Nutrition and Dietary Hygiene ManagementStandard Instruction Manual for Handling Campus Food Incidents
Reiterate that in order to provide students with hygienic, safe and nutritionally balanced meals, please carefully select the quality of ingredients or supervise the on-campus catering manufacturers, and choose products that meet food hygiene standards and are produced in accordance with the standards.
Sustainability Data Analysis :
The food waste generated by the preparation of food and beverages in the campus canteen has different recycling practices in different campuses, and the food waste is collected by the canteen manufacturers at the school headquarters during meal time, and the canteen contractor will measure and remove the food waste from the outsourced contractor. At present, there is a survey of the amount of kitchen waste in the school headquarters, for which the campus restaurant contract manufacturers have fixed food waste recycling manufacturers for fixed cleaning and measurement, and the food waste production of the school restaurant in 2019~2020 will continue to be counted for half a year, and the tracking will be updated every year.
Dietary Opinion Response Channels:
1. In the case of poor food hygiene in various cafeteria departments on campus, on-site response can be preferred.If not, you can specifically submit the following consumer information to the health center for response: 1. Date and meal time. 2. The location of the campus venue. 3. Meals (products). 4. The name or description of the food is not hygienic.
2. Communication and response channels:
(1) You can directly communicate with the manufacturer on the spot.
(2) You may report the matter to the class dormitory committee, canteen committee, food welfare group of the dormitory committee or the student union to transfer it to the Health Center.
(3) Feedback channels for the three campuses: Main Campus, Gongguan Campus, and Linkou Campus;Nutritionist T Zhang Campus extension number: 3104 zoe.c@ntnu.edu.tw
Annual outsourced food waste measurement analysis table for National Taiwan Normal University Canteen
| Annual (Main Campus) | 2019 | 2020 | 2021 | 2022 | 2023 |
| Food waste measurement (metric ton) | 78 | 21 | 13.3 | 20.5 | 22.61 |
| Total number of teachers, staff and students in the school | 17,221 | 16,947 | 21,164 | 19,663 | 19,735 |
| Food waste produced per person (metric ton) | 0.00453 | 0.00124 | 0.00063 | 0.00104 | 0.00115 |
Remark
1. This table will update the measurement data every six months and conduct statistical analysis annually.
2. Due to the impact of the COVID-19 pandemic in 2020, remote teaching was adopted in schools, the number of teachers, staff and students on campus decreased, and the amount of food waste was also relatively reduced.
Current welfare department status:
●HepingCampus ● Gongguan Campus ● Linkou Campus