SDG 15 - Life on Land

Ilma University moved ahead to target the SDG 15 Life on Land in its prominent publications. There were notable research papers written in this SDG category that showcased the immense work being undertaken in this area. The significant topics ranged from sustainable organic farming, medical tourism, CO2 emissions, transport, tourism development, ecological sustainability to service quality. This proved that this SDG was much prioritized and put on a scale to be evaluated.

SDG 10 Policies

The Ilma University recognizes its responsibility for the provision of healthy and sustainable food to our staff, students, and visitors from the campus. This Policy also ensures the availability of vegetarian and vegan diet options. This Policy sets out the University’s intentions to minimize the impact of its food related operations on the environment, and to promote sustainable practices and consumption.


• Availability of food choices for all on campus, including vegetarian and vegan food.
• Ensure the availability affordable food options in the cafeteria(s).
• Reduce the consumption of dairy products.
• Promote the consumption of more plant-based foods.
• Reduce food wastage.
• Source food and other products locally where possible.
• Communicate the commitment to sustainable food to customers, staff and suppliers our commitment to serving sustainable food.
• Do not sell any single use plastic bottles and reduce the use of all plastic packaging.
• Continue to implement forward thinking sustainability best practice.


• Monitor performance against policy aims, including by setting sustainable food targets, and reporting regularly on performance against these.
• Examine this Sustainable Food Policy bi-annually (every other year) and amend targets.
• Work with suppliers to progress our sustainability agenda including incorporating the Sustainable.
• Food Policy as part of the contract documentation for all preferred Food suppliers and contracted caterers.
• Engage with other operators on University sites including outside caterers and departments not provided for by the University Cafeteria(s), to encourage adoption of this Policy and its objectives.

Scope of the Policy

• This Policy applies to the cafeteria(s) and other food outlets in departments and campuses of the University.
• All suppliers will be expected to assist the University in meeting the Sustainable Food Policy.
• The Policy applies to all aspects of sustainable food, including procurement, preparation, provision, food waste and waste management and education.

Roles and responsibilities

• The University has a responsibility to procure food in a sustainable manner in accordance with its Environmental Sustainability Vision, Policy and Strategy.
• The Head(s) of administration has overall responsibility for the implementation of this Policy in all departments and campuses.
• Responsibility for application of the principles and practical delivery of this Policy within the Departments and campuses.


• To reduce carbon emissions from food year on year, scaled to the size of the business
• For plant-based meals to make up an increasing proportion of the offer year on year.

Key Performance Indicators
• Carbon emissions per kilo of food procured (kgs of carbon per kg of food procured).
• Carbon emissions from food per Rupee revenue.
• Carbon emissions from food per transaction.
• Kilograms of meat and dairy purchased as a proportion of total food purchased.
• Proportion of plant-based meals served.
• Kilograms of food waste generated.
• Number of single use takeaway disposables used.
• Life cycle impact per kilo food purchased (specifically carbon and where possible land use, water use and other environmental metrics).


The Sustainable Food Policy is supported by an action plan outlining the specific actions and areas of focus that will help achieve our aims and objectives. See overleaf for a copy of the Sustainable Food Action Plan.

Sustainable Food Action Plan 2021-2022

Communication and engagement
• Increase awareness of this Sustainable Food Policy – through newsletters, websites and intranets, and other University publications. Encourage its adoption by outside caterers, departments and colleges as well.
• Participate in University-wide campaigns and other events by promoting healthy and sustainable food, including vegan options.
• Include a requirement for adherence to this Policy in all new and retendered projects (including new cafeteria(s) and supplier contracts).
• Engaging with suppliers to better understand their supply chains and to support our suppliers in their own sustainable procurement of food items.
• Provide Cafeteria and other relevant staff with training about sustainable food and the objectives and reasons for the Policy.
• Share the policy and its results with external stakeholders through awards entries, articles and other promotional activities.

Fairly Traded Products
• Ensure that all of our products are fairly traded throughout their supply chains.

Fruit and vegetables
• Aim to develop menus which make use of seasonal fruit and vegetables, where practically possible.
• Source fruit and vegetables from local suppliers where possible.
• Where possible procure fruit and vegetables from low impact production systems.
• Consider the feasibility of growing fruit and vegetables on the University estate. Herbs would be our first commitment, followed by seasonal fruit and vegetables that can be incorporated into menus across the University.

Food Waste
• Aim to achieve a significant reduction in waste in all cafeteria operations.
• Monitor food waste records in order to assess portion size and therefore implement portion control sizes to avoid unnecessary waste.

Plastics and Packaging
• Eliminate the use of non-recyclable plastics and reduce the use of all single use disposable items. Using compostable options where this is impossible.
• Encourage our suppliers to go plastic-free.
• Increase awareness that we have moved away from single use non-recyclable plastic in the cafes.
• We will continue not to sell single use plastic bottles. In recognition of the demand for ‘to go’
    - water, plastic free options such as cans, glass or compostable bottles will be sold.

• Any new or replacement cooking/catering equipment should seek to provide efficiencies in energy consumption.
• Conduct energy audits to identify ways to reduce consumption within cafeteria(s).
• Cafeteria Staff to be given energy saving training.

• Work to reduce the amount of water used in the kitchen.

• Eco-friendly cleaners and detergents will be introduced to reduce environmental impact.

• Work with the Research department to carry out research linked to food sustainability, for improving monitoring, performance and impacts over time.

Ilma University employs the best practices to ensure the global sustainability and environment protection. This policy recognizes the practices adopted by the University for Hazardous Material Waste Disposal in ways that cause least impact on the environment.

Scope of Policy
The policy will be applied to all students, staff, 3rd party staff and faculty of the University. Policy will also be applied to all outsourced activities.
Policy Statement
• Administration Department will ensure that the all waste disposal procedures are implemented as per the guidelines of Sindh Environment Protection Agency
• Hazardous material must not be discharged on land, surface, green spaces or rainwater lines.
• Ensure the use of appropriate procedures and channels for the waste of hazardous material.
• Landfill waste must be disposed of through the municipal waste disposal network.
• Administration department will be measuring the amount of landfill and recycle waste and maintain a record for further tracking and monitoring.
• A waste disposal report must be presented to the senior management on yearly basis
• Take initiatives for the improvements of disposal and recycling procedures.

Hazardous Waste: is defined as chemical waste that exhibits one or more of the following characteristics: ignitability, reactivity and toxicity.


The goal of this policy is to guarantee that the institution runs in a sustainable way by reducing water usage while also being environmentally conscious. This policy helps the institution fulfil its obligations and goals in terms of water consumption. This policy provides a framework for the institution to develop water management solutions.

Policy Statement

Water Conservation
• Implement water-saving strategies and procedures to reduce water use.
• Water use must be continuously monitored to find out any possibility of reduction in consumption.
• Ensure that all students, faculty and staff are aware and follow the policies to reduce water consumption.
• Encourage research and innovation related to water conservation.
• Regular maintenance of Water pipeline must be performed.
• Conduct off campus water conservation awareness programs and workshops to educate the community.
• Collaborate with KWSB (Karachi Water & Sewerage Board) & Cantonment board and other relevant authority in their water conservation initiatives to foster the sustainability of society.
• Plan Incorporate water-conserving fixtures, processes and equipment in new renovations and buildings.
• Follow standards and policies of water conservation provided by SBCA (Sindh Building Control Authority), KWSB, National Water Policy, SEPA(Sindh Environmental Protection Agency) and National Conservation Strategy of Pakistan
• Keep tracking and measuring the consumption of water within campus.
• Drought intolerant plants must be planted in the garden areas of the campus.
• Water conservation related guideline must be placed near every water outlets.

Water Systems, Treatment and Reuse
• Install separated pipe lines for sewerage, rainwater and main water line. Lines must be separated with standard distance properly so that there is no chance of water getting contaminated.
• Pvc pipes must be used to avoid any corrosion and bacterial inflow into the water lines.
• Water treatment plants and equipment must be in place to treat the wastewater of the campus.
• Recycled water must be used to water the plants and irrigation within and around the campus. Also Consider off- campus supply of recycled water, whenever possible.

Drinking Water
• Filtration plants must be in place to ensure the availability of clean drinking water for students, faculty, staff and visitors.
• Cool water dispensers must be installed at every floor of the campus.

Scope of Policy

This policy encompass all water consumption related activities within the campus. This policy also recognize university’s responsibility to contribute to the local and regional sustainability by spreading awareness related to water conservation.


Water Conservation is the practice of using water efficiently to reduce unnecessary water usage.

Aim This policy is aimed at recognizing University’s commitment towards environment sustainability and minimizing the use of non-biodegradable plastic products on campus. Ilma University fulfills the corporate responsibility by employing the best practices related to the social and environmental well being of the society.

Purpose of Policy
Use of plastic products is becoming a serious threat to the global environment. There are different kind of plastic products being used including plastic bags, single-use plastic for food services and plastic bottles. Ilma University has the legacy of promoting environment friendly initiatives. Therefore, University under this policy commits to reduce the plastic usage to the minimum possible level.

Scope of Policy
The policy will be applied to all students, staff, 3rd party staff and faculty of the University. Policy will also be applied to all outsourced activities.

Policy Statement
Develop and implement an effective management plan to decrease the use and waste of plastic bags.
1. Encourage the use of biodegradable single-use plastic bags, recycled material, paper, or textiles as alternatives to single-use plastic bags.
2. Encourage use of non-disposable products.
3. Encourage new approaches to recycle plastic trash.
4. Encourage community-based efforts to reduce plastic waste in the environment.
5. In order to ensure that this policy is implemented successfully, the administration department must develop effective indicators to track and measure the reduction of plastic usage.
6. Developed indicators must be recorded and assessed on monthly basis.
7. Whenever possible, follow this policy in procurement activities as well.
8. A comprehensive report on the initiatives taken, policy implementations and its impact will be presented to the senior management at the end of every year.

single-use plastic: Its includes all products that are made wholly or partly of plastic and are typically intended to be used just once and/or for a short period of time before being disposed off.
Biodegradable plastics: that can be decomposed by the action of living organisms, usually microbes, into water, carbon dioxide, and biomass. 

Projects and Events