The Maldives National University (MNU) provides free food during official functions, ceremonies, academic activities and community events held across the University and its faculties. These activities include internal and external scholarship awarding ceremonies, public lectures such as the Fahi Mustagbal -student editions, the Ilmy Foavehi series, faculty and University-level conferences such as the Theveli International Conference,and academic symposiums organised by faculties and central administrative departments. Food is also provided during community engagement activities, including Fahi Sihathu and Vara Expo events organised at the University and faculty levels.

Through these activities, MNU creates opportunities for students to access food provided as part of University events. Making food available during academic and community activities helps support the well-being of the University community and contributes to a more inclusive and supportive campus environment. These arrangements also provide opportunities to make effective use of catering resources and reduce unnecessary food waste.

Distribution of Surplus Food from Catered Events

The Maldives National University (MNU) redistributes suitable surplus food remaining after catered events, ceremonies, conferences, symposiums and other official functions among staff at its campuses. Instead of discarding all leftover food, the University makes suitable surplus food available for consumption where appropriate. This practice helps reduce food waste, extends the use of prepared meals beyond the original event and supports the well-being of the University community.

These practices highlight the importance of responsible food management in creating a supportive campus environment. By managing food resources effectively and reducing avoidable waste, MNU can promote greater awareness of food sustainability among students and staff. These efforts also provide opportunities to encourage responsible consumption and strengthen the University’s commitment to making effective use of available resources.

Continued documentation of food provision and surplus food redistribution, including the number of events held, the quantity of food redistributed and the number of people reached, would help MNU measure the impact of these activities. Such information could also help identify opportunities to extend food support to students where appropriate, improve catering arrangements and strengthen campus-wide initiatives that promote student well-being, food security and sustainability.

 

Theveli 2025 International Conference 

The Theveli International Conference is an annual research conference organized by The Maldives National University (MNU). It brings together local and international researchers, academics, and professionals to share knowledge, present research, and foster collaboration. The conference promotes innovation, interdisciplinary research, and knowledge exchange to address national and global challenges and contribute to the sustainable development of the Maldives.

During the four-day Theveli 2025 International Conference, the Maldives National University, through the Faculty of Hospitality and Tourism Studies, provided free breakfast, lunch and evening tea to approximately 80 staff members and 30 students involved in catering activities. This initiative supported their well-being, ensured their comfort throughout the event, and demonstrated the MNU’s commitment to staff and student welfare.

 

Vara Expo 2025

The Maldives National University (MNU) participated in Vara Expo 2025, organized by the Ministry of Education, from November 6 to 8 at Hulhumalé Central Park. MNU showcased its faculties and centers through interactive activities and sessions, highlighting its commitment to education, innovation, skills development, and national progress.

Through the Market Zone canteen stall,students gained practical exposure to food preparation, service, customer interaction and daily operations. The activities strengthened their teamwork, communication, customer service and resource management skills. All staff working in the VARA expo were given free food from the canteen.

 

Fahi Musthagbal 2025

The Fahi Musthagbal Speaker Series 2025, organized by The Maldives National University (MNU), featured at least six documented sessions, comprising three external speaker discussions and three Student Edition discussions. Each session accommodated approximately 100 participants, giving an estimated 600 participant-attendances across the six sessions. MNU-FHTS supported these activities by providing food for all participants attending the sessions. This catering support contributed to participant welfare and the smooth delivery of the programme. 

 

Fahi Sih’hath 2025

The Maldives National University (MNU) proposes a nationwide campaign Fahi Sih’hath – Dhulha heyo maadhama akha, to prevent non-communicable diseases(NCDs) through a holistic and inclusive approach. The campaign aims to raise public awareness of NCDs and their risk factors, promote healthy lifestyles through balanced nutrition, regular physical activity and stress management, encourage positive behavioural changes, including reducing smoking, and engage communities in collective efforts to build a healthier population across the Maldives.

 

Ilmee Foavahi 

Ilmee Foavahi 2025, organized by The Maldives National University (MNU), comprised a series of academic forums conducted throughout the year to promote knowledge sharing and academic engagement. The programme brought together staff, students, academics and other participants from the university community. According to the official MNU report, ten sessions recorded a combined attendance of approximately 1,280 participants. MNU-FHTS supported the programme by providing food for all participants attending the sessions. The arrangements ensured that participants had access to meals and refreshments during the events. This support contributed to the comfort and well-being of participants throughout the academic forums. The initiative also demonstrated MNU-FHTS’s commitment to supporting university-wide activities and facilitating the successful delivery of academic programmes. Overall, the catering support reflected the Faculty’s contribution to enhancing participant welfare and promoting food accessibility within the university community.