1. Maintaining environmental sustainability by promoting programs designed to develop ecological diversity and to provide responsible catering service, upholding green procurement, energy saving, carbon reduction as well as resource recycling policies to create and maintain a green campus.

2. Promoting Food Conservation and Reducing Food Waste:

(1) Regularly record and analyze the amount of food waste collected from campus restaurants to monitor waste levels. By understanding consumer preferences and identifying commonly wasted foods, food service providers can adjust portion sizes and revise menus accordingly.

(2) Distributing Surplus Food – Collaborating with events to offer leftover food free of charge to students in need, reducing food waste.

(3) Encouraging Reduced Waste at the Campus Cafeteria – After 7:00 PM, diners can enjoy a free additional side dish, minimizing food waste and reducing food scraps. The cafeteria also implements a tray-free dining policy, uses appropriately sized plates, charges per 100g of food, and displays nutritional information for all ingredients, encouraging consumers to make mindful portion choices.

(4) Convenience Store Discount Initiative – Launching a "Friendly Time 30% Discount" program, where fresh food products expiring at midnight are offered at a 30% discount starting from 5:00 PM, promoting food conservation.

(5) Sustainable Practices at the Shui-Mu Bookstore Café – To support sustainability and local food sourcing, the café offers sections for local farm produce, fresh eggs, and dairy products nearing their expiration date. Dairy items expiring the same or the next day are sold at deep discounts to encourage food conservation.

(6) Collaboration with the "Shared Food Box" Initiative – Partnering with Tsinghua University students to promote food sharing and surplus food redistribution, offering leftover food to students in need to reduce waste.

3. Setting Up Specialized Recycling Bins in Restaurant Waste Collection Areas

Pre-consumption food scraps generated in kitchen preparation are collected by waste management companies for recycling and reuse.

(1) Recycling Cooked Food Waste – Food waste from restaurants is collected and repurposed as pig feed through designated livestock farms. A waste management system is established to monitor and reduce food waste effectively.

(2) Coffee Grounds Repurposing – Coffee grounds from campus cafés and convenience stores are made available for those who wish to use them as compost in campus gardens.

(3) Used Cooking Oil Recycling – Discarded cooking oil from campus restaurants is collected by waste management companies for conversion into biodiesel or other fuel sources.