SDG 2: Zero Hunger 2025 Report
SDG 2 - Zero Hunger
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
The University addresses student food insecurity through initiatives such as low-cost nutritious meals, welfare packs, and the student-led ‘Care Cupboard’ project. We promote sustainable food practices by sourcing local produce, reducing food waste and offering diverse vegan options. Our researchers actively support global food security and sustainable agriculture through initiatives like regenerative farming, circular food systems, and AI-driven agroforestry projects.
Learning for students
Student food insecurity and hunger
We respond effectively to hunger among students, by offering targeted support to ensure that essential needs are met. This issue became especially pronounced during the Covid-19 lockdowns, during which the University distributed welfare packs containing food and other necessities to students facing hardship while self-isolating.
The University recognises the need for students to be able to access affordable and nutritious food. To ensure this is the case, the University’s International Kitchen offers a daily vegan small plate option priced at £2.60, providing freshly prepared, and nutritionally balanced hot meal options at a reasonable price.
Top 5 finalists in the Sodexo "Stop Hunger" Enactus UK & Ireland "Action4Impact" project accelerator
The University's Enactus Huddersfield student team - supported by the University's Enterprise Team and the Students’ Union - was recently selected as a Top 5 Finalist in the Sodexo "Stop Hunger" Enactus UK & Ireland "Action4Impact" project accelerator. In recognition of their work’s potential to address food insecurity, our Enactus team was recently awarded £750 in funding.
Enactus UK & Ireland empowers students and young people nationwide to engage in social action and enterprise, and Huddersfield’s "Care Cupboard" initiative is focused on tackling hunger and reducing food waste.
Public and business engagement
Food security knowledge transfer
The University engages more widely with sustainability in the food supply chain, and The Research Centre for Sustainability, Responsibility, Governance and Ethics (SURGE) is actively involved in promoting and supporting sustainable farming practices and food systems. The university's commitment extends to sourcing local produce, engaging with farmers, and conducting research on sustainable food systems, such as a regenerative farming experiment with a local farm in the Holme Valley.
The University’s Energy Integration Laboratory has conducted research to evaluate pyrolysis char and biodigestate fertiliser for application to crops and has established collaborations with local food partnerships to identify wastes that could be turned into energy, and opportunities to use char and fertilisers, to create full circular demonstrations that could extend to local partners.
Championing sustainability
University of Huddersfield
The University also promotes initiatives such as staff allotments and a commitment to responsible consumption and production. These efforts are actively shared with the student and staff community through sustainability campaigns and events organised by the University Sustainability Team.
Operations
Campus food waste
The successful implementation of waste recycling stations across all University food outlets continues to encourage students and staff to separate catering waste, contributing to an increase in recyclable materials. This positive behaviour is reflected in our recycling rate of 49%. Our recycling stations have five segregated and clearly labelled waste options. This initiative has also encouraged further awareness of segregation, particularly for our international students who have been able to educate themselves when using the recycling stations.
We partner with ReFood to divert our food waste to a South Yorkshire anaerobic digestion facility, and on average divert 1,690kg of food waste from incineration per month. This Food Waste has the potential to generate 2647 kwh of electricity and 3 tonnes of fertilizer. Our coffee outlets segregate all coffee ground waste, allowing our grounds maintenance team to use it as a rich fertiliser for our biodiverse campus. Lat year, 12.53 tonnes of coffee-ground waste was reused as fertiliser.
Sustainable food choices and purchases
The University provides sustainable food choices for all our staff and students on campus, including access to vegetarian and vegan food options. We continue to be recognised by the People for the Ethical Treatment of Animals (PETA) Foundation as one of the most vegan-friendly universities in the UK. Vegan small plate options are available to staff and students for £2.60 providing freshly prepared, and nutritionally balanced hot meal options at an affordable price. The catering team are continuing to develop vegan options across campus, with a diverse range of recipes and products now featuring on the menu. We have seen significant growth in customers choosing vegan meals with these occasionally out selling meat options.
All of the University’s fresh produce (dairy/sandwiches/fish/meat/fruit and veg, freshly made cakes) is sourced from within a 40-mile radius of the University campus. Additionally, we now incorporate produce such as fruit, vegetables, and herbs grown in our on-campus allotments into dishes served at our busy International Kitchen.
Our research
The Centre for Sustainability, Responsibility, Governance and Ethics (SURGE) aims to bring together researchers, organisations, and communities with a passion for achieving the Sustainable Development Goals (SDGs) by 2030 and Net Zero by 2050, including many working on SDG2, Zero Hunger. Membership is comprised of academic researchers and professionals stretching beyond the Centre’s home in Huddersfield Business School, to encompass many different academic disciplines, perspectives and methodological approaches. Research in SURGE covers a range of substantive topics, including alternative economic models, sustainable production and consumption, food system transformation, and sustainable livelihoods.
Trade Forest Products
Dr Matt Snell from the Huddersfield Business School is leading on a project tackling issues that are inhibiting the development of community enterprises accessing international markets for wild coffee and forest honey in southwest Ethiopia. Ultimately the project will demonstrate the economic value of the forest and provide a financial incentive for communities to further protect their forests and conserve biodiversity.
AI Driven Carbon Capture Agroforestry
Academics at the University of Huddersfield are collaborating with a UK climate tech startup on a project that will bring AI-driven monitoring to a scheme to help generate carbon removal through sustainable agroforestry food systems. The project uses plants which naturally convert carbon to calcium carbonate then store it in the soil. This can have significant benefits for the environment through a direct reduction of carbon dioxide in the atmosphere – while aiding asset management companies, food and agriculture multinationals and related industries seeking to achieve net zero or incorporate nature-based solutions into their value chains via biomineralisation.
Explore all other research that our University is working on.
Find further information
Huddersfood
Discover budget food and drink options in our University catering outlets as well as sustainability practices within the team to reduce food waste on campus.
Fairtrade and sustainable food
Our Catering Services Team work closely with the Sustainability Team to ensure sustainable choices are made when it comes to provision of food on campus.
Championing sustainability
Explore all the ways that we involve students, staff and visitors in sustainability best practices at the University. Find out what we have been up to.
Sustainable Development Goals
Click to explore our other sustainable development goal pages and get to know how we're working towards these at the University of Huddersfield.