2025_SDG12_12.2.7

2025-01-17

Disposable policy: extensions to services

The university strictly enforces compliance with our disposable rules and restrictions for all service providers operating on campus. Campus restaurants are prohibited from offering single-use tableware and plastic straws, as outlined in the “Reducing the Use of Disposable Tableware and Packaged Drinking Water Program” introduced in 2022. Additionally, anyone renting campus venues for meetings, training sessions, or events must adhere to this program. The university’s Catering Management Committee also holds regular meetings with vendors to promote plastic reduction and minimize the use of disposable items.

Link : NYCU Reducing the Use of Disposable Tableware and Packaged Drinking Water Program
Link : NYCU Meeting Minutes of Catering Management Committee (Promotion of Plastic Reduction Activities)
Link : NYCU Outsourced Restaurant Management

News

2025 NYCU Sustainability Market – Anniversary Event

The annual anniversary celebration of NYCU is just around the corner! This year’s theme, “Leading the Way,” symbolizes the university’s leadership across various fields and its mission to guide students toward the future. In support of sustainable development, the NYCU Social Responsibility Office has specially organized the “Sustainability Market: NYCU

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2025 NYCU Sustainable Development Project Application

In order to facilitate UN Sustainable Development Goals (SDGs), to strengthen the implementation of University Social Responsibility (USR) and to assist USR related course and service-learning group for phase 4 (2025-2028) USR Program to Ministry of Education; the “Sustainable Development Project” funded by NYCU is being held. Please refer to

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Registration for the 2025 Service-Learning Lectures & Activities is now open!

Dear Faculty, Staff and Students, The Service-Learning Center warmly invites you to participate in the Service-Learning Lectures & Activities for the second semester of Academic Year 113! This semester, we have carefully curated a variety of inspiring lectures and experiential activities, covering topics such as food and agricultural education, art

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