Access to sufficient safe and nutritious food that meets the dietary needs and food preferences for an active and healthy life is an essential part of food security. A university is a microcosm of society, so we will start with our home base!
Finally, throwing away food is bad for the environment and a waste of the natural resources that went into its making. Reducing waste is key to a sustainable food future.
Eating a healthy and varied diet is better for our health as well as the planet. Overconsumption causes unnecessary strain on the food system and not providing us with the diverse macro and micronutrients our bodies need.
Related to the above is the danger of consuming sugar in our drinks. Did you know a 500ml of lemon tea contains 75g of sugar … that’s almost 19 cubes of sugar!
So much of what we eat is ultra-processed– from the sliced white bread, luncheon meat to the cereal, biscuit and crisps, these foods contain empty calories with zero nutritional value, in fact ultra-processed food is also known as industrially formulated edible substance.
Meat production is resource intensive, and generates nearly 15% of all man-made greenhouse gas emissions. Changing to a more plant-based
In the brand-new Global Challenges course on sustainable eating, our transdisciplinary students came together to design canteen food futures.
