Food
Food
We aim to provide sustainable, healthy, and locally sourced food to our community. By reducing food waste, we are working to create a more sustainable food system on campus.
- Local and organic sourcing: Source food from local, organic, and sustainable farms, ensuring that the food served on campus supports regional agriculture and reduces the carbon footprint associated with long-distance transportation.
- Food waste reduction: Implement strategies to minimize food waste through portion control, food donation programs, and composting organic waste.
- Sustainable catering: Ensure that all campus events use sustainable catering practices, including locally sourced, organic ingredients and reusable or compostable serving materials.
Programs
The Hospitality Lab at VinUni is committed to sustainability in both operations and education. Food waste is minimized by following standard recipe guidelines, and any leftovers are distributed to students. In terms of design, the lab focuses on energy efficiency by turning off lights and AC when not in use and making use of natural light. Dishwashers are reserved for large events, and plants are incorporated to enhance the space’s eco-friendly atmosphere. Moreover, in partnership with Mai House – a student-led entrepreneurship, the lab highlights vegetarian cuisine with weekly offerings, supporting local suppliers. Students are actively engaged in sustainable practices, including a no-plastic policy and water conservation habits.