SDG2: ZERO HUNGER
SDG 2.3.1 - Student Food Insecurity and Hunger
Sri Sri University follows a dynamic process to mitigate food insecurity and hunger at the campus by following a multipronged approach which includes:
- Improving the accessibility and affordability of nutritious food on campus: ‘Kaivalya’ is the central dining space of the Sri Sri University campus. It provides three meals in a day from breakfast, lunch to dinner. Everyone on campus is eligible for a Dining Swipe Card, which provides them easy access to the central dining space. We have three additional cafeterias to satisfy the varying needs of students and staff members of the University.
- Promoting food security in University through production at campus: We grow organic fruits and vegetables using permaculture which is used to prepare food in our central kitchen, ‘Kaivalya’. We meet around 20% of the food requirements through production at campus. Along with that we have an in-house Gaushala (Cowshed), where Desi (Indigenous) cows are bred. Fresh milk and curd from these cows is available for everyone.
- Improving and streamlining current food programmes and evaluating the campus food environment: Sri Sri University has constituted a Mess Committee comprising teaching, administrative staff and students with the aim to monitor food availability, accessibility, hygiene, cleanliness and review the weekly menu, quality standards, and student feedback.
- Promoting food security in curricula, research and through student engagement: We integrate the course on food security, nutrition in the under-graduate Programmes like B.Sc. (Agriculture), B. Sc. (Horticulture), and B.Sc. (Food Nutrition and Dietetics). The students are engaged in understanding the issues related to food security, accessibility, and nutrition through experiential learning, research, and practice.