2.3.3
Sustainable Food Choices on Campus Policy
The University of Thessaly (UTh) is committed to promoting sustainable, healthy, and inclusive food practices across all its campuses. Recognizing that food choices significantly affect human health, the environment, and social wellbeing, the University ensures that all students and staff have access to sustainable, balanced, and diverse meals, including vegetarian and vegan options.
This policy supports the University’s Sustainability and Social Responsibility Strategy and aligns with SDG 2 (Zero Hunger), SDG 3 (Good Health and Wellbeing), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action). It also complies with the principles established in Law 4957/2022 (Articles 251–254) on sustainability and environmental responsibility in higher education, as well as the standards set by the Ministerial Decree 112684/Ζ1/21-09-2022 and the Student Catering Contract (2024–2026) between the University of Thessaly and Χούτος Catering A.E..
The University guarantees that all campus dining facilities—both University-managed and externally contracted—offer:
Daily vegetarian meal options, prepared using locally sourced and seasonal ingredients;
Weekly vegan options, designed to meet balanced nutritional standards;
Fresh fruits, vegetables, and legumes included in each menu cycle;
Reduction of processed and high-carbon foods, encouraging plant-based alternatives; and
Compliance with HACCP food safety and sustainability criteria across preparation, transport, and serving processes.
The Sustainability Office and the Directorate of Student Welfare cooperate to ensure that all menus meet environmental, nutritional, and ethical standards. Procurement guidelines prioritize suppliers that adhere to responsible agricultural practices, minimize packaging waste, and reduce food miles through local sourcing.
In accordance with the Catering Contract (Article 3, Sections 2–5), the catering provider must design and submit monthly menus including multiple balanced meal options—at least one vegetarian dish per day and one vegan dish per week—approved by the University’s Nutrition Committee. These menus are made publicly available on the University’s website to promote transparency and informed choice.
To enhance awareness and engagement, the University organizes:
Sustainability campaigns promoting responsible food consumption and plant-based diets;
Workshops and research projects on sustainable nutrition, circular economy in catering, and food waste reduction; and
Collaborations with local producers to support regional agriculture and reduce the carbon footprint of food supply chains.
Monitoring of the policy’s implementation is carried out annually through the University’s Sustainability Report, which evaluates indicators such as:
percentage of vegetarian and vegan options offered;
sourcing of local and seasonal ingredients;
waste reduction measures adopted by catering partners;
creation of educational material on sustainable nutrition,
feedback from students and staff regarding sustainable dining practices.
The Vice-Rector for Research and Sustainability oversees the overall policy, while the Quality Assurance Unit (MODIP) verifies compliance and performance. The policy is reviewed every two (2) years or sooner if national regulations or sustainability frameworks are updated.
Through this policy, the University of Thessaly reaffirms its dedication to a healthier, fairer, and more sustainable food system that respects people, animals, and the environment.