Sustainable Development Goals (SDGs)

Established Departments Dedicated to Food Security and Nutrition

DIU has established the Department of Nutrition and Food Engineering (NFE) and the Department of Agricultural Science, both of which play a crucial role in addressing issues related to food security, nutrition, and sustainable agriculture. With 1,775 students enrolled in these departments, the university has produced over 1,000 graduates who now contribute to the food industry at both national and international levels. These graduates apply their academic knowledge to improve food security, demonstrating DIU’s commitment to developing skilled professionals who can tackle hunger and promote sustainable practices​​.

https://daffodilvarsity.edu.bd/department/nfe 

Comprehensive Subsidized Food Programs for Students and Staff

 

DIU ensures food accessibility through its subsidized food programs, benefiting over 15,200 students. These programs offer both vegetarian and non-vegetarian meals at affordable prices, available at food courts and through a dedicated restaurant called "Green-Garden." Furthermore, more than 1,250 staff members also receive subsidized meals, promoting food security within the university community. By providing affordable and nutritious meal options, DIU mitigates the impact of food insecurity on students, enabling them to focus on their studies and overall well-being​​.

World Food Day Awareness Initiatives

 

DIU observes World Food Day to raise awareness and educate the university community about food security and the importance of ensuring everyone’s right to food. A rally organized by the Department of Agricultural Science and the Department of Nutrition & Food Engineering brought attention to issues like food safety and food accessibility. This event reflects DIU's commitment to engaging students and faculty in meaningful discussions and actions aimed at eradicating hunger​.

Integration of Sustainable Food Practices on Campus

Various Waste Management Initiatives at DIU 

Organic waste management system:

DIU is committed to sustainable food practices, as demonstrated by its successful organic waste management program. The university reduces and manages 1.5 metric tons of food waste annually, contributing to a more sustainable campus environment. These efforts align with global goals for responsible consumption and directly support the reduction of hunger by promoting sustainable use of resources. This initiative highlights DIU’s proactive approach to food security and environmental stewardship​.

Support for Adolescent Nutrition Through Tele-nutrition Programs

The tele-nutrition program, led by Dr. Arif Chowdhury Apou and Umme Habiba Tanny, focuses on providing dietary education and support to adolescents. This initiative empowers young individuals to make informed nutritional choices, contributing to their long-term well-being. The program exemplifies DIU's engagement with the broader community and reflects a collaborative effort to combat food insecurity. It aligns with SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), and SDG 4 (Quality Education), combining educational outreach with nutritional support​.