Policy for Reducing Food Wastage
November 6, 2025 2025-11-06 4:31Policy for Reducing Food Wastage
Policy for Reducing Food Wastage
| Approved | Board of Management on 12th January 2019 |
| Notification | Notified by Registrar vide notification No. SRHU/Reg/OO/2019-04 (i) dated 15th January 2019 |
| Reviewed / Revised | Board of Management on 29th March 2022 |
| Notification | Notified by Registrar vide notification No. SRHU/Reg/OO/2022-58 (i) dated 5th April 2022 |
| Next Review | 2025–26 |
- Short Title & Commencement
- This Policy shall be called the “Policy for Reducing Food Wastage” of Swami Rama Himalayan University.
- This Policy shall be deemed to have come into force from the date of approval of the Board of Management of the University.
- Purpose
- To minimize food wastage across the supply chain from production to consumption and promote sustainable food management practices, thereby contributing to the achievement of SDG 12 and enhancing food security and environmental sustainability.
- Scope
- Food producers, processors, and distributors.
- Retailers, hospitality and food service sectors.
- Households and educational institutions.
- Public and private organizations involved in food procurement and waste management.
- Goals
- Reduce food loss during production, storage, and transport.
- Halve food waste at the retail and consumer levels by 2030.
- Promote redistribution of surplus food to food-insecure populations.
- Encourage sustainable consumption and behavioral change through awareness and education.
- Support circular economy initiatives such as composting and bioenergy generation.
- Strategic Actions
- Prevention and Reduction
- Implement better inventory, storage, and supply chain management to prevent spoilage.
- Introduce incentives for businesses adopting waste-reducing technologies.
- Encourage “ugly but edible” produce marketing to reduce rejection of imperfect foods.
- Redistribution
- Establish partnerships with food banks and NGOs to redistribute surplus edible food.
- Create tax benefits or recognition programs for businesses donating food safely.
- Recycling and Recovery
- Develop community composting programs and promote household composting.
- Encourage use of food waste for biogas and animal feed production.
- Education and Awareness
- Launch national or institutional campaigns on the impacts of food waste.
- Integrate food waste education into school curricula and workplace programs.
- Monitoring and Reporting
- Require annual reporting of food waste data from large producers, retailers, and institutions.
- Develop national databases and indicators aligned with SDG 12.3 monitoring framework.
- Prevention and Reduction
- Implementation Mechanism
- The University concerned department shall coordinate with all stakeholders of the University.
- Also coordinate with local governments, NGOs, private sector, educational institutions.
- Evaluation and Review
- Conduct annual progress reviews based on waste reduction metrics.
- Adjust targets and strategies based on monitoring outcomes and technological advances.
- This policy shall be reviewed every three years or earlier if required to accommodate new educational practices, regulatory requirements, or emerging student needs.
- The University reserves the right to interpret, alter, amend, modify, cancel or withdraw any or all provision mentioned herein above in this policy without any notice.
- In case of any dispute, the decision of the Vice Chancellor of the University shall be final and binding.