In line with NCKU's "United Nations Sustainable Development Goals" (SDGs) policy, the contract between NCKU and caterers stipulates that caterers on campus should use friendly farming, local production, low-carbon vegetables, less additives and sustainable ingredients to achieve sustainable development.

Friendly farming: Comply with domestic and foreign certifications related to organic agriculture, friendly farming, and green conservation. 

 Less additives: Comply with the domestic "Clean Label" and other certifications that reduce 90% of additives, and reduce carbon emissions from upstream raw materials and manufacturing.

 Low-carbon vegetables: Ingredients do not use meat, eggs and seafood to protect the marine ecology and reduce greenhouse gas emissions from animal husbandry.

Local production: Reduce carbon emissions from transportation by using locally produced food.