Providence University requires that contracted vendors comply with relevant regulations to ensure responsible consumption and production. Additionally, PU adheres to the procurement regulations set by the Executive Yuan to demonstrate ethical procurement practices. In relevant bidding documents, preference is given to equipment and products that have obtained government-recognized environmental certifications (such as eco-friendly, water-saving, and energy-saving certifications).
When making procurement decisions, PU considers the environmental impact of products or services, giving priority to suppliers with environmentally friendly management practices and manufacturers that offer products with eco-friendly labels, low pollution, recyclability, and energy efficiency.
To encourage the production and use of green products, promote green consumption, and achieve environmental protection benefits, PU prioritizes purchasing products with minimal environmental impact and sets annual goals for this purpose. Furthermore, PU also prioritizes purchasing goods and services produced by organizations for people with physical and mental disabilities or sheltered workshops to support disadvantaged groups. PU has consistently received the "Outstanding Private Enterprise and Organization Award for Green Procurement Amount" from the Taichung City Government. In 2024, the amount PU spent on green procurement was NT$7,787,124, representing 3.6% of the total procurement.
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Year
|
2022
|
2023
|
2024
|
2025
|
|
Amount of green procurement (NT$)
|
17,040,506
|
10,970,264
|
7,787,124
|
2,803,781
(As of March, 2025)
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Food and Ingredient Procurement
Providence University is committed to implementing food safety and ethical sourcing principles by establishing policies and forming a Dietary Committee responsible for planning and overseeing campus food service management. PU strives to maintain a sound hygiene management system for its dining facilities, strengthen health monitoring of food service personnel, and enhance supervisory mechanisms to safeguard the health of all faculty, staff, and students.
In accordance with the PU’s Food Hygiene Management Regulations, clear standards have been established requiring that all food ingredients and materials must meet traceability and legal compliance requirements. This ensures transparency throughout the supply chain and prevents the use of ingredients from unethical sources. These measures not only protect the health rights of the university community but also reflect the our commitment to sustainability and social responsibility.
Vendors for the school cafeteria must sign contracts with Providence University and comply with the following regulations to ensure the food hygiene, safety, and quality of food:
- All food ingredients and materials must be sourced legally. Food service providers are required to proactively submit procurement documentation for inspection.
- Meat products must pass hygiene inspections and be certified, such as CAS-certified or sourced from regulated slaughterhouses, with relevant procurement documentation provided.
- Fruits and vegetables must be accompanied by supplier information and pesticide residue test reports. Pesticide levels must not exceed the safety limits set by the central competent authority.
- Packaged food must be sealed and labeled properly. Products with CAS or TQF certification are preferred and must be consumed within the indicated shelf life.
- Raw materials and semi-finished products must be used following the first-in, first-out principle to avoid mixing and must not be used past their expiration date.
- The procurement of ready-to-eat dishes that have not been heated, such as fried eggs or braised eggs, is strictly prohibited.
- Regular inspections of food safety must be conducted. Any non-compliant items must be corrected and subject to follow-up management.
- For each meal served daily, dishes with high water activity and low acidity must be sampled. A 200-gram sample of each dish must be labeled with the date and meal type, stored below 7°C, and kept refrigerated for 48 hours for inspection purposes.
Link 3 : Food and Ingredient Procurement
