Sustainability Department partners with DOST Quezon; leads seminar on safe food handling among canteen vendors
The Sustainability Department-Business Development Unit of Manuel S. Enverga University Foundation, in partnership with DOST Quezon, conducted a food safety seminar at the Library Seminar Hall to promote safe, sustainable and responsible food practices among the university’s canteen concessionaires.
Arby Lagman, director of the Sustainability Department, formally opened the seminar and emphasized the importance of food safety in protecting public health and supporting sustainable campus operations.
Michael Florendo, science research specialist from DOST Quezon, served as resource speaker and discussed essential food safety principles. His session covered proper food handling, personal hygiene, sanitation practices, food contamination risks and compliance with food safety standards and regulations.
Participants were also guided on best practices for ensuring food quality and safety, from procurement and storage of raw materials to food preparation and service.
The seminar helped canteen concessionaires strengthen their knowledge of safe food operations and responsible food service. It also supported the university’s effort to maintain a healthier and more sustainable campus environment for students, employees and visitors.
Through the initiative, MSEUF reinforced its commitment to public health, sustainability and responsible campus business practices.
The activity reflected MSEUF’s commitment to mindful and responsible campus operations by helping food service partners uphold safety, quality and sustainability standards. It also upheld the core values of Mindfulness, Service and Excellence as the university worked with DOST Quezon to protect the welfare of the campus community.
- SDG 3: Good Health and Well-being — The seminar promoted food safety practices that help protect the health of students, employees and campus visitors.
- SDG 12: Responsible Consumption and Production — The activity encouraged responsible food handling, sanitation and sustainable food service practices.
- SDG 17: Partnerships for the Goals — The initiative strengthened collaboration between MSEUF and DOST Quezon in advancing food safety and sustainability on campus.
