Our Actions and Goals

SDG 2: Zero Hunger

End hunger, achieve food security and improved nutrition, and promote sustainable agriculture
2. Zero Hunger
Sustainable Development Goals By The Numbers:
5 metric tons
During the 2019 academic year, we reduced the total food waste in the Ban Righ and Leonard Dining Halls to 5 metric tons.

Our goals in action

Teaching and student life


of Canadian post-secondary students experience some degree of food insecurity.

(Meal Exchange Canada)

Eliminating hunger on campus

[Photo of students in the Leonard Dining Hall]

The goal of eliminating hunger begins on our campuses, where we have implemented several programs that support students who may be experiencing food insecurity:

Swipe It Forward Queen’s gives students participating in the University meal plan the option to donate one meal per day (up to five per semester) to a peer in need. Eligible students can anonymously redeem up to 25 meals per term at Queen’s dining halls.

The AMS Food Bank provides members of the Queen’s community a confidential and non-judgmental food service, ensuring that students can stay healthy as they pursue academic achievements.


Located on West Campus, the Queen’s Community Gardens includes 19 raised garden plots that can be rented by the Queen’s community, so they can ‘grow’ their gardening skills.

[Photo of Queen's community gardens on West Campus]


Knowing that nothing beats a home-cooked meal, the "Grammas" from the Queen’s Women’s Association offer virtual "Cooking with Grammas" classes for our community. Students simply log on and learn to make healthy, easy, and affordable meals that everyone then enjoys together.

Community impact

Food Donations

From March-August 2020, when operations shut down due to COVID-19, Hospitality Services donated over $37,000 worth of products to the Kingston community, including food banks and local shelters.

Eliminating hunger in our community

Queen’s and its students are committed to reducing hunger in the Kingston community. Soul Food is a student-run organization that delivers extra food from campus cafeterias to four local shelters every night, as well as to the Kingston Street Truck Mission in the winter.

[Photo of a student volunteering at the AMS Food Bank]

Supporting local farmers and food producers

Queen’s provides events and access to university facilities such as labs, technology, and plant stocks to local farmers and food producers. The programming aims to transfer food knowledge and improve sustainable farming practices. As part of the We Love Local initiative, Hospitality Services runs an annual "Field to Fork" event to raise awareness about local food used in residence dining halls.

Supporting local farmers and food producers

The Queen’s Vertical Farming Team, which is the first post-secondary design team of its kind in Canada, is developing a functional, small-scale vertical farm in Kingston.

The Tea Room, North America's first zero-consumer-waste carbon-neutral café, was established in 2006 as an environmentally friendly and socially conscious café. Located on campus in Beamish-Munro Hall, it sources environmentally responsible food and drinks from local vendors to serve to the Queen’s and Kingston community.

Global reach

Understanding global food security

The Global Food Security, Agriculture and Environment course, offered through the School of Environmental Studies, provides a national and global review of current and projected adequacy of food supplies, as affected by soil and water resources, climate and climate change, and human population growth. Students also learn about different scenarios for meeting food needs over the next 50 years, including technological, social, economic, and political factors.

Administration and operations

Reducing food waste

Reducing food waste is an important aspect of food security. The LeanPath Spark program at Queen’s aims to drive behavioural change and actively reduce food waste in two of our three main dining halls, using public food scales and digital signage. In the kitchens, this technology allows the management team and staff to immediately see the impact of waste and act accordingly. In the dining halls, the program tracks post-consumer waste and educates diners through digital signage about the impact they can have by helping reduce food waste.

[Photo of a food service station at Leonard Dining Hall]

Queen’s is a Fair Trade Campus with sustainable and ethical food choices

Our community has access to sustainable and ethical food choices on campus. All our hospitality-run locations prioritize ethical sourcing and are mandated to include Fair Trade options. The Donald Gordon Centre received Fair Trade Workplace Designation in 2020 and, in 2021, Queen’s was designated a Fair Trade Campus as it works to support sustainable practices for agricultural workers and the environment.

2021 Announcement

1st in Canada
1st in Canada

1st in Canada
5th in the World

Times Higher Education Impact Rankings

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