SDG 02: Zero Hunger
SDG 02:
ZERO HUNGER
End hunger, achieve food security and improved nutrition and promote sustainable agriculture.
The General Education capstone course, “Taste, Environment and Technology: Food as a Lens”, taught by Dr Odalia Wong of the Department of Sociology, enhanced students’ understanding of how agriculture and technology underpin food and nutrition security. To connect classroom learning with real-world practice, 68 students participated in an experiential learning activity at the HKFYG Jockey Club Organic Farm where they examined sustainable agriculture, soil stewardship, and crop cultivation techniques that avoid synthetic pesticides. Working alongside local, small-scale farms, students assisted with weeding and learned practical biological pest control methods that protect crops, preserve ecosystem health and support long-term agricultural productivity. Students also planted small vegetable crops at home and monitored growth, nutrient requirements and cultivation conditions. Through direct engagement with organic farming practices, they analysed how sustainable crop management can improve agricultural yield, bolster resilient food supply networks and contribute to tackling malnutrition, while reducing environmental degradation and strengthening adaptation to climate change in future food systems.
Community kitchen supports food security and healthy living
The College One’s “Community Kitchen” activity, co-organised with the Tsuen Wan Caritas Community Centre, advanced SDG 2 by building food literacy and strengthening community food security. The activity invited women living in subdivided units in the Tsuen Wan District, representing low-income households, to serve as instructors teaching affordable and nutritious cooking to 94 local and international residents in small-group sessions. By empowering women from less advantaged backgrounds to share their culinary expertise, the initiative increased their confidence and sense of belonging, while enhancing their community engagement. Each session featured an introduction to the daily realities and challenges of living in subdivided accommodation in Hong Kong, fostering empathy and understanding among students. Through this meaningful exchange, students and residents gained practical cooking skills, deepened cultural appreciation, and helped cultivate a more socially inclusive, supportive environment. The activity promoted access to safe, sufficient and nutritious food, raised awareness of food insecurity in urban lowincome communities, and empowered the less advantaged to lead solutions.
Department of Accountancy, Economics and Finance
Authors: Ting CHEN, Chong LIU*, Sen MA
*Corresponding author
This study shows that filling the Three Gorges Dam changed the Yangtze’s seasonal water cycle, reducing rainfall and moisture downstream and causing a persistent 12% drop in rice yields. Smallholder families coped by expanding rice area by about 13% to keep total output steady, while wealthier households could shift labour to non farm work; poorer households had fewer options. The research highlights how large hydropower operations can threaten staple crop productivity and food security unless farmers, especially the poorest, receive targeted support for adaptation.
GeARF5/GeIAA33-GeSWEET14 module balances the secondary metabolic biosynthesis to increase the yield and quality in Gastrodia elata
Department of Biology
Authors: Qun LIU, Zhiqing WU, Yugang GAO*, Yue XU, Pu ZANG, Xinyu YANG, Yan ZHAO, Pan LIAO, Benoît BOACHON, Guoyin KAI*
*Corresponding author
Gastrodia elata is a valuable medicinal and edible plant, but its low yield limits its use. A key reason for this is the small number of new branches the plant produces. Researchers have discovered a crucial gene, Ge-SWEET14, that can solve this problem. This gene acts like a switch, boosting the plant’s production of sugars (sucrose and starch), which provides the energy needed to create more branches and increase their overall size. Interestingly, this process also reduces the amount of a medicinal compound called gastrodin. This gene is activated by a plant hormone and controlled by a sophisticated feedback loop. This discovery reveals how the plant balances its growth against the production of medicinal compounds, offering a clear genetic roadmap for breeding more productive and high-yielding varieties of G. elata.
The University advances food security on campus through two mutually reinforcing frameworks: the Sustainable Procurement Policy and the Sustainable Food Policy. The former guides purchasing decisions across the full product lifecycle, from raw materials to end-of-life, so that environmental and social impacts are considered alongside value for money. The latter sets clear expectations for responsible dining, discouraging items with conservation concerns or those with a high environmental footprint, and directing University catering services and licensed outlets to prioritise responsibly sourced ingredients. Together, these policies embed ethical and sustainable choices into menu planning, supplier selection and day-to-day operations, ensuring the University community can access safe, nutritious and eco-conscious options.
Affordable dining options
The University offers a range of on-campus catering outlets that provide food at reasonable prices or discounts for students and staff. These outlets serve a broad selection of nutritious dining choices, including Chinese and Western cuisines, quick meals, vegetarian dishes and Halal-certified options, enabling the HKBU community to choose food that aligns with their dietary needs and personal preferences.
Office pantries for staff
To support staff well-being and foster a positive workplace culture, the University has office pantries throughout the campus that provide dedicated spaces for breaks and access to free snacks and beverages. These areas help create a comfortable environment that encourages casual interaction among colleagues and allows staff to unwind during working hours.
Staff surplus mooncake donation
The Human Resources Office continued to partner with Feeding Hong Kong in its annual “Mooncake Madness” campaign, reinforcing the University’s commitment to sustainability and social responsibility. The campaign sought to reduce food waste by encouraging staff to donate surplus mooncakes following the Mid-Autumn Festival, thereby redirecting edible food resources to individuals and families experiencing food insecurity in the community.
Reducing food waste through centralised collection and recovery
To reduce food waste proactively, the University continued its participation in the Pilot Scheme on Food Waste Collection Services organised by the Environmental Protection Department of the Government of the HKSAR. Between July 2025 and June 2026, more than 38,000 kg of food waste generated on campus, mainly in canteens, was collected and sent to O·PARK1 for anaerobic digestion, during which biogas was produced for electricity generation and the residual digestate was converted into compost.
Since May 2024, food waste collection bins have also been piloted in selected office pantries across campus to encourage wider participation. The scheme will continue to be monitored and reviewed, with consideration given to further expansion to engage more members of the University community in waste reduction efforts.
Promoting sustainable and low-carbon food choices
HKBU encourages environmentally conscious eating through a range of initiatives across campus catering outlets. Vegetarian and halal menu options are regularly available, and further details can be found on the HKBU Catering Services website.
In May 2026, iCafe, one of the on-campus catering outlets operated by Pacific Coffee, introduced a one-off sustainable promotion featuring the “High Protein Series”. This limited-time offering uses TIGA MILK’s plant-based Tiger Nut Oat Milk, which is a high-protein, cholesterol-free alternative to conventional dairy. Tiger Nut Oat Milk requires less water and generates lower carbon emissions during production, providing healthier and more environmentally responsible beverage choices for staff and students.
Supporting healthy and affordable nutrition
Campus catering outlets provide a diverse selection of nutritious and budget-friendly options, including salads, fresh fruit, whole-grain sandwiches and hot vegetarian dishes. These offerings support students in maintaining a balanced diet while promoting overall well-being at an accessible price point.
HKBU Sustainability Report 2025 - 2026
