Middle East Technical University (METU) is committed to providing affordable, nutritious, healthy, vegetarian and vegan food choices across all food outlets on campus. This commitment is established through the University's METU Sustainable Food Policy, which applies to campus food provision and food outlets.

The METU Sustainable Food Policy commits the University to ensuring the provision of affordable, nutritious and healthy food choices, including vegan and vegetarian menus, across all food outlets on campus.

By revising its procurement guidelines, METU is also committed to ensuring that, to the extent possible within budgetary constraints, food consumed on campus is produced using sustainable methods and sourced from local producers. This commitment extends to all food outlets, including outlets operated by third-party sellers, as well as suppliers.

Provision of Vegetarian and Vegan Food Choices

The University's cafeteria provides regular meal services throughout the week, including breakfast, lunch and dinner. Menus are prepared monthly by dietitians, taking into account the nutritional and energy requirements of a healthy diet. Menu planning considers essential nutritional components including carbohydrates, protein, fat, vitamins and minerals, and follows nutritional principles.

The availability of vegetarian and vegan choices is also reflected in the cafeteria's meal listings. For example, a lunch menu includes:

• Vegetarian option: Vegan Köfte
• Vegan option: Z.Y. Havuç Tarator

The cafeteria's food listings provide specific examples of meals identified for vegetarian and vegan diets, demonstrating the implementation of the University's commitment to providing plant-based food choices.

The cafeteria provides regular meal services throughout the week:

• Weekday breakfast: 08:00–10:00
• Weekday lunch: 11:30–14:00
• Weekday dinner: 17:00–18:30
• Weekend breakfast: 09:00–10:30
• Weekend lunch: 12:00–14:00
• Weekend dinner: 17:00–18:30

Healthy and Nutritious Food Provision

At the METU Cafeteria, food is produced using ingredients compliant with Turkish Standards Institution (TSE) requirements and the Turkish Food Codex, with food hygiene requirements applied throughout the production process. Food production is monitored at each stage by dietitians and a food engineer.

Menus are prepared monthly by METU dietitians according to nutritional principles and the energy requirements of a healthy diet. Ingredients are procured weekly according to the estimated number of meals to be served.

Programme / Policy

METU's sustainable food provision approach includes:

• Vegetarian and vegan food choices: Provision of vegetarian and vegan menu options, including specifically identified vegan and vegetarian meals.
• Affordable and nutritious food: Commitment to provide affordable, healthy and nutritionally appropriate food choices.
• Campus-wide coverage: The Sustainable Food Policy applies to all food outlets, including third-party food outlets and suppliers.
• Sustainable procurement: Commitment to food produced using sustainable methods and, where possible within budgetary constraints, sourced from local producers.
• Nutrition-based menu planning: Menus are prepared by dietitians based on nutritional and energy requirements.
• Food safety and quality: Food production uses ingredients compliant with TSE and Turkish Food Codex requirements and is monitored by dietitians and a food engineer.

https://sustainablecampus.metu.edu.tr/en/policies

https://kafeterya.metu.edu.tr/anasayfa