Goal 2 - Zero Hunger

Goal 2 - Zero Hunger

RMIT contributes to goal of ending world hunger through research, education, and institutional programs that strengthen food security and reduce waste across food systems.

RMIT contributes to the goal of ending hunger through research, education and community initiatives that support food security, sustainable food systems and equitable access to nutritious food. 

The University undertakes applied research in areas including sustainable agriculture, food innovation, nutrition and circular economy approaches that help strengthen the resilience of local and global food systems. Through partnerships with industry, government and community organisations, RMIT translates research into practical solutions that improve food production, reduce waste and support healthier communities. 

On campus, the University and RMIT University Student Union (RUSU) deliver food security initiatives that assist students experiencing cost-of-living pressures through access to affordable and nutritious food. Together, these activities contribute to more sustainable, inclusive and resilient food systems.

Highlights of recent SDG 2 aligned activity are included below, with more information available in our 2025 Sustainability Annual Report (PDF 13 MB), with our 11 years of reporting progress outlined on the Sustainability Annual Report webpage.

Broader sustainability contributions are also highlighted in our organisational Annual Report, which are tabled in the Victorian Parliament.

2025 Case Studies

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RMIT and the RMIT University Student Union (RUSU) continue to support students experiencing food insecurity through a range of initiatives that improve access to nutritious and affordable food. 

In 2025, RUSU significantly expanded its food security programs in response to ongoing cost-of-living pressures, with students accessing more than 175,000 free lunches, breakfasts, grocery packs and fresh produce initiatives across RMIT campuses. 

RUSU’s support included free breakfast and lunch programs, the Compass Cupboard grocery service, fresh produce distribution and partnerships with organisations including Foodbank and the Just Food Collective. 

RMIT and RUSU also collaborated on broader food security initiatives that delivered more than 122,000 free or low-cost meals, 15,000 pantry packs and over 21 tonnes of rescued fresh produce. 

These programs help reduce barriers to healthy food, support student wellbeing and contribute to a more inclusive and supportive learning environment.

RMIT researchers are investigating sustainable food alternatives that can improve nutrition while reducing pressure on natural resources. 

In 2025, food scientists demonstrated that Old Man Saltbush, an Australian native shrub traditionally used as bush tucker, could significantly increase the protein and fibre content of everyday food products. 

Researchers found the plant contains high-quality protein and essential minerals and may help create more sustainable and climate-resilient food products. 

By exploring new food ingredients and alternative production methods, RMIT is supporting innovation that contributes to future food security and sustainable agriculture.

RMIT researchers continue to play a leading role in reducing food waste and strengthening circular economy approaches across the food sector. 

In 2025, the inaugural Sustainability Award at the RMIT Awards for Excellence recognised the End Food Waste Cooperative Research Centre (CRC) REDUCE Program led by RMIT researchers. 

Working with industry, universities and government, the program delivered evidence-based solutions to tackle food loss and waste across Australia. 

The initiative has contributed to reductions in food waste and associated greenhouse gas emissions while helping create circular economy employment opportunities. 

By supporting better use of food resources and reducing waste throughout the supply chain, RMIT is helping build a more sustainable and resilient food system.

2024 Case Studies

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For many students on low incomes, eating regular, healthy meals can be challenging due to the cost of living and general life pressures. In recognition of the need for food security amongst the student population, and to promote healthy food choices, the RMIT University Student Union (RUSU) provides free healthy breakfasts and lunches to students every week. 

RUSU’s food access program also includes providing students with fresh fruit and vegetables at pop up events, pantry staples through our Compass Cupboards and healthy student snacks through our Welfare on Wheels trolley, operating at RMIT libraries throughout the peak study period. RUSU Compass also runs a yearly Marketplace distributing free grocery and fresh produce bags and collaborates with the Just Food Collective to fight food waste and provide free lunch and grocery packs to students. 

A total of over 87,000 free meals were served to RUSU students across RUSU led events in 2024 including:

  • 34,140 free breakfasts, served across 7 locations
  • 52,800 free lunches, served across 6 campuses 
  • 2,295 students accessed the free grocery packs through the Compass Cupboard
  • 7,040 serves of fresh fruit and 460 fresh fruit and vegetables boxes were distributed
  • 1,170 grocery meals kits distributed through Compass Marketplace
  • 7,200+ students were reached and provided with snacks through Welfare on Wheels across 24 events

An RMIT University study for End Food Waste Australia is helping small and medium-sized cafés reduce food waste and strengthen financial resilience, directly advancing SDG 2: Zero Hunger. 

Led by Professor Tania Lewis, the research identified practical strategies such as shorter, seasonal menus, better supplier relationships, and improved stock control to cut unnecessary food production and spoilage. 

By demonstrating how cafés can use more of their ingredients, repurpose excess food, and normalise practices like doggy bags, the project supports both environmental sustainability and food security. It also highlights how waste reduction contributes to cost savings and greater business viability across Australia’s extensive café industry, which accounts for over 16% of national food waste. 

Through this work, RMIT is helping build a more sustainable, efficient, and equitable food system that values resources, reduces hunger, and enhances resilience within the hospitality sector.

In 2024, RMIT partnered with the SDG 2 Advocacy Hub’s ‘Chefs’ Manifesto’ to launch Australia’s first SDG 2 Action Hub, hosted at the Oxford Scholar in Melbourne. 

The event, co-led by Professor Tania Lewis and Keren Allen, focused on ‘Upcycling food for a zero-waste future’ and brought together chefs, food experts, and researchers to explore circular economy solutions in the food system. 

Key speakers included Chef Chris Locke, Chef Laura Boulton, food critic Pat Nourse, and food systems researcher Savannah Supski. The Action Hub created a collaborative space for sharing ideas and scaling solutions aligned with Zero Hunger (SDG 2). As noted by Paul Newnham, CEO of the SDG2 Advocacy Hub, chefs are key players in transforming food systems through sustainable, low-waste practices. 

The event was captured in a short film by RMIT graduate Kevin Tud, now used to promote SDG 2 engagement across the national Chefs’ Manifesto network.

SDG Alignment Mapping Overview

As reported in the 2025 Sustainability Annual Report, there were 25 course units and 57 research projects aligned with SDG 2 in 2025, representing a wide range of initiatives related to addressing hunger and food waste. 

Other SDG alignment insights are captured in the data below.

25 Course Units

57 Research Projects

6 International Research Partnerships

60 Publications

  RMIT Global Average
Publications in Top 25% Journal Percentiles by SIR (%) 75.5 62.0
Citations per Publication 4.7 2.5
Field-Weighted Citation Impact (FWCI) 2.2 62%
National Contribution (%) 2.2% N/A
International Collaboration  56.7 28.3
Developing Country Collaboration (%) 62% N/A
Low to Lower-Middle Income Country Collaboration (%) 32% N/A

Research Projects and Initiatives Over the Years

The following research projects have been specifically aligned to Sustainable Development Goal 2 and the aim to end hunger, achieve food security and improved nutrition and promote sustainable agriculture. These projects and initiatives are examples of the University’s contribution to the SDGs over the years.

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RUSU’s free meals program

RMIT University Student Union (RUSU) is run by students for students and receives financial grants from RMIT to complete its work.

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The Adoption of Sustainable Agricultural Practices in Vietnam

Conventional farming in developing countries contributes to climate change and environment deterioration while bringing negative health effects to both farmers and consumers. Arguable it will not solve the problem of food security.

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Insect protein: progress, perceptions and prospects

Increasing global populations and changing dietary preferences make it imperative to find a nutritious and sustainable alternative to current animal-based protein sources.

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Foodbank meals via Y waste app

YWaste is an app that facilitates the discounted sale of end-of-day food from quick serve restaurants (QSRs) to consumers, rather than the food going to landfill.

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Acknowledgement of Country

RMIT University acknowledges the people of the Woi wurrung and Boon wurrung language groups of the eastern Kulin Nation on whose unceded lands we conduct the business of the University. RMIT University respectfully acknowledges their Ancestors and Elders, past and present. RMIT also acknowledges the Traditional Custodians and their Ancestors of the lands and waters across Australia where we conduct our business - Artwork 'Sentient' by Hollie Johnson, Gunaikurnai and Monero Ngarigo.

Learn more about our commitment to Aboriginal and Torres Strait Islander peoples