1- Introduction:

Misr University for Science and Technology is tooking to enhance the sustainabte
Food policy by providing Nutrition and food to at University members as follows:

a) The university hospitat is producing a free meaL for the staff (Doctors-Nurses)
white maintaining a ctean and safe environment through a main restaurant
inside the hosPital.

b) private outlets inside the campus (contracted with them) for the university
students, facutty members, and staff, to provide paid meats in accordance
with the meal value outside the university
Accordingty, the fottowing poticies are to be fottowed:

2- Suppty considering sustainabitity standards:

a) The supptiers must be accredited by the Ministry of Heatth.

b) Safety and hygienicatty transporting food waste to waste disposat sites
through speciatized companies in this regard, fottowing the rules apptied by
Giza Governorate and the City council, as the university has contracted with
an accredited company for this purpose.

c) Measuring the Quantity of food waste and providing reports (scope 3 carbon
Footprint Report) on it continuousty.

d) Emphasizing; vegetabLe and fruit supptiers not to use manufactured
pesticides in agricutture and to minimize them as much as possibte to
preserve health, in imptementation of the food standards program jointty
between the Food and Agricutture Organization and the Wortd Heatth
Organization (Codex Atimentarius, Procedural Manual, Part l: Basic Texts and
Definitions, P.22)

e) Depending on tocat agricuLturat and animaL products to contribute to boosting
the economy and sustainabl.e tivetihoods by notifying supp[iers and
procurement committees of this.

f) Constantty emphasizing supptiers, the necessity of supptying fresh
agricutturat and animaI products.

g) Ensuringvariety in the meals provided.

3- Food Security:

a) providing free meals to resident Doctors and Nurses at the university
hospitat

b) concerning the private restaurants inside the campus, the university
periodicat|’ymeasuresmeaIpricesandcomparesthemwithexternaIprices
to ensure their avaitabitity at reasonabl.e rates for students and atl university
staff.

4- Quatity and safety standards for heatthy food:

4- Quality and safety standards for healthy food: –
a) Guarantee the commitments of the employees to wear the restaurant uniform, head coverings, and covering the nose and mouth, as well as the cooking gloves, whether in restaurants owned by the university (the university hospital restaurant) or in entities contracted by the university that have outlets for meal preparation inside the campus.
b) Providing training for the staff of the university hospital restaurant for healthy methods of food cleaning and storage techniques.
c) Quality assurance in food production, meals, and distribution with absolute quality.
d) Continuously inspecting random samples of food stores to examine their validity for human consumption, which is a preventive and mandatory procedure for all food storage and Outlets of meal preparation inside the Campus.
e) Adhering to the recognized standards in food storage processes, whether frozen or fresh, as well as following the recognized standards in the raw materials used in meal preparation.
f) Adhering to the international food specifications approved by the Codex Alimentarius Commission (the joint food standards program between the Food and Agriculture Organization and the World Health Organization).

Pursing the private food outl.ets inside the campus, the contract has a ctause for
measuring the amount of food waste and regul.arl.y reporting it to the university.

Accordingty, the poticy of Food is announced to provide a sustainabte Nutrition
system at the restaurant of the Hospitat University and the private food outtets
inside the campus, and to adhere to what is stated therein’

Policy of Food.PDF