Walailak Food Outlets: Sustainable Food Choices for All

All food outlets are required to adhere rigorously to the regulations and principles aligned with the goals of sustainability, health, and affordability in food services. The following guidelines and policies are enforced:

• Walailak University Announcement on “The Regulations and Penalties of Food Operators 2015”
• Walailak University Announcement on “The Regulations of Canteen Management and Operation Practices 2017”
• Walailak University Announcement on “The Lease Agreement of Food Operators 2017”
• The Regulations of the Department of Health, Ministry of Public Health, concerning Food Hygiene and Sanitation for Food Handlers 
• Walailak University Order regarding the Appointment of the Committee on Food Safety and Sanitation 2015 

In 2022, Walailak University conducted a comprehensive review of these existing policies in line with its commitment to advancing sustainability in food services and maintaining quality-of-service standards, while minimizing environmental impact. Subsequently, new sustainable food consumption guidelines were introduced as a test policy. The specific details are outlined as follows:

1. The Process of Sustainable Food Sourcing

In 2022, Walailak University reviewed all food management regulations to enhance their impact on the environment, aiming to reduce resource depletion and minimize contributions to climate change. Key aspects of the proposed policy are as follows:

• Meat and animal products, including seafood, should be derived from qualified farms certified by reliable agencies, such as Good Agricultural Practices (GAP).
• Sources of processed seafood, aquatic animals and products must not involve those in conflict with the European Union’s guidelines on illegal unreported and unregulated fishing, destructive fishing practices, overfishing practices, use of forced and child labor or unfair employment of labor in the seafood supply.
• Environmentally and socially friendly transportation of uncontaminated meat, including animal and aquatic products, must be ensured. Fruits and vegetables should be seasonal fruits and vegetables, and Walailak University prioritizes the purchase of raw materials and others available in local communities with good agricultural practices.
• Nontoxic fruits and vegetables should be seasonal products, locally farmed by neighboring communities, and cultivated with good agricultural practices.