2016 Sustainability Policies and Specific Guidelines

Policies and Guidelines on Food Sustainability


Policy on Food Sustainability


The University recognizes that food and water security are among the biggest concerns of the global community, especially in the context of underprivileged communities. It is with this realization and in the spirit of addressing these concerns that the community is enjoined to minimize food waste and to avoid overconsumption. It is important to have information, education, and communication (IEC) programs that focus on the impact of food production and transport on the users’ carbon footprint.

Guidelines on Food Sustainability


  1. The OFSQA in the different units work with AIS in developing age-appropriate IEC programs that focus on the impact on natural cycles and users’ carbon footprint of 1) food production and transport, 2) food packaging, and 3) food consumption practices.


  1. Programs are promoted in different units to reduce food wastage.

  • Address practices, like getting portions much more than can be finished.

  • Except for breakfast or lunch meetings or in special cases, only beverages will be served during meetings.

  1. Wastes are segregated, put in garbage bags, tied up, and disposed in proper dumping stations. When possible, kitchen and food wastes are mixed with yard waste for composting.