{"id":642,"date":"2025-11-07T17:22:32","date_gmt":"2025-11-07T15:22:32","guid":{"rendered":"https:\/\/sdg.uth.gr\/?page_id=642"},"modified":"2025-11-09T11:38:26","modified_gmt":"2025-11-09T09:38:26","slug":"2-2-1","status":"publish","type":"page","link":"https:\/\/sdg.uth.gr\/en\/2-2-1\/","title":{"rendered":"2.2.1"},"content":{"rendered":"

Campus Food Waste Tracking Policy<\/h3>\n
    \n
  1. Purpose<\/li>\n<\/ol>\n

    The University of Thessaly (UTh) is committed to sustainable resource management, environmental protection, and responsible consumption.<\/p>\n

    This policy establishes a comprehensive framework for measuring, monitoring, and reducing food waste generated from meals served in all University-managed or contracted dining facilities, cafeterias, and catering services.<\/p>\n

    It supports the University\u2019s Sustainability and Social Responsibility Strategy and contributes to the achievement of UN Sustainable Development Goal 2 : Zero Hunger and 12: Responsible Consumption and Production.<\/p>\n

      \n
    1. Principles<\/li>\n<\/ol>\n

      Measurement for Improvement: Systematic tracking is the foundation for effective reduction.<\/p>\n

      Transparency and Accountability: Data collection and reporting ensure responsible food management.<\/p>\n

      Continuous Improvement: Measurement results guide interventions to minimize waste at the source.<\/p>\n

      Education and Awareness: Involve students, train staff, and catering partners in understanding and reducing food waste.<\/p>\n

      Sustainability Integration: Data informs broader initiatives on campus sustainability, energy use, and circular economy practices.<\/p>\n

        \n
      1. Scope<\/li>\n<\/ol>\n

        This policy applies to:<\/p>\n

        All University-operated dining halls, cafeterias, and catering outlets on UTh campuses;<\/p>\n

        Third-party food service providers operating under University contracts;<\/p>\n

        Special events and University catering services.<\/p>\n

        It covers all stages of food service: procurement, preparation, serving, and post-consumption disposal.<\/p>\n

          \n
        1. Implementation<\/li>\n<\/ol>\n

          4.1 Measurement and Data Collection<\/p>\n

          Each University dining facility shall measure daily and weekly food waste, including:<\/p>\n

          Preparation waste (unused or spoiled ingredients),<\/p>\n

          Serving waste (leftovers from buffet or meal service), and<\/p>\n

          Plate waste (uneaten food returned by diners).<\/p>\n

          Food waste will be recorded by weight (kilograms) and logged into a centralized University database .<\/p>\n

          Measurements will follow standardized protocols based on EU Waste Framework Directive 2008\/98\/EC and the EU Platform on Food Losses and Food Waste guidelines.<\/p>\n

          4.2 Reporting and Analysis<\/p>\n

          Data will be aggregated quarterly and reviewed annually by the Governing Council.<\/p>\n

          Annual reports will include:<\/p>\n

          Total food waste generated (kg and % of total food served);<\/p>\n

          Comparison by facility and campus;<\/p>\n

          Trends, benchmarks, and reduction targets.<\/p>\n

          Results will be published in the University\u2019s Annual Sustainability Report and communicated transparently on the official sustainability webpage.<\/p>\n

          4.3 Reduction Measures<\/p>\n

          Based on measurement data, the University shall implement targeted reduction actions, including:<\/p>\n

          Improved meal planning and portion control;<\/p>\n

          Donation or redistribution of surplus edible food in collaboration with local charities and food banks;<\/p>\n

          Composting or anaerobic digestion for unavoidable food waste;<\/p>\n

          Awareness campaigns for students and staff;<\/p>\n

          Integration of food waste topics into relevant teaching and research projects.<\/p>\n

          4.4 Research and Innovation<\/p>\n

          The University encourages academic research on food waste prevention, circular economy solutions, and innovative waste valorization technologies through its Sustainability Lab and interdisciplinary projects.<\/p>\n

            \n
          1. Responsibilities<\/li>\n<\/ol>\n

            The -Rector oversees implementation and policy compliance.<\/p>\n

            The Procurement Office ensures that all catering contracts include mandatory waste tracking clauses.<\/p>\n

            The Quality Assurance Unit (MODIP) verifies data integrity and includes results in the University\u2019s annual internal evaluation.<\/p>\n

            Dining facility managers and contracted vendors are responsible for quarterly data entry and compliance with measurement protocols.<\/p>\n

              \n
            1. Monitoring and Evaluation<\/li>\n<\/ol>\n

              Performance indicators include:<\/p>\n

              Total food waste (kg\/year) and reduction rate;<\/p>\n

              Percentage of food waste diverted to reuse or composting;<\/p>\n

              Number of awareness and training actions implemented;<\/p>\n

              Annual improvement targets.<\/p>\n

              Evaluation results are reviewed by the Sustainability Committee and used to update procurement and operational practices.<\/p>\n

                \n
              1. Review<\/li>\n<\/ol>\n

                This policy will be reviewed every two (2) years by the Governing Council or whenever significant changes occur in food service operations or environmental regulations.<\/p>\n

                  \n
                1. References<\/li>\n<\/ol>\n

                  Law 4957\/2022, Articles 251\u2013254 (Environmental and Social Responsibility of Universities)<\/p>\n

                  EU Waste Framework Directive 2008\/98\/EC<\/p>\n

                  EU Platform on Food Losses and Food Waste<\/p>\n

                  UN SDG 2 & 12<\/p>\n

                   <\/p>\n","protected":false},"excerpt":{"rendered":"

                  Campus Food Waste Tracking Policy Purpose The University of Thessaly (UTh) is committed to sustainable resource management, environmental protection, and responsible consumption. This policy establishes a comprehensive framework for measuring, monitoring, and reducing food waste generated from meals served in all University-managed or contracted dining facilities, cafeterias, and catering services. It supports the University\u2019s Sustainability […]<\/p>\n","protected":false},"author":142,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-642","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sdg.uth.gr\/en\/wp-json\/wp\/v2\/pages\/642","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sdg.uth.gr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sdg.uth.gr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sdg.uth.gr\/en\/wp-json\/wp\/v2\/users\/142"}],"replies":[{"embeddable":true,"href":"https:\/\/sdg.uth.gr\/en\/wp-json\/wp\/v2\/comments?post=642"}],"version-history":[{"count":2,"href":"https:\/\/sdg.uth.gr\/en\/wp-json\/wp\/v2\/pages\/642\/revisions"}],"predecessor-version":[{"id":1494,"href":"https:\/\/sdg.uth.gr\/en\/wp-json\/wp\/v2\/pages\/642\/revisions\/1494"}],"wp:attachment":[{"href":"https:\/\/sdg.uth.gr\/en\/wp-json\/wp\/v2\/media?parent=642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}