Sustainable Development Policies

12.2.1

Ethical Sourcing of Food and Supplies

1. Purpose

The purpose of this Policy is to ensure that all food, materials, and supplies procured by the University of Thessaly are sourced in a manner that is ethical, sustainable, and socially responsible. The University commits to supporting suppliers and producers who adhere to fair labor practices, environmental protection, and animal welfare standards.

2. Scope

This Policy applies to all University procurement activities for food, catering, materials, and general supplies used by academic, administrative, and residential units. It also extends to vendors, contractors, and service providers engaged through University procurement processes.

3. Legal and Institutional Context

This Policy is aligned with: Law 4412/2016 (Public Procurement and Supply Contracts); Law 4957/2022 (Higher Education Reform and Governance); Law 4819/2021 (Circular Economy and Waste Management); EU Directive 2014/24/EU (Public Procurement Directive); EU Farm to Fork Strategy (2020); and UN SDGs 2 (Zero Hunger), 8 (Decent Work), 12 (Responsible Consumption and Production), 13 (Climate Action).

4. Policy Statement

1. The University of Thessaly is committed to ethical sourcing in all procurement decisions.
   2. Food and supplies shall be purchased from suppliers that comply with ethical labor, environmental, and animal welfare standards.
   3. Priority shall be given to local and regional producers, certified fair trade, organic, or sustainably produced goods, suppliers that demonstrate reduced carbon emissions and waste, and businesses employing inclusive hiring practices.
   4. Procurement processes shall include sustainability and ethics criteria in tenders and supplier evaluations.
   5. The University shall not knowingly engage with suppliers involved in human rights abuses, unfair labor, or environmental degradation.
   6. Food procurement shall encourage seasonal, plant-based, and low-carbon menus, reducing the ecological footprint of campus catering.
   7. University of Thessaly will install in each Campus region composting bins for organic waste from catering units and cafeterias.
2. Preference will be given to reusable, recyclable, or compostable packaging.
   9. University cafeterias and catering units shall display information on sourcing standards and supplier practices.
   10. Training shall be provided to procurement and catering staff on ethical and sustainable sourcing principles.
   11. The University shall work with suppliers to improve ethical standards across its supply chain.

5. Implementation and Responsibilities

– The  Vice Rector of Finance and Administrative Affairs oversees implementation.
– The Procurement Office ensures compliance with ethical sourcing standards.
– The Sustainability Office monitors the environmental and social impact of procurement activities.
– The Campus Catering Services implement sustainable food procurement and menu design.

6. Monitoring and Review

An annual ethical sourcing report shall be included in the University’s Sustainability Report, summarizing supplier compliance and progress. This Policy shall be reviewed every three (3) years or sooner, if required by legislation or sustainability frameworks.

7. Related Documents / References

Law 4412/2016 (Public Procurement and Supply Contracts);
Law 4957/2022 (Higher Education Reform);
Law 4819/2021 (Circular Economy);
EU Directive 2014/24/EU (Public Procurement);
EU Farm to Fork Strategy (2020);
UN SDGs 2, 8, 12, 13.