1. This Policy shall be called the “Policy for Sustainably Farmed Food on Campus” of Swami Rama Himalayan University.
2. This Policy shall be deemed to have come into force from the date of approval of the Board of Management of the University.

1. The purpose of this policy is to establish Swami Rama Himalayan University’s commitment to providing, promoting, and sourcing sustainably farmed food across all campus facilities. This policy supports the institution’s environmental stewardship goals and aligns with broader sustainability principles, including UN Sustainable Development Goals (SDGs) 2: Zero Hunger, 12: Responsible Consumption and Production, and 13: Climate Action.

1. All food outlets, cafeterias, dining halls, catering services, and vending operations on campus.
2. All student organizations, staff associations, and event organizers providing food or beverages.
3. All suppliers, caterers, and contractors providing food products or services to the campus.

1. Source food from sustainably farmed, certified, or locally produced sources wherever feasible.
2. Promote local, seasonal, and plant-based menu options.
3. Minimize food waste through improved planning, composting, and redistribution programs.
4. Encourage suppliers and caterers to follow environmentally and socially responsible practices.
5. Engage the campus community in sustainability education related to food systems.

1. Sustainable Procurement
   1. Give preference to food suppliers and caterers that demonstrate adherence to sustainable agriculture practices, including organic, regenerative, or fair trade certification.
   2. Prioritize locally sourced and seasonal produce to minimize transportation emissions.
   3. Avoid food products linked to deforestation, excessive chemical use, or unethical labour practices.
   4. Include sustainability clauses in vendor contracts and food service agreements.
2. Campus Dining and Catering
   1. Ensure that at least a target percentage (e.g., 30–50%) of food served on campus is sustainably produced by [target year].
   2. Offer vegetarian and vegan options at all campus dining outlets daily.
   3. Replace or reduce the use of environmentally damaging items (e.g., single-use plastics, non-compostable packaging).
   4. Promote “farm-to-table” partnerships with local farmers and producers.
3. Food Waste Management
   1. Implement systems to measure, report, and reduce food waste in kitchens and cafeterias.
   2. Introduce composting or anaerobic digestion for organic waste.
   3. Develop programs for food donation to local charities or community organizations.
4. Education and Engagement
   1. Conduct awareness campaigns and workshops on sustainable food systems and nutrition.
   2. Integrate food sustainability topics into campus sustainability events and student orientation programs.
   3. Encourage research and student projects on sustainable agriculture and food systems.
   4. Support student-run sustainable food initiatives (e.g., community gardens, farmer’s markets, food cooperatives).
5. Supplier and Partner Engagement
   1. Collaborate with suppliers and food service contractors to improve their sustainability performance.
   2. Request transparency on sourcing, certifications, and carbon footprint.
   3. Periodically review supplier compliance with sustainability requirements.

1. The Sustainability Committee of the University shall monitor implementation of this policy.
2. Track key metrics, such as:
   1. Percentage of sustainably sourced food
   2. Amount of food waste reduced or composted
   3. Number of local suppliers engaged
3. Report progress annually in the Campus Sustainability Report or equivalent publication.

All campus departments, vendors, and student organizations are expected to comply with this policy. Non-compliance may result in corrective actions, contract reviews, or ineligibility for future food service partnerships.