SDG - 2
DIU's Progress and Initiatives on Ensuring Food Security:
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Established relevant academic Departments |
i) Department of Nutrition and Food Engineering (NFE) ii) Department of Agricultural Science |
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Students studying in these departments |
Around 1800 |
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Number of students graduated from NFE Department and contributing to food industry at home and abroad |
1400+ |
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Food providing stalls in Food court |
16 |
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Full-fledged separate restaurants (Green-Garden) |
2 |
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Providing subsidized food for students through Green-Garden and Startup Foods at Food Court |
15500+ |
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Providing subsidized food for staff |
1300+ |
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Food choices for Veg and non-veg |
Available https://greengarden.daffodil.university/display-board |
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Organic waste management |
Yes |
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Food waste reduced and managed on campus |
1.84 metric ton |
Student-Led Intervention (Pushti Bondhu) Project:
Soyed Mehedi Hasan successfully launched the "পুষ্টি বন্ধু" (Pushti Bondhu) project, which serves nutritious food to students at an affordable price of just 20 BDT. This initiative, officially approved to continue in the future, aims to provide a healthier student life and has received support from the Department of Nutrition and Food Engineering.
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 1,800+ 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/article-detail/mission-vision-&-values-nfe
Comprehensive Subsidized Food Programs for Students and Staff
DIU ensures food accessibility through its subsidized food programs, benefiting over 15,500 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 1,300 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.
DIU observes World Food Day with events like rallies organized by the NFE and Agricultural Science departments to raise campus-wide awareness about food safety, accessibility, and the global imperative to eradicate hunger.
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