NCUE has always given priority to purchasing products from local, sustainable sources. For example, NCUE's cafeterias preferentially purchase seasonal and local ingredients to reduce food miles and carbon emissions generated during transportation. This approach also promotes local consumption while ensuring comprehensive ingredient control, allowing teachers and students across the campus to dine with confidence. The annual inspection results by the Ministry of Education are shown in Figure 1, and the relevant implementation strategies are detailed as follows:

Figure 1: Annual Ministry of Education On-Site Guidance on Catering and Hygiene

1. With the extreme climate crisis approaching, NCUE upholds two basic principles when purchasing ingredients:

(1) Giving priority to seasonal ingredients.

(2) Giving priority to local ingredients, which reduces carbon footprint, shortens food miles, and minimizes energy consumption on Earth.

2. Following the three-tier management system for campus food safety and hygiene, NCUE cooperates with the Ministry of Education to conduct on-site guidance every academic year. NCUE has established the Food Management Committee for cross-department coordination and assigned dedicated nurses to conduct weekly hygiene supervision of catering facilities.

3. In order to fully implement food ingredient control and encourage school cafeterias to:

(1) Give priority to labeled, traceable ingredients, such as TAP (Traceable Agricultural Products), CAS (Certified Agricultural Standards) products, and agricultural (livestock, aquatic) products with production traceability QR codes. (Figure 2)

Figure 2: Using local eggs as ingredients

(2) Ensure the safety of consuming fresh fruits and vegetables, test the ingredients used in NCUE cafeterias, following the guidelines on the website for Pesticide Residue Monitoring in agricultural products published by the Food and Drug Administration, Ministry of Health and Welfare.

(3) Supervise vendors to register daily on the Ministry of Education's Campus Food Ingredients Registration Platform online, fully disclosing ingredient information.

Annexes:

(1) Food Management Committee meeting minutes in 2024: https://apss.ncue.edu.tw/odedi/doc_page.php?id=.0-4.1/5255-.-

(2) Website for Pesticide Residue Monitoring in agricultural products:  https://www.fda.gov.tw/TC/site.aspx?sid=2428&r=1485767145

(3) Ministry of Education's Campus Food Ingredient Registration Platform: https://fatraceschool.k12ea.gov.tw/frontend/

(4) 2.5.4A Attachment: Screenshots of the Ministry of Education's Campus Food Ingredient Registration Platform online registration process