Policy Food From Aquatic Eco System

Policy Adopted in: 2013

Last Updated in: 2023

Application

This policy applies to all seafood procurement, handling, and preparation activities within Galgotias University, including university dining facilities, culinary programs, and related student activities.

Purpose

To focus on sustainability, responsible sourcing, and educational objectives. It is intended to provide a framework for sustainable seafood practices and experiential learning opportunities for students

Policy

Sustainable Seafood Certifications

Prioritize seafood products with internationally recognized sustainable certifications

Responsible Suppliers

Establish partnerships with suppliers committed to sustainable and responsible fishing and aquaculture practices. Verify the traceability and sourcing practices of seafood suppliers.

Local and Seasonal Procurement

Promote local and seasonal seafood procurement to reduce the carbon footprint and support local fisheries. Highlight the value of local and seasonal seafood in the curriculum.

Receiving Seafood Deliveries

Inspect seafood deliveries to ensure quality, freshness, and compliance with sustainability standards. Maintain documentation of supplier information and product sourcing.

Storage Guidelines

Adhere to proper storage temperatures and conditions to ensure seafood quality and safety. Implement hygiene and sanitation practices in seafood storage areas.

Hygiene and Safety

Train staff and students in safe seafood handling and preparation. Implement safety measures to minimize the risk of cross-contamination.

Menu Planning

Develop menus that reflect the principles of sustainability and seasonality, with an emphasis on experiential learning for students.

Cooking Techniques

Utilize cooking techniques that highlight the natural flavors and textures of seafood.

 Student and Staff Training

 Provide seafood sustainability training for students and staff.

Awareness Initiatives

Engage students in awareness initiatives, such as seminars, workshops, and sustainability campaigns. Encourage student-led projects that promote sustainability in seafood procurement and consumption.

Ethical Considerations

Address ethical considerations in seafood procurement, such as avoiding the use of endangered or unsustainable species. Encourage ethical discussions and projects within the student community.

Auditing and Evaluation

Periodically audit and evaluate seafood procurement and utilization practices to ensure compliance with the policy.