Goal 2: Zero hunger
End hunger, achieve food security and improved nutrition and promote sustainable agriculture.
Working in partnership both locally and globally, we are tackling each of the UN Sustainable Development Goals through our research and knowledge exchange, education and student experience, and through our operations. Discover how our unique commitments align with and support Sustainable Development Goal 2: Zero Hunger.
Research and knowledge exchange
Our researchers are actively involved in efforts to transform the UK food system and to understand the impact it has on our health, sustainability and the health of the planet. Building on prior work funded by N8 AgriFood, the Household Food Insecurity project explores how food insecurity and related stress can drive people toward inexpensive, convenient foods, affecting both mental and physical health. Additionally, as part of a UKRI-funded project led by the University of Aberdeen, University of Liverpool researchers investigated retail strategies to combat dietary inequalities, particularly among individuals facing obesity and food insecurity, highlighting how healthier diets are often prohibitively expensive. Complementing these efforts, the Liverpool Food Growers Network, founded by university researchers, fosters a sustainable network of community food projects across the Liverpool City Region. Inspired by this success, the Sowing the Seeds of Sustainability initiative was launched on campus, where volunteers grow and harvest produce, building food resilience and community involvement.
Operations
The University of Liverpool contributes to SDG 2 by addressing food insecurity and promoting sustainable food practices through a range of support services and responsible sourcing initiatives. Students experiencing food poverty are supported through the Student Hardship Fund, short loans, and debt advice, while the Sustainable Food Policy ensures that locally sourced, seasonal, and affordable food, including at least 50% vegan options, is available across campus catering outlets, with food waste being redirected for anaerobic digestion or redistribution to local charities. The University adheres to responsible procurement principles, is a member of TUCO (The University Caterers Organisation Limited), and, in collaboration with The Guild of Students, is working towards achieving Fairtrade Accreditation by spring 2025.
Education and student experience
The University of Liverpool supports SDG 2 by equipping students with knowledge, skills, and opportunities to address food insecurity, sustainability, and global health challenges through innovative modules, hands-on initiatives, and community-driven events. The Living with Environmental Change module provides students with unique insights into key global issues such as globalisation, geopolitics, climate change, sustainability, health, economics, population growth, hazards, pollution, and natural resource management. Law and Global Health module examines legal, social, and ethical issues surrounding food poverty and other global health challenges, focusing on the role of law in addressing health inequalities and promoting public health. The Liverpool Guild of Students offers a range of events, including Give it a Go sessions, volunteering opportunities such as weekly food growing initiatives on campus, and support campaigns, empowering students to become meaningful agents of change. During the annual Sustainability Week, students had the opportunity to participate in the Love Food, Hate Waste Food Pantry event, which offered practical advice on reducing food waste, saving money, and included cooking demonstrations using leftovers donated by the University’s catering services and the Liverpool Zero Waste Community.
Case Studies
Protecting workers facing food insecurity
The University of Liverpool Law School hosted an event to advocate for action based on a new research report aimed at better protecting workers in Liverpool who face food insecurity. Conducted in collaboration with Feeding Liverpool, the report captured firsthand accounts from local workers relying on food banks and pantries. These stories, gathered by final-year Law students as part of their studies, revealed that food insecurity among employed people often stems from low incomes, insufficient employment protections, welfare issues, and barriers to accessing the legal system. The students, trained in wage and welfare rights, conducted placements in food support venues to provide free legal advice and guidance. The report, Without Access to Justice: The Work and Welfare Problems Driving Food Insecurity, showcased how these challenges exacerbate food insecurity and was presented with animated short films during the launch event, as well as at follow-up sessions in the House of Commons and online. The researchers recommended several measures for the government, Department of Work and Pensions, local authorities, employers, and trade unions, including simplifying welfare access, increasing the minimum wage, and encouraging the creation of jobs that support workers' mental and physical health.
Eating for public and planetary health: navigating complexity and tackling inequalities
Professor Charlotte Hardman delivered her inaugural lecture in June 2024, entitled Eating for public and planetary health: Navigating complexity and tackling inequalities. Professor Hardman's lecture discussed her research exploring the psychological determinants of eating behaviours and how she has applied this knowledge to the development of approaches to facilitate healthy and sustainable diets for all. Poor diet is a major contributor to obesity and non-communicable diseases. Consuming a diet rich in plant-based foods with fewer animal sources substantially reduces disease risk for multiple health outcomes whilst also having co-benefits for the health of the planet. However, the modern food system is highly complex and there are also marked socio-economic inequalities, whereby individuals experiencing socio-economic disadvantage are more likely to experience food insecurity and difficulties with accessing affordable healthier foods. Holistic approaches are therefore needed to transform the food system for health, sustainability and equity. Professor Hardman also spoke about her career as a researcher, including her work as a Professor of Psychology of Eating Behaviour at the University of Liverpool. She leads a programme of research on appetite and obesity, and the psychological determinants of healthy and sustainable food choices.
Queen of Greens stops here!
The Queen of Greens bus began making weekly stops at the University of Liverpool campus, bringing affordable fresh produce to local communities. Managed by Feeding Liverpool and Alchemic Kitchen, this mobile greengrocer was designed to improve access to fruits and vegetables across Liverpool. Greengrocer Paul Flannery operated the bus, sourcing produce daily from Liverpool’s wholesale market and partnering with local farmers during harvest seasons. Since its launch in late 2022, Queen of Greens aimed to address health inequalities by increasing access to healthy food, as only about half of Liverpool adults and just 12% of 11-18-year-olds consumed the recommended daily fruit and vegetable servings. Initially, the bus served 29 community and family centers each week, particularly in areas lacking nearby produce options, and later expanded to 40 locations, including stops at the university, to further support residents in finding nutritious food closer to home or work.