The Maldives National University (MNU), through its Procurement Policy, promotes responsible food procurement by prioritising locally sourced ingredients and encouraging engagement with suppliers who follow ethical and sustainable food practices.

MNU sources fresh, seasonal ingredients from local suppliers where available. The Faculty of Hospitality and Tourism Studies (FHTS) incorporates seasonal ingredients into its menus, with particular emphasis on Maldivian cuisine, promoting local produce and preserving the Maldives’ culinary heritage through practical learning experiences.

By prioritising local suppliers and fostering long-term partnerships, MNU aims to strengthen local supply chains, support local food producers, and encourage sustainable procurement practices. These efforts promote responsible ingredient selection and contribute to more resilient and sustainable food systems.

Faculty of Hospitality and Tourism Studies Training restaurant service practicals

Students from the Bachelor of International Hospitality Management (BIHM) programme at The Maldives National University completed a two-week service practical at the Faculty of Hospitality and Tourism Studies (FHTS) Training Restaurant as part of their Food and Beverage Service and Introduction to Culinary Arts modules. The practical featured international cuisines and Maldivian cuisine , allowing students to explore diverse culinary traditions and develop their hospitality skills.

Open to the public, the Training Restaurant provided an authentic hospitality environment where students prepared and served four-course fine dining experiences showcasing Maldivian food culture and international gastronomy. Under the supervision of lecturer chefs, students gained hands-on experience in menu planning, food preparation, presentation, and professional food and beverage service, while developing an appreciation for both local culinary heritage and global food traditions.