Interventions to Prevent Hunger Among Staff
An-Najah National University places the wellbeing of its staff at the heart of its sustainability vision. The University recognizes that food security is inseparable from productivity, health, and social stability. To uphold this principle, it has introduced a range of initiatives designed to ensure that staff members—academic and administrative alike—have continuous access to affordable, safe, and nutritious food. These interventions go beyond professional responsibilities, reflecting the University’s broader commitment to nurturing a supportive and inclusive working environment.
Objective
The overarching goal of these interventions is to prevent and alleviate hunger among staff members by providing dependable access to food resources. This is accomplished through a multi-faceted approach that integrates community-based initiatives, strategic institutional collaborations, and sustainable agricultural practices. Each effort is grounded in principles of equity, dignity, and care, ensuring that staff needs are met with respect and long-term impact.
Scope
The scope of these programs covers the entire spectrum of the University’s workforce, including teaching faculty, researchers, administrators, and service staff. Designed to respond to both immediate food requirements and long-term food security needs, these initiatives align directly with global development priorities—particularly Sustainable Development Goal 2 (Zero Hunger)—and contribute to the national agenda of social resilience and wellbeing.
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University Food Banks and Agricultural Support Programs
The Faculty of Veterinary Medicine and Agricultural Engineering is a cornerstone of An-Najah’s approach to food security. Its farms, greenhouses, orchards, livestock and poultry units, fish ponds, apiaries, and dairy processing facilities serve not only as a living laboratory for teaching and research, but also as a sustainable, on-campus source of fresh, high-quality food. The University channels this production directly to its own community, giving priority to staff members with limited income. This includes:
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Sustainable on-campus food production: The Faculty produces a diverse range of fresh products, including vegetables, fruits, fish, milk, labneh, dairy products, meat, eggs, and honey, providing a continuous supply that is renewed with every production cycle rather than depending on one-off donations.
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Priority distribution to low-income staff: The Faculty’s products are allocated first to employees with limited income, ensuring that those most vulnerable to food insecurity have regular access to nutritious food.
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Symbolic, reduced prices: Products are offered at nominal, heavily discounted prices well below market value, easing the financial burden on households while preserving the dignity of beneficiaries.
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Food Security Research and Pilot Projects
The Food Security Research Center plays a pivotal role in transforming research into action. By designing evidence-based strategies and piloting innovative projects such as community greenhouses, hydroponics systems, and sustainable farming models, the Center creates direct pathways to affordable food supplies for staff. These projects also serve as living laboratories for sustainable practices that benefit the wider community.
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Emergency Assistance and Community Solidarity
During times of economic hardship, crisis, or instability, the University activates emergency food aid measures. This ensures that no staff member is left without access to essential nutrition. Solidarity-driven initiatives—such as seasonal food packages, meal support during emergencies, and partnerships with local NGOs—reinforce the University’s role as a safety net for its community.
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Faculty of Veterinary Medicine & Agricultural Engineering
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Deliver technical expertise in animal husbandry and crop production.
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Supervise university farm operations and guarantee the availability of fresh produce for staff.
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Lead applied research on food systems and nutrition security.
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Develop scalable models for hunger alleviation.
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Forge partnerships with NGOs, international bodies, and local stakeholders to expand program impact.
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Administer access to food banks and emergency food support.
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Coordinate fair and transparent food distribution mechanisms.
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Promote nutritional awareness and organize campaigns to enhance staff wellbeing.
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