University of Mosul Policy on Ensuring Sustainable Food Agriculture on Campus

1. Title

University of Mosul Policy on Ensuring Sustainable Food Agriculture on Campus

2. Purpose / Objective

This policy aims to ensure that all food provided within the University of Mosul campus is sourced from responsible and sustainable agricultural practices. The ultimate objective is to reduce the University’s environmental footprint, support the local economy, and promote the health and awareness of the campus community.

3. Scope

This policy applies to all food service facilities and activities within the University, including:

• University cafeterias and dining halls.

• Student events and activities.

• External food vendors contracted by the University.

4. Principles / Commitments

• Environmental Responsibility: reducing the University’s carbon footprint by prioritizing sustainable food sources.

• Dietary Diversity: providing healthy options, including plant-based and organic alternatives.

• Social Justice: supporting local suppliers and small-scale farmers to promote fairness across the food supply chain.

• Transparency: clarifying supplier selection criteria and disclosing recognized environmental certifications.

5. Procedures / Implementation Mechanisms

• Supplier Selection:

  • Prioritizing local suppliers who adopt sustainable agricultural practices.

  • Partnering with certified suppliers (e.g., organic, fair trade).

• Reducing Dependence on Animal Products:

  • Offering plant-based options on a daily basis.

  • Sourcing meat and animal products only from farms committed to animal welfare standards.

• Food Resource Management:

  • Establishing mechanisms to redistribute surplus food (e.g., donations to the local community).

  • Recycling organic waste and converting it into compost or alternative energy.

6. Responsibilities

• University Services Administration: supervising policy implementation in cafeterias and dining halls.

• Environmental Affairs Department: monitoring suppliers and conducting environmental audits.

• Suppliers and Food Providers: strict compliance with sustainable agriculture standards and food waste reduction practices.

• Students and Staff: engaging in sustainable practices through awareness and responsible food choices.

7. Monitoring and Evaluation

• Conducting periodic reviews of food sources and environmental impact reports.

• Performing annual assessments of supplier compliance.

• Utilizing key performance indicators (KPIs) such as: proportion of locally sourced products, percentage of plant-based meals, and percentage of recycled food waste.

8. Periodic Review

This policy will be reviewed every three years, or upon updates in local or international sustainable agriculture standards, to ensure alignment with best practices.

9. Link to Global Goals

• Goal 2: Zero Hunger, through the promotion of sustainable food systems.

• Goal 12: Responsible Consumption and Production.

• Goal 13: Climate Action, by reducing the carbon footprint of food production and consumption.

• Goal 15: Life on Land, by supporting environmentally friendly agriculture.

Approved by: Presidency of the University of Mosul.

Last updated: 24-12-2024.