National Taiwan Normal University (NTNU), in line with the Ministry of Education’s initiative to establish the “Campus Food Ingredient Registration Platform,” was designated as a national model school from the outset of the program. In the first year of implementation, over 80% of on-campus dining facilities participated in the ingredient traceability registration process, demonstrating the University’s strong commitment to food safety practices. According to ingredient traceability reports from 2019 to 2020, the completeness rate of ingredient registration across campus dining facilities reached between 81.25% and 100% as of October 2020. More than 95% of food ingredients were traceable, with over 90% of pork ingredients sourced domestically, ensuring both safety and transparency in ingredient supply.
Furthermore, based on the most recent statistics from September to October 2024, the University’s average registration rate for food ingredients reached 94.68%, while the completeness rate remained at 95.53%. The 2024 ingredient traceability data confirms NTNU’s continuous improvement in the implementation of ingredient registration, safeguarding the reliability of campus dining food safety management.
In addition, for the year 2024, the University allocated a dedicated budget of NT$1,723,385 for food safety initiatives. These funds are designated for ingredient management in campus dining, platform maintenance, and food safety inspections, thereby reinforcing the campus food safety protection network and comprehensively safeguarding the health of both faculty and students.