NTU’s Ethical Sourcing Policy and Sustainable Food Consumptions:
- GREEN PROCUREMENT OBJECTIVES
- 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.
- THE PRIORITIZED PROCUREMENT OF PRODUCTS AND SERVICES
To support disadvantaged groups with disabilities, NTU actively promote and encourage the prioritized procurement of products and services from disability welfare institutions or groups. This is a tangible effort to promote the empowerment of individuals with disabilities.
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