Policy for Sustainably Farmed Food on Campus

Policy for Sustainably Farmed Food on Campus

Policy for Sustainably Farmed Food on Campus
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
  1. Short Title & Commencement
    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.
  2. Purpose
    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.
  3. Scope
    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.
  4. Goals
    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.
  5. Implementation Measures
    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.
  6. Monitoring and Compliance
    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.
  7. This policy shall be reviewed every three years or earlier if required to accommodate new educational practices, regulatory requirements, or emerging student needs.
  8. 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.
  9. In case of any dispute, the decision of the Vice Chancellor of the University shall be final and binding.
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International Endowed Chair Professor

Prof Rakesh Kumar

Prof Rakesh Kumar is the Founder and President of the Breast Cancer in Young Women Foundation (USA), dedicated to vaddressing the distinct issues affecting young women with breast cancer. He also serves as the International Endowed Chair Professor at the Cancer Research Institute of the Himalayan Institute of Medical Sciences. Additionally, he holds adjunct professorships at Rutgers New Jersey Medical School and Virginia Commonwealth University.

Dr Kumar earned his Ph.D. from the All India Institute of Medical Sciences in 1984 and began his research career at Memorial Sloan Kettering Cancer Center in January 1986. From 1988 to 2017, he held various academic and leadership positions —including faculty member, tenured professor, distinguished professor, endowed chair, department chair, and research leader—at esteemed institutions such as Memorial Sloan Kettering Cancer Center in New York and the University of Texas MD Anderson Cancer Center in Houston. From 2017 to 2022, he served as the National Chair for Cancer Research for the Government of India and as a distinguished professor, continuing his innovative work in breast cancer research.

With nearly 40 years of research and professional experience, Dr. Kumar has made conceptual contributions to the field of cancer research (h-index 108, citations >50,000). He has authored over 325 peer-reviewed publications, edited or co-edited nine books, and delivered 290 invited lectures worldwide. His work has been featured on the covers of 18 major cancer journals and has been highlighted in institutional research reports of the MD Anderson Cancer Center.

A passionate educator and mentor, Dr. Kumar has guided 67 trainees throughout his career. He serves on the editorial boards of multiple leading cancer journals and has served on the editorial boards of 21 top cancer journals. His global reputation is further demonstrated by his participation in about 100 peer-review panels for cancer research funding in the US and internationally over the past 28 years.

Dr. Kumar's innovative research has earned him numerous prestigious honors, including the Hinkle Society Faculty Award at Penn State University (1994), the Dalla/Fort Worth Living Legend Faculty Achievement Award in Basic Sciences (2004), the Ranbaxy Research Award (2006), and the Lifetime Achievement Award from the American Association of Indian Scientists in Cancer Research (2013), among others. Dr. Kumar's pioneering research continues to have a profound influence on the fields of oncology and breast cancer, opening up new opportunities for biomedical scientists and trainees worldwide.