SDG 2 ZERO HUNGER

DINING SERVICES

Lack of access to food is a leading cause of death worldwide (UN, 2021). Although Macao is a relatively wealthy city, USJ recognises the different needs of students from various socio-economic backgrounds and with different eating habits. To ensure that students and staff have equitable access to healthy, nutritious and affordable food, we are making efforts to improve our canteen services. These services cater not only to USJ members but also to students and staff of a local secondary school. We are increasing the availability of healthy, affordable, and sustainable food choices, including vegetarian and vegan options.

FOOD WASTE REDUCTION

“Food Waste is a global tragedy,” stated Inger Andersen, Executive Director of the United Nations Environment Programme. According to the latest Food Waste Index Report 2024 by the UNEP, approximately 19% of the food available to consumers was wasted, totalling around 1.05 billion tonnes in 2022. Additionally, around 13% of food is lost in the supply chain, from post-harvest processes up to the point of sale.

In the academic year 2024-2025, we co-hosted a conference on Blue Economy and Sustainable Tourism. Delegations from Portuguese-speaking countries engaged representatives from the fishing and aquaculture sectors on the sustainable use of ocean resources. Raised awareness of food waste through academic engagement. Reinforced sustainable agriculture and ocean resource management practices. Oxfam organised a sharing session on local poverty at our university. The session raised awareness among students and faculty about the links between poverty and food insecurity, highlighting the importance of equitable access to resources.