1. To ensure that the provided meals meet various health standards, vendors must provide proof of ingredient sourcing, inspection reports, etc. The school will regularly carry out random inspections to confirm whether food businesses comply with food safety laws during the food preparation process. Although there is no formal plan to track sustainable procurement lists, we are committed to integrating sustainability into campus dining by selecting organic agricultural product labels, production and marketing traceability labels, Taiwan's good agricultural product labels, as well as seasonal fresh ingredients, vegetables, and locally sourced fresh meat, directly delivered by local suppliers from the production site.

(1) The university's dining committee supervises the management of the university's restaurant operations, health inspections, and the provision of nutritious, safe, and hygienic dining services and management. When selecting food service providers, it requires them to comply with relevant policies to ensure that the meals provided meet nutritional, safety, and hygiene standards. Food vendors are required to register the ingredients and supplier information they use on the Ministry of Education's campus food ingredient registration platform to ensure the safety of ingredient sourcing and to prioritize purchasing certified high-quality local agricultural products, such as organic agricultural product labels (including those in the conversion period), production and marketing traceability agricultural product labels, Taiwan's good agricultural product labels, or products with "traceable agricultural product barcodes," "traceable seafood barcodes," and production traceability barcodes for livestock, poultry, and egg products. The use of genetically modified fresh ingredients and their primary processed products is strictly prohibited.

(2) Choose suppliers that have business registrations and food vendor registration numbers.

(3) Select local suppliers for ingredient deliveries and prioritize seasonal ingredients to reduce carbon footprints.

(4) Adhere to environmental sustainability and promote healthy diets for people. Each restaurant displays the nutritional components of various meals to assist faculty and staff in making healthy dining choices, paying attention to portion sizes to avoid excessive calorie intake or food waste.

2. Choose foods with a lower carbon footprint, such as local and seasonal products, and reduce food waste, aiming for sustainable operations.

(1) A special booth for the "Ten Miles Radius Sustainable Living Cooperative" is set up in the restaurant. With "Ten Miles Radius" as a slogan, it aims to focus on local resources, bringing together producers and consumers from around Hsinchu and advocating the establishment of a "Sustainable Living Cooperative," operating based on mutual assistance, equality, and transparency to meet various livelihood needs and create a sustainable living environment together.

(2) Based on the concept of caring for the Earth and sustainable development, we advocate for reducing the use of disposable products and conduct discount incentive activities to provide consumers with additional benefits.

(3) To continue sustainable development, the on-campus restaurants use sustainable products, replacing disposable plastic products with biodegradable materials such as plant fibers, sugarcane, corn, and cassava starch for food containers, beverage cups, and straws.

(4) In response to environmental protection and to eliminate paper use, save energy, reduce carbon emissions, and love the Earth while also reducing recyclables, all on-campus restaurants have adopted a paperless menu ordering system. Customers can choose their meals from an information board at the counter, pick up their meals at the number-calling machine, use a paperless POS system, or order online through an app, enabling faster meal retrieval and enhancing the restaurant's efficiency and convenience while demonstrating environmental responsibility.

(5) Establish a recycling plan: kitchen waste is converted into animal feed, coffee grounds are distributed to faculty and staff to be used as organic fertilizer for gardens and potted plants, and 100% of waste oil is recycled for reuse.

3. Our campus restaurants aim for a nutritious and sustainable campus diet. Besides offering diverse choices, we have set up low-carbon-friendly dining booths in each restaurant. The following are strategies for sustainable dining:

(1) Vegetarian dining plan: The Fengyun Building restaurant has a purely vegan booth, focusing on plant-based foods, including legumes, whole grains, and vegetables, encouraging the intake of plant protein and providing diverse protein-rich ingredients.

(2) Non-meat protein plan: Various plant-based products are launched in on-campus dining booths, convenience stores, fast-food chains, and Louisa Coffee, such as healthy vegetarian meal boxes, plant-based meat patties, and dairy-vegetarian products, with coffee drinks using soy milk or oat milk as substitutes for dairy products.