UGM’s canteen management policies, established by the Rector’s Regulation No. 6 of 2016 and updated in 2019 (Rector’s Regulation No. 14 of 2019), reflect the university’s commitment to a clean, safe, and welcoming campus. These guidelines ensure organised supervision and development of canteens, promoting health and well-being with a diverse, nutritious food selection that aligns with UGM’s goals for sustainable campus management.
UGM has published the Practical Guidelines for Healthy Canteens at UGM to support campus healthy, safe, and nutritious food offerings. Developed by the Faculty of Medicine, Public Health, and Nursing, the guide provides practical, illustrated advice on food safety, sanitation, and hygiene for canteen staff, aligning with the National Food and Drug Monitoring Agency (BPOM) standards. UGM also reinforces these guidelines through SOPs, workshops, webinars, focus group discussions, and informational materials like posters and banners, promoting a campus-wide commitment to healthy eating for students and staff.
UGM has implemented healthy eating initiatives across its faculty canteens, emphasizing hygiene, nutritional standards, and halal compliance. For instance, the canteen at the Department of Civil and Environmental Engineering maintains cleanliness and ensures food meets the “4 Sehat 5 Sempurna” criteria. The Faculty of Agricultural Technology canteen, reopened in 2023, offers health-focused, halal food options with modern touches like cashless payments and self-service, all while upholding strict hygiene with selected vendors. These efforts highlight UGM’s commitment to promoting health through safe and accessible dining in their canteens.
At the Faculty of Veterinary Medicine, you can find Vega Resto, a canteen providing affordable and diverse food choices from light snacks to full meals. All students, staff, and faculty who come to Vega Resto can access a variety of foods and balanced nutrition. As part of the Health Promoting University network, UGM’s long-term vision in providing healthy and affordable food choices through its canteens includes developing an app or website for online transactions, alongside ongoing training for canteen vendors in food safety and nutrition. This approach ensures that UGM’s canteens meet high food standards and encourage healthier campus habits.
UGM’s dedication to serving healthy and affordable food choices extends to various food initiatives across campus, addressing diverse needs and advancing the “Healthy Campus” aspiration. During the “Stay and Work @ Home” movement prompted by the Covid-19 pandemic, PIAT Shop made grocery and vegetable deliveries, ensuring access to fresh and nutritious food. Similarly, PT Swayasa Prakarsa’s Gama Food brand introduced healthy snacks such as Kasabi and Ubikies, along with traditional beverages like Wedang Telang and Teh Jahe, while Plaza Agro UGM supplied everyday essentials featuring local agricultural and livestock products. These initiatives were complemented by innovative creations like SAE Fruit Leather, developed to tackle food waste with preservative-free snacks made from dragon fruit and pumpkin, and the Hikapel melon, a nutrient-rich export product by Prof. Dr. Budi Setiadi Daryono’s team.
To further support the dietary health of the students, staff, and faculty, and even the public, UGM’s Science Techno Park has produced low-sugar, fiber-rich snacks suitable for diabetics, such as My Cookies and Kasabi, while the Food and Nutrition Study Center collaborated on Obina, a probiotic spirulina jelly candy for children. To align with these efforts, the Faculty of Medicine, Public Health, and Nursing (FK-KMK) introduced the IKM canteen, featuring a nutrient-dense menu of fruits and vegetables. The socialisation event on August 20, 2024, educated stakeholders about balanced diets and encouraged the use of the canteen for healthy meals.
Complementing these efforts, the FTP canteen adopted a modern, self-service model with cashless payments, strict quality control for tenants, and a diverse menu, including local favorites like meatballs and fresh drinks. This initiative not only enhances the comfort and efficiency of the academic community but also supports local UMKM (micro, small, and medium enterprises), reinforcing UGM’s commitment to integrating health, sustainability, and economic empowerment within its campus environment.
References:
- Rector’s Regulation No. 6 of 2016
- Rector’s Regulation No. 14 of 2019
- https://dppa.ugm.ac.id/wp-content/uploads/sites/1139/2022/12/030301_2020.pdf
- Practical Guidelines for Healthy Canteens
- https://tsipil.ugm.ac.id/id/fasilitas/kantin/
- https://tp.ugm.ac.id/id/rilis-berita/2023/5491-peresmian-kantin-ftp-ugm-sehat-aman-bergizi-dan-halal.html
- https://fkh.ugm.ac.id/fasilitas-dan-unsur-penunjang/
- https://hpu.ugm.ac.id/pola-makan-sehat/
- https://piat.ugm.ac.id/piat-shop/
- https://www.swayasaprakarsa.com/product_list_gama_food
- https://plazaagrougm.com/tentang/
- https://ugm.ac.id/en/sae-fruit-leather-a-delicious-and-nutritious-snack-made-from-dragon-fruit-and-pumpkin/
- https://ditpui.ugm.ac.id/diabetes-penyebab-kematian-tertinggi-di-indonesia-batasi-dengan-snack-sehat-rendah-gula/
- https://ugm.ac.id/id/berita/ugm-hasilkan-inovasi-melon-hikapel/
- https://fkkmk.ugm.ac.id/kantin-sehat-ikm-cara-fk-kmk-wujudkan-pola-makan-sehat-di-kampus/
- https://tp.ugm.ac.id/id/rilis-berita/2023/5491-peresmian-kantin-ftp-ugm-sehat-aman-bergizi-dan-halal.html