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:
[Line drawing of a crate of produce]
Between May 2021 and April 2022, 67% of food purchased by Queen's Hospitality Services was produced in Canada with 42% coming from local suppliers within a 500 km radius.

Our goals in action

Teaching and student life

Eliminating hunger on campus

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

The Food Insecurity Advisory Committee was formed by the Provost's Office to monitor current practices and trends and provide recommendations for responses to food insecurity at Queen's. The office also supports the Student Food Collective Coordinator who leads the Student Food Collective, supporting student-led organizations on campus that work to address food insecurity holistically. 

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. During the academic year 2021-2022, more than 2,800 meals were utilized by students in need.

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.

[Photo of students eating in a Queen's dining hall]


Queen’s supports two community gardens on campus, including the Employee Community Garden designed to promote employee wellness and provide free, fresh produce for the community and local food insecurity organizations.

Students at Queen's Urban Agriculture and Sustainability Hub (SQUASH) are dedicated to providing experiences and sharing information with the Queen's community and beyond about urban agriculture and environmental sustainability.

[Photo of Queen's Employee Community Garden including a posted sign]

Community impact

[Line drawing of a bowl of groceries with the number 8,611]

Between May 2021 and April 2022, Queen’s Hospitality Services, through campus partners Queen’s Soul Food and Loving Spoonful, donated 8,611 pounds of food to community partners, including Kingston Food Bank – Partners in Mission.

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.

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.

The Queen’s Vertical Farming Team, which is the first post-secondary design team of its kind in Canada, is developing a functional, software-automated aeroponic 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 (ENSC 315) 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.

[Queen's Art of Research photo: Face-to-Face Interview with a Female Small-Scale Farmer in Tanzania by Evodius Waziri Rutta]
Queen's Art of Research Submission: Face-to-Face Interview with a Female Small-Scale Farmer in Tanzania by Evodius Waziri Rutta, PhD Student (School of Environmental Studies), IKOKOTO village, South East Tanzania

Administration and operations

Reducing food waste

Reducing food waste is an important aspect of food security. The Leanpath 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 staff member preparing meals in a Queen's 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.

2022 Announcement

7th in the world
7th in the world

7th in the World

Times Higher Education Impact Rankings

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