SDG 2: Zero Hunger 

33 related courses were offered in the 2023-24 academic year. 

According to Science Direct, from 2020 to 2024, HKUST published 53 research papers addressing SDG 2. 

28.3% of them are in the top 10% cite score and 83% are internationally co-authored. 

AI-enabled Model to Help Mitigate Global Ammonia Emissions from Cropland

Harnessing the power of machine learning, this groundbreaking study not only revealed that global NH3 emissions from cropland are lower than previously estimated but also demonstrated how optimizing fertilizer management can effectively reduce emissions by approximately 38%, without compromising the overall use of nitrogen fertilizers. It provides valuable insights for policymakers worldwide to address the United Nations' Sustainable Development Goals related to poverty eradication, food security, and sustainable agriculture. 

Sustainable Food Operation Policy

With the significant demand for food among the campus community, HKUST recognizes its responsibility to address sustainability impacts arising from food and catering. This HKUST Sustainable Food Operation Policy covers all food procurement and disposal on campus, covering caterers, offices, and events.

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. 

HKUST Bread Run 

To combat the plethora of food waste sent to landfills in Hong Kong, the HKUST Bread Run was an event to collect surplus bread from bakeries across Hong Kong and pass them to the food bank for those in need.  

Food Parcel Packing 

In collaboration with Feeding Hong Kong, HKUST organized the Food Parcel Packing event to assist warehouse staff in unpacking food, conducting quality checking and putting into food parcels for charity deliveries. 

Volunteering @Feeding Hong Kong Warehouse 

HKUST organized the Feeding Hong Kong Warehouse for a tour for volunteers to learn how food waste and poverty can be tackled in Hong Kong through food banking. 

Food Recycling Action @Wet Market 

Our Food Recycling Action @Wet Market initiative rescues fresh, unsold produce from Tseun Wan’s Lei Muk Shue wet market and delivers it directly to those facing food insecurity.  

Volunteering @Food Angel 

In collaboration with Food Angel, the Volunteering @Food Angel initiative helped prepare nutritious meals with the surplus of food collected from the food industry, which will be distributed to the underprivileged communities.  

Start Saving Quit Wasting: Insights on Food Scarcity and Sustainibility 

To provide students with in-depth understanding of food scarcity, the Start Saving Quit Wasting seminar had the Foodlink Foundation share their insights on the environmental burden of food overproduction and food insecurity.  

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 are created. As a result, our campus community can make conscious decisions when selecting meals, which might lead to ordering dishes with a smaller carbon footprint.