About Goals
Zero Hunger itself, which means "without hunger" in Indonesia, is an important program in the Sustainable Development Goals (SDGs) adopted by the United Nations. The background of this program is based on the fact that the problem of hunger is still a serious challenge in Indonesia, especially among the poor. Even though there have been government efforts to overcome this problem, there are still many individuals and communities who experience a lack of adequate food and nutrition. This program is aimed at ending hunger and ensuring access to sufficient, safe, nutritious and sustainable food for all Indonesians. Through collaboration between the government, non-governmental organizations, the private sector, and individuals, this program aims to increase agricultural productivity, develop sustainable food systems, increase food security, and provide better access to food for vulnerable groups. The Universitas Sumatera Utara plays an active role in supporting the Zero Hunger program in Indonesia by conducting research and innovation in agriculture, developing food technology, and empowering communities to achieve availability and access to quality food.
Universitas Sumatera Utara's Action to the SDGs
Campus Food Waste
Campus Food Waste Tracking
Universitas Sumatera Utara systematically monitors food waste from all campus food services, including outsourced vendors. Through its Healthy Canteen Programme and Green Campus Initiative, Universitas Sumatera Utara applies a standardized measurement system across five main canteens and twelve faculty outlets, serving about 15,000 consumers daily. The 2024 Sustainability Report recorded 0.076 tons of organic food waste per day, or 27.7 tons annually, tracked through weekly audits and vendor reports. All providers must submit monthly waste data and apply reduction measures. At the Rumah Kompos, Universitas Sumatera Utara converts about 0.07 tons daily into compost and animal feed for campus gardens and community farms, reinforcing its commitment to sustainability and responsible consumption.
Total Food Waste
27.7mt
Campus Population
45,580
Student Hunger
Student Food Insecurity and Hunger
Universitas Sumatera Utara (USU) has implemented structured and sustainable programmes to address student food insecurity as part of its commitment to Zero Hunger. Through the annual Affordable Food Bazaar held during Dies Natalis, USU provides direct food assistance and affordable basic needs for students in need. Every week, the Blessed Friday Meal programme distributes more than 2,000 nutritious food packages at the campus mosque, ensuring continuous access to meals. During Ramadan, over 1,000 healthy iftar and sahur portions are served daily by the Mosque Welfare Board in collaboration with the Directorate of Student Affairs. These initiatives promote equal food access, strengthen solidarity, and build a culture of empathy and sustainability through coordinated actions between the Green Campus, Student Welfare, and Religious Affairs units.
Student Hunger Interventions (N)
Universitas Sumatera Utara (USU) advances by ensuring access to affordable, nutritious food for over 5,000 students and 1,000 staff each year. Meal allowances support staff nutrition, while food pantries and aid programs assist students facing food insecurity. The Healthy and Affordable Canteen Policy regulates 17 outlets, serving 12,000 students daily with balanced low-cost meals. Through the “Jumat Berkah” programme, 350–400 free meals are distributed weekly, totalling 18,000 meals annually. USU also maintains a food pantry stocked with non-perishable items and holds food expos to promote healthy eating. These initiatives foster well-being, solidarity, and sustainable nutrition on campus.
Sustainable Food Choices on Campus
Universitas Sumatera Utara (USU) ensures sustainable, equitable food options, including vegetarian and vegan meals, aligned with its Green Campus and climate policies. In 2024, all 17 campus dining facilities complied with the Healthy and Affordable Canteen Policy, offering balanced plant-based meals. An audit showed 71% of vendors served vegetarian options, and 35% offered certified vegan menus at least twice weekly. Locally sourced items such as tofu, tempeh, and vegetables reduce transport emissions and support regional economies. The Faculty of Public Health’s ‘Sustainable Food Awareness’ campaign engaged over 2,500 students, staff, and vendors through workshops and signage, encouraging meat-free diets and ethical consumption campus-wide.
Healthy and Affordable Food Choices
Universitas Sumatera Utara ensures access to healthy and affordable food choices through the Healthy and Affordable Canteen Programme, implemented across 17 dining outlets. In 2024, these canteens served about 12,000 meals daily, priced between Rp 8,000–15,000 (USD 0.50–1), ensuring affordability for low-income students and staff . All vendors comply with USU’s Healthy Eating Guidelines, which regulate nutrition, hygiene, and fair pricing, and mandate vegetable-based, low-fat, and portion-balanced meals. A 2024survey by the Student Affairs Directorate showed 87.3% satisfaction with affordability and meal quality. The USU Central Canteen introduced a digital monitoring system to track pricing compliance and healthy food demand. Supported by the Faculty of Public Health’s Healthy and Affordable Canteen Programme campaign training 300 food handlers, USU integrates nutrition, affordability, and sustainability to ensure equitable access to healthy food for all.
Staff Hunger Interventions (N)
Universitas Sumatera Utara provides comprehensive welfare and hunger-prevention support for staff through financial aid, subsidized meals, zakat redistribution, and emergency welfare assistance managed by the Human Resources Bureau . In 2024, USU supported 1,747 administrative and 2,263academic staff , allocating Rp 2.3 billion for holiday food packages and direct assistance during Ramadan, Eid, and Christmas. The Charity Friday initiative distributed 18,000 free meals annually to students, non-permanent workers, and security personnel. In partnership with Baznas USU, monthly zakat-based aid was provided to lower-wage staff ,while the USU Staff Cooperative offered subsidized food staples for 900+ members. The Employee Welfare Division resolved 46 emergency financial aid cases in 2024.Together, these integrated mechanisms promote staff well-being, prevent food insecurity, and strengthen institutional compassion.
Proportion of Graduates in Agriculture and Aquaculture Including Sustainability Aspects
Number of Graduates
10,866
Number of Graduates from Agriculture and Aquaculture Courses Including Sustainability Aspects
944
National Hunger
Access to Food Security Knowledge
USU strengthens food security and sustainable agriculture via the Faculty of Agriculture and the Aquaculture Resource Management Department, coordinated by the Community Engagement and Research Institute. In 2024, USU implemented 429 community programmes, including 91 focused on agriculture/aquaculture, reaching 4,200 beneficiaries across 14 districts in North Sumatra. Initiatives included farmer field schools, soil/composting workshops, and aquaculture training. The aquaculture division held 6 field sessions for 237 practitioners on biofloc systems, feed formulation, and water quality. Through 12 Model Villages, USU promoted climate-smart farming, organic fertilizer innovation, and food preservation, distributing 1,200 biofertilizer and seed kits. These programmes enhance food resilience and regional food sovereignty.
Events for Local Farmers and Food Producers
Universitas Sumatera Utara strengthens collaboration between farmers, researchers, and entrepreneurs through training, exhibitions, and forums that promote sustainable food systems. In 2024, USU held 28 events on agriculture, aquaculture, and food security, including 12 knowledge-sharing forums in model villages for 1,300 farmers and 90 researchers. The Department of Aquaculture Resource Management led 7 workshops on sustainable fish farming for 237 participants, while 3 innovation expos showcased agro-technologies to rural entrepreneurs. The annual JUNGFOOD EX-FEST drew 2,000 attendees and 40 SME booths. Partnering with government and CSR institutions, USU expands community outreach, advancing innovation and inclusive rural development.
University Access to Local Farmers and Food Producers
Universitas Sumatera Utara provides local farmers and food producers access to laboratories, technology, and plant resources to support sustainable, climate-resilient farming. In 2024, USU supported 620+ farmers across 14 districts through programs led by the Faculty of Agriculture, the Department of Aquaculture Resource Management, and the Community Engagement and Research Institute. Farmers used soil and agrochemistry labs for 154 soil tests, plant propagation greenhouses distributing 1,200 plantlets and biofertilizer kits, and 600 ha of demonstration plots for training in organic fertilizer, irrigation, and composting. The USU Plant Clinic served 193 farmers with diagnostics and eco-friendly pest control, while aquaculture practitioners accessed water quality kits, feed tools, and hatchery systems. Portable vertical farming kits, solar sprayers, and resilient seed varieties were also provided through government and industry partnerships.
Sustainable Food Purchases
USU prioritizes purchasing from local and sustainable sources to support environmental responsibility and regional economic development. Through the Procurement and Asset Management Office, Green Campus Team, and Faculty of Agriculture, more than65% of food products for 17 campus canteens in 2024 were sourced from local farmers, including community partner villages. These supplies include vegetables, rice, tofu, tempeh, eggs, and spices, many produced using organic or semi-organic methods. The Tambunan Research Farm also provides crops for campus needs, reducing transportation emissions. Additionally, 72% of procurement contracts under USD 12,000 were awarded to local micro and small enterprises, covering catering, furniture, and paper. USU’s green procurement policy promotes eco-friendly materials and low-emission logistics, strengthening the local circular economy.
SDGs Articles
Activities
PRIORITY STATEMENTS
Indonesia membutuhkan Anda, para akademisi yang berkomitmen untuk membawa perubahan nyata. Kami mengundang Anda untuk berbagi penelitian, inovasi, dan ide-ide brilian Anda guna melawan kemiskinan, meningkatkan kesejahteraan sumber daya manusia (SDM) dalam negeri, dan menyukseskan masa depan Republik Indonesia.
Infographic
Research and Publications
The role of leading food crops commodity in the regional development of Sirapit Subdistrict, Langkat Regency
Sari P.N., Nasution Z.
Comparing the effects of agricultural intensification on CO2 emissions and energy consumption in developing and developed countries
Khan R., Alabsi A.A.N., Muda I.
Adsorbent Activity of Pectin and Activated Charcoal from Pineapple Peel Waste as Biosorbent against Heavy Metals and Dyes
Nerdy N., Meliala L., Sinaga J.P., Ginting S., De Lux Putra E., Bakri T.K.
COMPARISON OF CLASSIFICATION METHODS AND CLUSTERING HYBRID DEEP NEURAL NETWORK DETECTION OF SENSITIVE INGREDIENTS IN FOOD PRODUCTS
Harumy T.H.F., Ginting D.S., Manik F.Y.
Surface treatment on metal foam wick of a ferrofluid heat pipe
Ginting F.H.S., Tetuko A.P., Asri N.S., Nurdiyansah L.F., Setiadi E.A., Humaidi S., Sebayang P.
Ozonated Chili Paste from Second Grade Quality Against a Week Storage on Uncontrolled Temperature in the Aluminium Based Packaging
Al-Baarri A.N., Abduh S.B.M., Legowo A.M., Nur M., Kusmiyati, Sabrina T., Mawarid A.A., Lestari F.P., Pangestika W., Muflihani S.K., Rusmiadi Z.T.S., Anggriyani F.S.
Implementation of 16S rRNA Gene for Fish and Shrimp Barcoding in Mangrove Ecosystems in North Sumatra and Aceh, Indonesia
Hairani H., Amelia R., Susetya I.E., Susilowati A., Bimantara Y., Kajita T., Basyuni M.
Strengthening Food Security Reduces The Anemic Status of Pregnant Women and Encourages Breastfeeding Immediately after Delivery in the Coastal Area of Central Tapanuli
Etti S., Fikarwin Z., Herta M.
Synthesis of Succinate-modified Starch through Succinylation of Breadfruit Starch (Artocarpus altilis) with Succinic Acid
Zuhra C.F., Andriayani, Sinaga M.Z.E., Suharman S., Pandiangan F.S.
Synthesis and Characterization of Nanocellulose from Durian (Durio zibethinus) Peel Waste
Pratama A., Noer Z., Akbar G., Annisa R.D., Misran E., Karolina R., Ikhwanuddin
Carbofuran Degradation by Local Strain of Pseudomonas: Studying the Enzyme Involved
Priyani N., Saragih R.F., Munir E.
Consumers' Preference for Jeruju Leaves Tea with Innovative Variants of Ginger, Jasmine, and Lemongrass Flavors
Batubara R., Hanum T.I., Affandi O., Aulia K., Anggraini L.O.
Chemical Characteristics of Modified Désirée Potato Starch-Chitosan Edible Films
Hardiyanti R., Suharman S., Arrazi Z.A., Sinaga M.Z.E., Hartanto A.
Effect of Addition of Coffee Bean Shell Fiber and Zinc Oxide to Bioplastic Starch Porang (Amorpophallus Oncophyllus) with Glycerol Plasticizer
Maghfirah A., Priscila P., Sahara L., Istiqomah N.
Antioxidant Activity of Gaharu (Aquilaria malaccensis Lamk.) Leaves Tea in Ready-to-Drink Packages Base on Storage Time
Harahap I.N., Batubara R., Hanum T.I., Sumantri I.B.
Completely Randomized Design (CRD) Method on Lard Analysis Which was Adulterated to Palm Oil
Ardilla D., Taufik M., Rangkuti K., Razali M., Fauzi Z.I.
Synthesis of Galactomannan Maleic Ester from Galactomannan Arenga pinnata Merr with Maleic Anhydride Using Microwave Method and Sodium Hydrogen Carbonate
Tarigan J.Br., Panjaitan A.M.
Antibacterial and antioxidant activities of ethanol extract of Artocarpus altilis leaves
Effendy D.L., Mahatir M., Denny S., Nasr I.
Amelioration of doxorubicin induced toxicity in rat by Beta vulgaris L. extract supplementation: haematology and lipid profile evaluation
Nugraha S.E., Yuandani, Syahputra R.A.
Microbiological and Organoleptic Qualities of Native Chicken Meat Using Gelugur Acid Extract Marinade (Garcinia atroviridis) on the Shelf Life
Patriani P., Apsari N.L., Sari T.V.
Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods
Naibaho J., Korzeniowska M., Julianti E., Sebayang N.S., Yang B.
The effect of extraction methods towards antioxidant activity of ethanol extract of Litsea cubeba Lour. barks
Aminah D., Dewi P., Mahatir M., Denny S.
Antibacterial and antioxidant activities of ethanol extract of Artocarpus lacucha Buch-Ham leaves
Panal S., Mahatir M., Denny S., Nasri
Honey utilization in soursop leaves (Annona muricata) kombucha: Physicochemical, cytotoxicity, and antimicrobial activity
Candra A., Prasetyo B.E., Darge H.F.
Experimental Performance Analysis of a Pilot-Scale Biomass-Assisted Recirculating Mixed-Flow Dryer for Drying Paddy
Yahya M., Fahmi H., Hasibuan R.
Akreditasi Fasilkom-TI
