{"id":59298,"date":"2026-09-16T11:53:18","date_gmt":"2026-09-16T06:53:18","guid":{"rendered":"https:\/\/tsuos.uz\/?page_id=59298"},"modified":"2026-09-16T11:53:18","modified_gmt":"2026-09-16T06:53:18","slug":"english-sustainable-food-procurement-policy","status":"publish","type":"page","link":"https:\/\/tsuos.uz\/en\/english-sustainable-food-procurement-policy\/","title":{"rendered":"SUSTAINABLE FOOD PROCUREMENT POLICY"},"content":{"rendered":"

SUSTAINABLE FOOD PROCUREMENT POLICY<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Effective from:<\/strong> 2022
\nPolicy review cycle:<\/strong> Annually<\/p>\n

 <\/p>\n

    \n
  1. Purpose<\/strong><\/li>\n<\/ol>\n

    Tashkent State University of Oriental Studies (TSUOS) is committed to promoting responsible and sustainable food procurement across its campus food services, including the student restaurant, cafeterias and buffets.<\/p>\n

    The purpose of this Sustainable Food Procurement Policy is to establish principles and requirements for the responsible purchase of food products and related goods. The Policy aims to ensure that food procurement contributes to:<\/p>\n

      \n
    • access to safe, nutritious and quality food for students and staff;<\/li>\n
    • sustainable food consumption and production;<\/li>\n
    • support for local farmers, agricultural producers and food suppliers;<\/li>\n
    • reduction of environmental impacts associated with food supply chains;<\/li>\n
    • responsible use of natural resources;<\/li>\n
    • reduction of unnecessary food transportation distances;<\/li>\n
    • reduction of food loss and waste;<\/li>\n
    • development of responsible purchasing practices.<\/li>\n<\/ul>\n
        \n
      1. Scope<\/strong><\/li>\n<\/ol>\n

        This Policy applies to food procurement undertaken for or on behalf of TSUOS, including:<\/p>\n

          \n
        1. the student restaurant;<\/li>\n
        2. campus cafeterias and buffets;<\/li>\n
        3. food service providers operating on university premises;<\/li>\n
        4. catering services organized by the university;<\/li>\n
        5. food and beverage purchases for university events where applicable; and<\/li>\n
        6. suppliers and contractors providing food products or related food-service goods.<\/li>\n<\/ol>\n

          Food service providers operating independently on the TSUOS campus are expected to follow the principles and procurement requirements established by this Policy and applicable contractual arrangements.<\/p>\n

            \n
          1. Principles of Sustainable Food Procurement<\/strong><\/li>\n<\/ol>\n

            TSUOS food procurement shall be guided by the following principles.<\/p>\n

            3.1. Local and Regional Sourcing<\/strong><\/p>\n

            Where commercially and operationally feasible, food service providers should give preference to products supplied by local and regional producers and suppliers.<\/p>\n

            Priority may be given to:<\/p>\n

              \n
            • locally produced agricultural products;<\/li>\n
            • products supplied by farmers and agricultural enterprises in Uzbekistan;<\/li>\n
            • products supplied by local food-processing enterprises;<\/li>\n
            • seasonal fruits and vegetables;<\/li>\n
            • locally produced grains and cereals;<\/li>\n
            • locally produced dairy products;<\/li>\n
            • locally produced spices and other agricultural products.<\/li>\n<\/ul>\n

              Local sourcing supports regional food supply chains and contributes to the economic development of local communities.<\/p>\n

              3.2. Fresh and Seasonal Products<\/strong><\/p>\n

              Food service providers should prioritize fresh and seasonal food products where appropriate.<\/p>\n

              The use of seasonal products can:<\/p>\n

                \n
              • improve access to fresh food;<\/li>\n
              • support local agricultural producers;<\/li>\n
              • reduce reliance on products transported over long distances;<\/li>\n
              • reduce unnecessary storage and refrigeration requirements; and<\/li>\n
              • encourage sustainable consumption patterns.<\/li>\n<\/ul>\n

                3.3. Environmental Considerations<\/strong><\/p>\n

                When selecting food products and suppliers, environmental considerations should be taken into account alongside price, quality and food safety.<\/p>\n

                Where feasible, procurement decisions should consider:<\/p>\n

                  \n
                • transportation distance;<\/li>\n
                • packaging requirements;<\/li>\n
                • use of excessive or unnecessary packaging;<\/li>\n
                • opportunities for reusable or recyclable packaging;<\/li>\n
                • resource efficiency;<\/li>\n
                • food waste generation;<\/li>\n
                • sustainable agricultural production practices; and<\/li>\n
                • the environmental characteristics of the supply chain.<\/li>\n<\/ul>\n

                  Environmental considerations should not compromise food safety, nutritional quality or compliance with applicable legislation.<\/p>\n

                  3.4. Support for Sustainable Agriculture<\/strong><\/p>\n

                  TSUOS encourages procurement from producers and suppliers whose activities contribute to responsible and sustainable agricultural practices.<\/p>\n

                  Where information is available, preference may be given to suppliers demonstrating practices such as:<\/p>\n

                    \n
                  • efficient use of water;<\/li>\n
                  • responsible use of agricultural inputs;<\/li>\n
                  • soil conservation;<\/li>\n
                  • responsible waste management;<\/li>\n
                  • protection of agricultural ecosystems;<\/li>\n
                  • efficient use of energy and resources; and<\/li>\n
                  • responsible production and storage practices.<\/li>\n<\/ul>\n

                    3.5. Food Safety and Quality<\/strong><\/p>\n

                    All food products purchased for TSUOS food services must comply with applicable food safety, sanitary and quality requirements.<\/p>\n

                    Suppliers are expected to provide food products that:<\/p>\n

                      \n
                    • meet applicable safety standards;<\/li>\n
                    • are properly packaged and labelled;<\/li>\n
                    • are within the required shelf-life period;<\/li>\n
                    • are transported and stored under appropriate conditions; and<\/li>\n
                    • meet the quality specifications established in procurement documents or contracts.<\/li>\n<\/ul>\n

                      Sustainability considerations shall complement, rather than replace, food safety and quality requirements.<\/p>\n

                        \n
                      1. Sustainable Supplier Selection<\/strong><\/li>\n<\/ol>\n

                        When selecting suppliers, TSUOS food service providers should consider a combination of economic, social, environmental and quality-related criteria.<\/p>\n

                        Relevant criteria may include:<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
                        Criterion<\/strong><\/td>\nConsideration<\/strong><\/td>\n<\/tr>\n
                        Local sourcing<\/td>\nLocation of producer\/supplier and proximity to campus<\/td>\n<\/tr>\n
                        Product quality<\/td>\nFreshness, quality and compliance with specifications<\/td>\n<\/tr>\n
                        Food safety<\/td>\nCompliance with applicable food safety requirements<\/td>\n<\/tr>\n
                        Seasonal availability<\/td>\nAvailability of locally and seasonally produced products<\/td>\n<\/tr>\n
                        Environmental impact<\/td>\nTransportation, packaging and resource use<\/td>\n<\/tr>\n
                        Waste<\/td>\nPotential for food and packaging waste reduction<\/td>\n<\/tr>\n
                        Reliability<\/td>\nAbility to provide consistent supply and quality<\/td>\n<\/tr>\n
                        Price<\/td>\nReasonable and competitive pricing<\/td>\n<\/tr>\n
                        Local economic contribution<\/td>\nSupport for local producers and businesses<\/td>\n<\/tr>\n
                        Responsible production<\/td>\nEvidence of environmentally responsible practices<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

                        Price remains an important procurement consideration; however, purchasing decisions should consider overall value, quality, sustainability and reliability rather than price alone where this is feasible and consistent with applicable procurement requirements.<\/p>\n

                          \n
                        1. Local Supplier Engagement<\/strong><\/li>\n<\/ol>\n

                          TSUOS encourages food service providers to establish and maintain relationships with local agricultural producers, food manufacturers, wholesalers, retailers and other food suppliers.<\/p>\n

                          The university may periodically review and expand its network of local suppliers according to food quality, availability, safety, price, reliability and sustainability considerations.<\/p>\n

                            \n
                          1. Sustainable Purchasing Requirements<\/strong><\/li>\n<\/ol>\n

                            Food service providers should apply the following practices where feasible:<\/p>\n

                            6.1. Preference for Local Products<\/strong><\/p>\n

                            Where products of comparable quality and safety are available locally, local suppliers should be considered as a preferred procurement option.<\/p>\n

                            6.2. Reduction of Unnecessary Transportation<\/strong><\/p>\n

                            Food service providers should consider transportation distances when selecting suppliers and, where practical, prioritize shorter supply chains.<\/p>\n

                            6.3. Reduction of Packaging<\/strong><\/p>\n

                            Suppliers should be encouraged to minimize unnecessary packaging and use recyclable or reusable packaging where appropriate.<\/p>\n

                            6.4. Bulk Purchasing<\/strong><\/p>\n

                            Where appropriate and consistent with food safety requirements, bulk purchasing may be used to reduce unnecessary packaging and transportation associated with individual units.<\/p>\n

                            6.5. Seasonal Procurement<\/strong><\/p>\n

                            Food service providers should consider seasonal availability when planning menus and purchasing fresh agricultural products.<\/p>\n

                            6.6. Responsible Food Quantities<\/strong><\/p>\n

                            Purchasing quantities should be planned according to expected demand in order to reduce over-purchasing, spoilage and food waste.<\/p>\n

                              \n
                            1. Food Waste Prevention<\/strong><\/li>\n<\/ol>\n

                              Sustainable food procurement is linked to the prevention of food waste.<\/p>\n

                              Food service providers should seek to:<\/p>\n

                                \n
                              1. monitor food consumption patterns;<\/li>\n
                              2. plan purchases according to expected demand;<\/li>\n
                              3. avoid unnecessary over-purchasing;<\/li>\n
                              4. use appropriate stock rotation systems;<\/li>\n
                              5. monitor products approaching their expiry dates;<\/li>\n
                              6. use suitable surplus food where food safety requirements permit;<\/li>\n
                              7. separate food waste from other waste streams where infrastructure allows; and<\/li>\n
                              8. periodically assess opportunities to reduce food waste.<\/li>\n<\/ol>\n

                                Procurement data and food waste information may be used to improve future purchasing decisions.<\/p>\n

                                  \n
                                1. Responsible Packaging and Waste Management<\/strong><\/li>\n<\/ol>\n

                                  Food service providers are encouraged to reduce the environmental impacts associated with food packaging.<\/p>\n

                                  Where feasible, they should:<\/p>\n

                                    \n
                                  • avoid unnecessary single-use packaging;<\/li>\n
                                  • select recyclable packaging;<\/li>\n
                                  • encourage reusable containers where appropriate;<\/li>\n
                                  • reduce the use of unnecessary plastic bags;<\/li>\n
                                  • separate recyclable materials from general waste; and<\/li>\n
                                  • cooperate with university waste-management initiatives.<\/li>\n<\/ul>\n

                                    Packaging requirements must remain consistent with applicable food safety and hygiene requirements.<\/p>\n

                                      \n
                                    1. Fair and Responsible Supplier Relations<\/strong><\/li>\n<\/ol>\n

                                      TSUOS encourages transparent and responsible relationships with food suppliers.<\/p>\n

                                      Food service providers should:<\/p>\n

                                        \n
                                      • use transparent purchasing procedures;<\/li>\n
                                      • apply consistent supplier requirements;<\/li>\n
                                      • avoid discriminatory supplier selection;<\/li>\n
                                      • respect contractual obligations;<\/li>\n
                                      • maintain appropriate procurement records; and<\/li>\n
                                      • comply with applicable national legislation and university regulations.<\/li>\n<\/ul>\n

                                        Where feasible, the university encourages engagement with small and medium-sized local enterprises and agricultural producers.<\/p>\n

                                          \n
                                        1. Access to Sustainable and Nutritious Food<\/strong><\/li>\n<\/ol>\n

                                          Sustainable procurement should also support the availability of affordable and nutritious food options for students and staff.<\/p>\n

                                          Food service providers are encouraged to maintain a diverse range of food options while considering:<\/p>\n

                                            \n
                                          • nutritional value;<\/li>\n
                                          • freshness;<\/li>\n
                                          • affordability;<\/li>\n
                                          • local availability;<\/li>\n
                                          • seasonal products; and<\/li>\n
                                          • responsible consumption.<\/li>\n<\/ul>\n

                                            Sustainable food procurement should not result in unreasonable barriers to access to food for students or staff.<\/p>\n

                                              \n
                                            1. Supplier Documentation<\/strong><\/li>\n<\/ol>\n

                                              Where appropriate, food service providers should maintain documentation demonstrating responsible procurement practices.<\/p>\n

                                              Relevant documentation may include:<\/p>\n

                                                \n
                                              • supplier contracts;<\/li>\n
                                              • purchase agreements;<\/li>\n
                                              • invoices and receipts;<\/li>\n
                                              • supplier lists;<\/li>\n
                                              • product specifications;<\/li>\n
                                              • food safety documentation;<\/li>\n
                                              • records of product origin;<\/li>\n
                                              • procurement records;<\/li>\n
                                              • delivery records; and<\/li>\n
                                              • evidence of sustainable or environmentally responsible production practices where available.<\/li>\n<\/ul>\n

                                                Such documentation may be used for internal monitoring and reporting and for demonstrating the university’s contribution to sustainable food systems.<\/p>\n

                                                  \n
                                                1. Monitoring and Evaluation<\/strong><\/li>\n<\/ol>\n

                                                  TSUOS may periodically monitor the implementation of this Policy.<\/p>\n

                                                  Monitoring may include:<\/p>\n

                                                    \n
                                                  • the proportion of food products purchased from local suppliers;<\/li>\n
                                                  • the number of local food suppliers;<\/li>\n
                                                  • the types of locally sourced products;<\/li>\n
                                                  • expenditure on locally sourced food;<\/li>\n
                                                  • use of seasonal products;<\/li>\n
                                                  • packaging practices;<\/li>\n
                                                  • food waste volumes;<\/li>\n
                                                  • supplier compliance with food safety requirements; and<\/li>\n
                                                  • implementation of sustainable procurement measures.<\/li>\n<\/ul>\n

                                                    Where sufficient data are available, the university may establish annual targets for improvement.<\/p>\n

                                                      \n
                                                    1. Responsibilities<\/strong><\/li>\n<\/ol>\n

                                                      University Administration<\/strong><\/p>\n

                                                      The university administration is responsible for supporting the implementation of the Policy and promoting sustainable procurement principles across relevant campus services.<\/p>\n

                                                      Food Service Providers<\/strong><\/p>\n

                                                      Student restaurants, cafeterias, buffets and other food service providers are responsible for:<\/p>\n

                                                        \n
                                                      • implementing sustainable purchasing practices;<\/li>\n
                                                      • selecting suppliers in accordance with applicable requirements;<\/li>\n
                                                      • maintaining appropriate procurement documentation;<\/li>\n
                                                      • ensuring food safety and quality;<\/li>\n
                                                      • supporting local sourcing where feasible; and<\/li>\n
                                                      • cooperating with university monitoring activities.<\/li>\n<\/ul>\n

                                                        Relevant University Units<\/strong><\/p>\n

                                                        Relevant administrative and sustainability-related units may:<\/p>\n

                                                          \n
                                                        • provide guidance on implementation;<\/li>\n
                                                        • collect procurement-related information;<\/li>\n
                                                        • monitor progress;<\/li>\n
                                                        • identify opportunities for improvement; and<\/li>\n
                                                        • incorporate sustainable food procurement into broader university sustainability initiatives.<\/li>\n<\/ul>\n
                                                            \n
                                                          1. Awareness and Education<\/strong><\/li>\n<\/ol>\n

                                                            TSUOS may promote awareness of sustainable food procurement and responsible food consumption among students and staff through:<\/p>\n

                                                              \n
                                                            • seminars and educational events;<\/li>\n
                                                            • sustainability campaigns;<\/li>\n
                                                            • information materials;<\/li>\n
                                                            • SDG-related activities;<\/li>\n
                                                            • awareness campaigns on food waste;<\/li>\n
                                                            • student projects and research; and<\/li>\n
                                                            • other university sustainability initiatives.<\/li>\n<\/ul>\n

                                                              These activities help connect procurement practices with broader education on food security, sustainable agriculture and responsible consumption.<\/p>\n

                                                                \n
                                                              1. Compliance<\/strong><\/li>\n<\/ol>\n

                                                                All food service providers operating under TSUOS contracts or agreements shall comply with applicable national legislation, university regulations, contractual requirements and relevant food safety standards.<\/p>\n

                                                                The Sustainable Food Procurement Policy establishes sustainability principles that should be incorporated into food procurement practices to the extent permitted by applicable procurement rules and operational requirements.<\/p>\n

                                                                  \n
                                                                1. Review and Continuous Improvement<\/strong><\/li>\n<\/ol>\n

                                                                  This Policy shall be reviewed periodically to assess its effectiveness and identify opportunities for improvement.<\/p>\n

                                                                  The university may update the Policy in response to:<\/p>\n

                                                                    \n
                                                                  • changes in national legislation;<\/li>\n
                                                                  • developments in sustainable procurement practices;<\/li>\n
                                                                  • changes in university food-service arrangements;<\/li>\n
                                                                  • new environmental objectives;<\/li>\n
                                                                  • food security priorities;<\/li>\n
                                                                  • supplier and procurement data; and<\/li>\n
                                                                  • recommendations arising from monitoring and evaluation.<\/li>\n<\/ul>\n

                                                                    TSUOS is committed to progressively improving the sustainability of its campus food procurement and strengthening cooperation with local producers and food suppliers.<\/p>\n

                                                                      \n
                                                                    1. Expected Outcomes<\/strong><\/li>\n<\/ol>\n

                                                                      Implementation of this Policy is expected to contribute to:<\/p>\n

                                                                        \n
                                                                      1. increased procurement from local food producers and suppliers;<\/li>\n
                                                                      2. stronger local and regional food supply chains;<\/li>\n
                                                                      3. improved access to fresh and quality food;<\/li>\n
                                                                      4. reduced environmental impacts associated with food transportation and packaging;<\/li>\n
                                                                      5. reduced food loss and waste;<\/li>\n
                                                                      6. greater awareness of sustainable food consumption;<\/li>\n
                                                                      7. support for local economic development; and<\/li>\n
                                                                      8. stronger contribution of TSUOS to sustainable food systems and the Sustainable Development Goals.<\/li>\n<\/ol>\n

                                                                         <\/p>","protected":false},"excerpt":{"rendered":"

                                                                        SUSTAINABLE FOOD PROCUREMENT POLICY \u00a0 Effective from: 2022 Policy review cycle: Annually   Purpose Tashkent State University of Oriental Studies (TSUOS) is committed to promoting responsible and sustainable food procurement across its campus food services, including the student restaurant, cafeterias and buffets. The purpose of this Sustainable Food Procurement Policy is to establish principles and […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-59298","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/pages\/59298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/comments?post=59298"}],"version-history":[{"count":1,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/pages\/59298\/revisions"}],"predecessor-version":[{"id":59299,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/pages\/59298\/revisions\/59299"}],"wp:attachment":[{"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/media?parent=59298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}