Healthy and delicious without waste

We provide safe, nutritious, sufficient, and affordable food for faculty and students, actively reduce food waste, and provide teachers and students with affordable and nutritionally balanced dining services.

• In response to the impact of the epidemic and rising prices, Yangming Campus encourages campus suppliers to provide nutritionally balanced and reasonably priced meals, drinks, and occasional promotions. These include economical meals costing NT$50, 4 different main courses (chicken, pig, shrimp) for NT$60, meal boxes with a meat main course for NT$60, as well as economical lunch box for NT$90, a family set meal (portion for 4 people) NT$500, and other set discounts. Moreover, promotions are also offered at specific times in the evening. One main dish and four side dishes cost only NT$70. Plans were made to distribute a NT$200 voucher to each low-income student in 2022, and the school will continue to ensure that students to obtain safe, nutritious, and sufficient meals.

• The Chiaotung Campus employs strategies to reduce leftover food and provides safe, nutritionally balanced, and affordable food, including:

1. The cafeteria supplier tracks the amount of food waste generated every month and uses the information as a starting point for meal preparation. There is an all-you-can-eat buffet for NT$70 in cafeteria no. 1 after 6:30 p.m., which helps reduce the amount of leftover food at the end of the day.
2. Chain convenience stores on campus offer discounts (15% off to 12% off), and student cafeterias also offer catering discounts from time to time. (Student Cafeteria Merchant Special Offer List: https://ga.nycu.edu.tw/ct-property/rest/HyULo6dspuF)
3. To provide students with a nutritious and balanced diet, each merchant put the number of calories of each meal at the counter and announces the nutritional information of each merchant on the campus webpage. (Nutrition analysis: https://ga.nycu.edu.tw/ct-property/rest/p3WmCMzIGjY)
4. Some merchants in the school purchase traceable vegetables, certified organic agricultural products, and traceable eggs to help maintain ecosystems and sustainable food production policies.
5. The student cafeteria invites local small farmers to set up temporary counters in the market from time to time. In addition to increase revenue for small farmers, it also provides opportunities for teachers and students to buy local handmade biscuits or desserts.