2026_SDG2_2.2.1

2026-01-13

Campus food waste tracking

■ Food Waste Audits
The university conducts regular food waste audits in all campus dining facilities to assess the amount of waste generated. These audits are conducted periodically to monitor trends and identify areas where improvements can be made to reduce food waste at its source.
■ Collaboration with Catering Providers
The university collaborates closely with catering providers to track food waste levels and ensure that reduction targets are achieved. As part of this partnership, catering providers are encouraged to offer customised meals, which helps minimise overproduction and subsequent food waste.

All evidence is publicly accessible online:

1. NYCU Strategies to Reduce Food Waste
https://www.nycu.edu.tw/ga/ch/app/artwebsite/view?module=artwebsite&id=5600&serno=fe73ce29-fddb-41ba-a15c-a0710bfe5a8c

 

2. Statistics of Food Waste in Student Cafeterias

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