2.2 Campus food waste
| KPI | TAFSIRAN(DEFINITION) |
|---|---|
| Campus food waste tracking | Measure the amount of food waste generated from food served within the university. Up to three points based on: • Existence of measurement – maximum of one point for whole university, 0.5 for partial measurement • Evidence provided – up to one point • Is the evidence provided public – one point |
2.2.2 Indicator: Campus food waste
| KPI | TAFSIRAN(DEFINITION) |
|---|---|
| Total food waste | This is the total of food (metric ton)that is discarded or lost uneaten by all catering services on campus in year 2019. |
| Number of campus population | This is the sum of the FTE (Full Time Equivalent) number of students and the FTE number of employees in year 2019. |
2.3 Student hunger
| KPI | TAFSIRAN(DEFINITION) |
|---|---|
| Student food insecurity and hunger | Have a programme in place on student food insecurity. Up to three points based on: • Existence of programme – one point • Evidence provided – up to one point • Is the evidence provided public – one point |
| Students and staff hunger interventions | Provide interventions to prevent or alleviate hunger among students and staff (e.g. including supply and access to food banks/pantries). Up to three points based on: • Provision of intervention – one point • Evidence provided – up to one point • Is the evidence provided public – one point |
| Sustainable food choices on campus | Provide sustainable food choices for all on campus, including vegetarian and vegan food. Up to three points based on: • Existence of choices – maximum one point for all food outlets, only 0.5 points for selected food outlets • Evidence provided – up to one point • Is the evidence provided public – one point |
| Healthy and affordable food choices | Provide healthy and affordable food choices for all on campus. Up to three points based on: • Existence of choices – maximum one point for all food outlets, only 0.5 points for selected food outlets • Evidence provided – up to one point • Is the evidence provided public – one point |
2.4.1 Indicator: Proportion of graduates in agriculture and aquaculture
| KPI | TAFSIRAN(DEFINITION) |
|---|---|
| Number of graduates | This is the total headcount number of graduates at all levels from your institution in year 2020. |
| Number of graduates from agriculture and aquaculture courses including sustainability aspects | This is the headcount number of graduates at all levels who were studying any aspect of food sustainability with in an agricultural and aquaculture course and successfully completed the course in year 2020. This is a subset of the total number of graduates. |
2.5 National hunger
| KPI | TAFSIRAN(DEFINITION) |
|---|---|
| Access to food security knowledge | Provide access on food security and sustainable agriculture and aquaculture knowledge, skills or technology to local farmers and food producers. Up to three points based on: • Provision of access – maximum one point for free, only 0.25 points for paid • Evidence provided – up to one point • Is the evidence provided public – one point |
| Events for local farmers and food producers | Provide events for local farmers and food producers to connect and transfer knowledge. Up to three points based on: • Provision of events – maximum one point for free, only 0.25 points for paid • Evidence provided – up to one point • Is the evidence provided public – one point |
| University access to local farmers and food producers | Provide access to university facilities (e.g. labs, technology,plant stocks)to local farmers and food producers to improve sustainable farming practices. Up to three points based on: • Provision of access – maximum one point for free, only 0.25 points for paid • Evidence provided – up to one point • Is the evidence provided public – one point |
| Sustainable food purchases | Prioritise purchase of products from local, sustainable sources. Up to three points based on: • Existence of prioritisation – one point • Evidence provided – up to one point • Is the evidence provided public – one point |