12.2.1 Ethical sourcing policy
Srinakharinwirot University integrates responsible consumption and production into its campus operations through a formal ethical sourcing policy for food and beverage vendors. The Policy of the Asset Management Division on the Selection of Food and Beverage Vendors for Quality, Safety, Transparency and Sustainability (B.E. 2565) sets clear, publicly announced criteria for vendor recruitment, screening and approval. It requires transparent, multi-stakeholder selection processes that involve academic units, administrative offices and student representatives, and emphasises food safety, hygiene, nutritional value and diversity of healthy options. By embedding these requirements into the contractual conditions and selection procedures for on-campus vendors, the University ensures that its procurement practices actively promote safe, high-quality and sustainable food environments. This policy directly supports THE Impact Rankings SDG 12.2.1 on ethical sourcing policies that govern the provision of goods and services on campus.
Policy of the Asset Management Division, Srinakharinwirot University,
on the Selection of Food and Beverage Vendors for Quality, Safety, Transparency and Sustainability
B.E. 2565 (2022)
Srinakharinwirot University deems it appropriate to announce guidelines for the selection of food and beverage vendors in order to ensure quality, safety, transparency and sustainability. The University therefore issues the following policy:
The University shall announce a call for applications from food and beverage vendors by publicising the recruitment together with the required qualifications, selection procedures and selection criteria through various channels, such as the University website, the Asset Management Division website, and notice boards within the University premises.
The University shall announce the list of vendors who have passed the screening of qualifications and application documents for participation in the selection of food and beverage vendors, and shall notify them of the date of the selection process.
The selection of food and beverage outlets shall be carried out by a Selection Committee for Food and Beverage Vendors appointed by the University. The committee shall comprise representatives from faculties/institutes, offices, the Student Organization, student clubs, the Faculty Council, as well as interested stakeholders who take part in evaluating the food and beverages presented by the vendors.
The selection shall be conducted in accordance with the established criteria, including observation, food tasting and interviews with vendors. The assessment shall take into account taste, cleanliness, variety of food, hygienic attire of food handlers, promotion of good nutrition, as well as the vendors’ knowledge of food safety.
The Selection Committee shall convene to consider the vendors in an honest, transparent and verifiable manner, based on the scoring records and written reports of the assessment.
The results of the selection shall be submitted to the Subcommittee on Asset Management and Revenue Generation for consideration and approval.
The final results of the selection shall be announced via the University website, the Asset Management Division website, and notice boards within the University premises.
This policy shall take effect from the date of its announcement.
(Update: 2 December B.E. 2564 (2021))
Source 1: https://sdg.swu.ac.th/policies/13
Source 2: https://sdg.swu.ac.th/projects-files/7595