Sustainable Food Policy

Policy Statement

An-Najah National University (ANNU) is committed to building a sustainable, inclusive, and resilient food system that supports the health and well-being of its students, staff, and surrounding communities. The University recognizes that responsible food production, consumption, and waste management are essential components of environmental stewardship, social equity, and economic sustainability.

Through this policy, ANNU ensures that all campus food services—from procurement to consumption—reflect the University’s dedication to sustainability, food security, and community empowerment. The policy aligns with the United Nations Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action).

Objectives

This policy aims to:

1. Promote sustainable and healthy food systems within the University.

2. Ensure food security and equitable access to nutritious, affordable meals for all students and staff.

3. Minimize environmental impact through waste reduction, responsible sourcing, and efficient resource use.

4. Strengthen collaboration between the University and local food producers to advance sustainable agriculture and knowledge transfer.

Principles

1. Measuring and Reducing Food Waste

2. ANNU systematically measures the amount of food waste generated across all campus cafeterias and catering facilities.

3. Data on food waste is regularly monitored to develop targeted waste reduction and recovery strategies, including portion management, food donation, composting, and awareness campaigns.

4. The University encourages reusable and biodegradable packaging to reduce single-use waste and environmental impact.

2. Addressing Student and Staff Food Insecurity

3. ANNU has established a Student Food Security Support Program that identifies and assists students experiencing food insecurity or hunger through meal vouchers, emergency food aid, and nutrition education.

4. The program operates in coordination with the Deanship of Student Affairs and local partners to ensure that no student is left hungry while pursuing their education.

5. The University also provides targeted interventions for staff, including subsidized meals, healthy canteen options, and access to community food programs.

3. Ensuring Healthy, Sustainable, and Affordable Food Choices

4. All campus dining facilities provide healthy, affordable, and sustainable food choices, ensuring nutritional balance and accessibility for all members of the community.

5. Menus feature vegetarian and vegan options, as well as meals accommodating diverse dietary needs and religious practices (e.g., halal-certified and allergy-friendly meals).

6. The University integrates sustainability principles into food procurement, prioritizing fresh, local, organic, and seasonal ingredients produced through environmentally responsible practices.

4. Supporting Local Farmers and Food Producers

5. ANNU actively collaborates with local farmers, cooperatives, and small producers, prioritizing the purchase of products from local and sustainable sources to strengthen community-based food systems.

6. The University organizes annual events, fairs, and workshops to connect farmers, food producers, students, and researchers, creating opportunities for knowledge exchange, market access, and innovation.

7. Through the Faculties of Agricultural Engineering and Veterinary Medicine, ANNU provides training, technical support, and access to university facilities—including laboratories, greenhouses, plant stocks, and agricultural technologies—to promote sustainable agriculture, aquaculture, and food production practices in Palestine.

5. Education, Research, and Community Engagement

6. The University integrates food security, sustainable agriculture, and waste management topics into its teaching, research, and community outreach programs.

7. Faculty-led projects, student initiatives, and applied research contribute to developing innovative solutions for sustainable food systems and climate-resilient farming.

8. ANNU’s own agricultural farms serve as living laboratories for training, experimentation, and demonstration of sustainable production techniques.

Implementation and Governance

• The Sustainability Office and the Director of Catering Operations are jointly responsible for implementing, monitoring, and reviewing this policy.

• Progress is evaluated annually through performance indicators such as food waste reduction rates, student and staff satisfaction, supplier sustainability assessments, and local sourcing ratios.

• Continuous collaboration among academic faculties, student organizations, and local partners ensures that sustainable food practices remain dynamic, inclusive, and impactful.

Review and Continuous Improvement

This policy will be reviewed every three years to incorporate new sustainability practices, stakeholder feedback, and advances in food systems innovation.

Effective Date: October 12, 2016
Next Review: Jun 15, 2024