Prince of Songkla University (PSU) has been actively driving the university towards sustainable development in accordance with the 17 Sustainable Development Goals (SDGs). The university has established a policy on food preparation to ensure that students, staff, and the general public consume high-quality, safe, affordable, and sufficient food. The procurement of ingredients and materials is transparent and verifiable, promoting food collaboration networks to ensure sustainable production and consumption patterns. Under the authority of Sections 34 and 39 of the Prince of Songkla University Act, B.E. 2559 (2016), the university issues this announcement on the policy of safe cooking and consumption for sustainable development as follows:

1. Promote the production of high-quality, nutritious, and diverse food.

2. Encourage sourcing food ingredients from producers that are free from contamination, with continuous quality inspections to ensure consumer safety.

3. Promote the production of food in quantities sufficient to meet consumption demands.

4. Ensure a transparent and auditable system for procuring ingredients and materials.

5. Establish measures to control food production and service to meet food safety and sanitation standards.

6. Promote waste management measures and the use of environmentally friendly resources.

7. Encourage vendors to offer healthy food menus.

8. Support price control measures to ensure food prices are appropriate to the quantity and quality.

9. Facilitate cooperation networks between the university, food vendors, and related networks such as local agriculture, organic farming, and safe food initiatives.

10. Promote the dissemination of health and safety information on food to students, staff, and the public.