Within the framework of the “I Green Campus Sports Festival” held at Mingachevir State University (MSU), the “Green Nutrition Zone” initiative was organized in line with the university’s sustainable development and healthy lifestyle strategy.

The main purpose of the initiative was to promote an environmentally responsible food culture among participants, encourage healthy and sustainable consumption habits, and expand green campus practices.

A special zone established during the festival featured local and seasonal agricultural products, organic and natural foods, environmentally friendly beverages, and low-carbon consumption models. The selection of the presented products was based on the principles of food safety, healthy living, and environmental sustainability.

The “Green Nutrition Zone” particularly emphasized the following directions:
• promoting local production and reducing carbon emissions caused by food transportation;
• minimizing the use of single-use plastics;
• applying reusable and environmentally safe packaging solutions;
• raising awareness about healthy and balanced nutrition;
• encouraging responsible consumption habits among students.

At the same time, the “Zero Waste Food” concept was implemented during the festival. Within this approach, participants were introduced in a practical way to the principles of minimizing food waste, efficient use of surplus products, waste sorting, and reuse practices.

Students, academic staff, green volunteers, and festival participants highlighted the important role of environmentally responsible nutrition in combating climate change. It was noted that promoting sustainable food systems is one of the key directions of universities’ green transformation policies.

It should be noted that the “I Green Campus Sports Festival” is one of the large-scale initiatives implemented at MSU to promote the development of a green campus environment, environmental awareness, healthy lifestyles, and a sustainable university model.