2.3.4
Policy on Healthy and Affordable Food Choices
The University of Thessaly (UTh) is committed to promoting the health and well-being of its academic community by ensuring that all students and staff have access to healthy, safe, and affordable food choices across all university campuses. This commitment reflects the University’s role as a socially responsible institution that fosters sustainable, equitable, and inclusive living and learning environments.
In line with Ministerial Decree ΦΕΚ 4919/Β/21.09.2022, which establishes the daily meal subsidy at €2.00 per student, and the University’s official Student Catering Contract (Prot. 5835/24/ΓΠ2, 27 March 2024), the University of Thessaly guarantees that the meals served in its facilities are both nutritionally balanced and economically accessible. This policy supports the objectives of the UN Sustainable Development Goals (SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, and SDG 12: Responsible Consumption and Production), as well as the principles of Law 4957/2022 (Articles 251–254) on sustainability and social responsibility in higher education.
The University’s food provision system is designed to combine affordability, nutrition, and sustainability. All university-managed and contracted food services are required to offer daily meal options that meet high nutritional standards, with emphasis on freshness, dietary balance, and variety.
To ensure broad accessibility and transparency, the University adheres to the following key commitments:
Affordable Access: All eligible students are entitled to subsidized meals at the rate of €2.00 per day, in accordance with the provisions of national legislation. The University prioritizes meal provision for students from low-income backgrounds and other vulnerable groups, ensuring that economic constraints do not limit access to healthy food.
Healthy and Balanced Menu Design: Menus are prepared to provide a balanced intake of carbohydrates, proteins, and essential nutrients, while limiting excessive use of processed foods, sugars, and saturated fats. Each menu cycle includes fresh fruits, vegetables, whole grains, and plant-based proteins, ensuring that both vegetarian and vegan options are available.
Nutritional Transparency: Nutritional information is displayed in dining areas and online to promote awareness and informed choices among students and staff.
Food Safety and Quality Control: All meals are prepared and served in full compliance with HACCP (Hazard Analysis and Critical Control Points) protocols and are subject to continuous monitoring by the Directorate of Student Welfare and the University’s Catering Committee. Random inspections and laboratory analyses ensure food safety and quality consistency across all dining units.
Sustainability and Local Sourcing: The University encourages catering providers to use local, seasonal, and sustainably produced ingredients whenever possible, thereby supporting regional agriculture and minimizing the environmental footprint of food production and transport. Initiatives to reduce food waste, optimize resource use, and recycle packaging materials are actively promoted within campus dining operations.
Continuous Monitoring and Improvement: The Food Services Committee, operating under the supervision of the Rector, evaluates the cost-effectiveness, quality, and nutritional value of meal services. Annual reports include metrics on student participation, satisfaction levels, and compliance with health and affordability targets.
The implementation of this policy ensures that every member of the University community can benefit from accessible, nutritious, and environmentally responsible meals. The University of Thessaly continues to evolve its catering practices in collaboration with students, nutrition experts, and local suppliers, ensuring that food provision contributes to academic success, wellbeing, and sustainable development.
Through this policy, the University reaffirms its commitment to equity, health, and sustainability, positioning itself as a model institution where affordability and quality in food provision are integral components of the student experience and social mission.