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15.2.2 - BAHÇEŞEHİR UNIVERSITY SUSTAINABLE FOOD POLICY
Policy Owner: Bahçeşehir University
Responsible Units: University Administration,
Procurement and Administrative Affairs, Campus Operations and Food
Service Providers
Effective Date: 2025
Review Period: Annual
Policy Scope: University-wide
1. Purpose
Bahçeşehir University (BAU) recognizes that food production, procurement, preparation and consumption have significant environmental, economic and social implications. The University acknowledges its responsibility to promote sustainable food systems through institutional purchasing decisions, responsible supply chain management and environmentally conscious campus food services.
The purpose of this policy is to establish a university-wide framework to ensure that food provided across BAU campuses is sourced from sustainable and environmentally responsible agricultural production systems, while promoting responsible consumption, ethical procurement and the efficient use of natural resources.
Through this policy, BAU commits to integrating sustainability considerations into food procurement, supplier selection, catering arrangements and campus food service operations.
The policy supports the University's broader sustainability objectives and its commitment to the United Nations Sustainable Development Goals, particularly SDG 2 (Zero Hunger), SDG 12 (Responsible Consumption and Production), SDG 13 (Climate Action) and SDG 15 (Life on Land).
2. Scope
This policy applies to all Bahçeşehir University campuses and relevant University food procurement and catering activities, including:
University-managed dining facilities, cafeterias, restaurants and food service outlets.
Food service operators, concessionaires and external catering providers operating under contractual arrangements with the University.
Food and beverages procured for University-organized meetings, conferences, events and institutional activities.
Suppliers and distributors providing food products to University-managed or contracted food services.
The policy covers the sourcing and procurement of agricultural food products, including fruits, vegetables, grains, legumes, dairy products, eggs, meat, poultry and other food products derived from agricultural production.
All relevant University units and contracted food service providers are responsible for implementing this policy within their respective areas of responsibility.
3. Policy Principles
Bahçeşehir University adopts the following principles to guide sustainable food sourcing and campus food services:
Sustainable Agricultural Production: Prioritizing food produced through farming practices that protect ecosystems, maintain soil fertility, conserve water resources and minimize environmental degradation.
Responsible and Ethical Sourcing: Encouraging transparent supply chains, fair business practices and responsible agricultural production.
Local and Seasonal Procurement: Giving preference, where feasible, to locally and regionally produced seasonal food that meets appropriate sustainability and quality standards.
Environmental Responsibility: Reducing the environmental impacts associated with food procurement, transportation, preparation and consumption.
Supplier Accountability: Incorporating sustainability expectations into relevant supplier selection, procurement and contract management processes.
Continuous Improvement: Monitoring sustainable sourcing practices and progressively strengthening institutional food sustainability performance.
4. Sustainable Food Sourcing and Procurement
Bahçeşehir University is committed to ensuring that sustainability is an integral consideration in the procurement of food served on its campuses.
The University prioritizes food products originating from agricultural production systems that demonstrate environmentally responsible farming practices and responsible resource management.
4.1 Sustainably Farmed Food
BAU gives preference to agricultural products produced through practices that:
Protect soil health and maintain long-term agricultural productivity.
Promote efficient and responsible water use.
Preserve biodiversity and protect natural ecosystems.
Minimize unnecessary use of synthetic pesticides, fertilizers and environmentally harmful agricultural inputs.
Support climate-resilient and resource-efficient agricultural production.
Comply with applicable environmental, agricultural and food safety regulations.
Where available and feasible, preference is given to products supported by recognized organic farming certification, Good Agricultural Practices certification or equivalent verifiable evidence of sustainable agricultural production.
4.2 Local and Seasonal Food
The University promotes the procurement of locally and regionally produced seasonal food products, where appropriate and feasible.
Local and seasonal sourcing supports regional agricultural producers, strengthens supply chain transparency and reduces avoidable environmental impacts associated with transportation, storage and distribution.
Local origin alone does not constitute sufficient evidence of sustainable agricultural production. Procurement assessments also consider relevant farming practices and environmental standards.
4.3 Responsible Animal-Derived Food Sourcing
For meat, poultry, dairy products and eggs, suppliers are required to demonstrate compliance with applicable animal welfare, food safety and environmental standards.
The University gives preference, where feasible, to producers applying responsible livestock management practices and seeking to minimize the environmental impacts of animal agriculture.
4.4 Sustainable and Ethical Supply Chains
BAU promotes food sourcing from suppliers that demonstrate responsible environmental and social practices.
Relevant considerations include compliance with labor legislation, occupational health and safety requirements, fair business practices and responsible treatment of agricultural workers and producers.
4.5 Prioritizing BAU Farm's Sustainable Agricultural Production in Campus Food Services
As part of its institutional commitment to sustainable food systems, Bahçeşehir University has established BAU Farm, its own sustainable and organic agricultural farm located in Piraziz, Giresun, Türkiye. The farm operates in accordance with environmentally responsible production principles, bringing together organic agricultural cultivation, animal husbandry, responsible management of natural resources, respect for animal welfare, and the preservation of local agricultural traditions. Through its activities, BAU Farm also supports regional agricultural development and local producers.
The University prioritizes the sourcing of agricultural and animal-derived food products from BAU Farm for its campus dining facilities, cafeterias, restaurants, and catering services, wherever such products are available, suitable, and sufficient to meet operational requirements.
By integrating food produced through its own sustainable agricultural operations into campus food services, BAU promotes a farm-to-table approach that strengthens product traceability, supports responsible consumption, and establishes a direct connection between sustainable food production and institutional procurement.
Where specific products are unavailable from BAU Farm, or where production quantities cannot meet campus demand, the University gives preference to external suppliers demonstrating environmentally responsible agricultural practices, in accordance with the sustainable sourcing and procurement standards established in this policy.
Through this sourcing approach, Bahçeşehir University combines its own sustainable agricultural production with responsible external procurement, ensuring that sustainability remains a guiding principle throughout its institutional food supply chain.
5. Supplier Selection and Procurement Requirements
Sustainability considerations form part of relevant food purchasing decisions, supplier assessments and catering arrangements at Bahçeşehir University.
5.1 Supplier Sustainability Criteria
Relevant food suppliers and contracted service providers are responsible for demonstrating how their sourcing and operations address the following criteria:
Environmental sustainability in agricultural production.
Compliance with applicable agricultural and food safety standards.
Responsible management of natural resources.
Traceability of food products and agricultural ingredients.
Responsible labor and business practices.
Measures to reduce the environmental impacts of food supply chains.
5.2 Certification and Verification
Suppliers are required to substantiate sustainable agricultural production claims through recognized certifications, producer declarations or other credible documentation appropriate to the claim.
Relevant evidence may include organic agriculture certification, Good Agricultural Practices certification and equivalent recognized sustainability standards.
Products must not be represented as certified sustainable or organic unless the relevant claim is supported by appropriate documentation.
5.3 Contractual Responsibilities
Responsible University units communicate sustainable food sourcing requirements to relevant food service operators and suppliers and incorporate them into procurement specifications, supplier evaluations and contractual arrangements, as applicable.
Contracted operators are responsible for supporting a progressive increase in the availability and use of sustainably farmed food products, taking account of product availability and operational requirements.
5.4 Supplier Review
BAU periodically reviews relevant supplier practices and available documentation to identify opportunities for improving sustainable agricultural sourcing.
Where significant gaps are identified, the University may request additional information, require corrective measures or consider sustainability performance in future procurement decisions.
6. Environmentally Responsible Food Services
Bahçeşehir University recognizes that sustainable food sourcing should be complemented by responsible food preparation, service and consumption.
The University promotes food service practices that reduce environmental impacts and improve the efficient use of resources.
6.1 Sustainable Menu Planning
Food service providers incorporate seasonal ingredients, responsibly sourced products and diverse nutritional choices into menu planning, taking account of availability and service requirements.
The University promotes the availability of vegetarian and plant-based options as part of responsible and inclusive food service provision.
6.2 Food Waste Prevention
BAU promotes measures to prevent and reduce food waste throughout food storage, preparation, distribution and consumption.
Relevant measures may include improved inventory management, appropriate portion planning, responsible food storage and awareness activities.
6.3 Resource Efficiency
Campus food services are responsible for identifying and applying measures to reduce unnecessary water and energy consumption and improve resource efficiency in food preparation and service.
6.4 Sustainable Packaging and Waste Management
The University promotes the reduction of unnecessary single-use packaging and the use of reusable, recyclable or otherwise environmentally responsible alternatives where feasible.
Food service providers are responsible for complying with applicable waste management requirements and following responsible waste separation and disposal practices.
7. Governance and Responsibilities
Relevant University administrative and operational units coordinate the implementation of this policy.
University Administration
Provides institutional oversight and supports the integration of sustainable food sourcing principles into University operations.
Procurement and Administrative Affairs
Incorporates sustainability criteria into relevant procurement processes, supplier evaluations and purchasing arrangements.
Campus Operations and Food Service Management
Coordinates the operational implementation of sustainable food sourcing principles and communicates relevant requirements to food service providers.
Contracted Food Service Providers
Implement the University's sustainable food sourcing requirements within their areas of responsibility, cooperate with relevant monitoring processes and provide appropriate supplier information when requested.
Relevant Sustainability Units
May support policy implementation, awareness activities, monitoring and periodic review in coordination with the responsible administrative units.
8. Monitoring and Continuous Improvement
Bahçeşehir University is committed to reviewing and progressively improving its sustainable food sourcing practices.
Responsible units undertake monitoring activities appropriate to their procurement and operational responsibilities. These activities include:
Reviewing food procurement practices against the principles established in this policy.
Identifying suppliers and products supported by recognized sustainable agricultural production standards.
Monitoring the availability and procurement of sustainably farmed food products.
Assessing opportunities to increase local, seasonal and responsibly sourced food.
Reviewing relevant supplier documentation and sustainability practices.
Identifying opportunities to reduce food waste and improve resource efficiency.
Considering improvements to sustainable sourcing requirements in future procurement and catering arrangements.
The scope and methods of monitoring take account of available procurement data, supplier information and operational capacity.
Monitoring findings inform periodic policy review and institutional improvement measures.
9. Awareness and Stakeholder Engagement
BAU recognizes that sustainable food systems depend on informed choices and cooperation among food producers, suppliers, service providers and consumers.
The University promotes awareness of sustainable food production, responsible consumption, environmental protection and food waste prevention among students, academic staff, administrative personnel and relevant service providers.
Where appropriate, BAU supports engagement with local producers, food suppliers and other stakeholders to promote responsible food sourcing practices and knowledge sharing.
10. Compliance and Accountability
Relevant University units and contracted food service providers are responsible for complying with the applicable provisions of this policy.
The University communicates relevant sustainable sourcing requirements to suppliers and service providers and considers compliance with these requirements in appropriate procurement and contract management processes.
Where non-compliance or implementation gaps are identified, the responsible units assess the circumstances and determine appropriate corrective or improvement measures.
All food sourcing and service activities must comply with applicable national legislation and relevant food safety, agricultural, environmental and labour requirements.
11. Legal and Regulatory Framework and International Reference Principles
Bahçeşehir University's Sustainable Food Policy is grounded in applicable Turkish legislation and informed by internationally recognized principles relating to sustainable agricultural production, food safety, responsible sourcing, environmental protection, and sustainable consumption.
The University recognizes that ensuring the provision of sustainably farmed food across its campuses requires an integrated approach encompassing responsible agricultural practices, food safety, supply chain transparency, and environmental sustainability.
The following legal and regulatory frameworks and international reference principles guide the implementation of this policy.
11.1 National Legal and Regulatory Framework
1. Law No. 5996 on Veterinary Services, Plant Health, Food and Feed
Official Gazette: 11 June 2010, No. 27610
Establishes the principal legal framework for food safety, animal and plant health, traceability, and official controls throughout the food supply chain.
2. Regulation on the Principles and Implementation of Organic Agriculture
Official Gazette: 18 August 2010, No. 27676
Provides the regulatory framework for organic agricultural production, including production requirements, control procedures, certification, and the protection of natural resources.
3. Regulation on Good Agricultural Practices
Official Gazette: 7 December 2010, No. 27778
Establishes principles for responsible agricultural production, environmental protection, traceability, and the sustainable use of agricultural resources.
4. Food Hygiene Regulation
Official Gazette: 17 December 2011, No. 28145
Defines hygiene requirements applicable to food businesses and supports the safe production, handling, storage, distribution, and service of food.
5. Turkish Food Codex Regulation on Microbiological Criteria
Official Gazette: 13 February 2025, No. 32812
Establishes microbiological criteria intended to protect food safety and consumer health.
6. Turkish Food Codex Regulation
Official Gazette: 19 February 2020, No. 31044
Provides the general regulatory framework governing food standards and relevant requirements for food products.
7. Waste Management Regulation
Official Gazette: 2 April 2015, No. 29314
Establishes requirements for responsible waste management, resource protection, and the prevention and reduction of environmental impacts.
8. Zero Waste Regulation
Official Gazette: 12 July 2019, No. 30829
Provides the regulatory framework for waste prevention, efficient resource use, waste separation, and the development of sustainable waste management practices.
11.2 International Reference Principles
1. United Nations Sustainable Development Goals (SDGs)
This policy supports the principles and objectives of the United Nations 2030 Agenda for Sustainable Development, particularly:
SDG 2 — Zero Hunger: Promoting sustainable food production systems and resilient agricultural practices.
SDG 12 — Responsible Consumption and Production: Encouraging sustainable procurement, efficient resource use, and food waste reduction.
SDG 13 — Climate Action: Supporting environmentally responsible and climate-resilient agricultural practices.
SDG 15 — Life on Land: Promoting sustainable land management, soil protection, biodiversity conservation, and responsible agricultural production.
2. Food and Agriculture Organization of the United Nations (FAO) — Sustainable Food and Agriculture Principles
The University recognizes FAO's principles for sustainable food and agriculture as an international reference framework supporting efficient natural resource management, biodiversity protection, responsible agricultural production, and the resilience of food systems.
