Food

Guided by our Environmental Sustainability and Climate Action Policy on Sustainable Food Systems, VinUniversity promotes a campus food culture that prioritizes nutrition, accessibility, and environmental responsibility. From locally sourced ingredients and plant-based menu options to food aid programs and systematic food waste diversion, we work to ensure that every meal served on campus contributes to both the wellbeing of our community and the health of the planet.

Programs

VinUniversity recognizes that food security is fundamental to academic success and student wellbeing. Since Academic Year 2023–2024, the EZMeal Program has provided meal vouchers and emergency food aid to students facing financial hardship, delivering 968 subsidized meals in the academic year 2024–2025 alone. By removing the anxiety of food insecurity, the program ensures that every student can focus on their studies with the nutrition they need to thrive. The university’s commitment extends to staff as well, with monthly meal allowances and support for pantry essentials including tea, snacks, and beverages provided to all employees.

VinUniversity promotes sustainable eating through thoughtful food partnerships and responsible procurement practices. Our campus vendors prioritize locally sourced, seasonal ingredients from sustainable suppliers, reducing the environmental impact of food transportation while supporting Vietnamese farmers. Diverse vegetarian, vegan, and plant-based menu options are available alongside affordable, nutritious meals designed to prioritize both student health and accessibility.

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.