Sustainable Food
Sustainable food means nutritious, accessible food that is produced with minimal impact on the environment.
At La Trobe University, we are dedicated to sustainable food practices that enhance environmental health, improve food security, and build community resilience. These efforts align with key Sustainable Development Goals (SDGs), such as SDG 2: Zero Hunger, SDG 12: Responsible Consumption and Production, and SDG 15: Life on Land. Our programs encompass research, community engagement, and student support to create a positive impact on food systems locally and globally. In 2024 La Trobe was 1st in Australia and 5th globally for its focus through research and teaching on food security, its commitment to tackling food waste on campus and in addressing hunger among students and local communities.
By integrating the following practices into our culture, we continue to build a healthier, more sustainable future for our communities.
The La Trobe Institute for Sustainable Agriculture and Food (LISAF) is at the forefront of our sustainable food efforts. LISAF focuses on improving crop resilience, quality, and agricultural sustainability, while also exploring plant-based medicine. Our partnerships with industry, government, and research institutions ensure we lead advancements in sustainable food production and agricultural practices.
The Centre for Food Science (CFS) is an integral part of the La Trobe Institute for Sustainable Agriculture and Food. Plant-based foods form the basis for dietary recommendations around the world, with emphasis on grains (whole grain cereals and legumes) and horticulture (fruits, vegetables and nuts). However, most people do not consume the recommended daily intakes of whole grains and vegetables, leading to a challenge and opportunity for the development of consumer-appealing food products based on nutritious grains and horticultural produce. CFS addresses this challenge by working with both growers and food producers to help develop, evaluate and provide technical marketing support for a new generation of plant-derived foods with validated consumer appeal.
To reduce food packaging waste, La Trobe actively collaborates with campus food vendors to encourage the use of compostable and recyclable materials. Composting stations are available across our campuses to facilitate sustainable waste disposal. These initiatives not only reduce our environmental footprint but also support our commitment to SDG 12 by promoting responsible consumption and production.
La Trobe supports numerous community-based food programs. The Community Garden at our Bundoora campus, known as The Patch, allows students to grow fresh produce and learn gardening skills, promoting sustainable agriculture and community engagement. The Patch also has its own composting system. The Kingsbury Drive Community Market, also at our Bundoora Campus, offers affordable fresh food for the community to purchase.
At our student accommodation, the Living at La Trobe team facilitates delivery of fresh food to students, as well as regularly have Fresh Food Corner, which enables our student residents to pick up free fresh fruit, vegetables and long-life goods on-site at our Bundoora campus.
Our Nangak Tamboree Wildlife Sanctuary shares information about indigenous plants that can be used for food, and many of these plants can be purchased from the Sanctuary. Through these initiatives, we enhance food security and access to fresh produce, directly supporting SDG 2.
The LTSU Food Bank assists students experiencing food insecurity by providing free food and other household items for students to choose from. La Trobe students can visit the food bank once per week and take one tote bag size of items away with them for free. Students are also welcome to contribute in any way they can, volunteering their own time staffing the food bank service. Our food bank efforts are a critical part of our contributions to SDG 2: Zero Hunger.
La Trobe offers internships that give students hands-on experience in sustainable food systems. Past interns have conducted valuable research on productive landscapes and sustainable food choices at La Trobe. These opportunities are part of our broader commitment to educating future leaders in sustainability and advancing research that supports SDG 4: Quality Education and SDG 12.
We actively encourage campus food vendors to provide fresh, sustainable food. For example, IGA at Bundoora offers locally sourced produce that aligns with our sustainability goals, and many of our tenants provide a range of vegan and vegetarian food options. Moving forward, we aim to expand certified sustainable food options at our campuses, phase out single-use plastics (especially bottled water), and increase water fountain availability across our campuses.
La Trobe University prioritises sourcing certified, sustainable, and locally produced food from Indigenous and other local suppliers. Through its procurement practices, the University actively reduces food and packaging waste by emphasising recyclable and compostable materials, while supporting a circular economy approach to sourcing and minimising environmental impact.
We have developed a Sustainable Events Guide to make it easier for event organisers to integrate sustainable practices into their plans. This guide makes recommendations on sustainable catering options, minimising single-use plastics, and reducing waste. By promoting sustainable events planning, we aim to enhance our campus sustainability efforts and contribute to SDG 11: Sustainable Cities and Communities.
Future goals: expanding sustainable food practices
La Trobe is committed to further advancing sustainable food practices, with future initiatives that include:
- Increasing the availability of certified sustainable food options on our campuses.
- Expanding programs to incentivise sustainable packaging and reducing food waste.
- Investing in research and innovation and strengthening sustainable agriculture education through partnerships and collaborations.
- Educating our communities, including our students, staff and tenants about sustainable food choices and associated food certifications.
- Reviewing our procurement and sourcing practices to minimise food and packaging waste, and to maximise healthy and sustainable food options.
- Launching our refreshed University City of the Future Masterplan, which emphasises our continued focus on research and innovation in food and agriculture, providing floorspace for growth in this sector.
- Committing to Green Star Communities recertification of our University City of the Future campus in 2028, which includes a continued focus on fresh food access and developing more community gardens over time.