The University of Dhaka prioritises the procurement of food products from local and sustainable sources across its campus facilities, including residential halls, canteens, food courts, and cafeterias. By sourcing ingredients locally, the university reduces food miles, supports regional farmers and producers, and encourages environmentally sustainable agricultural practices.

All campus dining services, including hall messes, the University Club, CARs Cafeteria, and faculty lounges, procure fresh fruits, vegetables, grains, and protein sources from local markets whenever possible. Seasonal and locally produced foods are preferred, ensuring high nutritional quality while supporting the economic wellbeing of surrounding communities.

This sustainable procurement approach also promotes awareness among students, staff, and visitors about the importance of locally sourced, environmentally responsible food choices. It aligns with broader university initiatives to foster sustainability in campus operations and reinforces the university’s commitment to encourage responsible consumption and contributing to local food security.