SDG 2 - Zero Hunger
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
2.2 - Campus food waste
As part of our commitment to sustainable campus operations, Leyte Normal University (LNU) actively works to minimize food waste across every stage of the food supply chain, including procurement, storage, distribution, and dining service consumption.
Through improved inventory management, optimized portion sizing, efficient handling of fresh produce, and structured food recovery initiatives, we address the root causes of waste while prioritizing redistribution and reuse over disposal. These targeted institutional measures ensure responsible resource stewardship and foster a culture of sustainable consumption throughout our campus community.
2.2.1 - Campus food waste tracking
The reduction of leaves and grass clippings was made possible through mulching. Instead of throwing these leaves to the landfill, they were used as soil conditioners. The food waste remained as a challenge in the last year as more students enrolled compared to the prior year.
For now, food waste is minimized by requesting concessionaires to bring their vegetable and fruit peelings home for compost to lessen the food waste produced by the school community.
