Evidences
2.2 Campus food waste
AIT is committed to reducing the amount of natural resources consumed, reusing the materials taken from nature as much as possible, and actively creating as minimal waste as possible.
| Campus food waste | ||||||
| Total food waste | 3.8 mt | |||||
| Campus population | 3465 | |||||
Source: Campus Waste Management – Office of Facilities and Assets Management (ait.ac.th)
2.3 Student Hunger
AIT have a programme in place on student food insecurity.
One pivotal aspect of our commitment to these goals is ensuring food security on our campus. We take pride in the provision of ample food stalls, located in the cafeteria and various other restaurants and food shops across our premises. These establishments prioritize offering nutritious meals at affordable prices and with at least 1 meal as low as 35 B at every shop. Our primary aim is to guarantee that all students and employee have easy access to nourishing food options that cater to their individual preferences.
Source:AIT Cafeteria – Office of Facilities and Assets Management
AIT provide interventions to target hunger among students and staff (e.g. including supply and access to food banks/pantries).
AIT extend accommodation and food allowances to over 35% of our students, primarily through various scholarship programs. Remarkably, 10 to 15% of these recipients hail from low-income and low-middle-income countries, aligning with the objective of leaving no one behind.
To further bolster Student and staff hunger interventions more than 80% of the students and staff accommodation has cooking facility/Pantries and many affordable food shops and vending machines are provided on campus
Source:AIT Cafeteria – Office of Facilities and Assets Management
AIT pivotal aspect of our commitment to these goals is ensuring food security on our campus. We take pride in the provision of ample food stalls, located in the cafeteria and various other restaurants and food shops across our premises.Our primary aim is to guarantee that all students and employee have easy access to nourishing food options that cater to their individual preferences.
Source 1: AIT Cafeteria – Office of Facilities and Assets Management
Source 2: Green House – Office of Facilities and Assets Management (ait.ac.th)
AIT have healthy and affordable food choices Provide healthy and affordable food choices for all on campus.
Source:AIT Cafeteria – Office of Facilities and Assets Management
2.4 Proportion of graduates in agriculture and aquaculture including sustainability aspects
2.5 National hunger
AIT’s Access to food security knowledge provide access on food security and sustainable agriculture and aquaculture knowledge, skills or technology to local farmers and food producers.
Source 1:Sustainable and Smart Farming using Cutting Edge Technologies and IoT | AIT Extension
Source 2:Sustainable Agriculture, Agribusiness and Value Chain Management | AIT Extension
AIT provide events for local farmers and food producers for local farmers and food producers to connect and transfer knowledge.
Source 1:Pilot Demonstrations Initiated at Bua Yai – CCAA (ait.ac.th)
AIT have access to local farmers and food producers to university facilities (e.g. labs, technology, plant stocks) to local farmers and food producers to improve sustainable farming practices.
The Asian Institute of Technology cares about purchasing and sourcing things in a way that’s good for the environment and people. The Institute follows ten important rules when purchasing items. These policies make sure vendors respect human rights, treat workers well, protect the environment, and guard against corruption. AIT believes in supporting local and sustainable products to make our campus greener and better for everyone.
Refer to page 11, VII on “Green Purchasing”
AIT maintains a meticulous record-keeping system for all invoices related to sustainable food purchases, ensuring transparency and accountability in its procurement processes. By systematically tracking these invoices, the university can monitor its sustainable food initiatives and assess their impact on its environmental goals. This diligent record-keeping also allows AIT to maintain a clear financial record of its sustainable food expenditures for reporting and auditing purposes.
Refer to the dining invoices as a supporting evidence: 2.5.4 Dining invoices on local purchase 3-10-22.pdf – Google Drive
