1. Preamble
Kalinga University recognizes that the way food is produced, procured and consumed has important implications for biodiversity, soil health, water resources, climate resilience, rural livelihoods and sustainable development. The University is committed to promoting environmentally responsible food systems as part of its broader commitment to sustainable development and responsible consumption.
The University has an established campus food system comprising mess, canteen and cafeteria services, including food services provided through an external service partner. The University therefore recognizes the importance of incorporating sustainability requirements into food procurement and food-service operations. This Policy provides a framework for ensuring that food supplied on campus is sourced, as far as practicable, from farming and production systems that protect natural resources, support responsible agricultural practices and contribute to sustainable local livelihoods.
2. Principles
The Policy is guided by the following principles:
- Sustainable Agriculture – Prefer food produced through farming practices that conserve soil, water, biodiversity and other natural resources.
- Responsible Procurement – Integrate sustainability considerations into the selection and procurement of food products and suppliers.
- Local and Seasonal Preference – Where feasible, prioritize locally and regionally produced seasonal food to support local producers and reduce unnecessary transport impacts.
- Resource Conservation – Encourage efficient use of water, energy, land, fertilizers and other agricultural inputs.
- Biodiversity Protection – Encourage agricultural practices that conserve native biodiversity, pollinators, soil organisms and ecological functions.
- Responsible Agricultural Inputs – Prefer production systems demonstrating appropriate use of fertilizers, pesticides and other inputs consistent with applicable standards.
- Traceability and Transparency – Maintain reasonable records of suppliers, sources and sustainability-related procurement requirements.
- Continuous Improvement – Progressively strengthen sustainable food procurement based on monitoring, supplier engagement and available evidence.
3. Objectives
The objectives of this Policy are to:
- Establish institutional requirements for procuring sustainably farmed food for campus food services.
- Increase the proportion of food purchased from local, regional and demonstrably sustainable sources where feasible.
- Encourage farming practices that conserve soil, water, biodiversity and ecosystem services.
- Promote responsible and efficient use of agricultural inputs and discourage environmentally harmful production practices.
- Support smallholder farmers, farmer groups, cooperatives and responsible local food producers where appropriate.
- Encourage seasonal and diverse food choices that support resilient food systems.
- Incorporate sustainability criteria into contracts and procurement decisions for messes, canteens, cafeterias and catering services.
- Promote awareness among students, faculty, staff and food-service personnel about sustainable farming and responsible food choices.
- Encourage teaching, research, fieldwork and community engagement related to sustainable agriculture and food systems.
- Support the University's commitments under SDGs 2, 12, 13 and 15 and strengthen evidence-based sustainability reporting.
4. Guidelines
4.1 Sustainable Food Procurement
- The University shall, wherever practicable, prioritize food products sourced from farms, farmer groups, cooperatives, producers or suppliers that demonstrate environmentally responsible agricultural practices.
- Procurement documents and food-service contracts may include sustainability requirements relating to production methods, responsible resource use, traceability, packaging and waste reduction.
- Preference may be given to suppliers able to provide credible information regarding the origin and production practices of food products.
- Procurement decisions shall consider sustainability alongside food safety, nutritional quality, affordability, availability and applicable legal requirements.
4.2 Sustainable Farming Practices
- The University shall encourage suppliers to source from farming systems that maintain soil fertility, minimize soil degradation and promote long-term agricultural productivity.
- Preference should be given, where feasible, to practices that promote efficient water use, rainwater conservation and protection of local water resources.
- Suppliers should be encouraged to adopt integrated pest management, appropriate biological controls and responsible use of agricultural chemicals.
- Practices supporting crop diversity, agroforestry, mixed farming, organic matter management and biodiversity conservation may be encouraged where appropriate.
4.3 Local, Seasonal and Responsible Sourcing
- Where quality, food safety, availability and cost permit, the University shall encourage procurement from local and regional producers.
- Seasonal food products should be incorporated into menus where practicable.
- Local sourcing initiatives should seek fair and transparent relationships with producers and suppliers.
- Long-distance sourcing shall not automatically be excluded; sustainability shall be assessed using a balanced approach considering production practices, seasonality, transport, food safety and availability.
4.4 Food-Service Provider Requirements
- All campus food-service providers, including mess, canteen, cafeteria and catering operators, shall be encouraged to comply with this Policy.
- Food-service contracts may specify minimum requirements for sustainable procurement, documentation and reporting.
- Service providers shall maintain appropriate records of major food suppliers and procurement categories when requested by the University.
- Vendors shall cooperate with reasonable University sustainability audits and assessments.
4.5 Sustainable and Responsible Food Choices
- The University shall encourage menus that include diverse, nutritious and resource-conscious food options.
- Plant-based and vegetarian food options should be readily available across campus food services, consistent with student and staff needs.
- Menus should make reasonable use of locally available seasonal ingredients where feasible.
- Food-service providers shall avoid unnecessary overproduction and support measures that reduce food waste.
4.6 Food Safety and Quality
- All sustainably sourced food shall comply with applicable food-safety, hygiene, quality and regulatory requirements.
- Sustainability considerations shall never compromise food safety or nutritional quality.
- Suppliers shall provide required food-safety documentation and comply with applicable University and statutory requirements.
4.7 Sustainable Packaging and Food Waste
- Food-service providers shall progressively reduce unnecessary packaging and single-use materials.
- Reusable, recyclable or lower-impact packaging options should be preferred where feasible.
- Food waste shall be minimized through menu planning, appropriate portion management, inventory control and responsible purchasing.
- Safe and legally permissible, surplus edible food may be redirected for appropriate donation or redistribution initiatives.
- Organic food waste should be segregated and directed to appropriate composting or other authorized treatment systems where available.
4.8 Documentation and Traceability
- The University shall maintain appropriate records of major food procurement categories and suppliers, subject to contractual and operational requirements.
- Where sustainability claims are used in procurement, reasonable supporting documentation or supplier declarations should be obtained.
- Records may include supplier information, product origin, certifications where applicable, procurement quantities and sustainability-related criteria.
- Documentation shall support institutional audits, sustainability reporting and continuous improvement.
4.9 Awareness and Capacity Building
- The University shall organize awareness programmes, workshops, exhibitions, lectures and campaigns on sustainable agriculture and responsible food consumption.
- Students and staff shall be encouraged to understand the links between food production, biodiversity, soil, water, climate and livelihoods.
- Food-service staff and procurement personnel may receive orientation or training on sustainable food procurement requirements.
- Relevant environmental and sustainability observances may be used to promote sustainable food practices.
4.10 Research and Academic Integration
- Faculty members and students shall be encouraged to undertake research on sustainable agriculture, food systems, local food networks, agroecology, soil conservation, water-efficient farming and food security.
- Relevant topics may be integrated into teaching, fieldwork, dissertations, internships and interdisciplinary projects.
- The University may collaborate with agricultural universities, Krishi Vigyan Kendras, government departments, farmer organizations, research institutions and civil-society organizations.
- Research findings and field-based evidence may be used to strengthen campus food procurement and sustainability practices.
5. Teacher–Student Participation
Faculty members shall:
- Encourage students to participate in sustainable food and agriculture awareness activities.
- Integrate sustainable farming and food-system concepts into relevant teaching and practical courses.
- Supervise student research, field visits and projects related to sustainable agriculture and food procurement.
- Promote responsible food consumption and reduction of food waste within academic and campus activities.
Students shall:
- Participate in awareness programmes and activities related to sustainable food systems.
- Practice responsible food consumption and avoid unnecessary food waste.
- Provide constructive feedback on campus food sustainability initiatives.
- Participate in research, surveys, campus gardens, farmer-interaction programmes and other relevant initiatives.
6. Monitoring and Review
- Conduct periodic reviews of food procurement practices and supplier compliance.
- Monitor, where feasible, the proportion of food procurement meeting defined sustainability criteria.
- Review implementation of sustainable procurement requirements in mess, canteen, cafeteria and catering contracts.
- Assess local and seasonal sourcing initiatives and opportunities for improvement.
- Monitor food-waste reduction and related resource-efficiency measures.
- Maintain relevant procurement, supplier and implementation records for sustainability reporting.
- Prepare periodic summaries of progress for institutional sustainability and SDG documentation.
- Review this Policy every three years or earlier if required by changes in legislation, institutional priorities or sustainability standards.
7. Accountability and Transparency
- The Estate Office, Procurement/Administration, food-service management, Environmental Committee, Green Campus Committee and other relevant University units shall jointly support implementation of this Policy.
- Campus food-service providers and vendors shall comply with applicable procurement, food-safety and sustainability requirements established by the University.
- Relevant records of sustainable food procurement, supplier engagement, food-waste reduction and awareness activities shall be maintained in digital or appropriate institutional form.
- Sustainability requirements may be incorporated into food-service tenders, contracts and vendor evaluation processes.
- Key initiatives and evidence of implementation may be incorporated into the University's annual environmental, sustainability and SDG reports.
- The University may make the Policy and appropriate evidence of implementation publicly accessible through its official sustainability or institutional reporting platforms.
- Non-compliance with applicable University food-service or procurement requirements may invite corrective action in accordance with university rules and contractual provisions.
8. Approval and Implementation
This Policy on Sustainably Farmed Food on Campus shall come into effect from the date of approval by the competent authority of Kalinga University, Naya Raipur, Chhattisgarh. The Policy shall apply to all students, faculty members, researchers, staff, food-service providers, contractors, vendors, caterers and other stakeholders involved in the provision, procurement or management of food on campus.
The Policy shall be implemented through the University's existing procurement, food-service, environmental sustainability and quality-assurance mechanisms. It shall be reviewed periodically to ensure alignment with applicable laws, institutional sustainability priorities and evolving good practices in sustainable agriculture and food systems.
