National Cheng Kung University (NCKU) enhances campus dining support through health, sustainability, and accessibility.
Sustainable Ingredient Policy
The Office of General Affairs has established a Sustainable Ingredient Selection policy, requiring on-campus food vendors, through concession contracts, to prioritize ingredients from eco-friendly farms, locally produced items, low-carbon plant-based options, and products with fewer additives and verified sustainability, thereby embedding these principles into institutional practice.
Student-led Net-Zero Campaign
In parallel, through a student-initiated net-zero campaign, the University promotes the “Pledge for Plant-based, Low-carbon Meals,” encouraging students and staff to translate emission-reduction policies into daily dietary choices and habits.
Healthy Food Market
Additionally, the NCKU Hospital Employees’ Consumer Cooperative sells locally grown fruits and vegetables and organizes a weekly Healthy Food Market stall, making nutritious ingredients easily accessible to students and staff.
Sustainable Ingredient Policy
The Office of General Affairs has established a Sustainable Ingredient Selection policy, requiring on-campus food vendors, through concession contracts, to prioritize ingredients from eco-friendly farms, locally produced items, low-carbon plant-based options, and products with fewer additives and verified sustainability, thereby embedding these principles into institutional practice.
Student-led Net-Zero Campaign
In parallel, through a student-initiated net-zero campaign, the University promotes the “Pledge for Plant-based, Low-carbon Meals,” encouraging students and staff to translate emission-reduction policies into daily dietary choices and habits.
Healthy Food Market
Additionally, the NCKU Hospital Employees’ Consumer Cooperative sells locally grown fruits and vegetables and organizes a weekly Healthy Food Market stall, making nutritious ingredients easily accessible to students and staff.
- NCKU Healthy Food Market:
The NCKU Hospital Staff Consumer Cooperative operates a “Healthy Market,” offering local agricultural, fishery, and livestock products, as well as organic foods and a wide variety of healthy ingredients. The market aims to promote eco-friendly farming and safe eating while enhancing access to sustainable food for students, faculty, and hospital staff. Through this platform, the university supports local agricultural development and guides consumers toward healthier dietary choices, demonstrating its commitment to sustainability and food safety.- Signing the “Plant-Based Diet for Carbon Reduction” Personal Action Pledge:
During its net-zero events, NCKU also promotes the “Vegetarian for Carbon Reduction” initiative, encouraging faculty and students to practice carbon reduction through their daily diet. Participants are invited to voluntarily reduce meat consumption and increase plant-based foods, showcasing the university’s commitment to sustainable action. This initiative not only strengthens awareness of environmental protection but also aligns individual lifestyle choices with global carbon reduction goals, reflecting the university’s social responsibility in sustainable development.- Sustainable Ingredients:
Following the United Nations Sustainable Development Goals (SDGs), NCKU requires campus food vendors under contract to prioritize the use of sustainable ingredients. The guidelines include: eco-friendly farming (such as organic agriculture and green conservation certification), reduced additives (over 90% fewer artificial additives), low-carbon vegetarian options (avoiding high-emission meats and eggs while protecting marine ecosystems), and local sourcing (using Taiwan-grown ingredients to reduce transportation emissions). Through these measures, NCKU practices resource recycling and food sustainability, demonstrating its commitment to food safety and environmental responsibility.- NCKU Hospital Vegetarian Restaurant:
The NCKU Hospital food court features “Ming Xiang Vegetarian Buffet,” which serves porridge and freshly prepared vegetarian dishes daily, allowing early risers among students and hospital staff to conveniently enjoy healthy meals. The restaurant emphasizes a wide variety of plant-based options, offering low-carbon and nutritious dining choices to both the campus community and the public. By promoting vegetarian dining, NCKU demonstrates its support for sustainable eating and healthy living, while reducing the environmental burden caused by meat consumption.- The NCKU Staff Consumer Cooperative Offers Locally Sourced, High-Quality Agricultural Products:
The NCKU Hospital Staff Consumer Cooperative store offers a wide variety of products, including fresh produce, frozen and chilled foods, and shelf-stable items. These include fruit juices, longan honey, chicken essence, and seafood gift sets, with some products emphasizing local production and natural sourcing. The platform not only provides convenient shopping channels for students, faculty, and hospital staff but also supports local agriculture and healthy diets, putting sustainability and food safety into practice.