2.2.1 Campus food waste and tracking
NTNU campus restaurants employ different methods for food waste recycling. At the Heping campus, restaurant vendors collect food waste during meal times and then measure and transport it to a contracted waste management company. At the Gongguan and Linkou campuses, food waste is drained and collected by the New Taipei City Environmental Protection Bureau recycling trucks. The Health Center is responsible for monitoring food waste volumes, with annual updates for the main campus based on measurements by the contracted waste collector. The total food waste in 2024 was 44.5 metric tons.
2.3.1 Student food insecurity and hunger
Under the “Guidelines for Issuing Donated Gift Vouchers at the Gongguan Campus Dormitory Store”, the Hi-Life convenience store at NTNU’s Gongguan Campus provided NTD 180,000 in vouchers during the period from July 1, 2022, to June 30, 2025. The programme targets students from low-income and lower-middle-income households who qualify for tuition fee reductions. Approximately 180 economically disadvantaged students receive NTD 1,000 in vouchers annually, which can be used to purchase food and daily necessities, helping ensure access to essential food resources.
In addition, NTNU provides living assistance grants to help economically disadvantaged students cover essential expenses, including food and other daily necessities. Approximately 300–330 grants are available each semester, with an additional 150–200 grants offered during the summer. Eligible students receive NTD 6,000 per month, helping ensure access to essential food resources.
In 2025, Hi-Life International Co., Ltd. provided convenience store vouchers to 180 NTNU students, totaling NT$180,000. Eligible recipients were enrolled students from low-income or lower-middle-income households who qualified for tuition fee reductions in the corresponding semester.
2.3.2 Students hunger interventions
1. Food Assistance for Economically Disadvantaged Students
NTNU has established the “Guidelines for Issuing Donated Gift Vouchers at the Gongguan Campus Dormitory Store” to provide direct food assistance to economically disadvantaged students. From July 1, 2022, to June 30, 2025, the Hi-Life convenience store at the Gongguan Campus donated gift vouchers worth NT$180,000 annually to help students experiencing financial difficulties obtain food for their daily needs.
Eligible recipients are enrolled students from low-income and lower-middle-income households who qualify for tuition and miscellaneous fee reductions during the relevant semester. Each eligible student may receive NT$1,000 in gift vouchers to purchase food and daily necessities. Vouchers are distributed to undergraduate students through designated student advisers, while distribution to graduate students is managed by the Student Assistance Division of the Office of Student Affairs.
Through clearly defined eligibility criteria and distribution procedures, NTNU provides targeted assistance to reduce food-related expenses for economically disadvantaged students, thereby helping to alleviate food insecurity and the risk of hunger.
2. Living Allowances for Economically Disadvantaged Students
NTNU has established the “NTNU Guidelines for Student Living Allowances” to help economically disadvantaged students cover food costs and other essential living expenses, ensuring that financial hardship does not compromise their dietary needs or academic participation.
Eligible recipients include undergraduate students whose annual household income is below NT$900,000, master’s and doctoral students whose annual household income is below NT$700,000, and students recommended by their academic advisers due to sudden family emergencies or urgent financial difficulties.
Approved recipients receive a monthly living allowance of NT$6,000, with priority given to students from lower-income households or those experiencing greater financial hardship.
During the 2024–2025 academic year, NTNU provided living allowances to 662 students, with a total disbursement of NT$19,818,000. This financial support helps students meet their basic living needs, including access to adequate food, and reduces the risk of financial hardship affecting their nutrition and education.
3. Affordable Campus Dining and Food Discounts
To reduce students’ daily food expenses, NTNU collaborates with contracted campus food service providers to offer affordable dining options. Students presenting a valid NTNU student ID card at participating restaurants can receive discounts of NT$5–10 on selected meals or a 10% discount, depending on the vendor and menu items. These arrangements provide students with more affordable meal options on campus.
In addition, convenience stores located on campus offer a 10% discount on eligible purchases upon presentation of a valid NTNU identification card by students, faculty, or staff. Selected ready-to-eat food products approaching their expiration dates are also offered at discounted prices, ranging from 65% to 80% of their original prices.
Through these regular dining discounts and reduced-price near-expiry food options, NTNU helps students access food at lower costs, eases the financial burden of daily meals, and reduces the waste of food that remains safe for consumption.
Overview of discounts offered by contracted campus vendors under NTNU’s Office of General Affairs.
7-ELEVEN, FamilyMart, and Hi-Life convenience stores offer discounts on near-expiry food products, allowing students to purchase food at lower prices during designated discount periods.
4. Individualised Nutrition Counselling and Dietary Support
NTNU’s Health Center provides individualised nutrition counselling and referral services for students, faculty, and staff with specific dietary or nutritional needs. These services help address dietary concerns and strengthen individuals’ capacity for health management and self-care.
To enhance comprehensive nutrition support, NTNU has further developed its personalised nutrition services, providing 11 individual nutrition consultations covering a range of needs, including emotional eating, nutritional support for individuals with anorexia nervosa, and specialised nutrition counselling and referrals for health conditions such as high blood glucose levels. These services help individuals with diverse nutritional needs receive appropriate dietary guidance and support.
In addition, NTNU plans university-wide nutrition and health promotion lectures and conducts online nutrition education and awareness initiatives to promote balanced diets and healthy eating habits across the University community.
2.3.3 Sustainable food choices on campus
NTNU provides sustainable food choices on campus, including vegetarian and vegan options. NTNUy operates an on-campus vegetarian restaurant, “Zhide Vegetarian”, offering a variety of plant-based meals. NTNU also integrates environmental sustainability, animal welfare, and healthy eating principles into its regular training programmes for campus dining staff, encouraging all campus restaurants to provide simple vegetarian options for faculty, staff, and students. In addition, NTNU has created a map of nearby vegetarian restaurants to promote convenient and sustainable eating habits within the campus community.
Zhide Vegetarian – Vegetarian restaurant in NTNU.
A map of vegetarian restaurants around National Taiwan Normal University, recommending high-quality vegetarian eateries.
2.3.4 Healthy and affordable food choices
NTNU provides healthy and affordable food choices for all on campus. NTNU ensures food safety and quality through the implementation of the Five Rings of Food Safety quality inspection system, which includes random testing of restaurant ingredients and hygiene indicators such as ice samples. In 2024, the total inspection expenditure reached NTD 1,723,385, ensuring high food safety standards. NTNU also follows the Ministry of Education’s Catering Hygiene Management Guidelines, carefully supervising on-campus food suppliers to select ingredients that meet national hygiene and nutrition standards. In addition, on-campus and nearby restaurants offer discounts for NTNU faculty, staff, and students, making healthy meals more accessible and affordable.
2024 Five Rings of Food Safety inspection results at the Heping Campus
Pork slices tested for Beta-agonist: No related Beta-adrenergic receptor agonists were detected.
The microbiological examination of the restaurant lunchbox showed negative results for Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes.
The pesticide residue test showed no detectable pesticide residues.
2.3.5 Staff hunger interventions
NTNU actively supports staff nutrition and wellbeing to prevent hunger and malnutrition risks arising from financial stress, health issues, or mental strain. In accordance with the National Taiwan Normal University Employee Assistance Program Implementation Plan, NTNU provides regular health check-ups include nutrition assessments, and partnerships with medical institutions to offer discounted consultations and dietary guidance. Staff can also receive psychological counseling and stress management to maintain stable eating and living conditions. In addition, health seminars, wellness education, and workplace exercise programs promote balanced nutrition and healthy lifestyles, ensuring food security and holistic wellbeing for all staff members.
2.5.1 Access to food security knowledge
NTNU provides access to knowledge and skills on food security and sustainable agriculture to local farmers and food producers. NTNU professional nutritionists organize awareness and training activities promoting the use of locally sourced ingredients and sustainable nutrition education. For example, NTNU conducted sustainability nutrition workshops with local food manufacturers such as Standard Foods and shared principles of sustainable living and sports nutrition with local kitchen staff.
NTNU nutritionist introduced sustainable local diets to kitchen staff and food hygiene personnel at university and kindergartens in New Taipei City, and accessed knowledge about food security.
Professor Ju-Ping Lin from the Department of Human Development and Family Studies, National Taiwan Normal University (NTNU) serves as a member of the Food and Agricultural Education Promotion Committee of the Ministry of Agriculture. She was invited to speak at the 2024 Symposium on Urban Agriculture Technology and Practical Applications of Food and Agricultural Education, organized by the Ministry of Agriculture.
The symposium showcased national policies and innovative practices in urban agriculture and food education, featuring:
- Policy development for urban agriculture in educational and community settings.
- Demonstrations of urban agriculture application platforms and innovative agricultural technologies.
- Case sharing of food and agricultural education in primary and secondary schools.
- Application of smart plant care systems in the National Taiwan Science Education Center.
- Young farmers’ presentations on integrating smart farming and food education.
Participants included representatives from NTNU, the Department of Farmers’ Services of the Ministry of Agriculture, Taipei City Department of Education, Taoyuan City Agriculture Bureau, the National Taiwan Science Education Center, and young farmers, attracting over 100 experts from academia, government, and agricultural sectors.
In her presentation, Professor Lin emphasized that sustainable development and Creating Shared Value (CSV) are guiding principles for modern food and agricultural education. By combining technology, ecology, and culture, NTNU promotes food security knowledge dissemination and sustainable agricultural literacy, fostering a model for green city development and community resilience.
2024 Symposium on Urban Agriculture Technology and Practical Applications of Food and Agricultural Education attracted over 100 experts from academia, government agencies, and practitioners to gain a deep understanding of the achievements in promoting and implementing food and agriculture and urban agriculture.
2.5.2 Provide events for local farmers and food producers to connect and transfer knowledge
NTNU organizes events to connect local farmers and food producers and promote knowledge exchange on sustainability. NTNU student club “Sustainability Ambassadors” hosted a two-day “Warm Sun Sustainability Market” on campus, featuring local small farmers and vendors offering sustainable, plant-based, and gluten-free foods. The event aimed to raise awareness among students and the public about sustainable food practices, encourage support for environmentally friendly products, and create opportunities for local farmers to network and share knowledge on sustainable production.
2024 Warm Sun Sustainability Market brought together over 70 local vendors and producers committed to sustainable practices. The event served as a platform for local farmers, food producers, and social enterprises to exchange experiences, promote sustainable lifestyles, and showcase eco-friendly products. All participating food vendors adopted a zero-packaging policy, encouraging visitors to bring reusable tableware or rent containers on-site to reduce waste. The market also featured sustainable lifestyle stalls, including creative goods, clothing and accessories, eco-friendly daily items, and local art and books.
Local agricultural producers such as Changhui Beekeeping Farm (offering homemade honey products) and Revery Sweet Potato Workshop (selling farm-grown sweet potatoes) represented NTNU’s close collaboration with local farmers and small-scale food producers. In addition, the Warm Sun Sustainability Festival team invited various social organizations—covering topics such as animal protection, plastic reduction, and gender equality—to conduct interactive exhibitions and games that integrated sustainability education with community engagement.
NTNU Warm Sun Sustainability Market provided a knowledge-sharing and networking platform for local farmers and sustainable food producers, fostering awareness of food sustainability, environmental protection, and inclusive community values.
2.5.3 University access to local farmers and food producers
NTNU provides access to its facilities, design expertise, and technology resources to support local farmers and promote sustainable farming practices. Through innovation and applied technology, NTNU actively advances sustainable agriculture and improved food systems. For example, students from the Department of Design developed the “Worm Home” project, a temporary shelter for earthworms that uses kitchen waste and leaves to enhance soil ecology and reduce agricultural pollution. This design won an honorable mention in the Ministry of Education’s Creative Practice Competition on Climate Change and a special award from the Ministry of Agriculture, which recognizes its sustainable agricultural design concept and application.
ERA (Earthworm Refuge Area) technology can support sustainable farming and provide access to local farmers and food producers. The ERA serves as a temporary shelter for earthworms, where food waste and fallen leaves are added to attract them for organic decomposition, naturally enriching the soil and reducing chemical pesticide use.
The ERA system has been tested directly in local farmers’ fields, demonstrating that earthworms were successfully attracted and that, after a period of use, the soil showed reduced pesticide residues and improved quality.
In addition, Professor Ting-Chia Hsu from the Department of Technology Application and Human Resource Development led a student team to create the “No Waste App,” a mobile application that helps reduce food waste, minimize carbon emissions, and connect local farmers with consumers. The app won the Best Design Award at the MIT AI & Education Summit, demonstrating the integration of sustainable agriculture and digital innovation.
Professor Ting-Chia Hsu led a student team to create the “No Waste App,” that can reduce food waste, minimize carbon emissions. The app won the Best Design Award at the MIT AI & Education Summit.
2.5.4 Prioritise purchase of products from local, sustainable sources
NTNU has fully implemented a comprehensive food ingredient registration system across all campus dining facilities. Over 95% of food ingredients are traceable, ensuring transparency and food safety. In compliance with the university’s local procurement policy, more than 80% of all supplied ingredients are sourced within Taiwan.
The supplier contract under “Nutrition and Dietary Hygiene Management” explicitly requires that priority be given to agricultural products certified under the traceability systems promoted by the Ministry of Agriculture, such as Taiwan Organic Agricultural Product Label, Traceable Agricultural Product (TAP) Label, Taiwan Premium Agricultural Product Label, or items with agricultural (livestock/aquatic) traceability codes.
According to the most recent monitoring data (September–October 2024), the average registration rate reached 94.68% and data completeness rate 95.53%, demonstrating NTNU’s ongoing improvement in the implementation of its traceable and local food sourcing practices, ensuring a reliable, sustainable, and locally based campus food supply chain.
NTNU Food Ingredients Registration Online Rate and Completeness
Camo Café, which located on the NTNU campus, received Green Restaurant certification in 2022, signifying its commitment to low-carbon and sustainable practices in ingredient selection, operations, and environmental design. Beginning in 2023, the Green Restaurants was transformed into an Eco-Friendly Restaurants, promoting green procurement, waste reduction at the source, and food conservation.
Camo Café, located on Heping Campus, as a Eco-Friendly Restaurants, using sustainable and local ingredients.