Sustainable and Healthy Food Choices at CCDC

In accordance with DepEd Order No. 13, series of 2017—the Policy and Guidelines on Healthy Food and Beverage Choices in Schools and DepEd Offices—the Cordillera Career Development College (CCDC) reaffirms its dedication to ensuring that all food served within the campus is not only safe and nutritious but also environmentally and socially sustainable. Through the collaborative efforts of the Medical and Dental Clinic, the Business Office, and the Finance Department, CCDC continues to promote a food system that supports the well-being of its students, staff, and the local community.

Commitment to Sustainable and Safe Food Practices
To ensure high-quality and sustainable food offerings, CCDC updated and reinforced its food service regulations in 2023. These guidelines are strictly implemented across all canteens and food vendors inside the campus. Each canteen is required to possess a valid sanitation permit and ensure that all staff maintain health certificates issued by the La Trinidad Rural Health Unit, which includes training on safe and sustainable food handling practices.

The canteen personnel are required to observe environmentally responsible food preparation, including minimizing food waste, practicing proper waste segregation, and using reusable or biodegradable packaging whenever possible. In addition, staff must maintain a clean, hygienic workspace and wear appropriate attire such as hairnets, aprons, masks, and closed shoes—ensuring both food safety and environmental cleanliness.

Evidence of Sustainable Food Options
CCDC implements a food scheduling system that categorizes meals based on nutritional and environmental impact:
Red Category foods, which include carbonated drinks, alcohol, pastries, and ice cream, are strictly prohibited due to their high sugar and fat content and their contribution to non-sustainable consumption.

• Yellow Category foods, such as fried snacks (banana cue and turon), are limited to specific days (Monday, Wednesday, and Friday) to reduce excessive oil use and promote balance.
• Blue Category foods, including pasta, noodles, and other non-fried meals, are available on Tuesdays and Thursdays, encouraging variety and moderation.
• Green Category foods, such as whole wheat bread, fresh fruits, and vegetables, are available daily—highlighting CCDC’s prioritization of plant-based, nutrient-dense, and sustainable food options.

In addition, CCDC ensures that vegetarian and vegan choices are consistently available, making sustainable and inclusive food accessible to all members of the campus community. Dry goods used in the canteens must also be FDA- and DOH-approved, or carry the Sangkap Pinoy seal, providing assurance of both nutritional quality and compliance with national health standards.

Ongoing Monitoring and Accountability
Canteen monitoring at CCDC is conducted twice weekly by the Medical and Dental Clinic to evaluate compliance with food safety and sustainability guidelines. This includes assessing:

• The types of food served, ensuring adherence to the food categorization system;
• The preparation, storage, and serving practices of all food vendors;
• The environmental impact of operations, such as waste management and food sourcing.

Any violations and corrective actions are documented in detailed weekly reports submitted to both the Student Services Office and the Business Office. This transparent and systematic approach ensures accountability and continuous improvement in CCDC’s sustainable food system.

Through clear policy implementation, continuous monitoring, and a strong emphasis on plant-based, locally sourced, and safe food options, CCDC demonstrates its unwavering commitment to sustainable food choices for all. These initiatives not only align with national health and nutrition policies but also embody the college’s role as a model institution for environmental stewardship and community well-being.

Read More: https://ccdc.edu.ph/els-pupils-continue-to-practice-vegetable-day/

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