SDG 2. Zero Hunger

Sustainable Food Procurement Policy (KNUCA)

1. Purpose and Scope

This policy establishes the commitment of Kyiv National University of Construction and Architecture (KNUCA) to responsible, transparent, and sustainable procurement of food and agricultural products.
 KNUCA recognises that food security, nutrition, and access to sustainable diets are essential components of its contribution to SDG 2 – Zero Hunger. Procurement decisions directly influence local supply chains, smallholder farmers’ livelihoods, biodiversity, soil fertility, pesticide use, and the overall carbon footprint of campus operations.
 The policy applies to all KNUCA canteens, cafeterias, catering contracts, student and staff restaurants, and food service providers operating on behalf of the University.

2. Definitions

• Sustainable food – products originating from agriculture, aquaculture, or fisheries that preserve soil fertility, reduce greenhouse gas emissions, protect genetic resources, and ensure animal welfare.
  
  
• Local sourcing – purchasing food within a 250 km radius of the KNUCA campus to reduce transport energy and support smallholder farmers.
  
  
• Sustainable procurement – integration of economic fairness, environmental protection, and social equity throughout food supply chains.
  
  
• Food security – physical and economic access to safe, nutritious, and sufficient food that meets dietary needs and preferences for an active and healthy life.
  
  
• Sustainable diet – balanced nutrition with low environmental impact, supporting biodiversity, local economies, and fair-trade practices.
  
  

3. Policy Statement

KNUCA shall:

1. Prioritise suppliers demonstrating compliance with sustainability standards such as organic, agroecological, or fair-trade certification and traceable supply chains.
   
   
2. Require catering providers to source at least 50 % of food products from local or regional producers that apply sustainable farming methods, including precision agriculture, integrated pest management, conservation agriculture, and crop-livestock integration.
   
   
3. Favour suppliers that employ renewable energy, low-carbon logistics, and circular economy principles to reduce post-harvest losses, packaging waste, and energy poverty.
   
   
4. Exclude procurement of goods resulting from deforestation, illegal fishing, forced labour, or animal cruelty.
   
   
5. Include measurable sustainability indicators in all contracts – percentage of locally and sustainably sourced products, energy and water efficiency, and food waste prevention measures.
   
   

4. Implementation and Actions

• Supplier assessment: All vendors must submit annual sustainability self-evaluation forms covering soil management, pesticide reduction, fertiliser optimisation, biodiversity preservation, occupational health, and worker safety.
  
  
• Training and capacity building: Procurement officers and catering staff receive regular training on food sustainability, nutrition, healthy diets, food insecurity prevention, and risk of malnutrition.
  
  
• Partnerships: KNUCA cooperates with local farmers, cooperatives, food banks, and public authorities to ensure equitable access to markets, strengthen smallholder resilience, and promote social inclusion.
  
  
• Innovation and research: Encourage student and faculty research projects on sustainable procurement, agroecology, food systems, and agri-environmental technologies such as life-cycle assessment, precision irrigation, composting, and waste valorisation.
  
  
• Transparency: KNUCA will publish annual reports detailing procurement data – local vs imported food, sustainable vs conventional sources – and progress toward institutional targets for food security, healthy nutrition, and carbon reduction.
  
  

5. Monitoring and Reporting

The KNUCA Sustainability Office monitors the implementation of this policy through quantitative and qualitative indicators:

• percentage of procurement contracts containing sustainability clauses;
  
  
• share of local and sustainable products in total purchases;
  
  
• reduction of food waste and CO₂ emissions from logistics;
  
  
• evidence of supplier compliance, fair wages, and safe working conditions.
  Data are collected annually and verified under KNUCA’s internal quality-assurance procedures. Results are published on the official sustainability portal to ensure existence + evidence + public access in line with THE Impact Ratings 2026.
  
  

6. Alignment with SDG 2 Indicators

This policy fulfills indicator 2.5.4 – Sustainable food purchases, supporting additional progress under 2.2 (Campus food waste) and 2.3 (Student hunger).
 It aligns with Ukraine’s national strategies on food security, sustainable agriculture, and nutrition assistance, contributing to the reduction of hunger, malnutrition, and inequality while advancing resilient and inclusive food systems.

Campus Food Waste Tracking & Reduction Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) recognises that food waste represents a critical challenge for sustainable development, climate action, and food security. This policy ensures systematic tracking, reporting, and reduction of all food waste generated within campus operations to support SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production). It applies to canteens, cafeterias, student residences, staff restaurants, and external catering services operating under KNUCA contracts.

2. Definitions

• Food waste – any food intended for human consumption that is discarded, lost, or composted rather than eaten. Donated food consumed by people is not counted as waste.
  
  
• Campus population – full-time-equivalent (FTE) students and staff whose activities contribute to daily food services.
  
  
• Food waste per person – total annual food waste (t/year) divided by campus population.
  
  
• Waste reduction – any intervention aimed at preventing loss, improving storage and handling, or redistributing surplus food.
  
  
• Composting – biological recycling of organic matter; although environmentally sound, composted food remains counted as waste for metric purposes.
  
  

3. Policy Statement

KNUCA is committed to:

1. Tracking 100 % of food waste generated across all campus facilities through standardised measurement tools and annual reporting.
   
   
2. Reducing food waste per person by at least 15 % by 2026 compared with the 2024 baseline.
   
   
3. Integrating food waste data into the University’s sustainability dashboard and annual Sustainability Report.
   
   
4. Ensuring that waste prevention strategies prioritise food donation, reuse, and education before composting or disposal.
   
   
5. Promoting a circular economy approach through waste segregation, composting, and local reuse of nutrient-rich organic matter in green campus areas.
   
   

4. Implementation and Actions

• Baseline assessment: Each catering unit must conduct a monthly food-waste audit covering storage, preparation, and plate waste.
  
  
• Monitoring tools: Digital scales, data sheets, and QR-coded bins record weights and categories of waste (food type, reason, destination).
  
  
• Waste hierarchy: Prevention → redistribution → animal feed → composting → disposal.
  
  
• Training: Catering staff and students receive training on meal planning, portion control, safe food handling, and storage and handling techniques to avoid spoilage.
  
  
• Collaboration: Partnership with local food banks, NGOs, and municipal waste services for redistribution of edible surplus and collection of organic waste.
  
  
• Research and innovation: Encourage student projects on precision agriculture, post-harvest loss, biogas production, and agri-environmental solutions that reduce waste throughout the food supply chain.
  
  
• Community engagement: Awareness campaigns on campus highlight links between food insecurity, malnutrition, and wasteful consumption. Educational materials cover nutrition assistance, healthy diets, and responsible behaviour.
  
  

5. Monitoring and Reporting

The KNUCA Sustainability Office monitors:

• total food waste generated (t/year);
  
  
• food waste per person (FTE);
  
  
• volume donated or redistributed;
  
  
• share of waste diverted to composting and biogas generation;
  
  
• CO₂-equivalent emissions avoided through waste reduction.
  Results are verified annually and published on the official sustainability portal to ensure existence + evidence + public access per THE Impact Ratings 2026. Continuous improvement targets are set each year based on audited data and comparative benchmarking.

Student Food Insecurity Programme Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) recognises that student food insecurity undermines learning, health, and academic success. This policy establishes a comprehensive framework to identify, prevent, and mitigate hunger, malnutrition, and undernutrition among students. The programme is an integral component of KNUCA’s contribution to SDG 2 (Zero Hunger) and complements university initiatives on student well-being, equality, and social inclusion. It applies to all faculties, dormitories, and student organisations, as well as to contracted food providers on campus.

2. Definitions

• Food insecurity – limited or uncertain access to safe, nutritious, and affordable food that meets dietary and cultural needs.
  
  
• Malnutrition – deficiencies, excesses, or imbalances in a person’s intake of energy and nutrients.
  
  
• Food pantry – a distribution point where students in need receive free or subsidised food supplies.
  
  
• Nutrition assistance – coordinated actions (meal vouchers, stipends, or meal plans) to improve access to healthy diets.
  
  
• Healthy diet – balanced and diverse consumption of fruits, vegetables, grains, proteins, and dairy products with minimal saturated fats, sugars, and salt.
  
  

3. Policy Statement

KNUCA commits to building a resilient, inclusive campus community where no student experiences hunger or malnutrition. The institution shall:

1. Establish a permanent Student Food Security Office to coordinate programmes, collect data, and cooperate with governmental and non-governmental partners.
   
   
2. Conduct annual assessments of student food insecurity, identifying vulnerable populations such as low-income, displaced, or international students.
   
   
3. Operate at least one on-campus food pantry and implement electronic meal voucher systems integrated with the student ID card.
   
   
4. Ensure that all dining facilities offer healthy diets and affordable food options compliant with national nutrition standards.
   
   
5. Collaborate with local food banks, municipal authorities, and agricultural cooperatives to redistribute surplus food and support students at risk of poverty.
   
   
6. Include nutrition and sustainable consumption modules in orientation programmes and student life courses.
   
   

4. Implementation and Actions

• Data collection and monitoring: The Food Security Office collects quantitative and qualitative data (surveys, focus groups, anonymised meal statistics) to determine the prevalence and severity of food insecurity.
  
  
• Nutrition assistance schemes: Targeted support such as meal vouchers, emergency grants, and cooperative kitchens will be managed transparently with clear eligibility criteria.
  
  
• Student engagement: Encourage volunteering and peer-to-peer support within the food pantry system to promote solidarity and reduce stigma.
  
  
• Partnerships: KNUCA signs memoranda with local farms, supermarkets, and NGOs for regular deliveries of surplus food products consistent with sustainable agriculture, agroecology, and local sourcing
  
  
• Health promotion: The Medical Service and Counselling Centre organise campaigns on healthy diets, prevention of undernutrition, and awareness of mental health impacts linked to hunger.
  
  
• Education and research: Support research projects on food insecurity, nutrition security, agri-environmental systems, and sustainable procurement; integrate findings into policy reviews.
  
  

5. Monitoring and Reporting

KNUCA evaluates this programme annually using measurable indicators:

• percentage of students reporting food insecurity;
  
  
• number of beneficiaries of nutrition assistance and meal vouchers;
  
  
• total food redistributed through campus food pantries;
  
  
• student satisfaction with food affordability and quality.
  Findings are published in KNUCA’s Sustainability Report to ensure existence + evidence + public access, in line with THE Sustainability Impact Ratings 2026.

Student Hunger Interventions Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) acknowledges that persistent hunger and food insecurity among students threaten their physical health, academic success, and overall well-being. This policy formalises targeted interventions designed to ensure that every student has consistent access to safe, nutritious, and affordable food. The policy aligns with SDG 2 (Zero Hunger) and complements KNUCA’s social protection framework, contributing to equity, inclusion, and human dignity. It applies to all faculties, student dormitories, and campus catering providers.

2. Definitions

• Hunger intervention – an organised and continuous action by KNUCA to prevent, detect, and relieve hunger or food deprivation among students.
  
  
• Food assistance – material, financial, or in-kind support (vouchers, free meals, or food parcels) for students with limited access to food.
  
  
• Pantry system – a university-managed facility or digital platform distributing food or essential goods to students in need.
  
  
• Food donation – redistribution of surplus edible food from canteens, events, or suppliers to individuals facing hunger.
  
  
• Nutritional adequacy – the ability of provided food to meet essential dietary requirements for energy, vitamins, and minerals.
  
  

3. Policy Statement

KNUCA is committed to eradicating hunger on campus through proactive and coordinated measures. The University shall:

1. Maintain a campus food bank and pantry network, ensuring continuous supply of basic food products to vulnerable students.
   
   
2. Introduce an electronic meal support card system, providing free or subsidised meals in university cafeterias.
   
   
3. Collaborate with local food banks, farmers, and retailers to ensure regular food donations, reducing waste and supporting community solidarity.
   
   
4. Implement a rapid response protocol for emergency food assistance during crises (economic downturns, displacement, conflict, or pandemics).
   
   
5. Ensure that all interventions promote healthy diets, sustainable food choices, and respect for student privacy and dignity.
   
   
6. Integrate hunger intervention services into the student support network and counselling system.
   
   

4. Implementation and Actions

• Infrastructure and logistics: KNUCA establishes central and satellite pantries near dormitories, managed by trained volunteers and staff.
  
  
• Partnerships: Cooperation agreements with municipal authorities, NGOs, local cooperatives, and supermarkets to guarantee continuous inflow of products that respect sustainability and quality standards.
  
  
• Food redistribution chain: Surplus food from KNUCA’s canteens and catering services is collected daily, sorted, and redistributed within three hours to ensure freshness and safety.
  
  
• Data management: The Sustainability Office tracks quantity (in kilograms) and category of food donated, number of recipients, and frequency of assistance.
  
  
• Awareness campaigns: Regular campaigns promote knowledge of nutrition, malnutrition prevention, and responsible consumption, linking hunger reduction to climate change mitigation and waste prevention.
  
  
• Volunteer engagement: Student organisations participate in operations, promoting a culture of empathy, community service, and sustainability.
  
  
• Health coordination: The Medical Service screens for undernutrition or diet-related issues, ensuring early referral and personalised nutritional counselling.
  
  

5. Monitoring and Reporting

KNUCA collects data on:

• number of students supported through food assistance;
  
  
• total quantity of food redistributed and donated;
  
  
• reduction in food waste compared with baseline;
  
  
• satisfaction levels from beneficiaries;
  
  
• contribution to carbon footprint reduction via waste diversion.
  All information is reported annually in the KNUCA Sustainability Report, published online for transparency and validation under THE Impact Ratings (Existence + Evidence + Public Access).

Sustainable Food Choices on Campus Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) affirms that sustainable food choices are essential to protecting public health, biodiversity, and the environment while addressing food insecurity and hunger among students and staff. This policy promotes the integration of sustainable diets and healthy nutrition throughout all KNUCA canteens, cafes, and vending operations. It directly supports SDG 2 (Zero Hunger) and contributes to SDG 3 (Good Health and Well-being), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action).

2. Definitions

• Sustainable food choices – meals and products that are nutritious, affordable, locally sourced, and produced through sustainable agriculture, agroecology, or precision agriculture, with minimal environmental impact.
  
  
• Healthy diets – balanced meals containing vegetables, fruits, grains, legumes, and proteins that contribute to the prevention of malnutrition and non-communicable diseases.
  
  
• Responsible consumption – purchasing and consuming food in ways that minimise waste, carbon emissions, and exploitation in the supply chain.
  
  
• Local sourcing – procurement of products within a 250 km radius to support smallholder farmers and reduce food miles.
  
  

3. Policy Statement

KNUCA shall ensure that every dining facility, cafeteria, and catering partner offers sustainable and healthy food options to students, staff, and visitors. Specifically, KNUCA commits to:

1. Guaranteeing that at least 40 % of menu items are sustainable, locally sourced, or plant-based by 2026.
   
   
2. Providing transparent information on nutritional value, allergens, and carbon footprint of menu items.
   
   
3. Prohibiting the use of unsustainably sourced fish, endangered species, or products linked to deforestation.
   
   
4. Supporting vegetarian and vegan options as standard, not as exceptions.
   
   
5. Ensuring equitable access to healthy and affordable food for all students, including those experiencing food insecurity.
   
   
6. Promoting awareness about sustainable diets, food waste reduction, and nutrition education through regular campaigns.
   
   

4. Implementation and Actions

• Procurement integration: All food suppliers must comply with KNUCA’s Sustainable Food Procurement Policy, demonstrating adherence to environmental and social standards.
  
  
• Menu planning: Dining services integrate seasonal vegetables, whole grains, legumes, and low-impact proteins such as pulses, eggs, or sustainably caught fish.
  
  
• Labelling and awareness: Menus display sustainability icons indicating low-carbon, organic, or local ingredients, promoting informed choice.
  
  
• Education and participation: Workshops on healthy diets, food security, and nutrition assistance are organised jointly by the Sustainability Office and Student Union.
  
  
• Research and innovation: Encourage academic projects on agri-environmental systems, life-cycle assessment (LCA), food waste prevention, and energy-efficient catering technologies.
  
  
• Partnerships: Collaborate with local farmers, cooperatives, and food banks to strengthen supply chains and improve food availability on campus.
  
  
• Accessibility: Ensure pricing parity so that sustainable and healthy options remain affordable for all campus users.
  
  

5. Monitoring and Reporting

Performance indicators include:

• proportion of sustainable and local products in total food served;
  
  
• number of awareness campaigns and workshops conducted annually;
  
  
• reduction of food waste and packaging waste;
  
  
• satisfaction rates of students and staff regarding menu diversity and affordability.
  The Sustainability Office compiles annual data verified by internal audit. Reports are published on KNUCA’s sustainability website to guarantee existence + evidence + public access under THE Impact Ratings 2026 standards.

Healthy & Affordable Food Choices Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) recognises that access to healthy and affordable food is a fundamental right and a cornerstone of equitable education, public health, and social inclusion. This policy sets out the principles and actions through which KNUCA ensures that all students and staff have access to nutritious, balanced, and affordable meals across all campus food outlets. The policy contributes directly to SDG 2 (Zero Hunger), while reinforcing KNUCA’s engagement with SDG 3 (Good Health and Well-being) and SDG 10 (Reduced Inequalities).

2. Definitions

• Healthy food – meals that meet dietary recommendations for energy, vitamins, and minerals, reduce sugar, salt, and saturated fat, and include vegetables, fruits, grains, and proteins.
  
  
• Affordable food – food priced within 10–15 % of the local minimum meal cost, accessible to low-income students without compromising quality.
  
  
• Food insecurity – lack of consistent access to safe, nutritious, and sufficient food.
  
  
• Sustainable diet – a diet that promotes human health and environmental sustainability by relying on sustainable agriculture, agroecology, and local sourcing.
  
  

3. Policy Statement

KNUCA commits to creating a campus environment where healthy, affordable, and sustainable diets are accessible to every member of the community. The University shall:

1. Guarantee that all canteens, cafés, and vending points offer balanced meals that meet national nutrition standards.
   
   
2. Maintain an average meal price not exceeding the threshold defined in KNUCA’s Student Social Support Policy.
   
   
3. Integrate healthy and sustainable menu design into all catering contracts, ensuring that every menu contains plant-based, low-fat, and high-nutrient options.
   
   
4. Prohibit the sale of ultra-processed, high-sugar beverages and trans-fat snacks in campus facilities.
   
   
5. Provide free drinking water stations in all food areas.
   
   
6. Promote nutrition education, food security awareness, and responsible consumption through campaigns and coursework.
   
   

4. Implementation and Actions

• Menu standards: Catering services must follow detailed nutritional guidelines covering portion size, nutrient balance, and food safety. Menus must highlight vegetarian, vegan, and allergen-free
  
  
• Supplier coordination: Suppliers are required to comply with KNUCA’s Sustainable Food Procurement Policy, using local sourcing, precision agriculture, and agri-environmental methods to produce fresh and seasonal ingredients.
  
  
• Financial accessibility: Meal subsidy mechanisms, meal vouchers, and targeted support from the Student Food Insecurity Programme ensure affordability for students from low-income households.
  
  
• Monitoring and compliance: Regular inspections verify nutritional content, pricing, and adherence to sustainability targets.
  
  
• Education and communication: Posters, mobile applications, and digital screens provide real-time information on calorie content, food origin, and carbon footprint.
  
  
• Collaboration: Partnerships with public health authorities, local farmers, and food banks reinforce KNUCA’s community engagement in reducing malnutrition, hunger, and undernutrition.
  
  

5. Monitoring and Reporting

The KNUCA Sustainability Office and Health Centre evaluate implementation using indicators such as:

• percentage of healthy meals served daily;
  
  
• meal price index relative to national minimum;
  
  
• number of beneficiaries of subsidised food schemes;
  
  
• reduction in sales of unhealthy products;
  
  
• participation in nutrition education programmes.
  All findings are consolidated in the annual KNUCA Sustainability Report, meeting THE Impact Ratings requirements of existence + evidence + public access.

Staff Hunger Support Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) recognises that the well-being of its employees is integral to institutional sustainability and educational quality. Food insecurity among staff — including teaching, administrative, and technical personnel — can impact productivity, morale, and health. This policy establishes KNUCA’s framework to prevent, detect, and address hunger, malnutrition, and undernutrition among all staff members. It supports SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), and SDG 8 (Decent Work and Economic Growth) by ensuring fair access to nutritious and affordable food, promoting equitable working conditions, and building community resilience.

2. Definitions

• Staff food insecurity – limited or uncertain access to safe, sufficient, and nutritious food due to financial, social, or logistical barriers.
  
  
• Hunger support intervention – institutional measure providing food assistance, financial aid, or nutrition counselling to staff in need.
  
  
• Nutrition assistance – direct support such as meal vouchers, discounted canteen meals, or monthly allowances.
  
  
• Healthy diet – balanced, nutrient-rich meals promoting physical and mental health while reducing risk of chronic diseases.
  
  
• Sustainable diet – food pattern that ensures human health, environmental protection, and long-term food security.
  
  

3. Policy Statement

KNUCA ensures that no staff member faces food insecurity or hunger while employed at the institution. It commits to:

1. Establishing a confidential Staff Support and Nutrition Assistance Programme coordinated by the Human Resources Department and the Sustainability Office.
   
   
2. Providing subsidised meals in all staff canteens and access to meal vouchers during financial hardship.
   
   
3. Including staff members in campus food bank and food donation programmes without stigma or discrimination.
   
   
4. Offering free health and nutrition counselling for staff experiencing malnutrition, undernutrition, or diet-related stress.
   
   
5. Integrating sustainable and healthy meal options into all KNUCA catering contracts.
   
   
6. Promoting awareness of responsible consumption, sustainable diets, and healthy lifestyles within the workplace.
   
   

4. Implementation and Actions

• Eligibility and confidentiality: Applications for food or financial support are processed confidentially. Eligibility is based on income level, family circumstances, or medical need.
  
  
• Meal subsidies: The University provides partial funding for daily meals and maintains stable pricing aligned with local affordability indexes.
  
  
• Partnerships: KNUCA cooperates with municipal welfare services, local farmers, and food banks to ensure continuous supply of quality food and avoid post-harvest losses.
  
  
• Training and awareness: Workshops on healthy diets, nutrition, food safety, and sustainable agriculture are offered to all staff annually.
  
  
• Research collaboration: Encourage projects and theses on workplace nutrition, food insecurity, agri-environmental systems, and sustainable livelihoods.
  
  
• Environmental integration: All staff canteens implement waste management, composting, and renewable energy practices to reduce their ecological footprint.
  
  
• Monitoring tools: Internal surveys evaluate the prevalence of food insecurity, access to affordable food, and satisfaction with meal quality.
  
  

5. Monitoring and Reporting

Indicators monitored by the Sustainability Office include:

• number and percentage of staff receiving food or meal assistance;
  
  
• cost coverage of subsidised meals per person per month;
  
  
• participation in training and nutrition awareness programmes;
  
  
• volume of food redistributed to staff through food banks or donations;
  
  
• progress in waste reduction and local sourcing.
  All data are included in the annual KNUCA Sustainability Report, available publicly in accordance with THE Impact Ratings’ principles (existence + evidence + public access).

Access to Food-Security Knowledge Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) acknowledges that the dissemination of knowledge about food security, nutrition, and sustainable agriculture plays a vital role in eliminating hunger and poverty. This policy establishes mechanisms through which KNUCA ensures public access to food-security data, expertise, and training. The initiative contributes to SDG 2 (Zero Hunger), SDG 4 (Quality Education), and SDG 17 (Partnerships for the Goals) by linking academic research with community empowerment. The policy covers all faculties, research centres, and outreach programmes involving agriculture, agroecology, nutrition, and sustainable development.

2. Definitions

• Food-security knowledge – scientific, technical, and practical information that helps individuals, farmers, and institutions improve food availability, food safety, and sustainable resource management.
  
  
• Public access – free or low-cost availability of knowledge outputs (training materials, datasets, manuals, repositories, and workshops) to external users.
  
  
• Stakeholders – local farmers, agricultural cooperatives, NGOs, municipal bodies, and private enterprises collaborating with KNUCA.
  
  
• Open educational resources (OERs) – digital learning materials freely accessible under open licences.
  
  

3. Policy Statement

KNUCA shall provide equitable and open access to all relevant knowledge and resources that promote food security, nutrition education, and sustainable food systems. The University will:

1. Maintain a Food-Security Knowledge Portal as part of its public sustainability website, hosting research findings, policy briefs, and case studies.
   
   
2. Offer training workshops, webinars, and short courses on sustainable agriculture, agroecology, and precision agriculture for local communities.
   
   
3. Publish annual reports and open datasets on food insecurity, hunger reduction, and agricultural innovation.
   
   
4. Facilitate access to laboratories, demonstration plots, and digital tools for food-system modelling and soil-fertility monitoring.
   
   
5. Prioritise cooperation with smallholder farmers, women’s groups, and rural entrepreneurs to reduce inequalities in knowledge access.
   
   
6. Encourage staff and students to engage in community-based projects that advance local and national food-security strategies.
   
   

4. Implementation and Actions

• Portal management: The Sustainability Office curates open materials, ensuring data quality, copyright compliance, and regular updates.
  
  
• Capacity building: Training modules cover sustainable agriculture, biodiversity, seed systems, fertiliser optimisation, and pesticide reduction.
  
  
• Research translation: Academic results are transformed into practical guidelines on soil fertility, post-harvest loss, storage and handling, and nutrition assistance.
  
  
• Partnerships: Collaboration with ministries, FAO programmes, and local authorities to align with national food-security policies and SDG frameworks.
  
  
• Digital access: All educational content is hosted in English and Ukrainian, following universal-design principles for inclusive learning.
  
  
• Community engagement: Students undertake service-learning projects with cooperatives and food banks, applying classroom knowledge to real-world hunger challenges.
  
  
• Sustainability integration: Every outreach activity links to climate-change adaptation, renewable energy, water conservation, and low-carbon food systems.
  
  

5. Monitoring and Reporting

Performance indicators include:

• number of workshops, participants, and trained farmers;
  
  
• volume of open resources and datasets published annually;
  
  
• level of public engagement via website analytics;
  
  
• feedback from stakeholders and partner institutions;
  
  
• documented outcomes such as reduced food insecurity or improved sustainable-farming practices.
  Annual results are summarised in the KNUCA Sustainability Report and made publicly available to meet THE Impact Ratings criteria (existence + evidence + public access).

Outreach Events for Farmers & Producers Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) recognises its responsibility to bridge academic knowledge with practical agricultural innovation. This policy establishes KNUCA’s framework for organising regular outreach events, workshops, and training sessions for local farmers, food producers, and agricultural cooperatives to strengthen community resilience and food security. It contributes directly to SDG 2 (Zero Hunger) and supports SDG 4 (Quality Education), SDG 8 (Decent Work), and SDG 17 (Partnerships for the Goals) by linking education, industry, and society through sustainable agricultural practices.

2. Definitions

• Outreach event – any KNUCA-organised or co-hosted seminar, training, exhibition, or field demonstration on sustainable food production, nutrition, or agricultural technologies.
  
  
• Farmers and producers – individuals or organisations involved in agriculture, aquaculture, food processing, or agri-environmental management.
  
  
• Sustainable agriculture – farming systems that maintain soil fertility, biodiversity, and water quality while ensuring economic and social viability.
  
  
• Knowledge exchange – mutual transfer of expertise between KNUCA researchers, students, and external stakeholders.
  
  

3. Policy Statement

KNUCA shall systematically organise outreach activities to build local capacity in sustainable agriculture, agroecology, and nutrition security. The University commits to:

1. Hosting at least four major outreach events per academic year focused on hunger reduction, food security, and sustainable production.
   
   
2. Ensuring free participation for local smallholder farmers, rural entrepreneurs, and marginalised communities.
   
   
3. Incorporating gender equality and youth empowerment principles in all programmes.
   
   
4. Disseminating practical information on precision agriculture, soil fertility, water management, and post-harvest loss prevention.
   
   
5. Collaborating with national agencies, international partners, and local municipalities to align with Ukraine’s food-security strategy.
   
   
6. Promoting digital access through online workshops and hybrid learning to reach participants beyond Kyiv region.
   
   

4. Implementation and Actions

• Event structure: Each outreach session includes technical presentations, field demonstrations, and roundtable discussions on sustainable diets, food availability, and market access.
  
  
• Partnerships: KNUCA cooperates with the Ministry of Agrarian Policy, local cooperatives, NGOs, and private enterprises to co-finance and co-deliver events.
  
  
• Curriculum integration: Students of environmental engineering, management, and urban planning participate in community projects applying agri-environmental
  
  
• Topics covered: Sustainable land use, fertiliser and pesticide reduction, biodiversity protection, aquaculture and fisheries management, renewable energy in farming, and circular economy in food systems.
  
  
• Innovation showcase: KNUCA’s laboratories and research centres present prototypes of precision irrigation systems, biogas units, and organic composting
  
  
• Evaluation tools: Post-event surveys assess learning outcomes, gender balance, and knowledge retention among participants.
  
  
• Communication: Event results and materials are published on KNUCA’s sustainability portal and shared through partner networks, ensuring open access.
  
  

5. Monitoring and Reporting

The Sustainability Office records:

• total number of outreach events and participants;
  
  
• percentage of free participants and female attendees;
  
  
• diversity of topics and expert contributions;
  
  
• follow-up projects and partnerships initiated;
  
  
• measurable outcomes such as increased food production, improved soil quality, or reduced food insecurity.
  Data and summaries are made publicly available in KNUCA’s annual Sustainability Report to comply with THE Impact Ratings validation (existence + evidence + public access).

Access to University Facilities for Food Security Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) recognises that equitable access to university laboratories, research facilities, and technological resources strengthens community resilience, improves agricultural productivity, and supports national food security. This policy provides a framework for granting farmers, food producers, and partner organisations controlled access to KNUCA’s infrastructure for education, innovation, and applied research in sustainable agriculture, nutrition, and agroecology. It aligns with SDG 2 (Zero Hunger), SDG 9 (Industry, Innovation and Infrastructure), and SDG 17 (Partnerships for the Goals).

2. Definitions

• Facilities for food security – KNUCA’s laboratories, greenhouses, demonstration plots, engineering workshops, and digital resources dedicated to sustainable food systems, soil science, and agricultural innovation.
  
  
• External partners – farmers, cooperatives, start-ups, NGOs, and municipal or regional authorities collaborating with KNUCA on research or training.
  
  
• Open access – structured permission allowing non-university stakeholders to use equipment, laboratories, or research outputs for educational and non-commercial purposes.
  
  
• Sustainable agriculture – integrated farming practices that maintain soil fertility, biodiversity, and efficient use of natural resources.
  
  

3. Policy Statement

KNUCA commits to transforming its scientific and technical resources into a hub for knowledge sharing and community development. The University shall:

1. Provide equitable access to facilities and laboratories supporting agriculture, food technology, aquaculture, and nutrition research.
   
   
2. Ensure transparent procedures for booking, safety, and supervision of external users.
   
   
3. Prioritise partnerships with local farmers, smallholder producers, and cooperatives focused on sustainable agriculture and precision farming.
   
   
4. Encourage use of facilities for public-benefit projects such as training on soil fertility, post-harvest loss prevention, and climate change adaptation.
   
   
5. Maintain high ethical, health, and environmental standards in all collaborations.
   
   
6. Foster joint research and publications to expand the impact of community-driven innovation.
   
   

4. Implementation and Actions

• Access system: The Sustainability Office manages an online booking platform for facility use. Requests are assessed based on alignment with KNUCA’s sustainability goals and capacity.
  
  
• Training and induction: All external users receive safety and sustainability briefings before entering laboratories.
  
  
• Research collaboration: Joint projects cover agroecology, biodiversity, seed systems, genetic resources, and renewable energy in food production.
  
  
• Infrastructure support: KNUCA’s engineering departments assist in the development of biogas systems, composting technologies, and precision agriculture equipment.
  
  
• Partnership agreements: Memoranda of understanding (MoUs) define roles, responsibilities, and cost-sharing arrangements. Free access is provided to non-profit and educational initiatives; minimal cost recovery applies to commercial or pilot projects.
  
  
• Knowledge dissemination: Research results and data are shared openly via the KNUCA Food Security Portal to guarantee transparency and continuous learning.
  
  
• Environmental responsibility: Facilities operate using energy-efficient equipment, renewable energy, and waste management protocols to model good sustainability practices.
  
  

5. Monitoring and Reporting

Performance indicators include:

• number of external users and partnerships granted facility access;
  
  
• total hours of facility use and research output generated;
  
  
• percentage of non-profit and community-based access;
  
  
• evidence of improved agricultural practices or food production among beneficiaries;
  
  
• reduction in resource consumption (water, energy, waste) per project.
  All data are reviewed annually by the Sustainability Office and published in the KNUCA Sustainability Report, ensuring existence + evidence + public access in compliance with THE Impact Ratings 2026 standards.

Agriculture & Aquaculture with Sustainability Curriculum Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) integrates sustainability principles into education and training to support the development of professionals capable of ensuring food security, nutrition resilience, and sustainable agriculture. This policy governs the inclusion of sustainability-related content in all agriculture, aquaculture, and food-system study components at undergraduate, postgraduate, and research levels. It contributes directly to SDG 2 (Zero Hunger) and reinforces KNUCA’s commitment to SDG 4 (Quality Education), SDG 13 (Climate Action), and SDG 15 (Life on Land).

2. Definitions

• Sustainability curriculum – structured academic content covering ecological balance, resource efficiency, climate adaptation, and food-system transformation.
  
  
• Agriculture and aquaculture disciplines – educational programmes focused on soil science, crop production, water ecosystems, food technology, and environmental engineering.
  
  
• Sustainable food systems – integrated approaches linking production, processing, distribution, consumption, and waste management to social, economic, and environmental goals.
  
  
• Competence-based learning – educational model focusing on students’ ability to apply sustainability knowledge to practical and professional contexts.
  
  

3. Policy Statement

KNUCA ensures that sustainability, agroecology, and nutrition are embedded into all relevant curricula and academic practices. The University shall:

1. Include sustainability learning outcomes (ILOs) in every course related to agriculture, aquaculture, food technology, and environmental management.
   
   
2. Integrate modules on sustainable diets, healthy nutrition, food insecurity, and climate change mitigation into existing study programmes.
   
   
3. Offer elective and compulsory courses on precision agriculture, conservation agriculture, crop-livestock systems, renewable energy in farming, and circular economy.
   
   
4. Embed training on waste reduction, post-harvest loss prevention, and ethical supply chains into laboratory classes and field practice.
   
   
5. Promote interdisciplinary collaboration between engineers, environmental scientists, architects, and agronomists to strengthen systemic understanding of food systems.
   
   
6. Ensure gender balance, inclusion, and equitable access to sustainability education.
   
   

4. Implementation and Actions

• Curriculum design: Each programme coordinator ensures inclusion of sustainability-related intended learning outcomes (ILOs) following KNUCA’s Educational Quality Framework.
  
  
• Practical training: Fieldwork and internships include visits to farms, aquaculture stations, food banks, and research laboratories implementing sustainable methods.
  
  
• Academic resources: The Sustainability Office provides open access to teaching materials on soil fertility, biodiversity, seed systems, and genetic resources.
  
  
• Research integration: Students conduct bachelor’s and master’s theses addressing food insecurity, malnutrition, and sustainable procurement in real contexts.
  
  
• Collaboration: Partner with national universities and international networks to share teaching materials, benchmarks, and digital platforms for education for sustainability.
  
  
• Innovation and technology: Promote the use of smart sensors, precision irrigation, biogas units, and renewable energy systems in academic laboratories.
  
  
• Assessment and feedback: Implement evaluation tools measuring students’ sustainability literacy and professional readiness.
  
  

5. Monitoring and Reporting

Indicators monitored by the Academic Affairs Department and Sustainability Office include:

• proportion of graduates from agriculture/aquaculture programmes that integrate sustainability;
  
  
• number of sustainability modules and total students enrolled;
  
  
• research outputs addressing food security and sustainable agriculture;
  
  
• partnerships established for curriculum development;
  
  
• graduate employability in sustainable sectors.
  Annual data are included in the KNUCA Sustainability Report to satisfy existence + evidence + public access criteria under THE Impact Ratings 2026.

SDG-2 Research & Knowledge-Transfer Policy (KNUCA)

1. Purpose and Scope

Kyiv National University of Construction and Architecture (KNUCA) promotes applied research and innovation that directly address hunger, food insecurity, and sustainable agriculture. This policy establishes a strategic framework for advancing high-impact research and ensuring effective knowledge transfer between academia, industry, and communities. It aligns with SDG 2 (Zero Hunger) and supports SDG 9 (Industry, Innovation and Infrastructure), SDG 13 (Climate Action), and SDG 17 (Partnerships for the Goals) through evidence-based innovation and open dissemination of scientific outcomes.

2. Definitions

• SDG-2 research – scientific work that contributes to understanding and solving challenges related to food security, nutrition, agriculture, biodiversity, and rural development.
  
  
• Knowledge transfer – structured sharing of data, technologies, and innovations from research to external stakeholders (farmers, enterprises, government bodies, and NGOs).
  
  
• Research collaboration – partnerships between KNUCA and national or international institutions to co-produce and apply sustainable solutions.
  
  
• Applied innovation – transformation of research findings into practical tools, technologies, or social interventions improving community well-being and environmental performance.
  
  

3. Policy Statement

KNUCA ensures that research on food systems, nutrition, and sustainable agriculture remains a core institutional priority. The University shall:

1. Maintain an interdisciplinary SDG 2 Research Cluster integrating engineering, environmental, and social sciences.
   
   
2. Encourage academic publications on hunger eradication, malnutrition prevention, and agricultural sustainability in Scopus-indexed journals.
   
   
3. Prioritise collaborative projects addressing precision agriculture, soil fertility, biodiversity conservation, climate-smart farming, and energy efficiency.
   
   
4. Ensure gender-responsive and inclusive participation in all research programmes.
   
   
5. Establish open access to research datasets, software, and reports via the KNUCA Sustainability Repository.
   
   
6. Promote innovation through student research competitions, start-ups, and patent development in sustainable food technologies.
   
   

4. Implementation and Actions

• Research coordination: The Sustainability Office and Research Department jointly manage an SDG 2 research agenda, ensuring alignment with national priorities and the UN 2030 Agenda.
  
  
• Funding mobilisation: KNUCA seeks grants from the Ministry of Education and Science of Ukraine, Horizon Europe, FAO, and UNEP to support long-term projects on food security.
  
  
• International partnerships: Collaborations with universities and research centres across Europe, Asia, and Africa to exchange expertise on agroecology, aquaculture, and food systems.
  
  
• Data management: All projects follow FAIR data principles (Findable, Accessible, Interoperable, Reusable).
  
  
• Technology transfer: Patents, prototypes, and pilot technologies such as biogas plants, smart irrigation, organic composting, and sustainable packaging are developed for field application.
  
  
• Outreach: Research findings are presented at conferences, workshops, and policy dialogues to inform decision-makers and the public.
  
  
• Capacity building: Training sessions for early-career researchers on scientific writing, data analysis, and sustainability assessment.
  
  

5. Monitoring and Reporting

Performance indicators include:

• number of SDG 2-related research projects completed annually;
  
  
• total publications and citations in Scopus-indexed journals;
  
  
• volume of research income from sustainable-development grants;
  
  
• number of patents or technologies transferred to external users;
  
  
• partnerships formed and outreach events conducted.
  Annual outcomes are included in the KNUCA Sustainability Report and validated under THE Impact Ratings (existence + evidence + public access).