Khoja Akhmet Yassawi International Kazakh-Turkish University
Sustainable Agricultural Sourcing Policy for Campus Food
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Policy created: 2025 y.
Policy revised: 2026 y.
Turkistan, 2025
Sustainable Agricultural Sourcing Policy for Campus Food
1 Purpose and commitments
The university commits to sourcing agricultural products for campus food services sustainably. This policy aims to reduce the environmental impacts of food production, support responsible producers and provide safe, nutritious and affordable food. It contributes to SDGs 2, 3, 6, 12, 13 and 15.
2 Scope
The policy applies to food purchased for dining halls, cafés, residences and university events, and to food services provided by tenants and contractors. Requirements are incorporated into new and renewed contracts; existing contracts are aligned when reviewed through the applicable procedures.
3 Sustainable sourcing criteria
Product selection considers farming and production methods, soil fertility and biodiversity conservation, efficient water use, responsible use of fertilisers and crop protection products, farm animal welfare and respect for labour rights. Products with confirmed illegal origins or produced using forced or child labour must not be purchased. For animal products, fish and seafood, the legality of origin and responsible production or harvesting methods are also assessed.
4 Procurement priorities
Where safety, quality, cost and availability are comparable, preference is given to seasonal products from local and regional producers, farms with verified sustainable practices and small producers. Local origin alone is not evidence of sustainability. Purchasing decisions promote a variety of plant foods, less processed products and the minimum necessary packaging; organic and other certifications are considered where supported by verifiable documentation.
5 Supplier requirements
Suppliers provide information on the producer, country and region of origin, ingredients, shelf life and storage conditions, and, on request, evidence of production practices and certificates. Verification must be proportionate to risk and accessible to small producers. Unsupported environmental claims are not accepted. Compliance with food safety requirements is mandatory regardless of a product’s environmental advantages.
6 Food services and waste prevention
Food service operators plan purchasing according to actual demand, ensure appropriate storage and stock rotation, offer nutritionally adequate plant-based meals and accommodate substantiated dietary needs. Food waste is measured and reduced. Redistribution of suitable surplus food and recovery of organic waste are organised in accordance with safety requirements and applicable rules.
7 Responsibilities and compliance
Management ensures implementation of the policy. The procurement unit incorporates criteria into documentation and contracts; food service operators check deliveries and maintain records. The Sustainable Development Research Centre coordinates the annual assessment with the responsible units. Corrective action is requested where non-compliance occurs; repeated or serious breaches trigger consideration of supplier replacement through the applicable procedures.
8 Monitoring and improvement
Annual records cover the share of purchases with documented compliance with sustainable sourcing criteria, the share of local and regional products, supplier verification coverage and the amount of food waste. Purchasing shares are calculated by expenditure for the same reporting period. Measurable targets and responsible officers are approved after baseline values have been established. Summary results are published on the university website.
9 Exceptions and review
Temporary exceptions arising from supply disruptions, budget constraints or special dietary needs are documented in writing, stating the reason, duration and alternative measures. They do not waive food safety requirements or prohibitions on illegal origins, forced labour and child labour. The policy takes effect upon approval, is made publicly available and is reviewed at least every three years or following significant changes in circumstances.
10 Legal and international foundations
This policy has been developed with reference to the documents below. Regulatory requirements apply in their current versions and to the extent applicable to the university, the particular procurement and the food service operator. UN and FAO guidance provides voluntarily adopted reference principles and does not replace binding requirements.
10.1 Legislation of Kazakhstan and EAEU requirements
Environmental Code of the Republic of Kazakhstan, No. 400-VI of 2 January 2021 — environmental protection, efficient resource use and waste management. [1]
Law of the Republic of Kazakhstan No. 301 of 21 July 2007 on Food Safety — safety of food products and their production, storage and circulation processes. [2]
Labour Code of the Republic of Kazakhstan, No. 414-V of 23 November 2015 — labour rights, restrictions on the employment of minors and prohibition of forced labour. [3]
Sanitary Rules on Sanitary and Epidemiological Requirements for Public Catering Facilities, approved by Order of the Minister of Healthcare of the Republic of Kazakhstan No. ҚР ДСМ-16 of 17 February 2022 — hygiene requirements for food services. [4]
Law of the Republic of Kazakhstan No. 106-VIII of 1 July 2024 on Public Procurement — applicable to procurements within its scope. Sustainability criteria and preferences for local products are established only within permitted procedures and competition requirements. [5]
Customs Union Technical Regulation TR CU 021/2011 on Food Safety, adopted by Customs Union Commission Decision No. 880 of 9 December 2011 — applicable safety requirements for food products and related processes. [6]
10.2 International reference principles
UN General Assembly Resolution A/RES/70/1 of 25 September 2015, Transforming our world: the 2030 Agenda for Sustainable Development. Particular reference is made to Target 2.4 on sustainable agriculture, Target 12.3 on food loss and waste, and Target 12.7 on sustainable public procurement. [7]
FAO, Building a common vision for sustainable food and agriculture: Principles and approaches (2014) — voluntary methodological guidance on resource efficiency, natural resource conservation, social well-being, resilience and responsible governance. [8]
10.3 Application of the policy
Applicable binding requirements prevail in the event of a conflict. The procurement unit checks the currency of regulatory requirements before incorporating conditions into procurement documentation; references are updated when the policy is reviewed.