Campus Regulation on Canteen Management
UGM has implemented a structured approach to ensure that canteens across its campus are managed effectively and safely. The Practical Guidelines for Healthy Canteens, which was introduced in 2022 to be implemented across all faculty canteens at UGM, offers key resources to help canteen managers and staff prioritize healthy, nutritious, and safe food choices while maintaining a welcoming environment for everyone on campus. These guidelines emphasize hygiene and sanitation based on best practices and the authors’ backgrounds in food safety. With an easy-to-follow format, the guidelines are crafted to be accessible for canteen staff, encouraging them to align their food services with broader food safety standards, such as those promoted by the National Food and Drug Monitoring Agency (BPOM).
Practical Guideline for Healthy Canteens from HPU UGM
Expanding on the foundational guidelines, the 2023 Practical Guidelines for Healthy Canteens was created by students from UGM’s Public Health Master’s program. Developed in response to the changes brought by the COVID-19 pandemic, this guide assists canteens in adapting to updated health protocols and operational standards. It provides practical guidance on areas like food service, staff conduct, facilities, and visitor health protocols, all aimed at ensuring a safe and welcoming environment for the campus community.
Further supporting these guidelines, Rector’s Regulation Number 6 Year 2016 about Canteen Management, along with an update in Rector’s Regulation Number 14 Year 2019, establishes additional responsibilities and standards for campus canteen management at UGM. These policies emphasize the importance of providing a variety of food choices, including options that cater to diverse dietary needs, while also ensuring that the campus remains a clean and safe space for students and staff. By encouraging high standards in food quality and environmental responsibility, these regulations reflect UGM’s commitment to fostering the health and wellness of its campus community.
Sustainable Food Choices
UGM has introduced the Pasar Krempyeng Boge, hosted by the UGM Academic Hospital, a monthly food bazaar aimed at offering environmentally-friendly food choices on campus. Organized through collaborations between the UGM Academic Hospital, the UGM Agrotechnology Innovation Center (PIAT), and local Micro, Small, and Medium Enterprises (MSMEs), this program began on August 16, 2023, and emphasizes community-centered food offerings that promote health and support local agriculture. The market, held every Wednesday Wage (a Javanese calendar day that recurs every 35 days), encourages the purchase of organic and locally sourced foods, including vegetables grown and cultivated at PIAT.
Pasar Krempyeng is more than just an event to buy food; it educates attendees on the importance of food security, healthy living, and reducing waste. The Director of Medical Services and Nursing at RSA UGM highlighted the initiative’s value in strengthening the relationship between the hospital and the community while encouraging healthy lifestyle practices. The bazaar prohibits plastic use, promoting reusable bags to minimize waste. This initiative both offers economic benefits to small-scale producers and enhances community engagement in sustainable practices.
Pasar Krempyeng food bazar
UGM’s canteen management and initiatives like Pasar Krempyeng Boge show its commitment to campus health and sustainability. By promoting nutritious food, sustainable practices, and local producers, UGM supports food security and a healthier university community.
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