SDG2
ZERO HUNGER
ZERO HUNGER
2.2 Campus food waste
2.2.1 Campus food waste tracking
Measure the amount of food waste generated from food served within the university.
Measure the amount of food waste generated from food served within the university.
- whole university
- partial measurement
No. | Description | Evidence | ||||||||||||
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1. | At UNIMAS, efforts to address climate change and reduce environmental impact have expanded to include a focused approach to managing waste through greenhouse gas (GHG) tracking, specifically using the GHG Dashboard under Scope 3. Scope 3 emissions encompass indirect emissions generated by the university’s activities, including waste disposal and treatment, which often go unnoticed in traditional GHG calculations. Tracking these emissions allows the institution to quantify the carbon footprint associated with various waste streams, providing insight into waste management practices and identifying areas where reduction strategies can be most effective. | |||||||||||||
2. | In UNIMAS’s ambitious Low Carbon Campus Roadmap 2030, the university has outlined a comprehensive strategy to minimize its environmental impact, with Circular Economy & Waste Management as one of critical pillar. This pillar sets a bold target: achieving a 40% reduction in waste generation by 2030, taking 2022 as the baseline year. This target reflects UNIMAS’s commitment to transforming its waste management practices by adopting principles of circularity, where resources are reused, recycled, and recovered as much as possible, creating a closed-loop system that minimizes waste. |