Sustainable Development Policies

2.5.4

Sustainable Food Purchases Policy

The University of Thessaly (UTh) recognizes the environmental, social, and economic importance of sustainable food procurement and is committed to promoting responsible consumption and production through its purchasing policies. The University prioritizes the purchase of food products from local and sustainable sources and requires that all contracted food suppliers adhere to ethical and environmental standards that promote human and planetary well-being.

This policy is aligned with the principles of Law 4957/2022 (Articles 251–254) on social responsibility and sustainability in higher education institutions, as well as the UN Sustainable Development Goals (SDG 2, SDG 12, and SDG 13). It ensures that the University’s catering services and food procurement practices actively support sustainable agriculture, local economies, and low-carbon food systems.

The objectives of the policy are to:

Promote Local Sourcing: Give priority to food products sourced from local and regional producers, especially within Thessaly, in order to reduce transportation emissions, strengthen local economies, and ensure freshness and quality.

Ensure Sustainability Standards: Require that all food suppliers and contractors demonstrate compliance with environmental, social, and ethical criteria, including sustainable farming methods, fair labor practices, and reduced use of harmful chemicals.

Support Environmentally Friendly Practices: Encourage suppliers to minimize packaging waste, adopt eco-friendly logistics, and use biodegradable or recyclable materials whenever possible.

Foster Circular Economy Principles: Promote waste prevention, recycling, and the responsible use of food resources within all University catering facilities.

Enhance Transparency and Accountability: Require suppliers to provide documentation on the origin, sustainability certification, and traceability of the food products they deliver.

All food service providers and contractors working with the University of Thessaly must comply with these standards as a contractual requirement. Regular audits and evaluations are conducted by the Procurement and Sustainability Committees to ensure compliance and continuous improvement.

The University also supports awareness initiatives for staff, students, and suppliers to promote sustainable consumption and encourage responsible dietary choices. These include informational campaigns, training sessions, and the integration of sustainability criteria into catering tenders and vendor selection procedures.

Through this policy, the University of Thessaly reaffirms its role as a responsible and socially committed public institution, fostering sustainable food systems that protect the environment, support local communities, and contribute to a more resilient and equitable future.