Sustainable Development Policies

14.3.2

Sustainable Sourcing of Food from Aquatic Ecosystems

1. Purpose

The purpose of this Policy is to ensure that all food derived from aquatic ecosystems — including fish, seafood, and other marine or freshwater products — provided on University of Thessaly campuses is sustainably harvested and responsibly sourced. This Policy reinforces the University’s role in supporting sustainable management of aquatic resources, promoting responsible consumption, and aligning procurement practices with environmental protection standards.

2. Scope

This Policy applies to all University canteens, cafeterias, dining facilities, and catering services; all suppliers providing seafood and aquatic products; student housing and events where food is served; and research or educational activities involving aquatic food sourcing.

3. Legal and Institutional Context

This Policy aligns with: Law 4819/2021 (Waste Management and Circular Economy); Law 4936/2022 (National Climate Law); EU Regulation 1380/2013 (Common Fisheries Policy); EU Regulation 1224/2009 (Fisheries Control System); Marine Strategy Framework Directive (2008/56/EC); FAO Code of Conduct for Responsible Fisheries; and UN SDG 14 (Life Below Water).

4. Policy Statement

1. The University of Thessaly commits to sourcing all food from aquatic ecosystems sustainably.
   2. Seafood and aquatic products must come from certified sustainable fisheries (e.g., MSC, ASC), verified local producers, or EU-compliant aquaculture.
   3. The University will not procure or serve products from overexploited, endangered, or illegal sources.
   4. All suppliers must provide sustainability certification or documentation.
   5. Preference will be given to local suppliers using low-impact and traceable methods.
   6. Awareness campaigns will promote sustainable seafood consumption.
   7. The Sustainability Committee will periodically review supplier practices and compliance.

5. Implementation and Responsibilities

– The Rector oversees implementation.
– The Procurement Department ensures compliance in food contracts.
– The Departments of Ichthyology and Aquatic Environment provide scientific guidance.
– The Sustainability Committee monitors progress and reports annually.
– Suppliers must submit annual sustainability documentation.

6. Monitoring and Review

The Policy will be reviewed every three (3) years. Indicators include percentage of certified seafood, audit results, and educational campaign participation.

7. Related Documents / References

Law 4819/2021; Law 4936/2022; EU Regulation 1380/2013; EU Regulation 1224/2009; Directive 2008/56/EC; FAO Code of Conduct for Responsible Fisheries; UN SDG 14.