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2 Zero hunger

Sustainable Development Goals
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SDG 2 Zero Hunger

The second SDG focuses on the sustainability of food production and its impact on the quality of the environment and animal welfare. Food waste likewise must decrease. At NHL Stenden we are committed to these objectives in various areas. 

Teaching & Research 

Our restaurants and canteens rely on the Dutch Cuisine sustainability concept, which means our students are taught how to deal with food production and waste in a sustainable way. In addition the Sustainability in Hospitality and Tourism carries out research into making the hospitality and tourism industry more sustainable with a view to creating a sustainable future. 
Find out more below.

Studenten NHL Stenden Hogeschool verduurzamen restaurants

NHL Stenden installs first BioTransformer at Hotel Management School

The kitchen and restaurant waste is no longer disposed of, but converted into biogas for cooking by our own digester. The by-product, vital biowater, is used for our own green spaces.
3 myths about sustainable local food

Minor: Hunger solutions

The module helps you develop a comprehensive understanding of the causes and risks related to food insecurity and presents options for reducing risk and improving resilience in communities.

Sustainable Development Goals