2.3.3: Sustainable Food Choices on Campus

KAU is committed to avail sustainable food choices for all on campus, be it students, staff, and faculty, by providing sustainable food choices that strengthen the body like fluids, calories, nutrients, etc.

The Students' Nutrition Administration

The university, represented by the Deanship of Student Affairs, is keen to provide meals that contain nutrients necessary for building the body, and considering the great importance and benefits of this service, whether for students or the community.

• Student nutrition aims to provide nutritionally integrated meals through their health monitoring by the Nutrition Department supervisors, starting with the supply of raw materials through preparation and processing and ending with presentation.

• Saving time and effort by the student in preparing and preparing food so that he can devote himself to academic achievement and participate in cultural and sports programs at the university.

• Helping the student financially by providing the university for the greater part of the value of meals by providing the appropriate place to eat them in the central restaurant or the student residence restaurant.

• Choosing the appropriate time for serving meals so that it does not conflict with the categories of students in the different disciplines.

• There is a central restaurant in the students' section and a restaurant in the student dormitory outside.

• All students must abide by the regulations of selling student food tickets.

• Breakfast is served from 7 am to 10 am, lunch is served from 11 am until 3 pm and dinner is served from after evening prayer until 9.30 pm. Breakfast and lunch are served in the central restaurant and the student residence restaurant where all three meals are served throughout the week.

• All student services sites such as buffets, libraries, groceries and laundries provide their services during the school day. All these sites are monitored in terms of health, as well as monitoring the prices offered to the student.

• Supervisors and nutritionists follow up on food items starting from the production stage through the processing and preparation processes until they reach the student.

• There is monitoring and follow-up of cleaning work, determining the quality and ingredients of meals to be nutritionally integrated, and checking all food items coming to the central kitchen.