12.2) Operational measures

The university meets the detailed indicators of 12.2.1 to 12.2.7 by implementing responsible consumption and production. The university starts with waste reduction at the source, green procurement, resource recovery, and hazard prevention:

1. Waste Reduction at the Source: The university does not provide plastic bags or disposable straws and encourages faculties and students not to take out food, bring environmentally-friendly eating utensils (cup) to enjoy discounts, and promote low-carbon lunches (stainless steel tin boxes), etc., all from the perspective of waste reduction. Faculty and staff are guided to develop an environmentally-friendly consumption model.

2. Green Procurement: Implementation of pre-purchase evaluation (prioritize the use of idle products from other units to replace new purchases), and highlight the purchase of products that have less impact on the environment, including recyclable, low-pollution, and resource-saving products, especially with "environmental protection," the "Energy Saving Label" is the principle, which indirectly encourages the production of green products.

3. Resource Recycling: Complies with the national waste disposal law and regulations, and implement various resource recycling with ISO14001 standards, including paper, iron, aluminum cans, PET bottles, waste batteries, toner cartridges, and food waste, etc., to reduce the entering of the amount of garbage that enters the incinerator.

4. Hazard Prevention: The university has set up an environmental safety center to properly manage the harmful substances produced by teaching and experiments on the campus, and complies with the OHSAS18001 occupational safety and health standards (promoted in 2012 to date). Including the installation of exhaust cabinets to prevent all personnel from being exposed to harmful gases, business and liquid wastes have exclusive treatment, and removal procedures to ensure personnel health and environmental safety.
• 12.2.1) Ethical sourcing policy
  Have a policy on ethical sourcing of food and supplies
• 12.2.3) Policy waste disposal - hazardous materials
  Have a policy on waste disposal - Covering hazardous materials
• 12.2.4) Policy waste disposal - landfill policy
  Have a policy on waste disposal - to measure the amount of waste sent to landfill and recycled
• 12.2.5) Policy for minimisation of plastic use
  Have policies around use minimisation of plastic
• 12.2.6) Policy for minimisation of disposable items
  Have policies around use minimisation of disposable items
• 12.2.7) Disposable policy: extensions to services (revised for Impact 2021)
  Ensuring these policies extend to outsourced services and the supply chain
• 12.2.8) Minimisation policies extended to suppliers (revised for Impact 2021)
  Ensuring these policies extend to outsourced suppliers and the supply chain - (suppliers of equipment, stationary, building contracts)?