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Sustainable Ingredients.

Sustainable Ingredients

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.

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