2.2.1. Campus food waste tracking

the University of Souk Ahras, in coordination with the Directorate of University Services, conducted a partial measurement of the amount of spoiled food and expired food in storage facilities.

Proof

2.3.1. Student food insecurity and hunger

2.3.2. Students hunger interventions

On the occasion of Eid al-Adha, the Saïd Khouwaldia taoura University Residence provided food supplies to the international students.

Proof

2.3.3. Sustainable food choices on campus

Mohammed Chérif Messaadia University offers sustainable food options on campus, including daily vegetarian choices and meals designed to reduce food waste. The university provides daily vegetarian meals as part of its menu and follows standards for sustainable meals, such as reducing the use of red meat.

Proof

2.3.4. Healthy and affordable food choices

Mohamed Cherif Messaadia University offers healthy and balanced meal options in its university cafeterias at subsidized prices, making them accessible to all members of the university community. The options include salads, low-fat meals, and fruits.

Proof

2.3.5. Staff hunger interventions

In 2024, the University of Souk Ahras worked on providing subsidized food at the central restaurant for the benefit of employees, as well as offering mobile restaurants at affordable prices to prevent and alleviate hunger within the university campus.

Proof

2.5.1. Access to food security knowledge

In 2024, the University of Souk Ahras worked to access knowledge sources related to food security for farmers and local food producers to access knowledge sources and technological skills related to sustainable food and agricultural security by involving them in scientific forums organized by the Faculty of Economic,Commercial and Management Sciences  and its research laboratories.

Proof

2.5.2. Events for local farmers and food producers

In 2024, the University of Souk Ahras worked to hold events for local farmers and food producers.

Proof

2.5.3. University access to local farmers and food
producers

In 2024, the University of Souk Ahras worked to ensure the university’s access to local farmers and food producers, by signing cooperation agreements with them, guaranteeing them the exploitation of the university’s scientific and pedagogical facilities, and provided students with a space for field training in order to conduct their research.

Proof

2.5.4. Sustainable food purchases

 in accordance with the laws of the Algerian state, the University of Souk Ahras prioritizes purchasing products from sustainable local sources to encourage national products and achieve sustainability.

Proof

NB: See section seven,Articles 83 and 85.