2.2 Campus food waste

2.2.1	Campus food waste tracking Measure the amount of food waste generated from food served within the university.
	partial measurement	Evidence 1
2.2.2	Campus food waste	Evidence 1
	Total food waste	472 kg
	Number of campus population	1500

2.3 Student hunger

2.3.1	Student food insecurity and hunger Have a programme in place on student food insecurity.	Evidence 1
2.3.2	Students and staff hunger interventions Provide interventions to target hunger among students and staff (e.g. including supply and access to food banks/pantries).	Evidence 1
2.3.3	Sustainable food choices on campus Provide sustainable food choices for all on campus, including vegetarian and vegan food.
	selected food outlets	Evidence 1
2.3.4	Healthy and affordable food choices Provide healthy and affordable food choices for all on campus.
	all food outlets	Evidence 1

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.
	paid	Evidence 1
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.
	free	Evidence 1	Evidence 2
2.5.4	Sustainable food purchases Prioritise purchase of products from local, sustainable sources.	Evidence 1