Responsible Consumption and Production: RTU encourages responsible consumption and sustainable production practices in all its activities.
The University’s Urban Agriculture Program instilled proper management practices on responsible food consumption and production, especially in the communities that embrace backyard gardening and help augment the scarcity of fresh, organic, and nutritious produce. The program reaches out to communities and teaches them how to grow vegetables and mushrooms in small spaces to support livelihood enhancements and the use of smart urban agriculture structures/technologies.
RTU’s consultation meeting with the Department of Science and Technology (DOST) serves as a platform for collaboration, fostering the development and implementation of policies and technologies that encourage responsible consumption and minimize waste. This engagement is vital in aligning RTU’s initiatives with national priorities for sustainable development. Additionally, the Mushroom Biotechnology Project exemplifies RTU’s commitment to sustainable agricultural practices by focusing on the cultivation of mushrooms as an environmentally friendly food source. This project not only promotes the efficient use of resources but also encourages the reduction of food waste by utilizing agricultural by-products as substrates for mushroom production. By integrating research, education, and community engagement, RTU’s initiatives reflect a holistic approach to responsible consumption and production, contributing to sustainable economic growth and environmental protection.