Universitas Pertamina provides sustainable food choices for students, staff, and visitors on campus, including vegetarian and plant-based food options available through several tenants in the university’s two campus canteens. These food choices accommodate different dietary preferences, including options that may be suitable for vegan diets depending on their ingredients and preparation methods. The availability of vegetable-based meals, tofu, tempeh, fresh fruits, and other plant-derived foods allows members of the campus community to choose alternatives to animal-based meals.

Campus food tenants offer a variety of traditional Indonesian dishes and contemporary plant-based choices. Warung Bu Sri serves vegetable dishes such as sayur lodeh (vegetables in coconut milk), sayur bening (clear spinach soup), orek tempe (stir-fried tempeh), tahu dan tempe goreng (fried tofu and tempeh), and capcay (stir-fried mixed vegetables), while Dapur Bu Pin offers additional organic vegetable-based dishes. Other tenants, including TRF Juice, offer fresh fruits, fruit juices, and fruit-based products. Selected vegetarian-friendly and plant-based food choices are priced at approximately IDR 5,000–20,000, depending on the menu and tenant. 

Universitas Pertamina also supports sustainable food sourcing through the Sustainable Procurement Policy (Kebijakan Pengadaan Berkelanjutan), established in 2023. As stipulated in Chapter I, Point 3 (page 1), the university prioritises purchasing products and services from local sources and suppliers located near the campus. This policy establishes an institutional framework for considering local suppliers and responsible purchasing practices in campus food procurement.

These principles are further addressed in Circular Letter No. 0009C/UPER-WRP.4/SE/II/2025 concerning Sustainable Food Procurement and Provision, issued on 24 February 2025. Section I, Points 1–3 (page 1) encourages food procurement from responsible and sustainable sources, consideration of environmental, social, health, and food safety aspects, and preference for local suppliers or sustainable production practices. Section III, Points 1–3 (page 2) further specifies responsible sourcing, environmental considerations, and prioritisation of local food products, subject to applicable quality, safety, availability, and procurement requirements. The circular covers food provision through campus canteens, tenants, catering services, and other food suppliers.