Ethical sourcing policy
12.2.1
SDG12
Ethical sourcing policy
1. Campus dining contracts require vendors to prioritize sustainable food ingredients, including eco-friendly farming, local production, low-carbon diets, and reduced additives, with compliance regularly reviewed in Dining Committee meetings.
2. Promotion of green procurement, encouraging the purchase of products with eco-labels and those provided by social enterprises.
3. Priority procurement from disability welfare institutions, supporting social inclusion and community engagement.
4. Implementation of the campus plastic-reduction regulations and the Sustainable Food Guide, ensuring transparent actions and publicly accessible evidence.
These measures are all documented and published on the university’s official platforms, demonstrating accountability. By doing so, NCKU not only reduces environmental impact but also promotes fair trade and social responsibility, embodying its commitment to ethical sourcing and aligning with sustainable campus development goals.
- National Cheng Kung University on Green Purchasing
NCKU, in accordance with Article 96 of the Government Procurement Act and the Environmental Protection Administration (EPA) regulations, promotes green procurement, setting a target of achieving a 95% designated procurement rate. Each unit is required to give priority to purchasing products with environmental labels and must submit reports as stipulated, avoiding false entries or failure to report. The EPA will also strengthen inspections of agencies’ green procurement reporting. The university provides resources such as the Green Procurement Performance Evaluation Guidelines, System Operation Instructions, and Familiarity Tests to help faculty and staff practice and become proficient in the process, thereby improving reporting accuracy and effectiveness.- National Cheng Kung University Guidelines on the Priority Procurement of the Products and Services Provided by Disability Welfare Institutions or Groups
NCKU has established operational guidelines based on the “Regulations on the Priority Procurement of Products and Services Provided by Disability Welfare Institutions, Organizations, or Sheltered Workshops,” with the aim of enhancing the welfare of persons with disabilities. The procurement scope includes food, handicrafts, cleaning supplies, gardening products, printed materials, as well as various services such as cleaning, catering, car washing, laundry, transportation, and performance services. Each unit of the university is designated as an obligated purchaser and must complete the required procurement proportion annually to support the sustainable operation of welfare institutions or sheltered workshops, thereby fulfilling both social responsibility and institutional needs.- Regulation for the Implementation of Inter-entity Supply Contracts
The inter-entity supply contract system is managed by the competent authority, which conducts centralized procurement and establishes contracts for agencies to select items based on their needs. This system enhances procurement efficiency, reduces costs, and ensures product quality. The contract covers commonly used goods such as computer equipment and office supplies. During the contract period, units can purchase through the platform in accordance with the regulations and benefit from nationwide delivery and maintenance services. The system emphasizes transparency, openness, and convenience, helping schools and government agencies achieve resource integration and sustainable management goals in the procurement process.- NCKU Sustainable ingredient selection
NCKU follows the United Nations Sustainable Development Goals (SDGs) by promoting the use of sustainable ingredients in campus dining tenders and partnerships. The policy includes: eco-friendly farming (certified with green conservation labels), reduced additives (cutting 90% of additives and carrying clean-label certification), low-carbon vegetarian options (avoiding eggs and seafood to reduce livestock-related emissions and protect marine ecosystems), and local production (supporting local produce to lower transportation-related carbon emissions). Through these measures, the university actively fosters an environmentally friendly campus and guides dietary choices in alignment with sustainable development.- Minutes of NCKU Dietary Committee Meeting
NCKU’s Dietary Committee holds regular annual meetings, chaired by the Dean of Student Affairs. Attendees include faculty representatives from each college, representatives from the Student Association and Dormitory Committee, as well as nutritionists and relevant administrative units. The meetings primarily focus on campus dietary management and nutrition planning. Through joint participation of faculty and students, the committee ensures that campus dining adheres to principles of food safety, nutritional balance, and sustainable development, thereby strengthening policy transparency and safeguarding students’ health.
- Plastic reduction policies of NCKU
On September 21, 2022, NCKU approved the “Campus Plastic Reduction Policy,” aiming to reduce the use of single-use plastic products and promote a sustainable, low-carbon circular campus. The policy covers both campus meetings and office practices: during meetings, only packaged drinking water and reusable utensils should be provided, while disposable cups and plastic spoons are to be avoided. Faculty and staff are encouraged to bring their own reusable cups and tableware. In offices, the policy calls for avoiding single-use plastic products, plastic bags, and straws, reducing excessive packaging, and promoting the use of eco-labeled products and reusable containers.