Campus food waste

The University of Johannesburg (UJ) is committed to sustainability and actively monitors the food waste generated from its campus food services. This waste is systematically recorded, tracked, and measured under the category of ‘wet waste’. This practice is detailed in the UJ Annual Report 2021, specifically in the section on Waste Management, which outlines the university’s approach to waste tracking and measurement.

In alignment with its sustainability objectives, UJ has developed the Energy Resource Waste Sustainability (ERWS) Plan for 2022-2025. This comprehensive plan mandates the tracking of various waste streams, including recycling, organic waste, and wet waste. The plan emphasises the importance of monitoring materials and food waste, particularly focusing on leftover items, to enhance waste management practices. 

Beyond waste tracking, UJ is proactive in addressing food security and promoting sustainable food systems. The university’s Centre for Ecological Intelligence (CEI) has initiated several projects aimed at teaching individuals to produce their own food. These initiatives start within the university and extend to urban and peri-urban communities, maximising the use of available open spaces. The CEI’s mission aligns with multiple Sustainable Development Goals (SDGs), including Zero Hunger, and focuses on sustainable job creation through food production. 

Furthermore, UJ’s Process, Energy & Environmental Technology Station (PEETS) is actively engaged in waste management research. PEETS collaborates on projects that explore sustainable resource efficiency, contributing to the university’s overarching goal of societal impact through innovative waste management solutions. 

Through these concerted efforts in waste tracking, sustainable practices, and community engagement, the University of Johannesburg demonstrates a comprehensive and proactive approach to managing and reducing food waste within its operations.