Sustainable Food Purchasing Policy

Policy Statement

An-Najah National University is deeply committed to advancing sustainability, ethical responsibility, and community engagement through all of its procurement practices. In particular, the University recognizes the critical role of food purchasing in shaping environmental, social, and economic outcomes. Through this policy, the University emphasizes the importance of sourcing food that is both environmentally responsible and locally produced whenever feasible. By prioritizing sustainable and local food suppliers, the University seeks to reduce its carbon footprint, support the local economy, and provide nutritious, safe, and high-quality food for students, staff, and university events. Every food purchase made on behalf of the University is expected to uphold these principles, reinforcing ANNU’s broader mission of excellence in education, research, and societal engagement.

Purpose

The purpose of this policy is to:

1. Ensure sustainable and responsible food sourcing that minimizes environmental impact and promotes local production.

2. Support the local economy by giving preference to qualified, local food producers and suppliers.

3. Promote health, nutrition, and food safety across all university operations.

4. Integrate sustainability into procurement decisions, including lifecycle considerations, packaging, and transportation impacts.

Scope

This policy applies to all food and beverage procurement across ANNU, including:

• University cafeterias and dining services

• Event catering and special functions

• Food used for academic, research, and laboratory purposes

• Food supplied for staff and student programs

It applies to all suppliers, vendors, and service providers, as well as all university staff responsible for food purchases.

Principles

1. Sustainable Sourcing

2. Prioritize locally produced food to reduce transportation emissions and support local agriculture.

3. Choose suppliers that employ environmentally sustainable practices (organic, low-input farming, water-efficient methods).

4. Favor seasonal products to reduce energy-intensive production and storage.

2. Social Responsibility

3. Ensure suppliers adhere to fair labor practices, safe working conditions, and ethical business standards.

4. Promote equitable partnerships with small-scale and minority-owned food producers.

3. Environmental Stewardship

4. Minimize packaging waste, single-use plastics, and non-recyclable materials.

5. Encourage suppliers to reduce energy and water use in food production.

4. Economic and Operational Efficiency

5. Maintain value-for-money standards while integrating sustainability considerations.

6. Encourage collaborative procurement with other universities or institutions to strengthen local sustainable supply chains.

5. Health and Nutrition

6. Promote healthy, safe, and nutritious food for students, staff, and campus events.

7. Include dietary diversity, locally sourced produce, and minimal processed foods wherever possible.

Responsibilities

1. Director of Purchasing Services

2. Ensure compliance with the Sustainable Food Purchasing Policy.

3. Approve procurement practices that meet sustainability, local sourcing, and food safety standards.

2. Purchasing Services Team

3. Collaborate with departments, cafeterias, and campus events to identify food requirements.

4. Facilitate purchasing from local suppliers and certified sustainable producers.

5. Maintain records of food purchases, supplier sustainability certifications, and sourcing practices.

3. Faculty and Staff Involvement

4. Ensure all food purchases align with sustainable, local, and ethical standards.

5. Provide input on seasonal, nutritional, and environmental considerations for food procurement.

4. Faculty of Veterinary Medicine and Agricultural Engineering

5. Advise on local agricultural sourcing, food safety, and nutritional quality.

6. Develop partnerships with local farms and cooperatives to supply fresh and sustainable food products.

5. Food Security Research Center

6. Conduct research and monitoring on sustainable food supply chains and local sourcing impact.

7. Provide recommendations for continuous improvement in food sustainability practices.

Implementation Guidelines

1. Local Preference: Give priority to suppliers within Palestine or neighboring regions that meet quality and sustainability criteria.

2. Supplier Verification: Ensure all suppliers provide documentation on sustainable practices, fair labor standards, and food safety certifications.

3. Seasonal Planning: Purchase seasonal foods whenever possible to minimize environmental impact.

4. Waste Reduction: Coordinate with campus catering to reduce overproduction, implement composting programs, and encourage reusable packaging.

5. Monitoring and Reporting: Maintain annual reports detailing:

   • Percentage of locally sourced foods

   • Supplier sustainability compliance

   • Reduction in carbon footprint and food waste

Review and Continuous Improvement

This policy will be reviewed annually to ensure alignment with best practices, institutional goals, and emerging sustainability standards. Feedback from stakeholders, suppliers, and faculty will guide updates to enhance local, sustainable, and ethical food procurement.

Effective Date: October 12, 2016
Review Date: June 20, 2024