Zamzam University of Science and Technology (ZUST) follows a sustainable procurement policy that prioritizes purchasing food, materials, and supplies from local and environmentally responsible sources. This approach supports the livelihoods of smallholder farmers and producers while reducing the university’s ecological footprint. All university cafeterias and catering providers are required to source at least half of their fresh produce, dairy, and meat products from local suppliers and cooperatives located in Benadir, Lower Shabelle, and surrounding regions. Preference is given to partners that apply sustainable agricultural practices such as organic farming, crop-rotation, and limited chemical inputs. The policy strengthens community markets and shortens supply chains, aligning with Somalia’s food-security and rural-development priorities.
The Catering and Facilities Office, working with the Center for Sustainable Agriculture and Environmental Studies (SAES), verifies the origin of purchased goods and ensures suppliers meet ethical and sustainability criteria. Regular audits confirm that local sourcing contributes directly to the university’s farm-to-table system linking research farms, student projects, and campus food outlets.
Through this model, ZUST transforms its purchasing power into a driver of sustainable development. By supporting nearby farmers and sustainable producers, the university advances SDG 2 (Zero Hunger), SDG 8 (Decent Work and Economic Growth), and SDG 12 (Responsible Consumption and Production), ensuring that every procurement decision reinforces community resilience and environmental stewardship.