UGM is committed to sustainability through policies that support responsible food sourcing, including those from aquatic ecosystems.
This has been regulated since 2020 as stated in Circular Letter Number 1797/UN1.P/KJM/BU/2020 concerning Sustainable Living Practices approved by the Chancellor. The regulation (point 4d) states that buying local seasonal fruits and vegetables and supporting local businesses.
2. Waste Reduction Efforts in Serving Food and Beverages on Consumption Orders.pdf
In 2024, the Vice Chancellor received a Circular Letter on Efforts to Reduce Waste in Serving Food and Beverages in Consumption Orders at UGM (Circular Letter number 6627/UN1/P4/PL.00.00/2024), stating that serving food for official activities is recommended:
- using materials that are washable/reusable, recyclable or biodegradable;
- NOT using materials made from plastic, styrofoam packaging, plastic wrap or other hazardous materials;
- limit/minimise serving using boxes for banquets;
- small snacks with plastic packaging such as nuts, chips and others are not allowed to be served by vendors;
- ordering menus with plastic packaging needs to be reduced;
- technical serving of snacks is expected to be prepared using serving plates.
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