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This study develops an optimization model for waste management toward campus ecofarming based on local food genetic resources to support the achievement of SDG 2 (Zero Hunger) at the State University of Malang (UM). This study utilizes the research and development (R&D) method with the ADDIE model and a mixed-methods approach. The campus processes approximately 4,340 kg of organic waste daily, of which 3,133 kg is reused and 459 kg is reprocessed, achieving a utilization rate of 82%. Through a systematic sorting process at 15 temporary disposal sites, organic waste is converted into compost through a one-month fermentation process using bio-molasses. The compost is utilized for cultivating 12 local food species – tubers (taro, cassava, sweet potato, yam), fruits (banana, breadfruit, jackfruit), and vegetables (pumpkin, moringa, spinach, corn). The model encompasses four interrelated components: (1) waste reduction and segregation at source; (2) compost and organic fertilizer production; (3) utilization for local food cultivation; and (4) interdisciplinary educational and research integration. Implementation reduces waste volume, promotes biodiversity conservation, enhances environmental awareness, and contributes to food security through sustainable local food systems. This study provides an integrative framework for implementing circular waste management systems in higher education and demonstrates how campus-based ecofarming can support sustainable food systems and SDGs.
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