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NCUE_Logo  National Changhua University of Education Sustainable Development Goals, SDGs 

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SDG2.2.2 Campus food waste-2020

1. Low average food waste

Self-service meals made with locally produced ingredients offered by an NCUE cafeteria.

The measurement shows that the average daily food waste generated in 2020 by NCUE’s two student cafeterias was less than 0.025 tonnes (25kg). The average amount of food waste produced by each student was less than 3.55 grams.

2. Discouraging food waste

NCUE abides by the United Nations’ principle of avoiding food waste, asking students to ‘purchase food that you can finish but not more’. NCUE encourages the cafeterias to purchase ingredients from local farmers. This allows them to make the freshest, most delicious meals while also reducing the carbon footprints associated with transporting the ingredients.




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