³Ô¹ÏÍø

SDG 2: Zero Hunger

End hunger, achieve food security and improved nutrition, and promote sustainable agriculture.

Through research, community engagement, sustainable food practices, academic programs, global outreach and advocacy, ³Ô¹ÏÍø demonstrates our commitment to a world where everyone has access to nutritious and sustainable food sources.

Highlights of Progress

The work that ³Ô¹ÏÍø completed in 2024 to advance SDG 2.

³Ô¹ÏÍø professor Alison Blay-Palmer leading UN panel of experts creating resilient food systems report

, the UNESCO Chair on Food, Biodiversity and Sustainability Studies at ³Ô¹ÏÍø, was selected to lead the drafting committee for the High Level Panel of Experts on Food Security and Nutrition (HLPE-FSN) of the Committee on World Food Security (CFS). The HLPE-FSN is the United Nations body assessing the science related to global food security and nutrition. Blay-Palmer, whose UNESCO Chair appointment was recently renewed for a second term, is a respected international leader in sustainable food systems research. 

Federal government invests $7.8 million in ³Ô¹ÏÍø research collaboration to increase northern food production

Researchers from ³Ô¹ÏÍø are collaborating with the Government of the Northwest Territories (GNWT) and the (TAA) –  a non-governmental, non-profit organization representing the NWT agrifood industry – to foster local food production and distribution. The research partners secured $7.8 million from the federal government’s NSERC-SSHRC Sustainable Agriculture Research Initiative to explore innovative policy solutions. The four-year Future Harvest Partnership will build on previous initiatives to generate a sustainable food system in the NWT that improves access to fresh and healthy foods, fosters reconciliation and is responsive to the effects of climate change.

³Ô¹ÏÍø supports annual Empty Bowls fundraiser for The Food Bank of Waterloo Region

Wilfrid ³Ô¹ÏÍø Unviersity hosted the 25^th annual Empty Bowls fundraising event in support of The Food Bank of Waterloo Region.  For this milestone anniversary event, local Métis Chef Sydney Keedwell delivered a short talk on food insecurity in the community. Keedwell, who is the food and nutrition coordinator at White Owl Native Ancestry Association and chef at Aadanjige café and catering, is also a soup recipe coordinator at Empty Bowls.

³Ô¹ÏÍø, University of Ghana exchange receives Queen Elizabeth Scholarship funding

The links between climate change, community resilience, and human migration will be explored by 23 ³Ô¹ÏÍø students and eight University of Ghana students through an exchange partnership made possible by $300,000 in funding from the Queen Elizabeth II Diamond Jubilee Scholarship program.  Through research, internships, and volunteer engagement, students will study how individuals and communities are forced to adapt or migrate when human rights to food, water, shelter, physical and mental well-being are threatened by climate change.

Research Centres

³Ô¹ÏÍø research centres advancing SDG 2.

The ³Ô¹ÏÍø Centre for Sustainable Food Systems

The (LCSFS) connects researchers and community partners engaged in sustainable food systems change. It creates opportunities for citizens, practitioners, policy-makers, private enterprise and academics to work together to imagine and foster food systems that are fair, healthy, ecologically regenerative, culturally appropriate, prosperous and inclusive. Using food as a lever for positive change, the LCSFS enables meaningful collaboration among people across institutions, sectors and disciplines to support community-driven research, innovative knowledge sharing, and the development of community resources and sustainable food system policy.

Initiatives

³Ô¹ÏÍø initiatives in 2023 that advanced SDG 2.

Measuring food waste within the university

³Ô¹ÏÍø is in full compliance with , which mandates measurement of food waste through waste audits and waste reduction work plans for educational institutions. The regulation is part of Ontario’s broader environmental initiatives aimed at reducing waste generation and promoting sustainable waste management practices. ³Ô¹ÏÍø regularly conducts detailed waste audits across its food services, identifying opportunities to minimize waste and divert materials from landfills through composting and other environmentally responsible methods. ³Ô¹ÏÍø's external waste management provider measures organic food waste and reports that measurement monthly to the instution. In 2023, approximately 14mt of organic food waste was produced across our campuses.

The university’s comprehensive waste reduction work plans reflect its commitment to environmental stewardship and sustainability, aligning with both provincial requirements and ³Ô¹ÏÍø’s broader campus sustainability goals as outlined in its Sustainability Action Plan.

Programs to support student and staff food insecurity and hunger

³Ô¹ÏÍø recognises that students should be able to focus on their studies and having the best student experience without having to worry about food insecurity. The university offers food insecurity and hunger to help students and staff thrive, including:

• The  is a year-round service. ³Ô¹ÏÍø community members can request parcels packed with non-perishable food items, accommodating all dietary restrictions. In addition, hygienic and sexual health products can be requested as needed. Students on ³Ô¹ÏÍø's Waterloo campus can also request emergency hot meals during the fall and winter terms.
• The offers an emergency food program to students on ³Ô¹ÏÍø’s Brantford campus in the form of gift cards on an as-needed basis.
• Fresh Fruit Fridays is a program run by the Student Wellness Centre in partnership with Food Services. The ³Ô¹ÏÍø community, including staff and stduents, can drop in every Friday between 10 to noon and pick up a free piece of fresh fruit to fuel their mind and body.
• In an effort to combat food insecurity, the  (LSPIRG) and (Luther) run a free program each Thursday at Luther in Waterloo and in the LSPIRG office in Brantford. The program provides fresh and non-perishable food items, as well as other essentials, to any in the ³Ô¹ÏÍø and Lurther community who need them.
• The Brantford Breakfast Bar program runs every Tuesday and Wednesday during the fall term. Students can grab breakfast on their way to class, connect with their peers, or find out more about university services. This program is generously funded by the and offered in partnership with the and the .
• Climate Justice ³Ô¹ÏÍø works with volunteers to grow fresh produce through the Food Justice Garden project. The team grows and harvests fruit, veggies and herbs. This food is donated to the Indigenous Student Centre and offered to any in the community experiencing food insecurity through the Free  program run by  and .
• The  runs the , a pay-what-you-can grocery store that stocks perishable and non-perishable foods, prepared meals, as well as other essentials such as hygiene and household products. ³Ô¹ÏÍø students pay what they can afford based on their budget, ranging from full price to no charge. Staff and faculty pay full price for their items.

Sustainable food choices on campus

To support a healthy lifestyle on campus, ³Ô¹ÏÍø has introduced sustainable practices and standards to ensure students have access to ethically sourced, locally grown and low-impact options at all campus food service locations. Introducing sustainable options into our food system can help reduce waste, produce fewer transportation emissions, support local community groups, and provide fair wages for marginalized farmers. Examples of sustainable food initiatives on campus include:

• ³Ô¹ÏÍø’s Waterloo campus features a 14,000 sq. ft. community garden with allocated plots that can be rented out from May to October each year. For students who do not have regular access to transportation to get to the garden or have limited availability, produce grown at Northdale can be purchased through a community partner, and their Community-Supported Agriculture (CSA) program.
• Woven into the community garden plots at the Northdale Community Garden is an edible forest featuring fruit trees bearing a variety of apples, pears and service berries. These fruit trees help to fertilize the garden soil and help to prevent erosion from wind and rain. The fruit is available for ³Ô¹ÏÍø community.
• Since 2017, ³Ô¹ÏÍø has been a designated Fair Trade Campus, showing our commitment to providing ethically sourced coffee, tea and chocolate in our cafes, catering and dining areas. Fair Trade-certified products signify that the farmers who grow and sell these goods are treated fairly, make a living wage, have support in working with large suppliers and have access to fair trade networks.
• Since 2023,  has been collaborating with Coolfood to provide meals that have a reduced climate impact. Coolfood-certified meals look at the agricultural supply chain and the land used to make the food to determine the carbon footprint of the ingredients. Meals that meet the requirements will be designated with a Coolfood logo.

Healthy and affordable choices available on campus

³Ô¹ÏÍø offers a range of healthy and affordable food options to all members of our campus community at all food locations. are available help take the mystery out of healthy eating and are available to accommodate dietary needs in a personalized, sensitive manner.

³Ô¹ÏÍø has a range of which offer healthy, fresh and nutritious foods and is committed to accommodating allergies or food intolerances (soy, eggs, nuts, dairy, seafood, wheat), vegetarian, vegan, no gluten, halal and prescribed diets. For enhanced convenience, ³Ô¹ÏÍø offers a variety of available to staff, faculty and students. For those struggling with food insecurity, ³Ô¹ÏÍø offers a number of programs which provide affordable or free food, including: ; ; Food Justice Garden project and the .

Supporting farmers and food producers

³Ô¹ÏÍø is committed to supporting the sustainable production of foods by providing knowledge and skills to farmers and food producers.

Since 2010, ³Ô¹ÏÍø has maintained a unique and productive research partnership with the Government of the Northwest Territories. The partnership, which was , has brought new research expertise and training opportunities to the Northwest Territories (NWT) and strong community connections and research opportunities to ³Ô¹ÏÍø scholars. The partnership supports a range of issues, including Northern agriculture. The (NFSRG) is composed of researchers, food producers, farmers, students and community practitioners engaged in participatory action research in the NWT. The NFSRG works collaboratively with partners on community-defined and led projects that build more resilient Northern food systems. Projects include:

• Working with Ka'a'gee Tu First Nation, territorial fire managers and local food producers to establish a that supports the community’s food system and adaptation to climate change.
• The establishment of in NWT communities.
• Working with local food producers and communities in the NWT to envision the future of . Interest in growing food in the North is increasing and it is important to ensure that agricultural practice, policy and funding upholds Indigenous ways of being on the land. In particular, agriculture should centre human-environment relationships, long-term land stewardship over short-term yields, working with the boreal ecosystems and supporting Indigenous sovereignty. One way of doing this is through agroecology, a traditional knowledge system of growing food that is rooted in Indigenous value systems and ways of life.
• Working with Sambaa K'e First Nation to integrate  into their planning for food system resilience through the establishment of community gardens. Community gardens are important sites for agroecological food growing, education, research and engagement.

Additionally, ³Ô¹ÏÍø hosts the , which serves as a platform for change, using food systems as a lens to work toward biodiversity protection, enhanced community resilience in the face of climate change, increased opportunities for marginalized groups, improved food security and enhanced community well-being. The chair's priorities include:

• Just food systems: A just food system centres universal access to healthy, sustainable and culturally appropriate food as a basic human right. Just food systems engage with all actors along the supply chain and prioritize the rights of all people, future generations, non-humans and the environment. The UNESCO Chair on Food, Biodiversity and Sustainability Studies works with researchers and community partners in the Global North and South to examine multi-scale structural solutions to address food system inequity. Through strategic public education and communications, the chair helps bring language around food sovereignty, the right to food and agroecological production methods into everyday discourse.
• Sustainable food getting: Sustainable food getting uses scale-appropriate and place-specific practices to ensure the environmental, social and economic well-being of producers, communities and landscapes without compromising the needs of future generations. It also prioritizes the lived experiences of food producers and looks to traditional and Indigenous knowledge-holders for guidance. Sustainable food getting methods that incorporate the principles of food sovereignty and the right to food create resilience while conserving biodiversity in rural, peri-urban and urban spaces.

Finally, ³Ô¹ÏÍø is home to the , which connects researchers and community partners engaged in sustainable food systems change. It creates opportunities for citizens, practitioners, farmers, policy-makers, private enterprise and academics to work together to imagine and foster food systems that are fair, healthy, ecologically regenerative, culturally appropriate, prosperous and inclusive.

Access to university facilities for local farmers and food producers to improve sustainable farming practises

³Ô¹ÏÍø is committed to advancing sustainable farming practice and supporting local food producers by providing both free and paid access to university facilities, in addition to the countless collaborative opportunities to work with researchers and students.

The is a collection of pressed and dried plant specimens. Each herbarium specimen is accompanied by a label indicating its geographical origin, collection date and the ecology of the plant noted at the collection site. Herbaria provide a record of all the plant species discovered so far in the world, as well as of the particular plants growing in a certain geographical area. Accessing the herbarium can help farmers make informed choices that support crop health, pest management, and environmental sustainability.

³Ô¹ÏÍø’s Yellowknife research facilities are a vital hub for cold regions research and the university's longstanding partnership with the Government of the Northwest Territories. A year-round physical presence in the territorial capital allows ³Ô¹ÏÍø researchers to meet regularly with partners, including those in Northern Food Systems Research Group, which is composed of researchers, food producers, farmers, students and community practitioners engaged in participatory action research in the NWT.

³Ô¹ÏÍø's research office in Yellowknife is home to several year-round staff. It provides temporary workspace to support research projects in the North. ³Ô¹ÏÍø’s Enterprise Drive research facility is a comfortable, well-equipped hub for researchers and their partners working in the NWT. In addition to housing, guests can access cold and warm storage for research gear, parking, bicycles, fridge and freezer space for temporary sample storage, and a basic lab workspace. The research facility supports a range of research, including work dedicated to northern agriculture.

Events for local food producers to connect and transfer knowledge

³Ô¹ÏÍø offers a number of events for local farmers and food producers to exchange knowledge and network.   

In October 2023, the , the (NWT) and the hosted the NWT . Participants represented commercial food production at different scales, community growers and farmers, food educators, non-governmental organizations and advocates, territorial policy officers and the Fort Smith Metis Development Corporation.

The core academic and partner team facilitated discussions about visions for the future of NWT food systems. Sessions included participatory exercises, expert presentations, field excursions and group discussions, as well as shared meals.

Central components of the vision included increasing local production while fostering reconciliation; inspiring and employing future land workers with secure livelihoods; and contributing to regional and national Net Zero targets while building healthy landscapes and protecting against socioecological shocks.

Other examples include:

Sustainable purchasing

This local sourcing strategy is flexible and responsive to seasonal availability, ensuring that ingredients are fresh and sustainable throughout the year. In addition to supporting local farmers, ³Ô¹ÏÍø’s commitment extends to ethical sourcing practices, including fair trade and animal welfare standards, reinforcing the institution’s dedication to responsible and sustainable food systems. 

³Ô¹ÏÍø's Policy 4.13 highlights that the university will seek to continuously improve its environmental performance in business operations, including by promoting and integrating sustainable food systems within campus operations by supporting local, organic and healthy options. Through Green Thread, our environmental sustainability platform, ³Ô¹ÏÍø brings innovative and efficient solutions to life and passionately focuses on reducing the environmental impact within food service operations.