To provide sustainable food choices on campus, NTU has implemented the following measures:
- SUSTAINABLE FOOD PRINCIPLES
NTU has included "sustainable dining" as one of the criteria in its annual university-wide restaurant evaluation. In alignment with the UN's Sustainable Development Goals (SDGs), NTU refers to the "Sustainable Ingredient Guide" and uses five key sustainability dimensions as our sustainable food principles.- Sustainably Farming/Harvesting
- Low Additives
- Low-Carbon & Vegetarian
- Local Production
- Resource Circulation
- CERTIFIED INGREDIENTS
NTU encourages our affiliated food service providers to use ingredients certified under various sustainable food criteria, including These criteria encompass CAS-certified agricultural products, organic certification, animal welfare certifications, halal certification, and traceable agricultural products. Additionally, the "use of certified ingredients" has been incorporated as one of the criteria for selecting contracted vendors, and relevant information will be made available on NTU's website.
- NTU'S FARM-FRESH EGGS & MILK
In addition to the fresh milk delivered daily from our farm, NTU also sells animal welfare eggs. These eggs are produced without the use of antibiotics and are regularly tested for Salmonella infection (testing is conducted by the Zoonoses Research Center at NTU, and analysis reports are provided by the Technical Service Center of the National Animal Industry Foundation). Furthermore, we have partnered with the on-campus restaurant "Macha Prince x Let's Do Eat" to use the fresh milk and cage-free eggs produced by NTU's farm in their desserts.
- SAY NO TO SHARK FINS
According to the IUCN Red List of Threatened Species, it is estimated that over one-third of sharks currently face the threat of extinction. To support marine conservation efforts and maintain marine biodiversity, NTU has implemented a policy that prohibits the use of dishes made from whale sharks and shark fins at events or banquets organized by our colleges/departments. - MEAT QUALITY MANAGEMENT PROGRAM
In order to ensure food safety and enhance source monitoring for campus food, NTU initiated the "Campus Restaurant Pork and Beef Food Quality Management Program" starting in 2021. This program involves regular inspections of meat products used by food service providers to ensure the absence of residues of beta-adrenergic agonists, such as ractopamine. - CARBON-NEUTRAL HEALTHY DINING CAMPUS PROGRAM
NTU is implementing the "Carbon-Neutral Healthy Dining Campus Program," which calculates the carbon emissions associated with meals in student cafeterias and classifies them as low, medium, or high emissions. This information is displayed for consumer reference in the cafeteria.
- VEGETARIAN FOOD
NTU's campus also features several vegetarian restaurants for students and staff to choose from, including "Vegetarian Meal (食香園)," "Green Life Restaurant (小蔬杭)," and "Macha Prince x Let's Do Eat (茶茶小王子)."
