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, which was strengthened by University Circular Letter No. 09834/UN4.1/KM.01.03/2024 on food served within the university environment. The policy requires all campus canteens, food vendors, and catering providers to procure fish and other aquatic products from environmentally responsible and legally compliant fisheries, while prohibiting products originating from destructive or unsustainable fishing practices.

Unhas supports the implementation of this policy through education, stakeholder engagement, and sustainable food operations. Fishery Product Technology (THP) Study Program provides training in responsible fish handling, hygienic processing, and quality assurance, including the MBKM “Safe Food Goes to Campus” program in collaboration with the Indonesian Food and Drug Authority (BPOM). Education in processing and product development add 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.

In addition, Unhas hosted the Annual Fisheries Management Unit (UPP) Meeting and the Sustainable Crab Scientific Forum. These activities promote quota-based fisheries management, sustainable aquaculture, and responsible sourcing of aquatic commodities, thereby supporting the implementation of sustainable fisheries and food safety policies. Unhas emphasizes traceability, food safety, and sustainable sourcing of aquatic products. Canteens and food vendors are encouraged to source fish, shrimp, crab, seaweed, and other aquatic commodities from legal and responsible fisheries or aquaculture. The policy also promotes safe processing without hazardous additives and prioritizes locally sourced aquatic products from South Sulawesi to reduce food miles and associated carbon emissions.

The policy is further reflected in campus food operations through the Free Nutritious Meal (MBG) program by operating the Unhas MBG Kitchen (SPPG). In providing meals, this facility also utilizes aquatic products as a source of food and protein. Prioritizing local aquatic commodities supports responsible consumption, strengthens local fisheries supply chains, and can reduce the environmental impacts associated with long-distance food transportation. Campus food operations also incorporate waste-management practices to improve resource efficiency and minimize food waste.

Unhas extends these principles beyond campus through community outreach and Student Community Service (KKN) programs that promote the responsible utilization and value addition of locally harvested fish and seaweed. For example, Unhas students have assisted communities in Pinrang in developing processed seaweed products, including seaweed ice cream, while fish-processing training in Bonto Matene and Barru has introduced practical techniques for producing fish nuggets, fish balls, and other value-added products. These initiatives complement the university’s campus food policy by strengthening sustainable aquatic-resource use among surrounding coastal and rural communities.

Through these policies and supporting initiatives, Unhas provides a framework for ensuring that aquatic food served on campus is responsibly sourced and sustainably harvested, while integrating sustainable fisheries principles into procurement, food operations, education, and community engagement.