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Food and Dining

​Prof. Reyad Shaker Obaid.
Clinical Nutrition and Dietetics Department - College of Health Science.
Leader of Food and Dining Sustainability Circle.




1. Support a sustainable food system: UOS can use its purchasing power to require transparency from their distributors and find out where the food comes from and how it was produced. Institutions can use their food purchases to encourage safe, environmentally-friendly and humanitarian farming methods; and help eliminating unsafe working conditions and support sustainable agriculture. These actions help reducing environmental impacts and support fair and resilient food systems.

2. Operate the dining services sustainably: by preventing food waste and diverting food materials from the waste stream, by making low impact dining options available, and by educating their customers about more sustainable options and practices.

3. Managing food waste initiative: the goal behind this initiative is to distribute or recycle the extra food that is generated, where it can be treated and composed to be used as organic fertilizer that can be use in the sustainable garden project in UOS, or to be distributed to people in need through contacting specialties companies for such mentions incase the food was in good conditions.