World University of Bangladesh (WUB) Promotes Food Waste Awareness through “Jibon” Initiative

The Department of Business Administration at World University of Bangladesh (WUB) organized an awareness session for students and a training session for kitchen and canteen staff on food waste prevention and sustainable food management on 26 October 2026. The programs were held at different locations across the university as part of Project 8 (SDG 12): “Jibon” (Life) – WUB Sustainable Food Systems & Zero Food Waste Initiative.

Faculty members of the Department of Business Administration, students, and staff associated with the university’s kitchen and canteen participated in the programs, reflecting a shared commitment to promoting responsible food practices and building a sustainable food system on campus.

The training session for kitchen and canteen staff focused on the importance of sincerity, cleanliness, and diligence in food preparation and management. Particular emphasis was placed on maintaining food quality, ensuring proper hygiene, and making effective use of food ingredients to minimize waste. Mr. Abdul Latif Mahmud, Assistant Professor of the Department of Tourism and Hospitality Management, shared his valuable insights on sustainable food systems and highlighted practices that can contribute to more responsible food management. Faculty members of the Department of Business Administration also shared their perspectives on ensuring a safe, clean, and sustainable food system at the university.

The awareness session for students aimed to encourage responsible food consumption, discourage food waste, and promote a clean and hygienic canteen environment. Through group discussions and individual counselling, students were encouraged to take greater responsibility for their food choices, avoid unnecessary food waste, and contribute to maintaining cleanliness in shared dining spaces.

The initiative reflects World University of Bangladesh’s commitment to advancing Sustainable Development Goal 12 (Responsible Consumption and Production) by fostering awareness, encouraging behavioral change, and promoting the efficient use of food resources. Through the “Jibon” initiative, the university seeks to strengthen collaboration among students, faculty members, and support staff to establish sustainable food practices across the campus.