Sea Food Policy

Sustainable Seafood Procurement Policy

Policy Statement:

Anna University, Chennai, through its campuses (CEG, MIT, SAP, and ACT), is committed to promoting sustainable seafood procurement practices to support the conservation of marine ecosystems and promote responsible seafood sourcing. This policy outlines the guidelines and procedures for sourcing seafood products from the Tamil Nadu Fisheries Development Cooperation Limited (TNFDC) in a sustainable and environmentally responsible manner.

1. Sustainable Seafood Sourcing:

Anna University have taken a significant step towards promoting sustainability in our food procurement, particularly in our approach to seafood. Sea foods purchased for our hostel are sourced from the Tamil Nadu Fisheries Development Corporation Ltd. We are committed to ensuring that the sea food we procure follows sustainable harvesting practices. We prioritize sustainability to support responsible fishing practices and to contribute to the preservation of our marine ecosystems. Our university is dedicated to promoting environmentally friendly choices, and our seafood sourcing aligns with these principles.

A significant portion of the seafood served on campus will be sourced from TNFDC's certified sustainable sources.

2. Local and Seasonal Sourcing:

Whenever possible, seafood will be sourced from local and regional fisheries to support the local economy and reduce the carbon footprint associated with transportation. Local and seasonal seafood products will be promoted in the menu.

Menus and food labels will clearly indicate the source and certification status of seafood products, providing transparency to our community members.

3. Educational Outreach:

Anna University will actively educate its students, faculty, and staff about the importance of sustainable seafood and the benefits of choosing such products. This will include informational materials, workshops, seminars, and awareness campaigns.

4. Continuous Improvement:

Anna University will regularly review and update its seafood procurement practices to ensure alignment with the latest sustainability standards and scientific recommendations. This will involve engaging with experts in the field and staying informed about developments in sustainable seafood sourcing.

5. Compliance and Monitoring:

The campuses will adhere to all local and national regulations related to seafood procurement and sustainability. Regular audits and inspections will be conducted to ensure compliance with this policy, and corrective actions will be taken if any non-compliance is identified.

6. Reporting and Accountability:

Anna University will produce annual reports on its sustainable seafood sourcing efforts, including the percentage of seafood sourced sustainably and any notable achievements or challenges. Responsibility for implementing and upholding this policy will be assigned to designated individuals or departments, ensuring accountability.

7. Stakeholder Engagement:

The university will actively engage with its community members, including students, faculty, staff, and relevant environmental organizations, to gather feedback and suggestions for improving its sustainable seafood procurement efforts.

8. Review and Amendment:

This policy will be subject to periodic review and may be amended as necessary to reflect evolving best practices in sustainable seafood procurement.

By adhering to these guidelines, we aim to contribute to the conservation of marine ecosystems and the well-being of our community, our city, and our planet.