Sustainable Food Choices on Campus 

Amrita Vishwa Vidyapeetham ensures that every student, staff member, and visitor has access to nutritious, environmentally responsible meal options—advancing SDG 2 (Zero Hunger) through equitable food access; SDG 3 (Good Health and Well-Being) via balanced, plant-forward nutrition; SDG 12 (Responsible Consumption and Production) by emphasizing locally sourced ingredients and minimal waste; and SDG 13 (Climate Action) through reduced carbon footprints of plant-based fare. Its sustainable dining model caters to vegetarian, vegan, and omnivorous preferences while supporting healthy lifestyles and environmental stewardship.

• Daily “Green Special” featuring seasonal vegetable curries, legume stews, and mixed-grain pulao. 
• Weekly vegan buffet station offering tofu/tempeh stir-fries, coconut-milk-based curries, jackfruit biryani, and fresh salads with homemade dressings. 
• Rotational legume and bean bowls (chickpea coconut stew, rajma masala, dal tadka) served with brown rice or millet. 

• Partnership with on-campus kitchen gardens and nearby organic farms for greens, herbs, and select fruits. 
• Farm-to-mess program supplying seasonal produce within 24 hours of harvest. 
• Certified organic dairy and egg suppliers for fortified cheeses, yogurts, and occasional egg preparations.

• Composting units on-site convert vegetable scraps into nutrient-rich soil for campus gardens. 
• Bulk dispensers for grains, pulses, and condiments reduce single-use packaging. 
• Reusable stainless-steel cutlery and crockery across all dining halls; sterilization stations at exits. 

• Customizable thalis include a choice of two vegetable dishes, one legume preparation, whole-grain roti or millet roti, salad, and probiotic accompaniment (curd or buttermilk). 
• Calorie and macronutrient information displayed digitally to help health-conscious diners make informed choices. 

• Gluten-free and nut-free sections with dedicated utensils to prevent cross-contamination. 
• Diabetic-friendly desserts made with natural sweeteners (jaggery, dates) and fruit compotes. 
• Ayurvedic corner serving kichadi, herbal teas, and warm porridge tailored to traditional health doshas. 

• Regular “Regional Cuisine Days” celebrating India’s culinary diversity—Gruhathal from Maharashtra, Kerala sadya, North Indian paneer specialties, and Northeast bamboo shoot and black rice preparations. 
• Monthly international vegan nights—Mediterranean falafel wraps, Middle Eastern hummus spreads, and Mexican bean tacos. 

• “Sustainable Plate” signage in dining areas explains the environmental impact of plant-based versus animal-based meals. 
• Workshops on home composting, meal-planning for minimal waste, and basic vegetarian/vegan cooking demos led by campus nutritionists. 
• Digital feedback kiosks allow diners to rate menu items on taste, nutrition, and sustainability, informing future menu design. 

By integrating these sustainable food choices, Amrita Vishwa Vidyapeetham not only caters to diverse dietary needs—but also fosters environmental stewardship, health consciousness, and cultural appreciation within its campus community.