Unequal access to resources has led a large proportion of the world’s population to suffer from food insecurity. Food insecurity is defined by the FAO as the lack of access to enough safe and nutritious food for normal growth and development and an active and healthy life. JGU works towards limiting food waste, providing healthy and affordable food options to students and staff, and addressing issues local farmers face.
Source reduction
We design dining hall environments to make it easier for students to take only the amount they need and want to eat, and to make it more difficult to generate waste. One example is trayless dining, a widely used best practice throughout many college dining programs in the nation, for its proven ability to reduce food and water waste.
Sodexo uses WasteWatch, a data-driven food waste prevention programme. The WasteWatch powered by Leanpath Programme prevents on average 50% of food wasted. Using the programme, Sodexo teams can rapidly and easily capture food waste data, giving clear insights into what is being wasted in their kitchens and why. With this new understanding, teams can implement targeted operational and behavioural changes to help end avoidable food waste, whether food waste generated in the kitchen or consumer food waste. Sodexo tracks and reports daily food waste using a tablet and a weighing scale, to take reduction actions based on data that make a difference.
Measurement
Filled bins of wet and dry waste are taken from the dining halls and moved to dedicated garbage rooms where the waste is recorded after each meal. The measurement is carried out thrice a day and we keep track of the average monthly waste as a part of our plan in place to move towards 30% waste reduction in a year.
We prioritise the JGU community’s well-being and understand the importance of healthy eating habits. JGU’s dining facilities focus on providing nutritious meals that fuel the body and mind. We emphasise balanced menus that include a variety of fruits, vegetables, whole grains, lean proteins, and plant-based options. Our chefs and nutritionists work together to ensure that everyone has access to wholesome and flavorful meals.
Good food is an essential part of a fulfilling campus life. We are committed to providing a variety of dining options that cater to different tastes, dietary preferences, and cultural backgrounds. Our dining facilities offer delicious and nutritious meals, ensuring that you can satisfy your palate while nourishing your body.
Food services are made available in the dining hall of the university on a self-service basis. The dining hall has four services including breakfast, lunch, evening snacks and dinner for all students residing on the campus. Only vegetarian meals are served with the exception of eggs in certain meals. A state-of-the-art kitchen with the best equipment ensures that a wide array of cuisines can be prepared well. The food is served under hygienic conditions. Food services are made available in the dining hall of the university on a self-service basis
We have been awarded ERC (Eat Right Campus) by the FSSAI authority. We conduct wellness campaigns with students and faculty, and encourage healthy and nutritious food. We Educate students via multiple communication channels: posters, signages and videos. We have a dedicated nutritionist to encourage nutritious food in the campus and assist on special dietary needs. We display allergens and calories in the menu.
view ERC certificate view weekly menuTrusted sources and transparent partnerships
There is a defined vendor selection process and vendor audits of defined vendors is done by a third-party agency.
View Prequalification and Requalification process for suppliers
Third party auditor agreement
Sanitisation and safety
A Certificate of Analysis is obtained from all the suppliers. All Fresh fruit and vegetables are washed and sanitised ensuring they are free from herbicides and fertilisers. We do periodic food testing of random food samples ensuring the end product is safe for consumption.
View sample COA
SOP for food testing
SOP for washing and sanitisation
Special requests
JGU is committed to sustainability, and our dining facilities reflect that commitment. We aim to minimise food waste, promote responsible sourcing of ingredients, and reduce our environmental footprint. We encourage the use of reusable containers and actively engage in initiatives that prioritise sustainability in our dining operations.
The multi-cuisine dining halls are designed to offer a diverse range of meal options. Daily menu consists of craving local delicacies, international cuisine, and vegetarian dishes. The chefs prepare meals using fresh and high-quality ingredients, ensuring a delightful dining experience.
Vegan food is available on special request. There is a standard procedure in place for special requests.
View guidelines for request of special meals
A world class food court, the Biswamil Bistro reflects the global aspirations and local traditions of JGU. Outlets at this food court provide multi-cuisine options through brands such as Subway, Mahabelly, Krishna Tunga, Bercos, Bikanerwala, Moti Mahal, Chicago Pizza, Burger Point, etc. A wide range of vegetarian and non-vegetarian food options are thus available for the benefit of the students, faculty, staff and guests of JGU. Juice and More is a tuckshop operating at the academic building. It serves fresh juices, shakes and light snacks.
JSGP
Jindal School of Government and Public Policy(JSGP),oneofthetwelveschoolsinthe University, engageswiththe contemporary policy environment, which demands new imaginations,methodologies,andrevitalised ethics. Through national and internationalcollaborations, JSGP promotes interdisciplinary studies, teaching and researchprogrammes,andstrivestodevelop a comparative perspective on local and globalpolicyissues.
JSGP Economics graduates must be able to understand the interplay between the economyandsociety;toconsidereconomicproblemsfromaglobalperspectiveandtakea localapproachtosolvethem. Electives include Indian Agriculture and Health Economics.
JSES
The B.A./B.Sc. (Hons.) in Sustainable Development uniquely combines natural and social sciences with humanities to equip students with a thorough understanding of sustainable development and its many facets. The programme is distinguishable from the B.A. in Environmental Studies based on its specific focus on the Sustainable Development Goals and its emphasis on scientific knowledge. The course includes subjects such as rural-urban linkages, sustainability, sustainable agriculture, food security and natural resources management.
JSES Workshop on food a healthy planet document with previewThe Village Conclave by Centre for the Legal Empowerment of the Poor (CLEP)
Through this student-led initiative, CLEP is reached out to villages in the vicinity of JGU to engage with them and their issues while exploring ways for JGU to respond to them collectively and effectively with committed efforts through the 1 year before our next conclave. This initiative had the collective strength of JGU students and colleagues, village citizens, Self Help Groups (SHGs) and the Sonipat district administration. A key deliverable of this initiative was to mobilise villages for village development planning (Gram Panchayat Development Plan) and effective participation of the poor in it. There were stalls by the women SHGs and rural artisans. Supporting rural women and their businesses is not only an act of empowerment but also a strategic investment in the economic and social development of the rural communities. These empowered women work together to create a strong social and economic network, and by investing in their products, we are also contributing to the preservation of local traditions and crafts that might otherwise be lost over time. The stalls set up sold handmade jute crafts, biryani, jewellery, pickles, murabbas, mithai and handmade, organic sanitary napkins. This initiative provided all members of the JGU community with the opportunity to collectively build a path to make our pursuit of education impactful for all, especially the resource deprived sections of society around our campus bubble.
Centre for New Economics Studies (CNES)
Over the last two months, the CNES Visual Storyboard team, led by Jignesh Mistry, anchored a field study across districts of Vidarbha, Maharashtra. Vidarbha is infamously known for reporting the highest incidence of farmer suicides in India. Farmers for years have been trapped in a vicious cycle of debt and their incomes have remained low due to reasons of poor access to irrigation, cheap credit sources, and fertilisers. Government intervention has increased but with limited effect on changing the lives of farmers in the region. The team’s study was aimed to document the stories of women farmers (kastakar) – most of whom are widowed, turning to active farming after their spouse committed suicide. In a series of video essays shared here, you will learn more about their narratives and the conditions in which farmers work in/across Vidarbha
All fresh fruits and vegetables are procured by vendors registered locally.
Interventions for students:
Our on-campus dining halls have eat-all-you-can buffets that serve fresh, nutritious and diverse food options four times a day. We ensure the availability of millet dishes and millet-based dishes across the day.
JGU students can raise a special food request if they have unique requirements based on gluten intolerance, lactose intolerance or religious preferences. An on-campus dietitian is available to understand their requirements and provide personalised meals to them.
Interventions for staff members:
All JGU faculty and non-faculty staff members have access to free and nutritious food as a part of our Events Services. Events at JGU are complemented by a variety of delicious and healthy snacks, carefully prepared to meet the highest standards of quality and taste. JGU has taken an important initiative aimed at enhancing our event services by introducing healthier menu options. In our continuous effort to promote wellness and well-being, we are making a commitment to offer food choices that align with healthier living principles.
We have eliminated fried foods from our event menus. Instead, we offer baked and steamed alternatives that are not only delicious but also heart friendly. We have replaced Maida (refined flour) with whole grain and gluten-free options. These alternatives are higher in fibre and nutrients, supporting better digestion and sustained energy levels.
We take pride in the quality and purity of the ingredients we use in our products. That’s why we make a commitment to never include MSG, margarine, artificial colours, or artificial sweeteners in any of our offerings. By avoiding these additives, we ensure that our food remains natural and wholesome, providing you with the best possible flavours and health benefits.
This initiative is a small but significant step towards better health. By embracing these changes, we are not only contributing to our own well-being but also setting a positive example for our community. We encourage everyone to support this transition and look forward to enjoying these healthier menu choices together.