SDG - 2
Subsidized Food Programs for Students
DIU has implemented extensive subsidized food programs to ensure that students have consistent access to nutritious and affordable meals. The university provides subsidized meals to over 15,200 students through various food outlets and the "Green-Garden" restaurant. These meals are carefully designed to be budget-friendly while still offering a variety of options, including vegetarian and non-vegetarian dishes. By significantly reducing the cost of meals, DIU ensures that financial constraints do not prevent students from accessing adequate nutrition. This intervention is particularly crucial for students from low-income backgrounds, as it helps alleviate the risk of food insecurity.
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Providing subsidized food for students through Green-Garden and Startup Foods at Food Court |
15200+ |
Food Access Points on Campus
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Different Food Stall in food Court |
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DIU operates multiple food stalls and a separate restaurant (Green-Garden) within the campus to increase the accessibility of affordable meals. The presence of 15 different food-providing stalls, along with the Green-Garden restaurant, ensures that students have numerous options for meals throughout the day. This setup minimizes the risk of students going hungry while attending classes or engaging in campus activities, as they have convenient and reliable access to affordable food.
Integration of Food Support for Staff and Community
Besides supporting students, DIU extends its subsidized meal program to staff members, with over 1,250 staff benefiting from affordable meal options. By involving both students and staff in these hunger intervention measures, DIU creates a supportive and inclusive campus environment that addresses food insecurity comprehensively. This integrated approach ensures that the entire campus community, including staff members who might face food insecurity, is supported.
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Providing subsidized food for staff |
1250+ |
Student Engagement in Food Security Efforts
The university also engages students in activities related to food security and nutrition education, which indirectly support the fight against hunger. Programs such as the tele-nutrition initiative not only provide nutritional guidance but also empower students with knowledge to make healthier and more sustainable food choices. These interventions, while educational, also have a practical impact by helping students manage their food intake more effectively.