Wholehearted and Healthy Staff Meals at TCC: Sustainable Lifestyle Begins with Eating

Chris Hsu｜Researcher, Office of Responsibility and Sustainability

Upon arriving at the office each morning, many TCC colleagues have another routine in addition to checking work assignments: 'checking the lunch menu.' If the menu includes popular main dishes like chicken legs, they might need to arrive at the employee cafeteria on time to avoid missing out. The unsung heroes behind this are the General Affairs Department, which frequently conducts taste tests and surveys. The enthusiasm of Chef Shao-ting's team has also attracted many regulars to the TCC headquarters' employee cafeteria. Chris, who recently joined TCC but visits the employee cafeteria almost every day, said that once he tasted a sweet and juicy 'imperfect tangerine' on his plate, he realized that a pleasant lunchtime could be the starting point of a sustainable lifestyle.

Sustainable and Eco-friendly Lifestyle Transformation

The TCC Employee Cafeteria reopened in 2023, focusing on low-carbon operations. It ceased providing disposable utensils and now offers reusable ones for dining in. Employees who take out must bring reusable containers, actively reducing plastic use at the source in response to the Ministry of Environment's Objective for the Green Office. The cafeteria also complies with ISO 14001 EHS standards by sterilizing utensils daily, ensuring food safety, and retaining samples. Regular checks of the venue, equipment, and utensils ensure that employees can eat safely. To support TCC's carbon reduction goals, ingredient selection prioritizes local and seasonal produce to reduce the carbon footprint, helping TCC employees begin their sustainable lifestyle transformation at the cafeteria.

Smart Ordering and Online Payment

The TCC Employee Cafeteria also adheres to sustainability and environmental protection in the ordering process. The catering team announces the weekly menu through the LINE app system, which offers online pre-ordering and multiple online payment methods. Additionally, self-service ordering machines are available in the cafeteria, allowing TCC employees and visitors to reduce paper usage when ordering and enabling precise control of meal preparation quantities to minimize food waste.

Employee Care and Health Promotion

TCC invites qualified catering vendors to participate in the vetting process annually, where employees from various departments taste and vote on diverse menu options. The cafeteria offers meal allowances to cover part of the costs, allowing employees to enjoy nutritious meals at prices significantly lower than market rates. Additionally, the catering vendor provides a diverse menu with vegetarian options each week, served with five-grain rice, milled rice, side dishes, soups, and seasonal fruits. The ample portions and thoughtful service provide employees with full nutritional support.

 

TCC demonstrates its care for employees by attending to their daily meals. Every day at noon, employees can enjoy nutritious meals thoughtfully planned by the company. Bruce Pan from the General Affairs Department, who helped arrange the employee cafeteria, mentioned that the cafeteria prioritizes purchasing seasonal and local ingredients and prefers using 'imperfect fruits and vegetables' that may not look appealing but are just as nutritious, reducing food waste. Additionally, using reusable utensils in the employee cafeteria prevents the use of at least 3,500 disposable items per month, enabling employees to eat both nutritiously and sustainably.

AUTHOR

Chris Hsu｜Researcher, Office of Responsibility and Sustainability

A newcomer in the sustainable field being passionate about international affairs