The University is committed to use food packaging that will promote sustainability by using less packaging, reusable packaging, and/or renewable and recyclable packaging materials. Aside from minimizing the amount of waste generated on campus, these initiatives hope to increase awareness on sustainability and change institutional and personal lifestyles.
The most eco-friendly food containers are those that are reusable. Thus, reusable tableware is preferred when serving food. Patrons may bring their own reusable baunans (food containers) for take-out or borrow them through the deposit scheme.
Materials used for food packaging or which come into contact with food are of food-grade quality and are approved by a government regulatory body. Only approved wrapping and packaging materials are used (ref. DOH Sanitation Code of the Philippines).
Food products use packaging materials that are environmentally sustainable. This means that the packaging material is manufactured with minimum demand on energy and natural resources, and uses processes and have products/by-products that generate minimum waste and have minimum impact on the environment.
Because they promote a lifestyle that involves high consumption of resources and waste generation, disposable food packaging materials should generally be avoided, unless they can be degraded and renewed naturally.
Whenever possible, individual packaging should be avoided. For example, dispensed drinks (i.e. those poured out of pitchers into reusable glasses, cups or tumblers) are preferred over single-serve water PET bottles.
All reusable materials must be washed and sanitized immediately after use and must be kept in a clean storage area. (Please refer to the procedures on dishwashing of utensils, as provided by the OFSQA Guidelines or by the supplier of the dishwashing unit).
The following are acceptable forms of packaging:
All-natural forms of packaging (i.e. those that did not go through mechanical or chemical processing, such as banana leaves or bowls from coconut shells)
All naturally degradable and renewable packaging (i.e. those that are partly processed but can be degraded by nature and can easily be grown and harvested, such as wooden chopsticks, bilao, or biodegradable plates from cornstarch)
All engineered forms of packaging that are designed to be reusable (i.e. those that
went through mechanical or chemical processing and are washable and durable, such as ceramic ware, melamine ware, metal cutlery, durable plastic tumblers, food baskets)
Disposable packaging materials that can be applied to the present waste management practices of the University (i.e. those that can undergo vermicomposting, such as banana or coconut leaves; those that can be collected under the materials recovery facility, such as aluminum cans, glass bottles, and plastic bottles)
The following are not acceptable forms of packaging:
All disposable polystyrene and similar plastic packaging (such as Styrofoam food containers, plastic cups, plastic spoons/ forks) that do not fall under 7a and 7b
All disposable composite packaging (i.e. materials that are made of two or more different materials laminated or fused together to form a single entity or material, such as tetra packs, foil packs, laminated plastic/paper cups used in vending drinks and beverages)
For all plastic disposable packaging, the preference as to the choice of the material is determined by the resin identification code/plastics recycling code, set by the Society of the Plastics Industry, Inc. (SPI). These codes determine the ease of recycling of the plastic product labeled, 1 being the easiest to recycle and 7 being the hardest to recycle.
Food delivered from external sources should follow the packaging guidelines of the University.
Corporate franchises, food sponsors and caterers are asked to meet the guidelines of the University. Initial approval of all packaging materials for use within the University are given by the following sectors and its coordinators:
Unit’s cafeteria & its concessionaires (respective cafeteria management)
JSEC (Coordinator of the Student Entrepreneurial Initiatives)
Student Activities (Director, OSA; APSA; AHSA)
Others (FQA Supervisor for the unit
The OFSQA Head gives final approval.