Sustainable Food Choices
An-Najah National University views its campus food system as a key expression of its commitment to public health, social equity, and sustainable development. In alignment with this vision, the University has implemented a Sustainable Food Policy that ensures the provision of healthy, affordable, diverse, and environmentally responsible food options for all students, staff, and visitors.
Every meal served on campus reflects the University’s principles of sustainability and inclusivity, offering balanced menus that respect cultural, religious, and dietary preferences, including vegetarian, vegan, and halal choices. Through the integration of sustainable agriculture, ethical sourcing, nutrition education, and rigorous food safety standards, An-Najah National University fosters a campus culture that promotes well-being and environmental responsibility.
On-Campus Production and Resources
An-Najah relies on its own agricultural and production resources, managed by Faculty of Veterinary Medicine and Agriculture Engineering. These include:
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Animal Production Farms: producing dairy, meat, honey, and eggs according to animal welfare standards.
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Plant Farms: cultivating fresh vegetables, fruits, and producing olive oil.
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Fish Farming Units: providing aquatic products.
These items are made available at university food outlets at affordable prices, with menus published online regularly to ensure transparency and accessibility.
Food Choices and Accessibility
An-Najah National University is dedicated to ensuring that all members of its campus community have access to healthy, sustainable, and affordable food options that promote well-being and inclusivity. Through a close integration between the Faculty of Veterinary Medicine and Agricultural Engineering and the university’s cafeterias, ANNU maintains a sustainable food supply system that emphasizes locally sourced, fresh, and organic products produced from the University’s own farms.
Across all campuses, food services offer diverse daily menus that cater to a variety of dietary preferences and health needs, including vegetarian, vegan, and nutritionally balanced meals designed for athletes and individuals with specific medical or dietary requirements.
The University also upholds cultural and religious inclusivity by providing halal-certified meals and alternative options that respect the dietary practices of different ethnic and religious groups. By combining sustainable production, nutritional balance, and cultural sensitivity, An-Najah National University fosters an equitable campus environment where every student and staff member can enjoy nutritious food that supports both personal health and environmental sustainability.
Quality Control and Pricing
The Deanship of Student Affairs oversees all university cafeterias and campus stores, ensuring that products meet high standards of quality, safety, and sustainability. Through regular inspections and price reviews—conducted in coordination with the Student Union—the Deanship works to maintain fair and affordable options for students. All suppliers are required to comply with the University’s Sustainable Food Purchasing Policy, which emphasizes sourcing from local producers, supporting ethical supply chains, and minimizing environmental impact.