|Submission Date||March 3, 2022|
National Taiwan Normal University
OP-8: Sustainable Dining
|1.62 / 2.00||
Graduate Institute of Environmental Education
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, or urban agriculture project, or support such a program in the local community?:
A brief description of the farmers market, CSA or urban agriculture project:
1. In 2020, more than 95% of the manufacturers' ingredients can be traced. In order to comply with the local procurement policy, more than 80% of the sources of all kinds of ingredients supplied by the school's manufacturers were from Taiwan.
2. Organize the supervision of community activities for seniors, care for small farmers in the local community, link the community-friendly sales support system, improve the nutritional knowledge of community meal bases, and optimize the quality of diet for seniors.
Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:
A brief description of the sustainability-themed food outlet:
1.Outsourced manufacturers to offer vegetarian meals.
2. Draw and publish the map of the campus and surrounding vegetable restaurants.（http://health.sa.ntnu.edu.tw/ezfiles/5/1005/img/121/517838448.jpg）
Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Regulations on the instructions for bidding in the on-campus restaurant (instructions for bidding in the investment announcement) requires that standard purchases of all kinds of food should comply with the "Food Safety and Sanitation Management Law" and the "School Hygiene Law" and other regulations to select legal food and ingredients for meals, and give priority to use the local quality agricultural products.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
Catering manufacturers always provide vegetables as the mainstay
Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:
A brief description of the vegan dining program:
The school’s catering contractor provides the entire school’s faculty and students with vegetarian options for every meal, and has set up a special restaurant on-campus website information "NTNU Life Convenience"
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
A brief description of the sustainability labelling and signage in dining halls:
1. Provide a variety of sustainable eating options for everyone on campus (including vegetarians and vegans).
2. The restaurant indicates vegetarian food in front of the menu
Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
In response to the United Nations sustainable development goal: SDGs 12.3 to reduce food waste, manufacturers promoted the "Friendly Food" project, using two technologies -- "Time Control Barcode" and "Time Pricing", to launch fresh food "7 hours before expiration." The friendly light-eating mechanism can reduce food waste, which is equivalent to reducing carbon dioxide emissions for the planet!
Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:
A brief description of the trayless dining or modified menu/portion program:
Encourage students and employees to bring their own tableware and no disposable tableware is provided in the restaurant
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
The restaurants signed a recycling contract with the oil company. The waste oil is recycled by the oil manufacturer and used as biofuel.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
Reusable tableware is used in school canteens, and disposable tableware is prohibited.
Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:
A brief description of the compostable containers and service ware:
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
Bring your own tableware or cups, you can get discounts as a reward.
A brief description of other sustainability-related initiatives not covered above:
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to email@example.com.