I. General provisions

1. This Policy establishes the requirements for food served on the premises of the Tashkent University of Information Technologies named after Muhammad al-Khwarizmi (hereinafter “the University”), so that food on campus is sustainably farmed and harvested, healthy and affordable, includes vegetarian and vegan options, supports local producers and generates as little waste as possible.

2. The Policy has been prepared in accordance with the Law of the Republic of Uzbekistan “On the Quality and Safety of Food Products” and the sanitary rules for catering in educational institutions. It applies to all food outlets on University premises, including those operated by contractors and tenants, and every catering contract or lease requires compliance with it.

II. Terms used in this Policy

3. The following terms are used in this Policy:

sustainably farmed food – food produced in a way that protects soil, water and biodiversity, limits agrochemicals and treats animals and workers well, including certified organic products and products of local farms following good agricultural practice;

food from aquatic ecosystems – fish and other food obtained from rivers, lakes, reservoirs, fish farms or the sea.

III. Sustainably farmed food

4. The University ensures that food on campus is sustainably farmed. Catering contractors give preference to certified or good-practice local farms and seasonal produce, avoid products associated with deforestation or land degradation, and keep documents confirming the origin of the main food products.

IV. Sustainably harvested food from aquatic ecosystems

5. Food on campus that comes from aquatic ecosystems is sustainably harvested. Fish is purchased only from legally operating fish farms and fisheries or from suppliers with a recognised sustainable fishing or aquaculture certification. Species listed in the Red Book of the Republic of Uzbekistan or as threatened on the IUCN Red List are never served.

V. Sustainable, healthy and affordable choices

6. Every food outlet on University premises offers sustainable choices, including at least one vegetarian option every day, and vegan options on a regular basis, clearly marked on the menu.

7. Every food outlet offers healthy and affordable food choices. Each canteen provides an affordable healthy set meal for students, with the price agreed every year with the Youth Union.

VI. Local food and food waste

8. Food is purchased from local producers in Tashkent city and region whenever possible. Food waste is prevented by planning portions, and any food waste is measured and passed on for animal feed or composting (TUIT-SP-05).

VII. Responsibilities

9. The Department of Housekeeping and Landscaping includes this Policy in catering contracts and checks compliance every semester. Catering contractors submit annual reports. The Youth Union collects students’ views on food prices and choices.

VIII. Monitoring and expected results

10. The following indicators are reported every year: the number of outlets offering daily vegetarian options; the price of the student set meal; the share of local food purchases; and food waste (tonnes).

11. Expected results by 2028: all outlets offering daily vegetarian options and regular vegan options; an affordable healthy meal in every canteen; food waste measured at all canteens.

IX. Final provisions

12. This Policy is reviewed at least once every two years, and earlier if there are significant changes in legislation or in the activities of the University. Amendments are approved by the University Council.

13. This Policy enters into force on the date of its approval by the University Council and replaces the earlier provisions of the University on sustainable catering.

14. This Policy is published on the official website of the University (tuit.uz/sustainability) in Uzbek and English and remains publicly available.