2.2 Campus Food Waste

Campus Food Waste: –

• Campus Food Waste Tracking: –

Food Waste

Reducing food loss and waste is critical to creating a world without hunger and achieving the world’s Sustainable Development Goals (SDGs), especially Goal 2 (Zero Hunger) and Goal 12 (Ensure sustainable consumption and production patterns).

Campus Food Waste Tracking: –

Aswan University Nutrition Department staff carefully isolates all uneaten foods from every tray that is returned to each of the main dining halls of Aswan University in a week-long nutritional audit. They weigh the uneaten food after removing all the inedible waste, including the bones and fruit peels. The same process is followed in all Aswan University dormitories.

This process is repeated during lunch hours every day for a week until AUND estimates how much food undergraduate students in Aswan waste while eating in the dining hall, or even in the dormitory dining halls.

Aswan University is working to exploit all its resources in the food production process:

1. Where the university has special farms to produce natural plant foods (vegetables – fruits) completely free from synthetic herbicides or artificial fertilizers, which are the basic conditions to produce sustainable healthy food
2. The university also has farms for animal production (meat – poultry – fish).

• Where different types of food are selected with a high degree of quality
• The university is also concerned with the proper transportation and storage of foodstuffs.
• As the basic conditions for food waste are not available at the university, which makes the opportunity to exposed to the process of food waste 100% impossible.

Amount of food waste generated from food served within the university:

Aswan University measures the amount of food waste generated by the food provided within the university, to reduce food loss and waste to create a world free of hunger and to achieve the Sustainable Development Goals (SDGs), especially Goal 2 (eliminating hunger) and Goal 12 (ensuring sustainable consumption and production patterns).

In the academic year 2019/2020 the average amount of food waste in the university per day was 3 m3/day of waste generated by the central restaurant.

In the academic year 2020/2021 , Aswan University implemented Immediate actions and interventions to reduce food waste (Reduce, Reuse, Recycle):

• Tray-less dinning: Trayless dining means less food waste, decreasing water and chemical use, and reducing electricity consumption. We have already started trayless dining in almost 90% of all dining halls at Aswan University; this has contributed to a reduction of approximately 38% of total food waste.
  

Number of Campus Population:

• Number of Undergraduates student:

• Number of First-Degree students:

• Number of Graduate students:

Post Students:

• Master Students:

• Doctorate Students:

• Postgraduates:

Employees & staff:

• Number of The University Employees

• Numbers of Academic Staff

Number of Campus Population: