SDG 2: Zero Hunger 

33 related courses were offered in the 2022-23 academic year. 

According to Science Direct, from 2019 to 2023, HKUST published 41 research papers addressing SDG 2.

About 39% of them are in the top 10% cite score and around 80% are internationally co-authored.

Publication

Our research examines the impact of human activity on future food security and how we can adapt farming for a changing climate.  Adapting Food Cultivation to Climate Change in the Ganges-Brahmaputra-Meghna River Delta examines land cultivation adaptation methods highly vulnerable regions, and studies the non-cultivation adaptation strategies such as consumption smoothing, income diversification, and migration. 

Sustainable Movable Vertical Garden

The HKUST Sustainable Smart Campus as a Living Lab (SSC) is an effort to transform our campus into one where the campus itself is a platform for learning, experimenting, and showcasing new ideas and approaches.

By implementing a Sustainable Movable Vertical Garden at HKUST, the university is aiming to make significant break through on global food security. Through a carbon-negative and self-sustaining hydroponics farming system, food production can take place efficiently despite the growing resource scarcity. Additionally, the mobility of the system design enables food to be produced closer to the consumption which in the long term reduce transportation emissions and increase access to food, hopefully cutting down hunger”

HKUST Sustainable Catering Policy

The HKUST Sustainable Catering Policy aims to promote sustainable food practices, reduce food waste, and foster responsible consumption. Caterers are required to develop sustainable food plans, follow sustainable seafood guidelines, and use environmentally preferable cleaning chemicals. The policy encourages organic farming and engagement in sustainable learning experiences to create clean, healthy, and environmentally responsible food services and foster a sustainable food systems within the university community. 

Campus Food Waste Diversion

Based on our annual food waste audit, in 2022-2023, 427,519 kg of food waste was produced, giving 20.04 kg of food waste per capita. The collection of this number began at canteens, supermarket, Staff Quarters and office pantries. In the 2020-21 academic year, HKUST joined the Source Separation Programme of Food Waste for the Food & Beverage (F&B) trade, organized by the Hong Kong Productivity Council. This partnership enabled the university to work with an external contractor to collect 389 tons of food waste from 11 locations on campus, which was then diverted to animal feeds and compost.

HKUST Connect

HKUST Connect has organized and participated in a variety of community service initiatives to address food waste and provide assistance to underprivileged groups in the local community. Together with Feeding Hong Kong, HKUST students has been involved in activities including the Bread Run and Food Parcel Packing which is concerned with rescuing surplus food supplies. Volunteers also had the chance to  take part in a Food Recycling Action at a local Wet Market run in collaboration with the Conservancy Association, as well as sorting donations and non-perishable food the at Food Angel’s warehouse which later served as assistance to underprivileged individuals and families. 

Community Garden

The HKUST Community Garden was established in 2021 by a group of volunteers in the HKUST community. Through organic farming practices, including seed traceability and natural pest control, the garden fosters great understanding and appreciation of land conservation techniques and sustainable land use. The garden's collaborative approach extends to the broader community, thus creating a shared commitment to sustainable food production and responsible consumption.  

The Jockey Club Sustainable Campus Consumer Programme

The Jockey Club Sustainable Campus Consumer Programme's #EatForThePlanet initiative is a commendable effort to help university students and staff make more climate-conscious food choices on campus. Through engaging partners such as Food Made Good Hong Kong and Klimato to assess the carbon footprint of each menu, the low, medium, and high climate impact labels proves credibility. As a result, our campus community can make conscious decisions when selecting meals, which might lead to ordering dishes with a smaller carbon footprint.