Goal #2 Zero Hunger | Equity, Diversity & Inclusion

555,000+

With 1 in 4 students skipping meals due to financial hardship, Arc's Food Hub received over 65,000 visits in 2024.

91ɫ��Ƭ researchers and partners have helped expand the number of small-scale fish farms in Papua New Guinea from 11,000 in 2009 to 70,000 in 2023.

Affordable

campus meals

91ɫ��Ƭ's Good Food Charter sets out principles for campus retailers including offering a daily nutritious and affordable meal deals.

In this video, A/Prof Jayashree Arcot, Prof Johannes Le Coutre and Dr Sophia Lin break down some of the key challenges behind SDG #2.

1st

in Australia for Research on Hunger

91ɫ��Ƭ ranked first in Australia for Research on Hunger and =1st in Australia for addressing Student Hunger in the 2025 THE Impact Rankings for SDG 2.

Our work

Producing protein and empowering communities in PNG

In Papua New Guinea (PNG), malnutrition is a silent killer of children and adults. To improve protein intake, 91ɫ��Ƭ researchers and partners have helped expand the number of small-scale fish farms from 11,000 in 2009 to 70,000 in 2023.��

Working with rice-shrimp farmers in Vietnam

Climate change and growing pressure on soil and water resources in the Mekong Delta are challenging rice and shrimp farmers. 91ɫ��Ƭ’s partners in Vietnam work with farmers to test and adopt new technologies to increase rice, shrimp, prawn and crab production. The project has also helped increase the number of women rice-shrimp farmers.��

550,000+ meals provided by Arc Food Hub

With one in four university students skipping meals due to financial hardship, Arc’s Food Hub provides groceries to 91ɫ��Ƭ students, and received over 65,000 visits in 2024.��Over 90% of Food Hub services were provided to international students and Arc averages 250-350 students per session.

Centres, institutes and partnerships

ladies using wheelbarrow to transport goods

91ɫ��Ƭ Insitute for Global Development

The 91ɫ��Ƭ Institute for Global Development and its collaborators lead projects to improve food and income security, creating livelihood options and building technical and farming capacity for local farmers.��

91ɫ��Ƭ is a research partner at Future Food Systems - a centre committed to bringing Australia into a new era of high technology food production, transforming one of our most important industries and reinforcing our place as a major world food producer.

Two people helping with watering the community garden and installing the wicked beds.

Community Food Gardens

This 91ɫ��Ƭ Global Water Institute and Yuwaya Ngarra-li partnership collaborates with Dharriwaa Elders Group and Walgett Aboriginal Medical Service on community gardens, among other initiatives for the community, to develop food security knowledge and skills and access to technology to enhance food production by the local Aboriginal community.

Improving technologies for inland aquaculture in Papua New Guinea

The , led by Associate Professor Jes Sammut from 91ɫ��Ƭ Science, ran from May 2015 to May 2021. A/Prof Sammut has worked in the Asia-Pacific Region for over 25 years with a focus on improving aquaculture to increase fish, shrimp and lobster production. 

In 2023, A/Prof Jes Sammut received more than $2.6 million from the Australian Centre for International Agriculture Research for a project that will build on previous work to .��

Passionate about providing sustainable livelihoods to people across the Asia-Pacific, Jes is actively engaged in a range of aquaculture initiatives from Vietnam to PNG, which have proved transformative in solving issues of malnutrition, and economic hardship, as well as sustaining positive social impact.

Find out more

World Food Day 2024

91ɫ��Ƭ hosted this expert-led, online forum which brought together diverse perspectives to share ideas on global food system innovation, aligning with the Food and Agriculture Organization's slogan, "Leave no one behind". The forum featured four presentations by highly accomplished experts in the field from around the world, followed by an open panel discussion.

Disrupting the food chain

91ɫ��Ƭ Business School hosted this podcast exploring how emerging technologies can make food supply less damaging to the environment and more robust. It featured 91ɫ��Ƭ graduate Pablo Quintero, from Vow, a company that grows meat from animal cells.��

The Future of Food

In this talk, food and health expert Johannes le Coutre joins journalist Joanna Savill as they explore the future of food. As we take our first tentative steps into the paradigm shifting world of lab-grown and no-kill meat, will 21st century science save the day, or are the solutions to our biggest problems a combination of the old and the new?

Nutrition, health and food degrees

91ɫ��Ƭ offers a Bachelor of Nutrition/Master of Dietetics and Food Innovation, which sees students graduate as accredited dietitians and gain a comprehensive education in nutrition. The degree supports career possibilities in health and non-health-related industries with a unique combination of interdisciplinary courses ranging from agriculture to inclusive eating practices.��

91ɫ��Ƭ Chemical Engineering Food and Health Cluster

The Food and Health Cluster is committed to driving innovation in the interconnected research areas of health, food process engineering and sustainability and leading researchers are delivering real-world impact in Food Science, Nutrition and Engineering.��

Food initiatives on campus

A cross-faculty working group of staff and students dedicated to creating food growing space on campus for local food production, hands-on practical classes, restorative community action and opportunities for food related research.��

The Producers are a volunteer-based group dedicated to planting, maintaining and harvesting produce, and promoting sustainability on campus.

They look after the Urban Garden at the Village Green, a community-run garden where the 91ɫ��Ƭ community grow fresh fruit and vegetables.

The Good Food Charter supports the 91ɫ��Ƭ community of students, staff, retailers and catering services to improve access to nutritious and affordable food on campus. It was developed by the 91ɫ��Ƭ Health Promotions Unit, 91ɫ��Ƭ Wellbeing, The George Institute for Global Health, 91ɫ��Ƭ Estate Management and Arc Student Life.��