Our unwavering commitment to addressing the pressing issues of food insecurity and cultivating a culture of healthy eating among students, staff, and visitors led us to conceive and execute the program on food aid and promotion of healthy nutrition. This comprehensive intervention program, centered around the provision of nutritious meals, is strategically implemented across the entire campus, featuring a network of diverse food outlets. The holistic approach of daily affordable, healthy meal offerings to all stakeholders, complemented by active initiatives to foster healthy nutrition and combat malnutrition, has yielded promising results. Moreover, the program has evolved into a dynamic platform for learning opportunities, harnessing various educational strategies to expand knowledge and understanding, propelling us closer to our mission of ending hunger and promoting a brighter, healthier future for all.

Key initiatives and approaches towards intervention:

a. Food Bank: One of the most important intervention which one university implemented to ensure that there is enough food available on campus at all times that is in the food pantry/ food banks which are stocked with a variety of non-perishable and perishable foods, including fresh produce, canned goods, and frozen meals. All stakeholders, including the university administration, food service providers ensuring food availability. On other hand second most ipmortant intervention is to provide students and staff with access to affordable and nutritious food. University offering a variety of food choices at various loactions of campus such as Punjabi Cuisine, Rajasthani Cuisine, Bengali Cuisine, Tamilian Cuisine, Kerala Cuisine, Andhra Pradesh Cuisine, Telangana Cuisine, North Indian Cuisine and South Indian Cuisines etc. all are available at subsidizing cost. Food service providers also offer discounts to students and staff who use reusable food containers and other sustainable practices.

b. Calorie-Centric Approach: LPU diligently calculates the caloric value of food served to ensure it meets the nutritional needs of students. A detailed report, in collaboration with the Department of Health Services and Hotel Management, outlines the calories provided in each meal to meet daily student requirements. The menu is designed with this in mind, and minimum serving quantities are set for each meal.

c. Diverse Food choices: With a diverse student and faculty population from across India and other countries, LPU offers more than 160 food service outlets with a wide variety of cuisines to cater to individual preferences.

d. Extended Operational Hours: Food facilities near residential areas operate from 8 AM to 11 PM, while those near administrative blocks are open from 8 AM to 6 PM. Additionally, a cafeteria in the residential area operates 24/7 to meet students' food requirements at any time.

e. Transparent Timetable: LPU shares food facility timetables with students to ensure they are aware of food availability and operational hours.

f. Regular Inspections: Systems are in place to regularly inspect and monitor the applicability and quality of food services at all sources.