2.2 Campus food waste
Food waste can occur at each level of the food production process: production, handling and storage, processing, distribution and consumption. Causes can also vary, but usually they are related to inadequate market systems, in-proper transportation of fresh products, production of excess food, too large quantities purchased/displayed, large portion meals, attitude that disposing is cheaper than re-using. This indicator measures the proportion of food (metric ton) wasted/discarded per person on campus.
Measure the amount of food waste generated from food served within the university.
As part of the university’s commitment to hospitality, the TUTR office plays a key role in catering to the university’s valued guests, providing meals and snacks for routine meetings at the rectorate office and various university events. The food from TURT are carefully curated to align with established health, affordability, and environmental standards. These standards encompass the thorough monitoring of the supply of fresh ingredients, their utilization, and the effective management of waste.
UGM actively strives to support local farmers by sourcing its food from them, in line with recognized food supplier standards. Operating in accordance with Standard Operating Procedure 05.03.01 on waste disposal management (Procedure Number 3), the university systematically plans, evaluates, and measures waste, including the quantification of food waste, demonstrating its commitment to comprehensive waste management practices.
2.3 Student hunger
Universities need to realise students at risk of being food insecure, which means they do not have access to nutritious, affordable food.
Have a programme in place on student food insecurity.
UGM is dedicated to ensuring students receive ample and nutritious food at an affordable cost throughout their academic journey. To support students during exam periods, several faculties provide complimentary meals, ensuring that students are nourished and physically prepared for their examinations. Additionally, there is a canteen facility that goes beyond fulfilling basic food and beverage requirements. It also plays a crucial role in addressing health considerations by offering a diverse range of food options and maintaining high standards of hygiene.
The Faculty of Social and Political Sciences at UGM has officially re-inaugurated the Fisipoint canteen to the entire academic community. Beyond being a mere provider of food and beverages, the canteen is envisaged as a crucial facility for addressing health considerations related to the diversity of available food options and maintaining high standards of hygiene.
UGM Faculty of Social and Political Sciences regularly prepares 150 free breakfast servings for UGM Fisipol students during the Final Semester Examinations (UAS). The “Fisipol Free Breakfast” agenda will be available from 06.30 WIB at the East Hall of Fisipol UGM.
Students can also find a free breakfast program, “Sarapan Pagi” (SaPa), prepared regularly every exam season to support the students’ nutritional needs. “Sarapan Pagi” is held at the Jasmine Corner Canteen, Faculty of Biology, UGM.
Provide interventions to prevent or alleviate hunger among students and staff (e.g. including supply and access to food banks/pantries).
Employees are entitled to receive staple food. On certain occasions, both staff and students have access to healthy and nutritious food support programs as part of the university’s initiatives on hunger intervention.
According to Rector Regulations No. 4 Year 2022 about the University’s policy on General Financial Standard No 2 staff is entitled to meal allowance and No. 36 point c every staff is entitled to receive support on staple food (i.e. rice, worth of IDR 120,000/month).
All lecturers and staffs can receive GeNose tests and immune-boosting gift packages from the Faculty of Biology. These packages contain vitamins, milk, and honey, as well as hand sanitizers.
During the Covid-19 pandemic, the UGM Center for Population and Policy Studies (PSKK) provided food assistance by distributing the nine basic necessities or sembako to employees and the extended family staff at UGM PSKK.
Provide sustainable food choices for all on campus, including vegetarian and vegan food.
UGM encourages food variety in all on-campus markets and cafeterias, aligning them with the nutritional needs and health standards of the academic community. This includes a focus on incorporating organic and locally grown food and vegetables, with a particular emphasis on sourcing from providers such as Biomart and the Agrotechnology Innovation Center. To guide canteen managers, the university has issued a comprehensive resource titled “Practical Guidance for UGM Healthy Canteen,” outlining guidelines for food supply and management.
UGM also manages the canteens through Rector Regulations No. 6 Year 2016 Article 8 which ensures the variety of food options and sustainable management of the canteen. This regulation is strengthened by the Standard Operation Procedure on Canteen Development in the University.
At the Biomart for instance, one can find a high fiber healthy drink (nutrifood) called YOGER, which also campaigns recycling packaging.
The Agrotechnology Innovation Center has also opened the PIAT Shop wherein organic foods and vegetables are available.
To guide canteen managers and employees at UGM in providing sustainable food choices, UGM published the UGM Healthy Canteen Practical Guidebook.
Rector Regulations No. 6 Year 2016 on Canteen Management, specifically Article 8, discusses food variety. The policy was updated in 2019.
UGM also implements the Standard Operation Procedure for Canteen Development in the University.
Provide healthy and affordable food choices for all on campus.
UGM is committed to make affordable and healthy food options available at its cafeterias, aligning with the national imperative to ensure sufficient daily nutrient intake. This commitment is explicitly outlined in Rector’s Regulation No. 6 of 2016 on Canteen Management at UGM. To assist canteen managers in adhering to these standards, a “Practical Guidance for Healthy Canteen” book was published. Furthermore, UGM conducts regular training sessions for canteen managers to facilitate the implementation of healthy food selections through Health Promoting University Focused Group Discussions (FGDs).
The UGM Healthy Canteen Practical Guidebook is a guidebook for canteen managers and employees in providing nutritious, safe and healthy food menus and creating a comfortable canteen environment.
Rector Regulations No. 6 Year 2016 on Canteen Management Article 8 on food variety includes regulations on affordable and healthy food options. The policy was updated in 2019.
The Standard Operation Procedure about Canteen Development in the University also ensures food options at canteens meet nutritional needs.
The canteen at the Faculty of Engineering are exceptionally committed. They follow the Faculty’s procedures regarding layout, processing methods, and maintaining the cleanliness of the canteen. Not only hygienic, the food provided in the canteen must be halal and meet nutritional needs.
The Directorate of Assets and the UGM Healthy Canteen Team organized a Focus Group Discussion (FGD) on Healthy Canteen with the theme “Healthy Diet Through a Healthy Canteen”.
2.5 National Hunger
These are university initiatives against national hunger. Hunger here is defined as a severe lack of food which causes suffering or death, making it a critical issue in food security.
Provide access on food security and sustainable agriculture and aquaculture knowledge, skills or technology to local farmers and food producers.
UGM, as a body, and through Agro-Cluster Faculties, such as Agriculture, Agriculture Technology, and Veterinary, maintain annual programs and strengthen their conceptual framework development, to ensure that the knowledge and technology of food security and sustainable agriculture, are well transferred and accessed among local farmers and food producers. Knowledge and technology transfers were mostly carried out through direct communication.
Access to technology for farmer
The IR 64 rice variety developed by PIAT UGM includes producing rice by planting white-label seeds to support the government’s target of developing superior seeds to achieve national food security. PIAT UGM also produces purple-label IR 64 rice seeds, which are for sale at the PIAT Shop. Through this initiative, PIAT UGM invites collaboration with farmers to become seed high-quality seed breeders, which are the foundation of food security at the local and national levels. More than that, it is also to supply more stable national seeds and to make farmers accustomed to using certified labeled seeds so that harvests are abundant. A fairly competitive selling price will also be able to increase farmers’ income.
Through the SAE Program the Faculty of Agricultural Technology Research Team developed and disseminated a Weather and Climate Monitoring Platform for soybean cultivation, intensification of regenerative farming to improve the quality of soybean seeds, a traceability farming program, improvement of post-harvest facilities and soybean processing innovations in the form of water-saving tempeh production.
Access to technology and skills through training for farmer
PIAT UGM produces certified rice seeds that can be used by the community. Certified rice seeds have superior quality so farmers are guaranteed the quality of the seeds they will plant. PIAT UGM provides these certified rice seeds and organic fertilizer (Gamanik) through community service projects, followed by training and assistance in rice cultivation so that farmers can optimize rice production results. The certified seeds distributed to the public are the Inpari 42 Agritan GSR and Inpari 32 purple label varieties. Rice cultivation training emphasizes integrated pest and disease control of rice plants.
PIAT UGM provides agricultural technology assistance and training in the agro-complex field and provides agricultural package assistance during June 2022 as part of the Student Community Service (KKN) program. The aim of providing this assistance is to help increase agricultural productivity in the area where students carry out their service so that the quality of life of the local community can improve. The assistance provided is in the form of 100 kg of compost fertilizer, 1 bottle of liquid fertilizer (Gamadec), and 1 package of vegetable seeds for each UGM KKN-PPM unit that applies for assistance. One of the innovative products that PIAT UGM produces is compost and liquid fertilizer. Fertilizer is an important element in increasing agricultural production capacity so that plant quality and harvest yields are maximized. Therefore, PIAT UGM provides compost fertilizer assistance in the hope that it can help farmers and local communities increase crop yields, which in turn can increase their income.
Access to knowledge for farmer
Local communities can receive training programs directly from PIAT on food crop agriculture and horticulture, waste processing, as well as post-harvest and marketing. Among the skills taught, participants will make organic pesticides from spices. This is part of PIAT’s target to reduce inorganic pesticide usage to create sustainable agriculture and ensure food safety for consumers.
Continuing to the Recycling Innovation House (RINDU), the participants saw the management of Black Soldier Fly maggots as a high-protein alternative feed for livestock and fish, by utilizing household organic waste. Apart from that, participants were also invited to see the making of organic fertilizer from leaf rake waste on the UGM campus. In the field of post-harvest and marketing, participants were invited to discuss the management of storing captive-bred rice seeds on Berbah land.
As many as 100 farmers and breeders from DIY and surrounding areas took part in the Free Lecture “Bagimu Petani Kami Mengabdi”. The lecture has been held by the UGM Faculty of Animal Husbandry since 2014 and has become an annual routine activity. The lecture was held in 5 sessions with 2 hours of meetings per session every Friday. Classes can be taken offline at the UGM Faculty of Animal Husbandry, or via Zoom and YouTube.
Access to skills through training for farmer
- UGM Accompanies Farmer Group at KHDTK Ngawi to Develop Animal Feed and Ginger Postharvest Technology
In collaboration with the Forest Farmers Group (KTH), UGM has an assistance program in agroforestry (agro silvopastoral) to develop livestock feed, which often experiences shortages during the dry season.
To overcome this problem, UGM is training in the development of animal feed cultivation by creating demonstration plots for the Pekchong grass (Pennisetum purpureum cv. Thailand) with an agro silvopastoral pattern. To provide a water source during the dry season, submersible wells are being built in the forest that are still accessible to electricity sources. Cultivating Pekchong grass by providing a water source in the form of a submersible well is expected to be like a Green Feed Bank, feed that is available at all times without preservatives.
The Faculty of Veterinary Medicine organizes animal health counseling with the theme “Communication, Information, and Education on Foot and Mouth Disease and Improving Reproductive Performance in Buffalo through Community Service in the Context of Supporting Faster Recovery of Animal Husbandry and Animal Health”. The material presented explains the buffalo management plan with a modern approach by combining many aspects to improve the local economy.
Provide events for local farmers and food producers to connect and transfer knowledge.
Through workshops, innovation houses, and collaboration projects with the government, the university can connect with farmers and local communities. UGM has held events and will continue to do so in the future to incite discussion and transfer knowledge on farming and food production.
- Workshop with Hartowijaya Agri Mandiri, Millennial Farmers and Farmer Groups in Blotan Village, Wedomartani, Sleman
- Initiation of the Independent Campus Learning Program in Blotan Village, Wedomartani, Sleman in Efforts to Increase Urban Farming and Agro-Industrial Development
A workshop entitled “Learning and Growing: Corn” was held in collaboration between UGM and the Blotan Village Farmers Group and corn food producers. This workshop supports efficiency in factory supply chain management for corn raw materials. This also benefits corn farmers who can immediately sell their crops to factories close to their harvest fields.
Universitas Gadjah Mada initiated an innovation house called the Salacca Space Innovation House. This house is a facility that can be utilized by the people of Purwobinangun in developing salak agribusiness. Through Rumah Salacca Space, salak development actors from MSMEs, Women’s Farmers’ Groups (KWT), and farmer groups are facilitated to innovate to develop derivative products from salak, some of which are salak chocolate and salak chili sauce.
The Faculty of Agricultural Technology, in collaboration with the Ministry of Agriculture, developed the Smart Agricultural Enterprise Program from Upstream to Downstream in Soybean Commodities (SAEKedelai.com). In this development, there is also synergy with the Agriculture, Food, Fisheries and Maritime Service of Bantul Regency and the Soybean Off Taker Industry CV Java Agro Prima and partner farmer groups in Selopamioro Village, Bantul Regency in strengthening the Pentahelix program between Universities, Government and Industry. The SAE Soybean Program can improve farming business partnerships that strengthen each other and increase national soybean production.
Through the SAE soybean program, farmers have succeeded in producing soybean seeds with quality that meets testing standards and are then transferred to soybean food producers such as CV Java Agro Prima. The SAE Soybean Program can improve farming business partnerships that strengthen each other in terms of implementing research results from UGM, Industry partners, and the Government so that an increase in national soybean production towards food independence and sovereignty can be realized.
Provide access to university facilities (e.g. labs, technology, plant stocks) to local farmers and food producers to improve sustainable farming practices.
UGM provides access to university facilities for local farmers and food producers to enhance sustainable farming practices. For instance:
Access to Technology Facility
The Faculty of Agriculture, Gadjah Mada University has succeeded in developing a digital-based agricultural extension and communication application called Desa Apps. This application offers features that help farmers improve the quality of their farming business. The features available are Questions and Answers, Articles, Farmer’s Notes, Weather Info, Shop Info, Office Info, and Market. Desa Apps was also developed into a website-based application (Web App) called ‘Lentera DESA’ as an online education and training platform in the agrocomplex sector so that it is easier to reach anyone and anywhere, and able to reach a wider audience.
Access to Laboratory Facility
- The Role of the UGM Vocational School Fabrication Laboratory as Empowering the Kulon Progo Community
The UGM Vocational School’s Field Research Center (FRC) is equipped with various technology incubation facilities including cocoa processing, wood pellets, goat’s milk processing, and other technologies to accelerate the quality of local products, especially agriculture and livestock. The Fabrication Laboratory (Fab Lab) located in the FRC Building is an open innovation ecosystem, thus the local community (especially Kulon Progo) can access the laboratory facilities.
The establishment of the Fab Lab is one of the efforts of UGM and the Japan International Cooperation Agency (JICA) through the Technical Cooperation Project to empower the people of Kulon Progo with an open innovation approach. To accelerate the quality of local products, especially agriculture, and livestock, Fab Lab is expected to become an educational and teaching ecosystem that plays a role in creating solutions to problems, as well as educating and downstream its output to industry and society. The farmers welcomed the establishment of this Fablab facility. They hope that with Fablab, the problems they face on the land can be resolved.
- UGM International Training Center for Cage Free Farm
- UGM International Training Center for Cage Free Farm Model Building
UGM International Training Center for Cage Free Farm Model is the first in Indonesia and Southeast Asia. The ITC Cage-Free Innovation and Welfare Hub was built to facilitate layers of poultry farmers, academics, and animal science students to practice cage-free farming. This facility is open to the public, including government agencies and other stakeholders, both for domestic and foreign participants. This training center enables egg producers to achieve success, sustainability, and long-term profitability in battery cage-free egg production. This training center brings together egg producers and other industry stakeholders to improve the long-term sustainability and competitiveness of the egg industry in Indonesia and across Asia.
Prioritise purchase of products from local, sustainable sources.
UGM ensures that the procurement of goods/services is carried out by taking into account sustainable aspects and from local sources. This is clearly stated in Rector Regulation Number 8 Year 2020 about Procurement of Goods and Services Chapter VIII Article 76, which mentions the integration of economic, social, and environmental aspects. UGM is committed to supporting an environmentally friendly campus agenda by encouraging students and employees to primarily choose products that are supplied by ethical food producers. It is then renewed in Rector Regulation Number 12 Year 2022 about Procurement of Goods and Services Article 75 stating that procurement of goods/services is carried out taking into account sustainable aspects. One of the aspects is the environmental aspect, including reducing negative impacts on health, air quality, soil quality, water quality, and using natural resources in accordance with statutory provisions. The commitment to purchase products from local sources is reflected in the principle of increasing the use of domestic products and providing opportunities for MSMEs (Articles 3 and 4 in both regulations).
It is also stated in circular letter number 1791/UN1.P/KJM/BU/2020 about Sustainable Lifestyle (page 3, point D) endorsed on the faculty level and implemented by the hospitality office in providing food on campus.