I. Food Source and Safety Management

(1) To ensure that all meals meet hygiene and safety standards, food vendors must provide proof of ingredient sources and testing reports, and are subject to regular inspection by the University to ensure compliance with the Food Safety and Sanitation Management Act.

(2) Although there is no formal sustainable procurement tracking plan yet, the University has actively integrated sustainability principles into its dining operations by prioritizing products with certifications such as: Organic Product Certification (including transitional period), Traceable Agricultural Product Certification, Taiwan Good Agricultural Practice (TGAP), Traceable Agricultural and Aquatic Product QR Codes, and Traceability labels for livestock, poultry, and eggs. The use of genetically modified fresh ingredients or their primary processed forms is strictly prohibited.

(3) The Campus Diet Committee oversees food hygiene and nutrition and requires all food service providers to register ingredient and supplier information on the Ministry of Education’s Campus Ingredient Registration Platform to ensure transparency and traceability.

(4) Vendors must possess business registration and food industry registration numbers, and are encouraged to source locally and seasonally to minimize transportation-related carbon emissions.

(5) Campus restaurants must display nutritional information for menu items, enabling staff and students to make informed, healthy meal choices and avoid overconsumption or food waste.

II. Sustainable Operations and Carbon Reduction Measures

(1) Establishment of the “Ten-Li Circle Urban-Rural Sustainable Living Cooperative” counter to connect local producers and consumers in the Hsinchu region, promoting local food circulation and fair trade principles.

(2) Implementation of discount and incentive programs for customers who bring reusable containers, encouraging reduction in single-use products.

(3) All campus restaurants use biodegradable and eco-friendly tableware, such as items made from plant fiber, sugarcane bagasse, or corn starch.

(4) Promotion of paperless and energy-saving initiatives, including electronic menus, digital queue systems, and mobile app ordering to reduce paper usage.

(5) Establishment of a food waste and resource recycling plan, including: reusing food waste as animal feed, distributing coffee grounds to staff and students for use as organic fertilizer, and 100% recycling and reuse of waste cooking oil.

III. Promotion of Healthy and Low-Carbon Diets

(1) Vegetarian Dining Program: The Fengyun Building restaurant includes a fully vegan section offering plant-based meals centered on beans, whole grains, and vegetables.

(2) Meat-Free Protein Program: Convenience stores and chain restaurants on campus provide plant-based products such as vegetarian meal boxes, plant-based meat patties, and beverages using soy or oat milk as dairy alternatives.

(3) Aquatic Sustainable Food Program: All campus food service providers offering seafood or aquatic products must follow sustainable harvesting principles, including:

　1. Prioritizing products certified by MSC, ASC, or FOS (Friend of the Sea);

　2. Sourcing from small-scale sustainable fisheries, low-impact nearshore fishing, or environmentally responsible aquaculture;

　3. Prohibiting the use of threatened species listed in conservation red lists (e.g., shark fins, coral reef fish) and seafood from illegal or unregulated fishing sources;

　4. Promoting Seafood Guide education to enhance awareness among students and staff regarding sustainable seafood consumption and marine conservation.