UNHAS Strengthens Commitment to Sustainable and Healthy Food from Aquatic Ecosystems

Hasanuddin University has established a clear campus policy to ensure that all food served or sold on campus, particularly those sourced from aquatic ecosystems, is responsibly obtained and legally compliant. This commitment is formalized through Circular Letter No. 263/UN4.15/DL.17/2022, updated under University Circular Letter No. 09834/UN4.1/KM.01.03/2024. The directive, addressed to canteen managers and food vendors within the Faculty of Marine Science and Fisheries and across the university, requires that fish and other aquatic ingredients come from environmentally sustainable sources and adhere to national fisheries regulations. By aligning everyday food choices with the principles of sustainable aquatic resource management, this policy reinforces the university’s dedication to responsible stewardship of seas, lakes, and rivers while setting a standard that all campus vendors and event organizers must follow.

The circular sets out a practical frame for vendors. It reminds food providers that aquatic products must not come from harmful fishing or aquaculture methods, and that supply chains must respect the law. By giving simple instructions to canteen operators, the university connects policy to procurement and makes sustainability visible to students and staff at the point of purchase. This also creates a basis for routine checks and dialogue with vendors so the policy is understood and applied consistently. 

This policy is reinforced through learning activities that promote quality, safety, and respect for resources. At the Technology of Fishery Products programme, students run practical sessions on-campus to develop value-added fish products while applying processing standards they learn in class. These sessions improve skills in handling, hygiene, and product evaluation and help future professionals understand how responsible sourcing pairs with responsible processing. THP campus practice. 

The approach is straightforward. A written rule sets the expectation, and learning by doing builds the culture around it. When students and staff see that campus food is tied to clean supply chains and good practices, sustainability becomes part of daily life. This consistent message supports healthy diets, fair markets for legal fishers, and a reduction in demand for products linked to destructive fishing.

Partnership with the government strengthens the policy environment. Unhas and the Ministry of Marine Affairs and Fisheries signed a cooperation agreement aimed at food security, better management, and investment in the marine and fisheries sector. The agenda focuses on sustainability and responsible growth, which complements the campus policy by promoting traceable and lawful supply chains beyond the university. Unhas–KKP cooperation • Related coverage: Antara • FIKP summary in English.

This collaboration shows how campus policies connect with national direction. When universities adopt procurement rules that prefer legally caught and responsibly harvested fish, they support the same goals pursued by the ministry: stronger food security, better ecosystem outcomes, and clear incentives for lawful producers. The mutual reinforcement between campus demand and policy signals in the wider market encourages suppliers to improve practices.

Implementation depends on simple routines. Event committees and unit managers can check supplier declarations, request basic proof of legality where relevant, and prefer products from certified or community-verified sources when available. Training modules from study programmes can be used to brief canteen operators on species choice, seasonal considerations, and handling that reduces waste. This way, procurement teams turn a short circular into a living practice across faculties. 

Education in processing and product development adds another benefit. Students who learn to create value-added products from responsibly sourced fish help reduce pressure on stocks by improving returns per kilogram and by promoting full-use processing. Campus showcases and tasting sessions make this visible, building pride in products that are both safe and sustainable and giving vendors a model to follow. 

The procurement policy also supports communication. Posters at canteens can point to the circular and explain what “responsibly sourced” means in simple terms. Vendors can display supplier names and short notes on origin, while the faculty website keeps the circular available for reference. This transparency invites feedback and strengthens trust in campus food services.

Going forward, Unhas can link vendor orientation with broader outreach on sustainable seafood and nutrition, drawing on resources from the ministry partnership. Short refreshers for canteen staff, student volunteer checks during events, and recognition for vendors that meet the standard will keep the policy active. The result is a campus where food choices support sustainable aquatic ecosystems and signal the same expectations to visitors and partners. 

In sum, Unhas pursues conservation and sustainable use of aquatic resources not only in classrooms and research labs but also at the dining table. A clear rule for food on campus, practical learning in fish processing, and cooperation with the national ministry together create a coherent pathway from policy to plate. This is how our university turns SDG 14 into daily practice through the food it serves and the professionals it trains.