UGM ensures that the procurement of goods/services is carried out by taking into account sustainable aspects (Chapter 2, Article 3 Rector Regulation on Goods and Services Procurement). The implementation of sustainable procurement in UGM should meet three aspects, including economic aspects (price, quality and time), social aspects (empowering, just, and inclusive), and environmental aspects (procurement process does not contribute to negative consequences on health as well as water, air, soil, and land quality (article 75).
Rector’s Regulation Number 12 Year 2022
In addition, the Rector’s Regulation also states that procurement of goods and services (including food) must increase the use of domestic products, use products from Micro, Small and Medium Enterprises (MSME), and encourage the participation of the creative industry. The offer of participation in the procurement of goods and services for MSMEs is also carried out in an integrated manner through a system to ensure transparency, accountability, and environmental friendliness (paperless, efficient, and minimised costs) and sustainability. As part of sustainable procurement implementation, the university procurement office regularly conducts program socialisation, workshops and technical assistance to MSMEs to enhance the participation of MSMEs as providers in the procurement process at UGM, as well as provide an in-depth understanding of the applicable procedures and mechanisms. Other training on procurement was also intended for internal UGM procurement staff to enhance their understanding of sustainable procurement.
More specific policies regarding the procurement of goods and services to providers are written in the Circular Letter Number 6627/UN1.P4/PL.00.00/2024 on Efforts to Reduce Waste in Serving Food and Beverages for Consumption Orders at UGM, which was subsequently revised to include several parties intended to implement the circular letter.
Several faculties/schools have implemented policies to reduce plastic and cardboard waste from the supplier side. For example, Vocational School eliminates the use of single-use plastic bottles during meetings. For meeting snacks, SV UGM has implemented a buffet service or the use of reusable lunch boxes and bamboo baskets. This approach not only reduces waste but also promotes a culture of sustainability among the academic community. The Faculty of Engineering conducted outreach to several food and beverage providers at UGM, where the selected vendors were required to provide services based on zero-waste principles. This includes the use of degradable wrap, if packaging is required.
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