Zero Hunger

Goal 2 – Zero Hunger calls for ending hunger and all forms of malnutrition by 2030 and achieving food security and improved nutrition worldwide.

Nutrition and Culinary Arts: Doğuş University contributes by training experts in its Gastronomy and Culinary Arts programs. Students learn sustainable cooking practices and nutrition science, equipping them to combat hunger and malnutrition. The university’s culinary department emphasizes minimizing food waste and maximizing nutritional value – skills vital for community feeding programs and food security initiatives.

Campus Initiatives: On campus, efforts are made to reduce food waste and support those in need. Unconsumed cafeteria food is safely stored and shared with local charities when possible, reflecting responsible consumption. Student clubs have also organized food donation campaigns, collecting non-perishables for local food banks and low-income families. These drives raise awareness of hunger issues and directly help feed the hungry.

Student Volunteer Efforts: Student volunteers often partner with NGOs to serve meals in soup kitchens and distribute food packages in disadvantaged neighborhoods. Such social outreach not only relieves hunger in the community but also sensitizes students to global food insecurity challenges. Their volunteerism embodies SDG 2’s ethos of ensuring everyone has access to sufficient, nutritious food.

Research and Projects Highlights: Doğuş researchers engage in projects related to agriculture and food technology. Through EU-funded and TÜBİTAK-supported research, the university explores innovations like urban farming, sustainable agriculture, and improved food supply chains.

Sustainable Agriculture Innovation: Doğuş University researchers participate in projects on urban farming and sustainable agriculture (some supported by TÜBİTAK and EU grants). For example, one project developed efficient rainwater harvesting systems for urban gardens to boost local food production. Such innovations help communities grow nutritious food and reduce hunger in cities, directly supporting SDG 2. By improving crop yields or developing affordable food preservation techniques, such research supports the Zero Hunger goal in the long term.
Selected Sample Publications:

Food Technology Research “Expanding Layers of Bacteriocin Applications: From Food Preservation to Human Health Interventions” (2025) – E. Yildirim et al. This research explores using natural antimicrobial compounds to prolong food shelf-life. By preventing food spoilage, it contributes to improved food security and nutrition, aligning with SDG 2’s aim to end hunger.