Sustainable food purchases
The university prioritizes the purchase of products from local, sustainable sources as a core component of its sustainable food management standards.
1. Promoting Local Sourcing
The university actively encourages the use of local ingredients to reduce the carbon footprint from food transportation:
Vendor Guidance: We encourage on-campus vendors to prioritize purchasing local agricultural, livestock, and fishery ingredients.
Direct Farmer Connection: The university supports direct connection by inviting agricultural vendors to set up stalls on campus to promote the consumption and sale of local produce to the faculty and student body.
2. Transparency and Sustainability Standards
To ensure transparency and accountability in sourcing, key measures are enforced:
Ingredient Registration: Campus food vendors are guided to register all ingredient sources on the official campus food platform, ensuring transparency for consumers.
Waste Reduction: Vendors are required to record food waste volumes to improve stock planning and are encouraged to use optimal ingredient usage and customized meal orders to minimize food loss.
These integrated efforts create a low-carbon dining environment while systematically prioritizing sustainable and local sourcing.
NYCU Sustainable Food Management Standards
https://ga.nycu.edu.tw/ga/ch/app/artwebsite/view?module=artwebsite&id=5600&serno=fe73ce29-fddb-41ba-a15c-a0710bfe5a8c
