1. NCUE tightly controls the food waste of its two school cafeterias.

NCUE has measured and managed the daily food waste of the two school cafeterias. The statistics showed that the average daily food waste generated by the two school cafeterias in 2023 was lower than 0.021 tons. Compared to 2022, the daily average food waste generation at NCUE has decreased by 0.001 tons. Please refer to Table 1.

Table 1. Daily Average Food Waste Generation at NCUE

Note: The calculation formula is based on the year 2023. Daily Average Food Waste Generation = Annual Food Waste/Total Working Days in a Year (5 days a week × 52 weeks). 5.5 tons/260 days = 5,500 kilograms/260 days = 21 kilograms per day = 0.021 tons

2. NCUE has implemented a food waste reduction policy.

(1) NCUE’s food waste reduction policies are as follows:

(a) Promoting nutrition education and food appreciation and encouraging students to take only what they can eat, not to pick at food, and not to leave leftovers.

(b) Requesting vendors to estimate the number of diners for food preparation.

(c) Regularly assessing the food waste situation and adjusting the menu accordingly.

(d) Implementing near-expired food promotional offers to reduce leftovers. For details on the school cafeteria's promotional measures, please refer to Annex 2.2.1A.

(2) As part of NCUE’s food waste reduction policies, the two school cafeterias classify the daily food waste generated with food waste bins placed in both school cafeterias. Specially appointed janitors collect the food waste every day, and designated enterprises regularly collect the food waste for resource recycling. The methods and strategies for reducing food waste are as follows:

(a) To efficiently utilize ingredients, NCUE has implemented a standardized meal preparation process and reduced the portion size of each meal. This ensures that teachers and students can finish their meals completely, avoiding food waste. (Figure 1)

Figure 1: Delicious and healthy small-portion meals in the school cafeteria

(b) NCUE has regulated the selection, purchase, and management of ingredients to ensure that vendors’ procurement, processing, and inventory follow standardized procedures. Vendors closely monitor the inventory and freshness of all kinds of food to ensure safe and effective use of ingredients. Near-expired foods are made into discounted lunch boxes to promote sales, to reduce waste, and to ensure food safety. The cafeterias’ effective use of ingredients enables teachers and students to enjoy nutritious food at low prices, reducing their financial burden and food waste.

Annex:

Please refer to Annex 2.2.1A for details on School Cafeteria Discount Measures.