UOK aligns its teaching, research, and community initiatives under SDG 2 – Zero Hunger with both national policy frameworks and international development agendas to strengthen Sri Lanka’s pathway toward food security and sustainable agriculture. 

• FAO – Food and Agriculture Organization Guidelines
  The university’s academic and operational practices reflect FAO recommendations for sustainable food systems, climate-resilient agriculture, and reduction of post-harvest losses. Student-led projects under the Sustainability Leadership Training Program (SLTP) promote these principles through community engagement and organic cultivation.
  
  

• UNESCO Education for Sustainable Development (ESD) Framework
  The integration of sustainability topics into degree curricula—especially in the ENCM and Food & Nutrition programs—aligns with UNESCO’s ESD principles of embedding sustainability, ethics, and environmental literacy in higher education.

At the institutional level, the University of Kelaniya has established a comprehensive framework of internal policies and guidelines to operationalize its sustainability vision 

1. University of Kelaniya Sustainability Policy

2. University of Kelaniya Canteen Policy

UOK actively contributes to enhancing food security, sustainable agriculture, and aquaculture knowledge among local communities, farmers, and food producers through its academic programs, research projects, and community outreach initiatives. The university offers a range of undergraduate and postgraduate programs designed to build expertise in sustainable food systems, fisheries management, biotechnology, and nutrition science. 

Undergraduate Programs

B.Sc. (Hons) in Environmental Conservation and Management (ENCM)
Faculty of Science – Department of Zoology and Environmental Management
Prepares students to understand the relationship between environment and food production while promoting sustainable resource use.

Key Course Modules

• Agriculture and Sustainable Land Use

• Environmental Pollution and Waste Management

• Soil Systems and Nutrient Cycles

• Ecosystem Conservation and Management

• Environmental Economics and Sustainable Development

• Environmental Impact Assessment (EIA)

• Water Resource and Catchment Management

B.Sc. (Hons) in Plant and Molecular Biology
Faculty of Science – Department of Plant and Molecular Biology
Develops expertise in plant physiology, genetics and biotechnology to strengthen food and crop sustainability.

Key Modules

• Plant Physiology and Biochemistry

• Molecular Biology and Genetic Engineering

• Plant Tissue Culture and Crop Improvement

• Soil–Plant Interactions and Nutrient Management

• Agricultural Biotechnology

B.Sc. (Hons) in Microbiology / Biotechnology
Faculty of Science – Department of Microbiology
Explores microbial processes linked to food safety, soil health and sustainable agriculture.

Key Modules

• Food Microbiology and Safety

• Industrial Microbiology and Fermentation Technology

• Soil Microbiology and Biofertilizers

• Microbial Biotechnology and Waste Valorization

Postgraduate Programs – Faculty of Graduate Studies

M.Sc. in Aquaculture and Fisheries Management
Focuses on sustainable aquaculture, fisheries ecology and livelihood resilience.
Modules: 

• Sustainable Fisheries Systems 

• Fish Nutrition and Feed Technology 

• Aquatic Ecology 

• Post-Harvest Processing

Prospectus of  M.Sc. in Aquaculture and Fisheries Management

M.Sc. in Food and Nutrition

Trains professionals to address community nutrition, dietary planning and sustainable food policy.

Modules: 

• Nutritional Biochemistry 

• Community Nutrition 

• Sustainable Food Systems 

• Food Quality and Safety 

M.Sc. in Crop Protection and Plant Biotechnology

Emphasises sustainable pest management and crop biotechnology.

Modules: 

• Integrated Pest Management (IPM) 

• Plant Pathology 

• Molecular Crop Improvement 

• Agrochemical Risk Assessment 

Sustainability Leadership Training Program (SLTP)

Centre for Sustainability Solutions (CSS)

The Sustainability Leadership Training Program (SLTP) nurtures student leadership in addressing real-world sustainability challenges, directly advancing SDG 2 – Zero Hunger. Participants work in interdisciplinary teams to design and implement practical projects that promote sustainable food systems.

SLTP initiatives include:

• Establishing organic vegetable gardens within faculties to enhance campus food self-sufficiency.

• Introducing food-waste segregation and composting units, producing organic fertilizer for gardens.

• Conducting awareness campaigns on nutrition, food security and responsible consumption.

Through these projects, students gain hands-on experience in sustainable agriculture, social responsibility and community engagement, contributing meaningfully to the university’s food security efforts.

Graduate Impact

Graduates from these programs—including M.Sc. in Food and Nutrition, M.Sc. in Aquaculture and Fisheries Management, and B.Sc. in Environmental Conservation and Management—are now contributing to national and regional food-security initiatives. They serve in government agencies, NGOs and private industries advancing sustainable agriculture, nutrition, and fisheries development.

UOK monitors and manages food waste generated from its canteens by the landscape division. The primary sources of food waste include canteen operations at the Main Campus, Faculty of Medicine (FOM), and the Faculty of Computing and Technology (FCT), which generate approximately 100 kg, 30 kg, and 10 kg of kitchen waste per day, respectively. At the Faculty of Medicine, all food waste is directed to the biogas unit, where it is converted into renewable energy for on-site use. Food waste from main campus is supplied to a nearby piggery, ensuring the complete utilization of organic waste. Meanwhile, FCT channels its food waste to the Municipal Council for appropriate disposal and resource recovery. 

UOK is strongly committed to ensuring that all members of its community have reliable access to safe, nutritious, and affordable food. This commitment forms a key pillar of the University’s broader efforts to promote health, well-being, and equitable learning and working environments. Recognizing that food insecurity can adversely impact both academic performance and workplace productivity, UOK has developed a series of coordinated initiatives under its Student and Staff Food Security and Hunger Relief Programs. 

Subsidized Meal Facilities

Through the Welfare Division and faculty-level canteen committees, UOK operates a network of student and staff canteens across all campuses. These facilities offer nutritious meals at subsidized prices, maintaining strict standards of hygiene and menu balance to meet daily dietary needs.

Welfare and Emergency Food Support

The Operational Manual of Procedures – Student and Staff Welfare Division outlines several support mechanisms to prevent hunger among financially vulnerable community members.

• The Staff Welfare Division provides dry-ration packs, emergency food assistance, and subsidized meal programs to alleviate hardship, particularly during economic crises.

• Similarly, the Student Welfare Division ensures that no student faces hunger due to financial constraints by offering discounted canteen meals, food parcel distributions, and financial aid schemes through faculty-level welfare committees.

Psychosocial and Counseling Support

The Kalana Mithuru Sevana (KMS) unit plays a vital role in addressing the intersection between food insecurity and mental health. KMS identifies students and staff experiencing food-related stress or hardship and provides counseling, meal assistance, and financial referrals through confidential support systems.

For More Information: Operational Manual of Procedures – Student and Staff Welfare Division

A canteen with a new concept was declared open at the Faculty of Medicine, University of Kelaniya on 1st August 2022.

This canteen is the newest addition to the proposed utility area for students and staff of the faculty, where a laundry with washing machines and a state of the art salon facility, have already been established. Under this project, a dilapidated building has been fully restored, equipped with a modern kitchen and re-furnished.

The concepts of 'choose what you eat', 'pay for what you choose' and 'pay cashless' are in practice in this canteen facility. The strict hygienic conditions are maintained and healthy food options are integrated into the model. The funds for establishing this facility was borne by the University of Kelaniya and the generous donations made by the well-wishers in Sri Lanka and overseas. The concept is proposed and implemented by the Kelaniya University Faculty of Medicine Teachers' Association (KUFMTA), which will manage the canteen facility.

In its commitment to promoting food security, healthy living and sustainable practices, the UOK offers a broad and inclusive range of food options across all campus canteens, catering to diverse dietary preferences and prioritising affordability, quality and sustainability. 

Key Features

• Vegetarian and non-vegetarian menus are available at every canteen, ensuring that students and staff can choose meals in line with their dietary needs and values.

• At the Faculty of Medicine, UOK, a dedicated intervention offers specific curry dishes at reduced cost — approximately half the price of comparable meals outside the university — thereby ensuring nutritious meal access even during economic hardship.

• Meals are prepared using fresh, locally sourced ingredients, prioritising wholesome, non-toxic food and promoting healthier eating habits across the campus community.

• Low-cost pricing is bar-none: all university canteens ensure budget-friendly meals so that food remains accessible and inclusive for students and staff alike.

Impact and Benefits

• By offering sustainable food choices and affordable meal options, the university actively combats hunger and food insecurity among its community. 

• Encouraging healthy dietary habits contributes to improved physical and mental well-being, which in turn supports better academic performance and overall campus life quality. 

• These choices also align the university’s food provisioning with sustainable food systems, reducing reliance on cost-intensive or environmentally heavy options, and thus contributing to broader goals of ethical consumption and production.

UOK has introduced several impactful initiatives to ensure that no student goes hungry and that all members of the university community have access to nutritious, affordable, and balanced meals. Through targeted welfare support and compassionate community engagement, the university continues to address student food insecurity while fostering a culture of empathy and sustainability. 

UOK, through its Department of Zoology and Environmental Management, Department of Geography, and Centre for Sustainability Solutions (CSS) in collaboration with the landscape division, conducts regular community awareness programs and training sessions aimed at improving agricultural sustainability and resource management practices.

• Workshops on composting, organic fertilizer production, and sustainable soil management conducted in collaboration with local authorities and community organizations.

• Awareness campaigns on plastic-free and low-waste farming practices, helping farmers reduce agricultural pollution and enhance soil health.

• Demonstrations on biogas and biofertilizer use, empowering rural communities to convert organic waste into renewable energy and soil-enriching by-products.

Undergraduate and postgraduate students engaged in Environmental Conservation and Management (ENCM) and Development Studies conduct field-based projects that transfer sustainable farming knowledge and technology to local communities. These projects emphasize:

• Water-efficient irrigation methods and climate-smart agriculture.

• Agroecological practices promoting biodiversity and long-term soil fertility.

• Integrated pest management (IPM) to reduce chemical pesticide dependency.