NTU’s Regulations for Restaurant and Commissary Food Hygiene and Safety Article 11 stated that the NTU food suppliers must follow the Ministry of Education’s “Guidelines for Food Sanitation Management in Universities and Colleges”. For the ingredients of food and beverages provided in cafeterias on campus, the priority is given to local agricultural products certified by the Central Agricultural Authority. It is prohibited to use genetically modified ingredients in the production process.
Since 2021, NTU began implementing pork and beef quality control by imposing strict tracking systems that traces the origins of and chemical residues in pork and beef served on campus.
NTU also provides “Low-carbon food” workshops designing to educate food service providers about cherishing food, reducing food waste, using local ingredients to reduce carbon footprint of the food provided on NTU campus.