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SDG 2: Zero hunger

Xiaoyu Li's picture

COOK at home

Cook at home instead buying take-away. I pledge to start cooking at home and stop ordering take-away. I will make a meal plan every time before cooking to reduce food waste. I will reduce plastic use, such as plastic bag and plastic cutlery.



Xiaoyu Li | 11/15/2020 - 15:17

Try to cook 4 types of dishes in a week.


Ved Walde's picture

Less Meat, More green.

I will progressively increase my greens- vegetables, and fruits consumption while reducing my meat consumption. With something so routine like meat, which forms the foundation of our daily meals, something which is the number one food on the tables of people worldwide, contributes significantly to climate change. Moreover, animal culture for food production is regarded as the most disastrous invention of humankind. The rationale underlying being the inefficiency in meat production. The production of meat involves an immense burden on the ecosystem. To cultivate one kilogram of beef, it improvidently demands 25 kilograms of grain or fodder to feed the livestock (Kehoe, 2016) and nearly 15000 liters of water (World Water Development Report, 2019). Pork is comparatively less exhaustive, and chicken is less still. Furthermore, about 30% of the earth's arable land is used to foster livestock (Steinfeld,2006), collectively responsible for 18 percent of global greenhouse-gas emissions (FAO, 2007). These resources could be progressively used for the reconstruction of the socio-economic fabric. Meat production and consumption are escalating progressively – The Global meat production has quadrupled over the past 50 years – The total production was roughly 71 million tons in 1961 to over 340 million tons in 2018 (Hannah Ritchie, 2019). And to support this extravagant production, more than 80 billion animals are slaughtered each year for meat at an unsustainable rate to feed the rapidly multiplying population- The current global-human population of 7.6 billion is estimated to attain 8.6 billion in 2030. And then to 9.8 billion in 2050 and 11.2 billion by the end of 2100 (The World Population Prospects, 2017). Without opting for prescriptive measures to mitigate carbon-emissions from a population that continues to grow and consume more than in the past, exceeding the biosphere's absorption capacity leading an unhealthy amount of emissions left unabsorbed by the ecosystem as a consequence. Meat production is predominantly a hefty check written against our planet's dwindling reserves and is solely accountable for World Hunger, Environmental Degradation, Human Health, and Animal Welfare; All at Once (Friedrich, 2018).


Morgan Bett's picture


Meat and dairy production is responsible for 60 per cent of agriculture’s greenhouse gas emissions. Yet the products themselves only contribute to 18 per cent of calories and 37 per cent of protein levels around the world (1). One of the biggest ways to reduce an individual's carbon footprint is to reduce or cut animal products from your diet. Studies have shown that by doing so, one can reduce their carbon footprint by up to 73 percent, whilst also reducing the land required to fulfil their lifestyle, therefore freeing up wild land lost to agriculture, one of the primary causes for mass wildlife extinction. In the past, I have always shied away from committing to a 100% vegan lifestyle due to a general lack of education. Now that I have maintained a vegetarian diet for over 3 years, I believe I have developed the knowledge and skills for me to easily take this next step. So, as a part of the Take One Step Initiative, I will be committing to transitioning to a fully vegan lifestyle which I will report on overtime in order to educate others interested. If you have any tips or if you are interested in how I go then please feel free to check in with me or leave a comment to get in touch with me. I hope I can entice others to follow in my footsteps, or at least provide some tips to reduce the overall consumption of animal products. 1.Poore, J. and Nemecek, T., 2018. Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), pp.987-992.


Shivika Sharma's picture

seasonal Steps

I vow to eat seasonal produce that is locally sourced. Through this step, I hope to consume food the way nature intended but to also support local farmers and food industries where possible. I will be sourcing all of my fresh produce from local farmer's markets for the next year.


Prabhleen Kaur's picture

Going vegetarian

For the longest time I have been researching and learning about the impact of agriculture towards global emissions and poverty. I am going to not have meat for this week and will see how long I can sustain it.


Antonio David's picture

Food Waste

From the rich to the humble blue-collar workers, food-waste is never really acknowledged as a legitimate concern. The energy used to produce the food is also consequently wasted and is not efficient for a planet with limited resources. From Monash council's recommended compost bins, to being more responsible and considerate about wasting food; food waste in households can be restricted to a bare minimum. It must be acknowledged, however, that, like many other environmental concerns, it is the businesses that are mostly culpable. For example, supermarkets and fast-food chains over-buy food for most of it to only be thrown in the bin. My personal goal is to completely diminish my food waste. I will collect and weigh my waste to find whether a person in my circumstances is capable of zero food waste. The most difficult part would be remembering and utilising the goods in the pantry which I tend to forget until they expire.


Nicholas Alexopoulos's picture


1.3 billion tons of food rots at home or on store shelves worldwide every year. 30-50% of food stocked in supermarkets is later thrown out by consumers. 21% of global landfill consists of wasted food products. Now is the time to start addressing food wastage at local levels so that we can maximize our edible products, prevent overconsumption and reduce greenhouse gas emissions released from landfill burning. We can achieve this by thinking outside the box and becoming more educated about our food products. For example, we can shop more productively by only buying what we need on a daily basis. Additionally, composting turns our food scraps into energy for plants, and freezing preserves leftover meals for longer periods of time. However, one of the most underrated solutions is getting more creative in the kitchen. We can preserve and ferment vegetables, use stems, stalks and carcasses for sauces and stocks, plus utilize ginger and cucumber peelings to perk up water. We can even transform our leftovers into new meals and use every aspect of our vegetables. For example, keeping the skin on pumpkin and utilizing the seeds not only adds nutrients and flavor but also reduces waste. Coffee grounds also act as a great fertilizer for plants and a natural mosquito repellent. By 2050, it is expected that we would need 3 planet earths to sustain current lifestyles for the projected population of 9.6 billion. Therefore, by maximizing our food products we can help reduce overconsumption. Purchasing less food reduces demand and places less pressure on the agricultural and food production industry. Therefore, the food otherwise wasted can be used to improve food distribution to rural low-income communities who suffer from hunger, poverty and poor access to food. Ultimately, by thinking smart with food we can limit food waste, greaten consumption efficiency and address social and health inequalities in low-income countries.


Kumiko Kitano's picture

community engagement

According to the Swinburne University's survey, 1 in 2 Australians report feeling more lonely since COVID-19. I was one of those who spent time with loneliness. During the lockdown, I gave back to the community and got to know my neighbors by donating household items and food to "The little free pantry", a donation box at a nearby church. I wanted to help those in need, and it was a great experience for me to see someone take home something I had donated. This kind of donation to the community not only reduces waste and improves public safety, but also has a great power to heal people's hearts. I think the reason for this is the warmth of the human connection between the donors and the recipients. It's a small step, but it was a big learning experience for me.


David Rios's picture

Reduce Food waste

I will plan my meals before getting groceries and use a shopping list to buy only what I need and reduce impulse purchases. Also, I will use air sealed containers to store food properly and if necessary I will freeze the food that may expire soon to preserve it longer.


Bocong Zhao's picture

clear plate, reduce waste !

Just as my hometown suggested in 2013. So far, even at a small restaurant, there would be a clear signal card on each table saying something like "please clear your plate and reduce the waste". It would be very helpful as this suggestion could be mentioned to each customer every time they are eating.  Therefore, it could help us meet one day with no hunger on the earth. 



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