SDG 2 Zero Hunger
The University recognises the importance of sustainability and its increasing impact to our operations. We are committed to understanding and implementing sustainable practices and to exploring the benefits to the University whilst attempting to achieve the right balance between the needs of the wider community and our focus on delivering quality education to our students.
World Food Day
15 000 tonnes of food go to landfills daily in Malaysia, of which 3,000 tonnes are perfectly edible. In conjunction with the World Food Day on 16 Oct 2019, students participated in #MYCleanPlate Campaign in support of local NGO, The Lost Food Project which rescues surplus food and donates it to charities to tackle hunger and food waste.
Sustainable Food Choices
University cafeteria, Delish café provides vegetarian and vegan food options. The café procures their fresh ingredients from local markets therefore supporting local farm producers and reducing carbon footprint. The food is comparatively affordable compared to the eateries in Cyberjaya. Students are encouraged to make the right choice about the meal’s portions and calories intake.
TAZUoC Mini Food bank
TAZUoC Mini Food Bank (previously known as TAZ Free Food Cabinet) was established in 2018. This project is one of the efforts by University welfare fund, TAZUoC to help the students in need.
The mini food bank provides dry foods such as rice, egg, flour, sugar and many more, where the students can take the food to cook at their residence.
Besides ensuring the student’s welfare are taken care of, this effort also aim to encourage people especially the UoC lecturers and staff to donate.
Funds collected: RM18,410
Number of student beneficiaries: 300
Urban Community Edible Farm
University of Cyberjaya has adopted two plots in Cyber FarmUr, a local urban community edible farm in Cyberjaya developed by Prima Avenue, real estate developer. University has offered local herbs and vegetable plants such as Kaempferia galanga (cekur), Cosmos caudatus (Ulam Rajah), Ocimum basilicum (Selasih / Basil), Cymbopogon citratus (Serai / Lemongrass) to local urban community farm, Cyberfarmur. The volunteer team from UoC is guided by Asst. Prof. Eric, a biologist. Volunteers gain knowledge on planting local vegetables and herbs, soil, water harvesting and composting. The farm promotes food security, community engagement and team building.
Registration link for UoC Volunteer team:
UoC Volunteer Registration Form
Public Health Nutrition
The public health nutrition course in Bachelor of dietetics in the pipeline develops students’ understanding on public health nutrition with a focus placed on the importance of building a sustainable, nutritious and healthy food supply for all. Consideration is given to factors which influence consumer food choices, dietary habits and food consumption patterns including social, cultural and environmental factors. Students are introduced to major nutrition and health policies which underpin intervention programs and initiatives aiming to promote healthy eating behaviors in consumers and/or healthy food production in food industry.
Nutritional Day
CSH Nutritional Day was organized by the CUCMS Society of Homeopathy to create awareness among the students about the benefits of having balanced meal in their daily life. The “quarter-quarter half” lunch meal challenge was introduced to students. First quarter of the plate is filled with carbohydrates, second quarter with protein source other half of the plate with vegetables and one serving of fruit. Students took up the challenge. The best photo of the challenge was given a prize.
