The University of Johannesburg (UJ) demonstrates a strong commitment to sustainable food procurement by prioritising the purchase of products from local and ethically sourced suppliers. This approach not only supports local economies but also aligns with environmental conscientious principles outlined in the university’s procurement policies.
Sustainable Procurement Policy
UJ’s Procurement Policy, last reviewed in 2020, emphasises environmental conscientiousness alongside economic and ethical considerations. Specifically, the policy advocates for:
- Procuring products containing materials produced sustainably or comprising reconditioned or recycled components.
- Engaging suppliers who offer product stewardship, such as recollecting products at the end of their lifecycle.
- Preferring goods that are energy-efficient and cause less pollution.
- Selecting suppliers that minimise energy consumption and adverse environmental impacts, especially those with certified environmental management systems.
These guidelines ensure that UJ’s purchasing decisions contribute to sustainability and environmental responsibility.
Ethically Sourced Coffee at The Design Café
A tangible example of UJ’s commitment to sustainable sourcing is evident at The Design Café, located adjacent to the Faculty of Art, Design and Architecture (FADA). The café is renowned for its specialty coffees, which are ethically sourced through partnerships directly traceable to smallholder coffee farmers across Africa. This initiative addresses the challenges faced by these farmers, such as limited market access and production resources, thereby fostering a more sustainable production system and supporting local communities.
Centre for Ecological Intelligence (CEI) Initiatives
UJ’s Centre for Ecological Intelligence (CEI) further exemplifies the university’s dedication to sustainability. The CEI has implemented integrated food systems, including aquaponics and hydroponics projects, across various campuses. These initiatives serve as living laboratories for students and community members, promoting the cultivation of fresh, locally grown produce. By focusing on sustainable farming practices, the CEI contributes to reducing the environmental footprint associated with food transportation and supports local food networks.
Through these concerted efforts, the University of Johannesburg not only prioritises sustainable food purchases but also actively engages in practices that bolster local economies and promote environmental stewardship.
