1. Introduction
Assiut University recognizes that the food it buys, prepares and sells affects public health, local livings and the health of the Nile and the wider aquatic environment. This policy sets the standards the University applies when sourcing food for its dormitories, cafeterias, catering services and events, with particular attention to food that comes from aquatic ecosystems: fish, shellfish and other aquatic animals, whether wild-caught or farmed.
The policy supports the United Nations Sustainable Development Goals, in particular SDG 2 (zero hunger), SDG 12 (responsible consumption and production) and SDG 14 (life below water), and Egypt Vision 2030. It is intended to operate alongside [Law No. 182 of 2018 Regulating Contracts Concluded by Public Entities, as amended by Law No. 188 of 2020, and its Executive Regulations issued under Minister of Finance Decree No. 692 of 2019, as amended].
2. Scope
This policy applies to:
- dormitory kitchens and feeding services;
- cafeterias, restaurants and kiosks operated by or for the University;
- catering for university events, conferences and meetings;
- food sold or distributed from university farms and teaching facilities, including fish produced at the Faculty of Veterinary Medicine's teaching fish farm [https://www.aun.edu.eg/main/assiut-university-president-witnesses-fishing-300-kg-tilapia-first-production-farms-veterinary],
- The university also maintains fish-production facilities associated with the Faculty of Agriculture, the proposed operation of its fish-production unit as part of a development plan https://aun.edu.eg/env_units/de/node/43412.
3. Policy objectives
- Health and food safety. Serve safe, hygienic, nutritious food, using only suppliers approved under Egyptian food safety rules.
- Environmental responsibility. Prefer food produced in ways that protect aquatic and terrestrial ecosystems, and reduce food waste.
- Sustainable use of aquatic resources. Buy fish and other aquatic food only from sources that are legal, traceable and not contributing to overfishing, illegal, unreported and unregulated (IUU) fishing or destructive fishing practices.
- Local economic resilience. Support legitimate local producers, including small and medium enterprises, where they meet the standards in this policy.
- Transparency and accountability. Measure, report and publish performance each year.
- Education and awareness. Use the University's teaching, research and outreach role to raise awareness about sustainable aquatic food.
4. Policy principles
Legality first. No food is bought from a source that breaches Egyptian law or the rules of the relevant fisheries or food safety authorities.
Traceability. Aquatic food must be traceable to a named producer, landing site or farm, and to a license where one is required.
Precaution. Where the sustainability of a source or species is unclear, the University chooses the more cautious option or does not buy it.
Life-cycle thinking. Consider environmental effects from production to disposal, including packaging and food waste.
Due diligence. Assess suppliers for sustainability, labor and legal risks before contracting and during the contract.
Fair dealing. Treat suppliers ethically and require fair treatment of their workers.
Evidence-based standards. Use veterinary, fisheries and aquaculture expertise within the University to inform and check requirements.
5. General food sourcing requirements
Purchasing committees and suppliers shall prefer locally produced agricultural and animal products where quality, safety and price are acceptable, in support of the local economy and sustainable livelihoods.
Fruit and vegetable suppliers shall be asked to minimize or avoid synthetic pesticides, herbicides and artificial fertilisers where feasible.
The current official evidence actually shows that Assiut University has its own established system for food and organic waste, including contracted waste handlers. The university's 2024/2025 reporting states that food waste is collected in sealed bags, placed in designated containers, and transported daily to the Faculty of Agriculture's animal and poultry production farms; it also reports recycling/processing of university food waste.
More importantly, in November 2025, the university's Solid and Agricultural Waste Recycling Committee reviewed the terms and conditions for contractors responsible for collecting solid, ordinary and agricultural waste. This demonstrates that waste collection is currently managed through university contracting arrangements rather than necessarily through the Governorate
6. Monitoring and review
The University shall monitor performance annually, using the indicators in Section 10, and publish a summary report. The policy shall be reviewed every 12 months and after any significant change in national law.
7. Training and awareness
Staff training. Procurement, kitchen and receiving staff shall receive training on this policy, food safety, species identification and documentation checks.
Supplier briefing. Suppliers shall be informed of the requirements before contracting.
Student and community awareness. The University will include sustainable aquatic food, overfishing, IUU fishing and destructive fishing in its awareness and outreach activities, working with the Faculty of Veterinary Medicine, Faculty of Agriculture, Faculty of Science and the Community Service and Environmental Development Sector.