GOAL 2: ZERO HUNGER
Advancing Sustainable Agriculture, Achieving Food Security, Eradicating Hunger, and Improving Nutrition at Bulacan Agricultural State College.
The BASC is dedicated to supporting Sustainable Development Goal 2 (SDG 2) – Zero Hunger. Our commitment involves promoting sustainable agriculture, ensuring food security, eliminating hunger, and enhancing nutrition for all members of our campus community, particularly our staff and students. We achieve this commitment through its four thrusts: instruction, research, extension, and resource generation. In our instructional approach, we incorporate topics focused on food sufficiency and sustainable agriculture and agro-forestry within our outcomes-based curricula. These topics are integrated into our graduate programs such as the Doctor of Philosophy in Agricultural Sciences, Master of Science in Agriculture, as well as our undergraduate programs in Agriculture, Agro-forestry, Food Technology, and Hospitality Management. Through research and extension activities, Bulacan Agricultural State College extends valuable knowledge, skills, and technology related to food security and sustainable agriculture to local farmers and food producers.
TIMES HIGHER EDUCATION 2023 – 2024
| Indicators | Evidence Link |
|---|---|
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. | |
‣ 2.2.1.1 whole university | |
‣ 2.2.1.2 partial measurement | |
| ‣ 2.2.2 Campus food waste | |
‣ 2.2.2.1 Total food waste | |
‣ 2.2.2.2 Campus population | |
Student hunger |
|
| ‣ 2.3.1 "Student food insecurity and hunger Have a programme in place on student food insecurity." |
|
| ‣ 2.3.2 Students hunger interventions Provide interventions to prevent or alleviate hunger among students (e.g. including supply and access to food banks/pantries). | |
| ‣ 2.3.3 Sustainable food choices on campus Provide sustainable food choices for all on campus, including vegetarian and vegan food. | |
‣ 2.3.3.1 all food outlets | |
‣ 2.3.3.2 selected food outlets | |
| ‣ 2.3.4 Healthy and affordable food choices Provide healthy and affordable food choices for all on campus. | |
‣ 2.3.4.1 all food outlets | |
‣ 2.3.4.2 selected food outlets | |
| ‣ 2.3.5 Staff hunger interventions Provide interventions to prevent or alleviate hunger among members of staff (e.g. including supply and access to food banks/pantries). | |
2.4 Proportion of graduates in agriculture and aquaculture including sustainability aspects | |
| ‣ 2.4.1 Proportion of graduates in agriculture and aquaculture | |
‣ 2.4.1.1 Number of graduates | |
‣ 2.4.1.2 Number of graduates from agriculture and aquaculture courses including sustainability aspects | |
2.5 National hunger | |
| ‣ 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. | |
‣ 2.5.1.1 free | |
‣ 2.5.1.2 paid | |
| ‣ 2.5.2 Events for local farmers and food producers Provide events for local farmers and food producers to connect and transfer knowledge | |
‣ 2.5.2.1 free | |
‣ 2.5.2.2 paid | |
| ‣ 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. | |
‣ 2.5.3.1 free | |
‣ 2.5.3.2 paid | |
| ‣ 2.5.4 Sustainable food purchases Prioritise purchase of products from local, sustainable sources. | |