2.2.1 Monitoring Food Waste on Campus
Since meal services at our university are provided based on the number of reservations, no food waste occurs.
You can access the meal reservation system through the link below.
2.3.1 Food Insecurity and Hunger Among Students
To help end hunger among students, food scholarships are provided to those in need. In addition, our university dining halls apply student meal price adjustments, ensuring that students have access to meals at affordable prices.
2.3.2 Interventions for student hunger
Hitit University provides food scholarship to low-income students. In some canteens of our university, low-income students are offered food such as toast, tea, etc. free of charge if they wish.
2.3.3 Sustainable food choices on campus
There are sustainable food options available in the campus canteens, and a gluten-free menu is also provided in the university dining hall upon request for students and staff with gluten sensitivity.
2.3.4 Healthy and affordable food options
The menus offered in our university dining halls are planned by our university dietitians to meet the daily energy and nutritional needs of students. Besides, healthy and affordable food options are also offered in the canteens of our university.
2.3.5 Interventions for staff hunger
Hitit University implements a differentiated meal pricing policy in the university dining hall for students, academic, and administrative staff, ensuring fair access to affordable meals and helping to prevent hunger among employees.
2.5.1 Access to food safety information
Hitit University organizes various activities to raise awareness on sustainable agriculture and food security while facilitating knowledge exchange among local farmers and food producers. Within this framework, the "Hitit University Agriculture and Food Workshop" brought together farmers, food producers, academics, and public officials from the region, creating a strong platform for collaboration and information sharing. The workshop addressed key topics such as agricultural productivity, climate-resilient farming practices, sustainable food supply chain management, organic production, and local agricultural development strategies. Participants exchanged best practices and contributed to shaping regional agricultural and food policies by developing joint recommendations for sustainable production models.
2.5.2 Events for local farmers and food producers
The Beekeeping and Bee Products Research Center regularly provides beekeeping-related training and information to local farmers and food producers. In addition, the European Union project titled “Save the Bees, Secure the Future” was initiated in 2024 by the Beekeeping and Bee Products Research Center.
https://huarum.hitit.edu.tr/Haberler/2024/10/16/arilarilari-yasat-gelecegini-kazan-proje-tanitimi
2.5.3 University access for local farmers and food producers
Hitit University supports the development of sustainable agricultural practices by providing local farmers and food producers with access to its scientific and technological resources. The Hitit University Scientific and Technical Application and Research Center (HÜBTUAM) offers laboratory analysis services to producers operating in the agriculture and food sectors. Through analyses conducted on soil, water, plant, feed, and food samples, HÜBTUAM laboratories help producers develop efficient, eco-friendly, and sustainable production strategies. These services enable local producers to make data-driven decisions and strengthen the integration of sustainability principles into regional agricultural policies.
https://hubtuam.hitit.edu.tr/tr
Besides, our faculty member, Dr. Recep Çakar, has developed a digital agricultural planning data system that can assist farmers in agricultural irrigation.
