Sustainable Food Policy

Policy Statement

An-Najah National University is committed to fostering an environmentally responsible, socially equitable, and sustainable campus food environment. Recognizing the substantial impact that our procurement, storage, production, consumption, and waste management practices have on the environment and society, the university's Sustainable Food Policy is integral to our broader commitment to environmental stewardship and social responsibility.

We pledge to work collaboratively with suppliers, contractors, and partners to minimize the environmental and social impacts associated with the products and services we provide. The university is committed to supporting local economies and ensuring that our procurement processes are inclusive, emphasizing value for money, ethical sourcing, and fair labor practices. This commitment extends to all types of food, including meat, poultry, vegetables, seafood, and dairy products, with a particular focus on sustainable farming and harvesting practices.

Purpose

The primary objectives of this policy are to:

• Integrate Environmental and Social Responsibility: Ensure that all tenders, agreements, and contracts reflect our commitment to environmental sustainability, social responsibility, fair labor practices, and animal welfare. This includes a specific focus on sustainable farming practices for terrestrial foods and sustainable harvesting practices for aquatic foods.
• Promote Ethical Sourcing: Support the ethical sourcing of food and supplies, emphasizing sustainable harvesting practices for aquatic ecosystems, humane treatment of animals, and fair labor conditions across the supply chain. The university ensures that all seafood and other aquatic products served on campus are sourced from suppliers who adhere to sustainable harvesting practices, protecting the biodiversity and health of marine environments.
• Prioritize Local and Sustainable Sourcing: Actively prioritize the purchase of products from local and sustainable sources, thereby supporting local economies and fostering sustainable business practices. This includes ensuring that all food on campus, whether farmed or harvested, meets high standards of sustainability.
• Invest in Sustainable Technologies: Invest in and promote technologies and practices that enhance sustainability across campus operations, reduce waste, and minimize our carbon footprint, particularly in food-related activities.
• Monitor and Assess Supplier Practices: Continuously monitor supplier commitments and practices regarding environmental impacts, including transportation methods, packaging, and overall sustainability, to ensure alignment with our sustainability goals.
• Enhance Waste Management: Promote the use of biodegradable packaging and actively support campus-wide recycling initiatives. Ensure that all kitchen equipment and materials are recycled or disposed of in an environmentally responsible manner.

Scope

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

• Procurement: Ethical sourcing and procurement practices that prioritize environmental sustainability, fair labor practices, and the humane treatment of animals, with a focus on both terrestrial and aquatic food sources. The policy mandates that all food sourced from aquatic ecosystems is sustainably harvested, and all farmed food adheres to sustainable farming practices.
• Provision and Preparation: Adoption of sustainable practices in the preparation and provision of food on campus, ensuring that all food items, including meat, chicken, vegetables, seafood, and dairy products, are sustainably sourced and farmed.
• Waste Management: Effective management of food waste and related materials to minimize environmental impact, including the promotion of composting and recycling.
• Education and Awareness: Implementation of initiatives to educate the university community on the importance of sustainable food practices and their role in environmental and social sustainability.
• Climate Change Mitigation: Proactive efforts to reduce the carbon footprint associated with food procurement, preparation, and waste management, with a particular emphasis on sustainable farming and harvesting practices.

Principles

• Ethical Procurement: The university is committed to ensuring that all food and supplies are procured in a manner that upholds the highest standards of sustainability and ethics, in full compliance with our Sustainability Policy.
• Fair Labor Practices: The university will engage only with suppliers who demonstrate a strong commitment to fair labor practices, including safe working conditions, fair wages, and the prohibition of exploitation.
• Animal Welfare: Preference will be given to suppliers who adhere to rigorous animal welfare standards, ensuring humane treatment throughout the supply chain, with specific attention to the ethical treatment of aquatic species.
• Sustainable Operations: The Catering Operations Director is responsible for overseeing the implementation and delivery of this policy. Relevant departments will manage specific aspects of the policy, guided by the sustainability team, to ensure consistent application across all university operations.

Effective Date: October 12, 2016

Review Date: Jun 23, 2024