Ethical Sourcing of Food and Supplies Policy

Policy Statement

An-Najah National University is committed to fostering an environmentally responsible, socially equitable, and ethically sustainable campus food and supply environment. Recognizing the substantial impact that our procurement, storage, production, consumption, and waste management practices have on both the environment and society, this policy forms an essential part of the university’s broader commitment to sustainability, ethical governance, and social responsibility.

The University pledges to work collaboratively with suppliers, contractors, and partners to minimize the environmental and social impacts associated with the goods and services we procure. This includes ensuring fair labor practices, human rights protection, and ethical sourcing across all supply chains. The University is also committed to supporting the local economy, prioritizing local producers and small-scale suppliers wherever possible, and ensuring that all procurement processes are inclusive, transparent, and consistent with value for money, ethical responsibility, and sustainability principles.

This policy covers all types of food and supplies — including meat, poultry, vegetables, seafood, dairy, cleaning products, and general materials — with a particular focus on sustainable farming, responsible harvesting, and environmentally conscious production.

Purpose

The primary objectives of this policy are to:

1. Integrate Environmental, Social, and Ethical Responsibility:
   Ensure that all tenders, agreements, and contracts reflect the University’s commitment to environmental sustainability, social equity, ethical sourcing, fair labor, and animal welfare. This includes a focus on sustainable farming for terrestrial foods and responsible harvesting for aquatic foods and other raw materials.

2. Promote Ethical Sourcing:
   Ensure that all food and supplies are ethically sourced from suppliers who uphold sustainable and humane practices. This includes adherence to fair trade principles, the absence of forced or child labor, and the promotion of fair wages and safe working conditions. For seafood and other aquatic products, the University prioritizes suppliers who adhere to sustainable harvesting practices that protect marine biodiversity.

3. Prioritize Local and Sustainable Sourcing:
   Actively prioritize products from local and sustainable sources to support Palestinian producers, strengthen local economies, and reduce transport emissions. The University ensures that all food on campus — whether farmed or harvested — meets high standards of sustainability and ethical production.

4. Invest in Sustainable Technologies and Practices:
   Promote technologies and innovations that enhance sustainability across operations, reduce food waste, minimize packaging, and lower the University’s carbon footprint, particularly within food procurement, preparation, and waste management systems.

5. Monitor and Assess Supplier Practices:
   Continuously monitor suppliers’ environmental and social practices, including transportation, packaging, and labor standards, to ensure alignment with the University’s sustainability and ethical goals. Regular evaluations and audits will be conducted to verify compliance.

6. Enhance Waste Management and Circular Practices:
   Encourage the use of biodegradable, recyclable, or compostable packaging and promote campus-wide recycling initiatives. The University ensures that all kitchen equipment and materials are reused, recycled, or disposed of responsibly.

7. Strengthen Accountability and Transparency:
   Require suppliers to provide documentation or certifications (e.g., Fair Trade, Organic, ISO 14001, or equivalent) verifying ethical and sustainable practices. The University will maintain transparency in its procurement reporting and will periodically review supplier compliance.

Scope

This policy applies to all aspects of food and supply procurement, provision, and waste management at An-Najah National University, including:

• Procurement:
  Ethical sourcing and procurement practices that uphold sustainability, labor fairness, and humane treatment of animals, with special attention to both terrestrial and aquatic sources. All aquatic foods must be sustainably harvested, and all farmed foods must adhere to sustainable agricultural practices.

• Provision and Preparation:
  Adoption of sustainable practices in food preparation and provision across campus, ensuring all food items (meat, chicken, vegetables, seafood, dairy) are ethically and sustainably sourced.

• Supplies and Equipment:
  All non-food supplies — such as cleaning materials, packaging, and utensils — must be selected based on ethical, environmental, and social responsibility criteria.

• Waste Management:
  Effective management of food and material waste to reduce environmental impact, including composting, recycling, and responsible disposal.

• Education and Awareness:
  Implementation of programs and awareness campaigns to educate students, staff, and suppliers on ethical sourcing, fair trade, and responsible consumption.

• Climate Change Mitigation:
  Continuous efforts to reduce the carbon footprint associated with procurement, transportation, and waste management, with a focus on low-emission and energy-efficient supply chains.

Principles

1. Ethical Procurement:
   The University is committed to ensuring that all food and supplies are procured in accordance with the highest standards of ethical responsibility, sustainability, and integrity, in compliance with An-Najah’s overarching Sustainability Policy and national labor laws.

2. Fair Labor Practices:
   The University will engage only with suppliers who respect fair labor standards, including safe working conditions, equitable pay, and the prohibition of forced or child labor. The University also supports gender equality and non-discrimination within supply chains.

3. Animal Welfare:
   Preference will be given to suppliers that maintain humane and ethical treatment of animals across all stages of production and distribution, with particular attention to sustainable aquaculture and fisheries management.

4. Sustainable Operations and Oversight:
   The Catering Operations Director, Procurement Office, and the Sustainability Team are jointly responsible for implementing and monitoring this policy. They will coordinate with relevant departments to ensure consistency and compliance across all University operations.

5. Continuous Improvement:
   The University will regularly review and update this policy to reflect best practices, emerging sustainability standards, and evolving national and international guidelines on ethical procurement and responsible consumption.

Effective Date: October 12, 2022

Review Date: June 23, 2025