SDG 2.3.4

SDG 2.3.4 Healthy and affordable food choices

NCUE places weight on meals that are safe, healthy and affordable, so that students and staff can enjoy the cafeterias' variety at low prices; this is one of the cafeterias' main strengths. Cafeteria management follows the Campus Cafeteria Premises Lease Contract and the Guidelines for the Organization of NCUE's Food Management Committee, under which supervision is strict. Besides ensuring that meals are healthy, safe, hygienic and affordable, the cafeterias run periodic promotions, which students and staff have welcomed. The supervision measures are set out below.

1. Cafeteria prices are set under the Campus Cafeteria Premises Lease Contract (Figure 1) and the Guidelines for the Organization of NCUE's Food Management Committee (Figures 2 and 3):

(1) Strict hygiene audits and food-safety control. The school hygiene inspection team carries out scheduled and unannounced checks on cafeteria food hygiene, food quality, tableware cleanliness and staff service.
(2) Ingredient traceability. Vendors must record the menu, the ingredients and their place of origin (or country) on the Campus Food Ingredients Registration Platform before 12 p.m. each day. Organic produce, Traceable Agricultural Products (TAP), produce with Certified Agricultural Standards (CAS) marks, and traceable produce are given priority, whereas genetically modified fresh ingredients are prohibited.
(3) Strict control of preparation times and environmental hygiene. Meals are prepared on the day of service, and strict time limits apply to hot-holding food and to storage at room temperature so that bacteria cannot multiply. Vendors must scrub the premises daily, carry out pest-control disinfection on a fixed schedule (for example before term starts and during the semester), and clean the grease traps, altogether keeping the catering environment clean throughout.
(4) Affordable pricing and transparent information. Cafeteria meals are sold at affordable prices. Unit prices for main dishes and for side dishes are sold by weight with clear price tags written on acrylic boards, so that students and staff can work out the cost. Also, pricing errors are avoided and diners can choose for themselves.
(5) Periodic promotions. Vendors are encouraged to run varied promotions for students and staff, and their performance in doing so is one of the criteria used when contract renewal is assessed.

Figure 1. Official document of Campus Cafeteria Premises Lease Contract — Figure 1. Campus Cafeteria Premises Lease Contract.

Figure 2-1. Guidelines for the Organization of NCUE's Food Management Committee - Page 1 — Figure 2. Guidelines for the Organization of NCUE's Food Management Committee.

Figure 2-2. Guidelines for the Organization of NCUE's Food Management Committee - Page 2 — Figure 2. Guidelines for the Organization of NCUE's Food Management Committee.

Figure 3. Announcement of catering and hygiene regulations published on the NCUE health website — Figure 3. The regulations published on the NCUE website (https://healthweb.ncue.edu.tw/p/404-1041-24833.php)

2. Cafeteria satisfaction survey

To give everyone on campus healthy, reasonably priced meals, NCUE invites staff and students to complete a cafeteria satisfaction survey each semester (Figures 4 and 5). The results are used to update and improve the menus and the hygiene of the dining environment and to carry out specific improvements. In addition, a convenience store opened on Shida Campus in 2021. The cafeteria in Dorm 10 on Shida Campus also opened in September 2023. Recently, a Louisa Coffee outlet opened in 2026. These has completely raised student satisfaction with dining on Shida Campus.

Figure 4. Questionnaire form showing the content of the campus cafeteria satisfaction survey — Figure 4. Content of the campus cafeteria satisfaction survey.

Figure 5. Screenshot of the campus cafeteria satisfaction survey announcement on the NCUE electronic bulletin — Figure 5. The campus cafeteria satisfaction survey announced on the NCUE electronic bulletin (https://apss.ncue.edu.tw/odedi/doc_page.php?id=.0-4366.1/00.6)

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