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一、為落實循環經濟及淨零排放政策，推動校園環境永續，請各校依《廢棄物清理法》、《資源循環推動法》及環境部有關資源回收及一次用產品減量等相關規定，持續推動校園垃圾分類、資源回收及減少使用一次性餐具等措施，建立師生正確環保觀念。
二、請各校於校園餐廳、福利社、商店、活動及會議辦理期間，優先採行下列措施：
(一)鼓勵教職員工生自備環保餐具、環保杯及購物袋。
(二)推動餐飲業者提供循環容器、可重複使用餐具或租借服務，並逐步降低一次性餐具使用量。
(三)校內辦理會議、研習、競賽、慶典及各類活動時，應優先使用可重複清洗使用之餐具，避免提供一次性餐具及瓶裝水。
(四)強化垃圾分類及資源回收設施管理，妥善設置分類標示，維持回收品質。
(五)定期辦理宣導活動及教育訓練，提升師生及校內餐飲業者環保意識。
三、為協助各校落實執行，常見優良及待精進樣態說明如下：
(一)優良樣態：
1、校內餐廳全面提供可重複使用餐具，並建立清洗及回收機制。
2、設置循環杯、循環餐盒借用服務，鼓勵師生重複使用。
3、校園活動採自備餐具或循環餐具方式辦理，不主動提供一次性餐具。
4、資源回收桶標示明確，分類方式一致，並定期巡檢維護，降低回收物污染情形。
5、配合新生訓練、環境教育課程或校園宣導活動，加強資源回收及源頭減量教育。
6、校內餐飲業者提供自備餐具優惠或其他鼓勵措施，提高自備率。
(二)待精進樣態：
1、校內餐廳仍提供一次性免洗餐具，且未提供替代措施。
2、辦理大型活動、會議或研習時，大量使用一次性餐盒、餐具、杯具及瓶裝水。
3、資源回收桶未依規定分類，或垃圾與回收物混合丟棄，致回收品質降低。
4、回收容器內殘留大量廚餘或液體，造成回收物污染，影響後續再利用。
5、校園各場所垃圾分類標示不一致，致使用者易生混淆。
6、未定期檢視餐飲委外廠商或活動承辦單位執行情形，致減量措施流於形式。
四、請各校定期檢視校園資源回收及一次性餐具減量執行情形，並將相關措施納入校園環境管理及永續發展工作推動事項，持續精進執行成效。
五、另為提升校園宣導成效，請各校善用環境部建置之「源頭減量生活行動網」（網址：https:／／sup.moenv.gov.tw/），運用網站提供之宣導文宣、影音教材、圖卡及相關教材資源，結合校內環境教育、宣導活動、新生訓練及校園媒體等多元管道廣為宣導，鼓勵教職員工生落實資源回收及減少使用一次性餐具，共同實踐源頭減量及資源循環之理念。另可視需要運用網站提供之循環容器、循環杯、二手袋循環及一次用產品減量等相關資訊，作為校園推動永續措施及環境教育宣導之參考。
**Announcement: Implementation of Campus Waste Reduction and Recycling Measures**
To promote sustainable campus environments and align with the policies of circular economy and net-zero emissions, all schools are requested to continue implementing waste sorting, recycling, and reducing the use of single-use tableware in accordance with the Waste Disposal Act, the Circular Economy Promotion Act, and relevant regulations set by the Ministry of the Environment. The goal is to establish a correct environmental consciousness among faculty, staff, and students.
Please prioritize the following measures during the operation of campus cafeterias, convenience stores, shops, and during events and meetings:
1. Encourage faculty, staff, and students to bring their own eco-friendly tableware, cups, and shopping bags.
2. Promote catering providers to offer reusable containers, tableware, or rental services, and gradually reduce the use of single-use tableware.
3. When organizing meetings, training sessions, competitions, celebrations, and other activities on campus, prioritize the use of reusable tableware and avoid providing single-use tableware and bottled water.
4. Strengthen the management of waste sorting and recycling facilities, ensuring clear classification labels and maintaining recycling quality.
5. Regularly conduct awareness campaigns and educational training to enhance the environmental consciousness of faculty, staff, students, and catering providers.
To assist schools in effectively implementing these measures, the following examples of good practices and areas needing improvement are provided:
**Good Practices:**
1. Cafeterias on campus fully provide reusable tableware and have established cleaning and recycling mechanisms.
2. Set up rental services for reusable cups and containers to encourage repeated use by faculty and students.
3. Campus events are organized using self-provided or reusable tableware, without actively providing single-use tableware.
4. Recycling bins have clear labels, consistent sorting methods, and are regularly inspected and maintained to minimize contamination.
5. Integrate recycling and waste reduction education into orientation programs, environmental education courses, and campus awareness campaigns.
6. Catering providers on campus offer discounts or other incentives for using self-provided tableware to increase its usage rate.
**Areas Needing Improvement:**
1. Cafeterias continue to provide single-use disposable tableware without offering alternative measures.
2. Large-scale events, meetings, or training sessions extensively use single-use containers, tableware, cups, and bottled water.
3. Recycling bins are not sorted according to regulations, or waste and recyclables are mixed, leading to a decrease in recycling quality.
4. Recycling containers contain a significant amount of food waste or liquid, causing contamination and affecting subsequent reuse.
5. Waste sorting labels across campus locations are inconsistent, leading to confusion among users.
6. Failure to regularly review the implementation of waste reduction measures by catering contractors or event organizers, resulting in superficial compliance.
Please regularly review the implementation of recycling and single-use tableware reduction measures on campus and incorporate these initiatives into campus environmental management and sustainability development plans to continuously improve their effectiveness.
To enhance the effectiveness of campus awareness campaigns, please utilize the "Source Reduction Lifestyle Action Network" established by the Ministry of the Environment (URL: https://sup.moenv.gov.tw/). Use the promotional materials, video and audio educational resources, infographics, and other resources provided on the website, and combine them with campus environmental education, awareness campaigns, orientation programs, and campus media to widely promote the importance of recycl |
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