Cafeterias

An-Najah National University is deeply committed to providing sustainable, diverse, healthy, and affordable food choices for all students and staff across its campuses. This commitment is reflected in the university’s Sustainable Food Policy, which emphasizes local, ethical, and environmentally responsible food sourcing. A key element of this policy is the integration of agriculture, animal farming, and veterinary resources from the Faculty of Agriculture and Veterinary Medicine.

The university operates sustainable animal farms, including cows, sheep, poultry, and fish farms, along with extensive production of vegetables and fruits. These farms are carefully supervised by the Faculty of Agriculture and Veterinary Medicine to ensure the highest standards of sustainability and animal welfare. The produce from the university's 70-dunum farm, which includes organic fruits, vegetables, and poultry, is made available to both students and staff at affordable prices. The Faculty of Agriculture's website regularly updates its list of available products, complete with pictures and pricing, ensuring transparency and accessibility.

Additionally, the Deanship of Student Affairs closely monitors the operations of the university's cafeterias and shops across all campuses, ensuring compliance with health standards and the university’s sustainability goals. The prices at these facilities are carefully monitored by both the university and the Students' Union to guarantee affordability.

An-Najah’s cafeterias, located on the New Campus, Old Campus, Faculty of Agriculture and Veterinary Medicine, and Hisham Hijjawi College of Technology, serve a diverse selection of food, taking into account the needs of vegans, vegetarians, athletes, and those with chronic illnesses. The food offered is balanced, providing essential carbohydrates, proteins, vitamins, minerals, and healthy fats. The cafeterias also prioritize the use of organic vegetables from the university’s farms, which ensures affordability and sustainability. These healthy options are consistently cheaper than off-campus restaurants, providing an accessible solution for all.

Furthermore, the university’s cafeterias offer a diverse menu that caters to a variety of tastes and dietary preferences, ensuring that there are vegetarian and vegan options available, along with other healthy and sustainable choices.