Background: A sustainable food system focus on food availability that protect the environment, humanity and the economy. Food systems incorporate all the phases essential to feed the global population from production of raw material to actual food on plate. The Manav Rachna International Institute of Research & Studies (MRIIRS) promotes sustainable food system keeping in mind the health of its students, employees, guests and visitors. The objective of Sustainable Food Policy is to create a framework for Manav Rachna family to ensure that the raw material sourced and food produced, consumed and disposed by the university keeping in view to protect the environment, provides balanced meal to benefit the society and to promote Zero hunger.

 Policy Statement

• Promotion of Plant based food in catering outlets, hostel mess and hospitality services.
• No consumption of red meat and less availability of lean meat (Chicken and egg), thrice a week in hostel mess and catering outlets. Meat free alternatives has to be provided as replacement.
• Raw materials like vegetables and fruits have to be sourced by local venders and should be free from pesticides and insecticides.
• All dry products and packed products have to be FSSAI certified.
• Seasonal menu should be encouraged in catering outlets, hostel mess and hospitality services to promote the seasonal nutrient availability.
• Food waste need to be monitored, tracked and recorded as per the approved Standard Operating Procedures as listed in Annexure A.
• Composite plant and animal feed are allowed as Food waste management strategies.
• Waste management instruments need to be installed to promote healthy environment in kitchen.  
• Well balance nutritious meal is a mandatory component. The food menu should be focused on providing appropriate proportion of macro and micronutrients in every meal provided by hostel mess.
• Use of trans fat and saturated fat are restricted.
• Provision of minimum two fruits in a day is promoted in hostel mess menu.
• Use of less salt, sugar and unsaturated fat content in freshly prepared menu is recommended.
• Nutrition education should be provided to consumers – students, employees, guest and visitors regarding balanced diet, food waste management strategies on personal level and benefits of nutrients in promotion of healthy human behavior and fitness.

Applicability

Faculty, employees, students, volunteers, trainees, supplemental staff employed through contract agencies or outside trade unions, vendors, guests, and visitors are all included in the scope of this policy’s applicability.

Responsibility

To ensure this policy is followed consistently across the MRIIRS campus, everyone involved must treat each other with dignity and respect and work together.

MRIIRS MIS link to record Food Wastage and Management:

https://forms.gle/ZCF165Rda1wPEQcu6