SDG 2 - ZERO HUNGER

The University of Northern Philippines (UNP) reaffirms its steadfast commitment to eradicating hunger, achieving food security, and promoting sustainable agriculture (SDG 2). In FY 2024, the University strategically utilized its core functions—Instruction, Research, and Extension—to transform local food systems, empower small-scale producers, and enhance community nutrition, directly addressing the critical global challenges of food price volatility and sustainable development.

Source: UNP Annual Report (A.R.) 2024 – http://bit.ly/4ow3kla posted at the UNP Website

I. UNP's Contributions to SDG 2: Zero Hunger (Based on 2024 Annual Report)

The University of Northern Philippines (UNP) demonstrates its commitment to addressing Sustainable Development Goal 2: “Zero Hunger” through various research, skills training, and community engagement initiatives, albeit not always explicitly categorized under this SDG in the 2024 Annual Report. These efforts contribute to food security, improved nutrition, and sustainable agricultural practices within its sphere of influence.

1. Research and Development in Food Innovation and Production
  • Mushroom Research and Development Center: The report highlights that the “Mushroom Research and Development Center” was recognized as 17th globally in Social Responsibility by WURI rankings. This center is likely involved in research related to mushroom cultivation, which can contribute to diversified food sources and sustainable agriculture. (A.R., p. 206)
  • Completed Research on Food Products:
  • “Development and Acceptability of Malunggay Oyster Mushroom Siopao” (A.R., p. 70) and “Growth and Production of Oyster Mushroom Using Peanut as Substrate Supplement” (A.R., p. 70) directly relate to food innovation and potentially increasing the availability of nutritious food items.
  • Additional Research Aligned with SDG 2:
  • “Growth and Yield Performance of Pechay (Brassica napus L.) Var. Black Behi Using the Chrro Hydroponic System” (A.R., p. 73): Contributes to sustainable agriculture by exploring efficient and alternative farming methods like hydroponics for vegetable production.
  • “Growth and Yield of Straw Mushroom (Volvariella vulvacea) Using Rice Straw and Banana Leaves” (A.R., p. 71): Promotes sustainable food production by investigating the use of agricultural waste as substrates for growing straw mushrooms.
  • “Development of Sea Urchin Dumplings” (A.R., p. 71): Explores new ways to utilize marine resources for food, potentially contributing to dietary diversity and local food economies.
  • “Potentiality and Consumer Acceptability of Tofu with Banana Peel Dumpling” (A.R., p. 73): Addresses food waste and improves nutrition by transforming banana peels into a food product.
  • Intellectual Property Applications (Food Products):
    • “Development of Bucarillo Con Oyster Mushroom” (A.R., p. 105) and “Development of Malunggay Mushroom Siopao” (A.R., p. 105) are noted as copyright applications, indicating formal development and potential for broader application in food production.
    • “Composition of Smoked Bangus (Milkfish)” (A.R., p. 106) and “Process of Making Smoked Bangus (Milkfish)” (A.R., p. 106) relate to food processing and preservation.
    • “Process of Native Chicken Tinola” (A.R., p. 106) and “Composition of Native Chicken Tinola” (A.R., p. 106) indicate research into optimizing local food preparations.
    • “Process of Making Oyster Mushroom Polvoron” (A.R., p. 106) contributes to food product diversification and value-adding.
  • Skills Training and Technology Transfer for Livelihood and Food Production: “Genderized Skills Training on Fish Processing (Smoked Bangus)” (A.R., p. 117) empowers community members with skills for food preservation and value-adding. Other trainings include: “Training on Coconut Processing: Bukayo (Coconut Candy) and Coconut Spread Making” (A.R., p. 117), “The Cacao Project: Skills Program on Cacao Innovation” (A.R., p. 118), and “Crisp Innovations: Training on Squash Chips for the Modern Snack Market” (A.R., p. 161)
  • Community Outreach and Nutrition Programs:
    • Supplemental Feeding: The UNP Extension Office initiated a “Lecture on Promotion of Child Health cum Supplemental Feeding at Cal-laguip Elementary School, Caoayan Ilocos Sur” (A.R., p. 168), directly addressing hunger and malnutrition among children.
    • Nutrition Education: “Lecture of Nutri facts: Gabay Angkop sa Kalusongan at Utilization of Available Community Resources Cum Medical Consultation” (A.R., p. 131) and “Health and Wellness for all a Health Wellness for all a Health Education Mothers in Proper Food Preparation and Training of Children on Basic Hand and Oral Hygiene CUM Maintenance of Herbal Garden” (A.R., p. 132) promote nutritional knowledge.

Food Safety Practices: Research such as “From Stall to Safe Meal: A Study on Food Safety Practices in the University Belt in Tamag, Vigan City” (A.R., p. 75, 104) directly addresses aspects of food security by ensuring safe food consumption.

UNP’s commitment to SDG 2 extends beyond individual initiatives, with the university playing a vital role in promoting sustainable development within its region. By hosting conferences and workshops, collaborating with other institutions, and providing community-based training programs, UNP contributes to raising awareness and encouraging actions that support SDG 2 in the Northern Philippines.   

The university’s focus on research, innovation, and community engagement not only addresses the immediate needs of the region but also builds capacity for long-term food security and sustainable agricultural practices. UNP’s efforts serve as an example of how educational institutions can contribute to achieving the SDGs and creating a more sustainable future.

UNP’s targeted Extension and Research activities directly address SDG 2 targets related to nutrition, small-scale producer income, and sustainable agriculture.

KPI / MetricTotal CountTarget AlignmentPerformance Focus
Total Livelihood & Skills Training Programs92.3, 2.aDirect skills transfer and capacity building for economic resilience.
Direct Nutrition & Feeding Programs22.1, 2.2Immediate impact on hunger and malnutrition in vulnerable communities.
Extension Activities on Food Technology12.2, 2.3Commercialization and value-adding of local food products.
Partnership/Collaboration Activities32.b, 2.aMobilizing resources and technology for agribusiness innovation.
A. Extension Services: Enhancing Community Food Security and Livelihoods
ActivityUnitDescription
Skills training on fish, meat processingCBAAThe College of Business Administration and Accountancy organized a skills training workshop on meat
processing for community members. This program equips individuals with hands-on skills that help them
launch small food businesses or secure employment in the food industry, boosting income and
productivity of small-scale food producers.
Extension activity on product labeling and packaging for “pokpoklo” ice creamCTEThe College of Teacher Education continued its partnership with Bungro-Margaay Elementary School
through a skills training program focused on product labeling and packaging — a follow-up to a
previous session on pokpoklo seaweed ice cream production.
Healthy Bodies, Healthy Minds: Nutrition and Feeding ProgramCMed, ISMS, Rotary Club of ViganThe College of Medicine, together with ISMS and the Rotary Club, implemented a feeding program that
addresses nutritional needs in schools, helping reduce malnutrition and promote student wellness.
Feeding Program and Health Monitoring for Nutritionally Challenged PupilsCMed, CAS-DMNS, Rotary Club of ViganA long-term feeding initiative providing food and monitoring the health of nutritionally challenged
pupils aged 6–11 for over 150 days, directly combating hunger and malnutrition.
Reviving Cultural Tradition through Puto and Bibingka MakingCHTMThe College of Hospitality and Tourism Management held a workshop on preparing traditional delicacies
such as puto and bibingka. The activity preserves culinary heritage and supports local livelihood
opportunities.
UNP, ISPPPO equip Sta. Lucia residents with skillsUEOThe university, in partnership with the Ilocos Sur Provincial Police Office, conducted vocational
training for Sta. Lucia residents, empowering them with skills that broaden their employment and
livelihood opportunities.
ActivityUnitDescription
Research Dissemination on Innovative Findings in Mushroom CultivationURDO-MRDCThe College of Business Administration and Accountancy facilitated the dissemination of research on
innovative mushroom cultivation techniques. The initiative promotes sustainable food production and
empowers communities with knowledge that can boost livelihood opportunities.
Students of BS Entrepreneurship program win ONE Ilocos Sur Spring Development Grant (SDG)CBAAStudents from the BS Entrepreneurship program received the ONE Ilocos Sur Spring Development Grant
for an innovative development project. Initiatives like this drive local economic activity and
strengthen sustainable food systems—key to achieving zero hunger.
UEO join forces with CBAA for hands-on entrepreneurial trainingUEO/CBAAThe University Extension Office partnered with the College of Business Administration and
Accountancy to conduct entrepreneurial training. The program equips community members with the
knowledge and skills needed to build sustainable enterprises and improve food security.
UNP meets the National Nutrition Council and Scaling Up Nutrition Movement Network in Region I for a possible tie-upUNP HospitalThe UNP Hospital joined a regional dialogue with the National Nutrition Council and the SUN Movement
to explore partnerships focused on combating malnutrition. This initiative strengthens efforts to
improve access to essential nutrition and health services.
MATLE students shine in national agricultural assessmentCTEFive graduate students from the MATLE program passed the NC II Agricultural Crops Production
assessment, showcasing UNP’s commitment to agricultural excellence. By training competent agricultural
practitioners, the University helps boost local productivity and promote sustainable agriculture.

This table lists the public accountability and communication artifacts for the activities documented in Part II.

Activity / Content TitleUnitWebsite LinkFacebook Post
Skills training on fish, meat processingCBAAArticle LinkFB Post
Extension activity on product labeling and packaging for “pokpoklo” ice creamCTEArticle LinkFB Post
Healthy Bodies, Healthy Minds: Nutrition and Feeding ProgramCMED / ISMS / RotaryN/AFB Post
Feeding Program and Health Monitoring for Nutritionally-Challenged PupilsCAS / CMEDArticle LinkFB Post
Reviving Cultural Tradition through Puto and Bibingka MakingCHTMArticle LinkFB Post
UNP, ISPPPO equip Sta. Lucia residents with skillsUEO / ISPPPOArticle LinkFB Post
Research Dissemination on Innovative Findings in Mushroom CultivationURDO-MRDCArticle LinkFB Post
Students of BS Entrepreneurship program win ONE Ilocos Sur Spring Development Grant (SDG)CBAAN/AFB Post
UEO joins forces with CBAA for hands-on entrepreneurial trainingUEO / CBAAArticle LinkFB Post
UNP meets the National Nutrition Council and Scaling Up Nutrition Movement Network in Region IUNP HospitalArticle LinkFB Post
MATLE students shine in national agricultural assessmentCTEN/AFB Post