The food on campus that is sustainably farmed is a vital aspect of promoting environmental responsibility and ethical consumption within educational institutions. Sustainable food sourcing practices aim to minimize the negative environmental and social impacts of food production while supporting healthier, more resilient food systems. Lovely Professional University (LPU) strives to achieve sustainable farming to reduce the negative environmental and social effects associated with the quality of food provided to every stakeholder. University is working to develop such systems so that organic farming can be promoted. It can be achievable through educating students to work towards organic and sustainable farming. University is already working in this direction as LPU is having dedicated land/farms to grow different crops in a sustainable manner according to the season where students can go and perform their practical. University is also encouraging and promoting the benefits of healthy eating through various awareness programs.

Ensuring that food on campus is sustainably farmed typically involves a multi-faceted approach that includes various stakeholders such as the university administration, local vendors & suppliers and students. LPU therefore committed to improving the wellbeing of all students through ensuring the availability of affordable, nutritious food on campus whilst minimising the environmental impacts of its production and consumption. The growing, processing, packaging, transportation, sale and consumption of food all together produce greenhouse gas emissions associated with anthropogenic (human-induced) climate change. It is important to prioritize sourcing sustainably farmed food from local and nearby areas reducing the travel of food to maintain its freshness & quality and reducing carbon emissions. LPU Prioritising suppliers with health, nutrition and sustainability initiatives. The University is committed to supporting staff and students to access fresh, local and nutritious produce within the campus. University can grow its own food as per need organically as per the requirement. The Sustainable Food guidelines serves as a framework to make sure that food and drinks are produced, sourced, consumed, and disposed-off in a way that takes environmental protection into consideration. Establish relationships with local farmers and food producers who are taking sustainability initiatives, supporting the regional economy and reducing food miles is one of the prominent aspect of . Consider creating a campus farmers' market or participating in local food initiatives.

1. To develop and execute regular awareness campaigns to educate the campus community as well as local community about sustainable food choices.
2. To reduce the use of harmful chemicals and pesticides on food crops.
3. To increase the percentage of food sourced from local and nearby farmers who are taking steps to grow the food sustainably.
4. To minimize the distance that food travels from the farm to the campus to reduce carbon emissions and support local agriculture.
5. To implement strategies to reduce food waste in dining facilities.
6. Divert a certain percentage of food and packaging waste from landfills through recycling and composting.

1. Efficient water use and conservation practices: Water is used both as an ingredient and a tool in the process and is often used inefficiently. University must have drip irrigation systems and utilizing wastewater re-use mechanisms which are the ways to conserve water in the process and operate more efficiently.
2. Reducing food related waste.
3. Food crops must be produced through organic methods.
4. Our campus is working towards achieving specific sustainability certifications, such as "Fair Trade," "Organic," or others, for a certain percentage of food items.
5. University must ensure that all menu items are clearly labelled to inform students and other stakeholders about the source and sustainability of ingredients.
6. LPU should engage the local community through farmers' markets, food fairs, and through Projects such as SATHI.
7. Advocate for sustainability initiatives in the local community and collaborate with other universities and institutions.
8. To engage with all stakeholders and customers in the continued development of policy and procedure in respect of healthy and sustainable food.
9. University does increase sustainability literacy among students and staff by offering workshops, events, and courses on the topic.