament to the university’s commitment to the well-being of its community. These cafeterias provide a diverse selection of meals that are not only delicious but also designed to meet the nutritional requirements of both students. 

Cafeteria at Pendeta Za’ba Residential College
Variety food provided in all cafeteria across campuses

A. Sen Teppanyaki: A Sustainable Dining Option  

One of the standout features on campus is the Sen Teppanyaki cafeteria. This cafeteria is known for its diverse selection of nutritious foods, all prepared using sustainable materials. By prioritizing sustainability in its operations, Sen Teppanyaki not only contributes to the health of the campus community but also aligns with broader environmental goals. The focus on sustainable practices, from sourcing ingredients to minimizing waste, makes Sen Teppanyaki a model for other dining facilities on campus.

B. eMart Convenience Store

The eMart 24 store plays a role in promoting sustainable food choices for UKM students by offering a selection of healthy, affordable, and eco-friendly products. As a convenience store with an emphasis on modern, convenient living, eMart 24 could stock organic snacks, plant-based alternatives, and low-carbon-footprint packaged goods, encouraging students to make more responsible food choices. Furthermore, the store is open for 24 hours allowing students to get their food if they want to have a discussion with friends until late at night.

2. Sustainable Garden

Recognizing the importance of ensuring that all students have access to nutritious food, UKM has developed the Sustainable Garden to supply healthy food. There are several sustainable gardens that have been developed by several responsibility centers in UKM such as The Botanical Garden of UKM, UKM-YSD Sustainable Garden and Taman Ilmu@Chancellery. These three gardens share a common goal: to provide students with access to healthy food while ensuring food sustainability on campus including vegetarian and vegan choices. Their efforts focus on promoting nutritious eating habits and supporting a long-term, eco-friendly food system that benefits both the student community and the environment. By fostering sustainable agriculture within the campus, these initiatives not only enhance student well-being but also contribute to the overall vision of maintaining food security and environmental stewardship at UKM.

Botanical garden of UKM	UKM-YSD Sustainable Garden at Ungku Omar College, UKM Bangi
Taman Ilmu@Chancellery at Chancellery Building of UKM

UKM’s dedication to offering sustainable and nutritious food choices on campus is a significant step towards achieving Sustainable Development Goal 2: Zero Hunger. By providing diverse and healthy meal options through initiatives like the cafeteria in the college of UKM, Sen Teppanyaki and Sustainable Garden, UKM ensures that all members of its community have access to food that supports their health and well-being. These efforts not only address immediate nutritional needs but also promote sustainability and health-consciousness, contributing to a more vibrant and resilient campus environment.