15.2.2
Sustainably Farmed Food on Campus
1. Purpose
This policy establishes the University of Thessaly’s commitment to ensuring that food served, sold, or otherwise provided on campus originates, wherever feasible, from sustainably farmed and ethically responsible sources. The purpose is to align university food procurement and service operations with the institution’s sustainability objectives and with the United Nations Sustainable Development Goals (SDGs).
2. Scope
This policy applies to all University-managed or contracted food and beverage services, including dining halls, cafés, catering services, vending services, and student residence meal provisions. It extends to all food procurement activities and contractual agreements involving external vendors operating on University property.
3. Definitions
– Sustainably farmed food: Food produced through agricultural systems that protect the environment, respect workers’ rights, support local economies, and ensure long-term ecological balance.
– Local producers: Suppliers located within the region of Thessaly or within a 150 km radius of the relevant campus.
– Certified sustainable suppliers: Entities verified by national or international sustainability certification bodies (e.g., GlobalG.A.P., EU Organic, Fairtrade, ISO 14001).
4. Policy Statement
The University of Thessaly is committed to integrating sustainability principles into all aspects of campus food services. The University will:
1. Source food from certified sustainable and local producers wherever feasible.
2. Include sustainability and ethical sourcing requirements in all procurement and catering contracts.
3. Promote nutritional balance, plant-forward menu design, and reduction of food waste.
4. Support regional supply chains to strengthen the local agricultural economy.
5. Ensure compliance with relevant Greek, EU, and international regulations on sustainable agriculture and food safety.
5. Implementation Responsibilities
Technical Services, in cooperation with the Sustainability Committee and the Procurement Office, shall be responsible for:
– Establishing sustainable procurement criteria for all food and catering tenders.
– Conducting vendor assessments to verify sustainability certifications.
– Implementing staff and student awareness programs on sustainable food systems.
– Monitoring compliance through sustainability audits and supplier evaluations.
6. Monitoring and Reporting
The Sustainability Committee shall compile a consolidated Campus Food Sustainability Report, submitted to the Senate and included in the University’s Annual Sustainability Report and international ranking submissions.
7. Review and Amendment
This policy shall be reviewed every three (3) years, or earlier if required by changes in legislation, institutional priorities, or sustainability standards. The Sustainability Committee shall propose amendments to the Governing Council for approval.
8. References and Compliance Frameworks
– Hellenic Authority for Higher Education (HAHE) – ESG Standards
– United Nations Sustainable Development Goals (SDG 2, SDG 12, SDG 13)
– EU Regulation (EC) No. 834/2007 on Organic Production
– ISO 14001:2015 Environmental Management Systems
– University of Thessaly Sustainability Strategy