| School of Hospitality and Tourism Management | 2022-2023 | FEEDING PROGRAM | SHTM adopted Abelardo G. Tinio Elementary School (AGTES) for its regular feeding program since 2018. The first feeding program was conducted three times a week for ten months to assure the long-term impact of the program. Simultaneously, series of trainings were conducted to teach the parents of students on how to prepare healthy and affordable meals for their children. At present,SHTM continues this feeding program by sending cooked food once a week, and by funding the food prepared by the parents on other days. |
| Office of Student Services and Affairs | 2023-2024 | ANGEL CARES | The program has various services that include H@UweConnect, In Their Shoes, and Project 1.1.1. H@UweConnect addresses the connectivity needs of students through providing three services that include Share-a-Load or internet load allowance; Share-a-Device or donation of gadgets like computers, laptops, cellphones, or tablets, and Share-a-Net or provision of Wi-Fi. In Their Shoes which is a means of empathizing in three ways in one has three major services: Bread of Angels, Sole Mate, and A Walk with an Angel. Bread of Angels offers a community pantry and soup kitchen for HAU students; Sole Mates taps the HAU community members to donate new shoes to |
| School of Hospitality and Tourism Management | 2023-2024 | HAU-SHTM’S KAANTABAY SA NUTRISYON AT KALUSUGAN PROJECT | Annually, SHTM sponsors and facilitates a six-month feeding program for the severely wasted elementary students of Abelardo G. Tinio Elementary School. The program also includes educating their parents on proper food preparation and nutrition, as well as livelihood projects. |
| School of Hospitality and Tourism Management | 2024-2025 | ESTABLISHMENT OF HERB, FRUIT AND VEGETABLE GARDEN | The School of Hospitality and Tourism Management established an herb, fruit, and vegetable garden on campus. This garden is a vital educational tool, providing students with hands-on experience in sustainable agriculture and the farm-to-table concept. It promotes health and nutrition by supplying fresh, organic produce for culinary programs, while also reducing the environmental impact through sustainable farming practices. By producing food locally, the garden enhances food security and reduces reliance on external sources, making it a significant step towards food sustainability. This initiative not only benefits the school but also serves as a model for the community, fostering a shared commitment to sustainable living. |
| School of Hospitality and Tourism Management | 2024-2025 | "KAANTABAY SA NUTRISYON AT KALUSUGAN PROGRAM" A FEEDING PROGRAM FOR STUDENTS AT STA CRUZ ELEMENTARY SCHOOL, PORAC, PAMPANGA | The faculty and students of the School of Hospitality and Tourism Management (SHTM) have launched a feeding program for Sta Cruz Elementary School in Porac, Pampanga. This initiative aims to provide nutritious meals to students, addressing hunger and improving their overall health and academic performance. By ensuring that children receive adequate nutrition, the program supports their physical and cognitive development, which is crucial for their success in school. Additionally, it fosters a sense of community and social responsibility among SHTM students, who gain valuable experience in organizing and executing community service projects. This feeding program not only benefits the elementary school students but also strengthens the bond between the educational institutions and the local community. |
| School of Arts and Sciences | 2024-2025 | SIKLOD PU DONATION DRIVE | On December 13, 2024, the Psychology Society, accompanied by their adviser, Prof. Bianca Camille Banog, and Prof. Zeena Marie Zambrano, Program Chairperson, visited Anak Bale-Balayan to distribute gifts and provide meals to the children residing at the institution. This addresses poverty, hunger, and supports marginalized groups |
| School of Hospitality and Tourism Management | 2024-2025 | FOOD TALKS 2025 | The event in partnership with the Department of Tourism, part of the 7th annual Filipino Food Month, featured talks, cooking demos, and food booths showcasing regional specialties from the 7 provinces of Region III. It aimed to strengthen the presence of Filipino cuisine on the international stage as well as encourage the current generation to help in its preservation. |
