2.3.5
Staff Hunger Interventions Policy
The University of Thessaly (UTh) is committed to ensuring that no member of its academic or administrative staff faces hunger or food insecurity. Adequate access to nutritious and affordable food is a fundamental right and a prerequisite for wellbeing, productivity, and professional fulfillment. Recognizing the importance of food security for all members of the university community, the University has established a dedicated framework of Staff Hunger Interventions designed to prevent and alleviate food insecurity among staff through subsidized meal services, emergency support, and community-based initiatives.
The University guarantees that all staff members have access to three nutritionally balanced meals per day through its official catering services at a reduced total cost of €3.50 per day, as defined in the University Catering Contract (Prot. 5835/24/ΓΠ2, 27 March 2024). This provision supports the University’s goal of equitable access to affordable and healthy meals, in line with the principles of social sustainability and fair employment.
The Staff Hunger Interventions framework is implemented according to the following principles and measures:
Equitable Access: All staff—academic, administrative, technical, and support—are eligible to participate in the subsidized meal programme. The fee of €3.50 covers breakfast, lunch, and dinner, ensuring that every staff member has consistent access to affordable food options on campus.
Healthy and Nutritious Meals: The University’s catering partners are required to provide meals that meet high nutritional and safety standards, incorporating fresh, locally sourced ingredients. Menus include vegetarian and vegan options, ensuring inclusivity and adherence to dietary needs.
Support for Food-Insecure Staff: In cases of temporary or long-term financial hardship, the University provides additional support mechanisms, such as:
access to food banks and community pantries in collaboration with local municipalities, NGOs, and regional welfare organizations;
emergency meal vouchers or temporary fee waivers for staff experiencing acute food insecurity; partnerships with social enterprises for redistribution of surplus food from campus catering.
Sustainability and Responsibility: The programme operates under the University’s broader Sustainability and Social Responsibility Strategy, ensuring that food services are environmentally responsible, minimize waste, and align with the UN Sustainable Development Goals (2, 3, and 10).
Monitoring and Transparency: The Directorate of Administrative and Financial Services, in cooperation with the Directorate of Student Welfare, oversees the implementation and continuous evaluation of the staff catering scheme. Data regarding participation rates, affordability, and satisfaction are included in the University’s Annual Social Responsibility and Sustainability Report.
The Rector is responsible for the policy’s supervision, ensuring effective coordination between catering providers, administrative units, and social partners.
Through this policy, the University of Thessaly reaffirms its commitment to a campus community founded on dignity, equality, and solidarity. By ensuring access to affordable, healthy meals for all staff, the University supports wellbeing, fosters inclusion, and upholds its role as a model public institution promoting social and nutritional justice.