SDG 2 | Zero Hunger

• Ensure that all members of the academic community, including people in vulnerable situations, have access to nutritious, balanced and affordable meals.

• Ensure the quality of the meals and food made available to the academic community, both in terms of nutrition and their safety and hygiene.

• Reduce food waste, establish its monitoring, promote sustainable practices by optimising the use of resources and ensure that surpluses are redirected to social or environmental purposes.

• Ensure that the purchase of food products prioritises local suppliers and that environmental criteria are applied that promote sustainable agricultural practices.

The University of Coimbra has 16 food units [content in Portuguese] where balanced and nutritious meals are served, including meat, fish and vegetarian options. The social menu or social meal is available at an affordable price and always includes soup, a main course and dessert (fruit or jam).

Any member of the academic community can make a contribution through UC Share, a programme to donate meals to students receiving social support, available on the SASUC Go app.

The University of Coimbra's Social Services' initiative to combat food waste “Less Equals More” [content in Portuguese] aims to raise awareness among all members of the academic community of the rational use of available resources and the adoption of responsible consumption behaviour in the University of Coimbra's canteens and bars, namely the adjustment of portions to individual needs, the adoption of cooking methods that promote efficiency in the use of food and the monitoring of food waste through the Leftovers Index, reported annually in the Management and Accounts Reports.

Every year, several tonnes of food are produced at the Quinta do Palácio de São Marcos and consumed in the University of Coimbra's Social Services' food units. For more information, consult our Sustainability Reports.

In the food procurement process, environmental and proximity criteria are applied when selecting suppliers, encouraging the adoption of sustainable practices in the supply chain. Factors such as origin and environmental impact, family farming status and certified organic quality are taken into account. By way of example, you can consult the program of the procedure [content in Portuguese] for a purchase of agricultural, fisheries, forestry and related products in 2023.