Sustainable food purchases
Sustainable Food Purchases
At 91探花, the food served on campus is shaped by the way it is bought. JGU treats food purchasing as part of its responsible procurement practice, and the vendors who supply its dining spaces are held to clear standards of ethical labour, traceability and environmental care.
Our Sustainable Procurement Policy
JGU’s Sustainable Procurement Policy applies to all University expenditure, purchase orders, tenders and contracts, including commercial catering and dining operators. It advances SDG 12 (Target 12.7), SDG 8, SDG 13 and SDG 6, and rests on three principles: environmental and circular integrity, human rights and fair labor, and traceability and integrity.
Every current and new vendor signs the JGU Supplier Code of Conduct before a contract is executed, committing to statutory minimum wages, occupational safety and environmental standards. Major institutional contracts carry a minimum 15% ESG weighting in tender evaluation, and products with third-party certification, such as ISO 14001 or Fair Trade, are explicitly preferred. Dining suppliers follow the University’s No Plastic Use Policy, using returnable crates, bulk dispensers, and compostable packaging, as well
Quality, Traceability and Local Sourcing
Here at JGU, we also place a strong emphasis on knowing where its food comes from. Vendors are carefully vetted; every food consignment is accompanied by a Certificate of Analysis, and sourcing is checked through internal and third-party audits. The policy gives priority to suppliers in Haryana and the NCR, and most of the University’s food purchases come from local and regional vendors. This keeps the supply chain close to campus, supports regional businesses, and reduces transport-related emissions.
From Purchasing to the Plate
Responsible purchasing shows up in what is served. As per our records, refined flour in the dining menu has fallen from 45% to 0%, and the share of whole-grain and gluten-free options has risen from 15% to 65%. Frying on event menus has been reduced from 30% to 0%, MSG, margarine and artificial colors have been eliminated, and 12 new plant-based recipes are introduced every month. Nutritional charts are displayed in every dining space, so students, faculty, and staff can make informed choices.
Closing the Loop on Food Waste
JGU also gives food a second life. Food waste from dining is composted in the University’s Organic Waste Converter, which processes a projected 6,396 kg a year into 2,112 kg of compost and avoids about 288 kg of methane (8,064 kg CO鈧俥). The compost nourishes campus horticulture, and JGU is now in the process of making it available to local farmers at a lower cost, extending the benefit beyond the campus.
Medicinal Gardens and Green Spaces
JGU’s 85-acre campus is home to 98 species of trees and shrubs, including 1,52,140 native, drought-resistant plants, all irrigated entirely with treated wastewater. A horticulture team of more than 90 staff cares for the campus and runs an on-site nursery for propagation. Through the Campus Carbon Mapping and Digital Tree Tagging initiative, every tree is being given a QR code that records its species, estimated age, ecological and medicinal value and carbon sequestration potential. The data will form the University’s first Digital Tree Database, and students take an active part in documenting it, turning the campus into a living classroom for botany, ecology and traditional plant knowledge.
Measuring and Reporting Our Progress
JGU tracks its procurement performance openly. Sourcing metrics, vendor audit findings, and circularity indicators are compiled every year and published on our website as well as in our annual reports.
