Prince of Songkla University has been driving the institution towards sustainable development based on the 17 Sustainable Development Goals (SDGs). The university has established a policy on food preparation to ensure that students, staff, and the general public can access high-quality, safe, reasonably priced food that meets demand. The sourcing of ingredients and materials is conducted transparently and can be audited. The policy promotes collaboration networks in the field of food to ensure sustainable consumption and production patterns. Under the authority granted by Sections 34 and 39 of the Prince of Songkla University Act, B.E. 2559 (2016), the university hereby announces the Policy on Safe and Sustainable Food Preparation and Consumption as follows.
1. Promote the production of high-quality food that is nutritionally valuable and diverse.
2. Encourage the sourcing of ingredients from production sources that are free from contaminants, with continuous quality checks to ensure consumer safety.
3. Promote the production of food sufficient to meet consumption needs.
4. Encourage a transparent and traceable system for sourcing ingredients and materials.
5. Promote measures to control production and services in accordance with food hygiene standards.
6. Encourage waste management and the use of environmentally friendly resources.
7. Promote restaurants to offer healthy menu options.
8. Support price controls that are appropriate to the quantity and quality of food.
9. Support the establishment of cooperation networks between universities, business operators, and networks related to community agriculture, organic farming, and safe food.
10. Promote systems for disseminating information on healthy and safe food to students, staff, and the general public.