+6221 7867 222
trem@ui.ac.id
+6221 7867 222
trem@ui.ac.id
Our actions and goals
Click the SDG Goals to read the initiatives
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
Providing Meals to Food-Insecure Communities Across the Country
At Universitas Indonesia, we actively combat national hunger by partnering with local farmers for sustainable agriculture and ensuring food security for vulnerable communities. Through our initiatives, we provide thousands of meals annually to those in need across the country.
Campus food waste reduction initiatives directly contribute to SDG 2, aiming for Zero Hunger. By optimizing meal planning, improving food storage, and channeling surplus to those in need, educational institutions can significantly cut waste, support community food banks, and move towards a hunger-free, sustainable campus environment.
Universitas Indonesia (UI) has taken powerful initiatives in waste management and processing as part of its commitment to supporting environmental sustainability. The process includes three main types of waste: organic, inorganic, and toxic and hazardous waste (B3). This management starts with sorting waste directly at the source, such as in faculties and work units, and ends with final disposal. Several stages of waste management at UI become an important part of overall waste management at the university.
UI started its waste management by sorting waste directly at the source. Faculties, units, and offices throughout campus have provided trash bins that allow sorting by waste types. Utilizing this approach, UI ensures that waste is grouped according to its respective characteristics.
The composition of waste at UI consists of three main types: organic waste, inorganic waste, and toxic and hazardous (B3) waste. Organic waste, such as leaves, grass, and food waste, is grouped and then processed through a composting process. Some organic waste is also processed into biogas and compost. Inorganic waste is sorted and grouped based on its basic materials, such as cardboard, paper, plastic, iron, and others. Subsequently, the inorganic waste is taken to a waste bank for sale or to the Final Disposal Site (TPA) supposing it cannot be recycled. B3 waste is also sorted according to its code type, packaged safely, and stored in a special place before being transported for destruction.
In addition to comprehensive waste management, UI has also made several essential efforts in waste management, one of which is the provision of electronic waste (E-Waste) dropboxes at various campus locations. This initiative assists in the collection and management of e-waste requiring specific treatment.
Waste management programs are also implemented in various UI faculties. For example, a number of UI faculties implement organic waste recycling programs, manage organic waste into methane gas energy (CH4) as a source of electrical energy, and repair broken LED light bulbs. Other faculties socialize policies to reduce paper and plastic use, measure and manage food waste, and take concrete actions to manage toxic waste.
In addition to Faculty of Mathematics and Natural Sciences (FMIPA) of UI, other faculties at UI have adopted similar programs in waste measurement and management. Faculty of Public Health (FKM) of UI measures food waste from its faculty canteens, Faculty of Psychology (FPsi) of UI monitors food waste on campus, and Faculty of Humanities (FIB) of UI considers food waste management in their canteens. Faculty of Law (FH) of UI and Faculty of Economics and Business (FEB) of UI also play a role in food waste management and waste management in general.
Moreover, UI has a waste storage area as the last measure prior to transporting the waste by waste trucks to be processed at UI Waste Processing Site (TPS). The waste stored has been separated first into paper waste, organic waste, plastic waste, and bottle waste in waste bins available within the faculties. These efforts show the commitment of UI to maintaining environmental sustainability and supporting environmental sustainability goals.
Therefore, UI has become a pioneer in sustainable waste management at the university faculty levels. It positions UI as an example for other educational institutions in preserving nature and encouraging awareness of the importance of sustainable waste management to support a better life on earth.
Campus food waste reduction initiatives directly contribute to SDG 2, aiming for Zero Hunger. By optimizing meal planning, improving food storage, and channeling surplus to those in need, educational institutions can significantly cut waste, support community food banks, and move towards a hunger-free, sustainable campus environment.
Universitas Indonesia (UI), as one of the prominent universities in Indonesia, has taken a concrete action to address the issues of food insecurity and hunger among students. UI recognizes that students, even in academic settings, can face severe food insecurity. Therefore, UI already has substantial programs related to student food insecurity.
In an effort to achieve the goal of zero hunger as part of the Sustainable Development Goals (SDGs), UI has launched a number of programs involving various faculties. For example, several faculties have implemented programs aimed at addressing food insecurity and hunger among students.
Several examples of programs at the faculty level are providing food assistance to students and communities experiencing food insecurity by the 2022 Department of Social, Community, and Environment of Student Executive Board (BEM) of Faculty of Pharmacy (FF) of UI. This department collected donations and provided basic food assistance to underprivileged communities around Depok City, West Java Province. They understand that students are part of the community who can also experience food insecurity. This activity allows them to provide a real contribution to ensuring that the basic food needs of the community, including students, are met.
Accountability Report of 2022 Pharcity Activity of Faculty of Pharmacy (FF) of UI
Furthermore, Faculty of Psychology (FPsi) of UI has made major improvements in their canteens, ensuring a clean, hygienic and comfortable display for students. They also implement a system ensuring discipline in food order, payment, as well as waste sorting and management. Thus, FPsi UI provides access to proper and affordable food for students.
2022 Canteen of Faculty of Psychology (FPsi) of UI
Faculty of Humanities (FIB) of UI also pays special attention to food waste management in their canteens, indicating their commitment to providing clean and safe food for consumers, including students. The programs help address student food insecurity possibly caused by sanitation and food hygiene issues. Similarly, Vocational Education Program (Vokasi) of UI ensures that students have access to varied and hygienic food. They provide a variety of food options, including vegetables, fish, meat, and healthy drinks such as fruit juice. This faculty prioritizes comfort and cleanliness in food consumption, which is important to prevent student food insecurity.
2022 Canteen of Vocational Education Program (Vokasi) of UI
Through these programs, UI is committed to addressing student food insecurity and ensuring that students have access to sufficient, safe, and affordable food. UI understands students are a vulnerable group possibly experiencing food insecurity, and all of various programs at the university and faculty levels are concrete measures to address this issue. In this regard, UI serves as a pioneer in maintaining student welfare and ensuring the fulfillment of their basic right to food. These programs also reflect the commitment of UI to supporting the SDGs goal of zero hunger and creating an inclusive and sustainable campus environment.
Universitas Indonesia (UI), as one of the prominent universities in Indonesia, has taken concrete measures to solve the problem of food insecurity and hunger among students and staff. UI is totally aware that students and staff, even in the academic environment, may face severe food insecurity. Therefore, UI establishes significant programs related to food insecurity at the university level. A number of faculties also contribute to similar programs.
One of the important programs implemented in UI is the attendance system and provision of food allowances for employees working in the administrative center (PAU), as stated in UI Rector’s Decree No. 16 of 2017. Moreover, several faculties at UI have also issued Dean’s Decrees supporting this program. This program is also related to the Regulation of the Minister of Finance No. 72 of 2016 on the provision of food allowances for civil servants, supporting the provision of food supply for employees and their family members.
A number of faculties at UI have also played an active role in overcoming food insecurity and hunger. For instance, Faculty of Engineering (FT) of UI has an Engineering Student Canteen (Kantek) which has resumed operations after being inactive for more than two years due to COVID-19 pandemic. In early 2022, Kantek selected prospective tenants meeting administrative requirements and managing to pass the food hygiene test at the Environmental Health Laboratory of Faculty of Public Health (FKM) of UI. This program aims to provide orderly and hygienic food/drink services for the entire society of academicians, particularly during the pandemic.
Socialization of Food Hygiene Test Results and Health Protocols for Student Canteens
Furthermore, UI has several canteens in nearly all faculties and provides further access for students and staff to obtain affordable food on campus.
In addition, the Alumni Association (ILUNI) of UI also contributes to overcoming food insecurity through Almamater Center. They held a basic food donation program named “ILUNI UI Sharing” distributed to UI society and class 1 and 2 outsourcing employees. This program received support from various parties, including UI alumni, ILUNI of faculties, UI Hospital (RSUI), KitaBisa, Dentons HPRP and Soewito Suhardiman Eddymurthy Kardono (SSEK) Legal Consultants.
The Alumni Association (ILUNI) of UI Shares Basic Necessities
These programs show the concrete action of UI to address food insecurity and hunger among its students and staff, indicating its commitment to the welfare of its entire society of academicians and its contribution to the achievement of the Sustainable Development Goals (SDGs) of zero hunger.
Universitas Indonesia (UI) is one of the universities committed to providing healthy, hygienic, and affordable food choices in the campus environment. It is an implementation of UI Rector’s Regulation No. 57 of 2017 aiming to create a canteen free from contaminated food and drinks. As supporting facilities, campus canteens should be well managed to provide healthy and nutritious food. Moreover, the aspects of hygiene and sanitation should become careful considerations to maintain the health and safety of consumers, particularly UI society and guests.
In an effort to ensure food and drink quality standards in campus canteens, the Technical Management Unit of Occupational Safety and Health (UPT K3L) periodically performs inspections and education regarding food and drink provision that is required to meet the standards of hygiene and sanitation of food services. They are also involved in selecting new tenants under the management of the Administrative Center (PAU) of UI by paying attention to aspects such as food handler behavior, raw materials, cooking processes, and the physical conditions of the canteens.
Furthermore, UPT K3L UI is also active in educating canteen tenants on UI campus. This educational activity aims to provide understanding to owners, managers, and food handlers about food safety and dangers as well as Hazard Analysis and Critical Control Point (HACCP). It also aims to socialize and further emphasize UI Rector’s Regulation No. 57 of 2017 on the Implementation of Occupational Safety and Health (K3L) at UI Canteens. Educational materials are delivered by teaching staff from Faculty of Public Health (FKM) of UI and UPT K3L UI.
One of the significant efforts made by UPT K3L UI is to implement canteen certification as the fulfillment of K3L aspects in food and drink management. The certification process involves education or training in K3L aspects of canteens for owners, managers, and food handlers. UPT K3L UI officers will perform an inspection to check the fulfillment of K3L aspects of canteens as well as a laboratory test on food/drink samples, cutlery samples, food handler samples, and clean water. The canteen certificate is provided to canteen tenants managing to fulfill all requirements of hygiene and sanitation of food services as well as K3L aspects of canteens.
In addition to ensuring food safety and quality, UI is also committed to providing sustainable food choice for the campus society. UI canteens provide a variety of food choices, including for vegetarians and vegans. Students, teaching staff, education staff, and guests from outside campus have the freedom to choose food in accordance with their individual preferences.
Sustainable food options can be found in nearly all UI Campus Canteens. Several canteen tenants also specifically provide vegetarian and vegan menus such as gado-gado, pecel, toast, grilled banana, fruit salad, vegetable salad, and various fruit juices. By providing these diverse choices, UI ensures that the entire society of academicians has access to healthy and hygienic food in accordance with their personal preferences.
These efforts reflect the commitment of UI to maintaining the health and welfare of the campus society as well as contributing to achieving the Sustainable Development Goals (SDGs) by implementing the principles of sustainable and diverse food.
Universitas Indonesia (UI), as one of the prominent universities in Indonesia, has committed to providing healthy and affordable food choices on campus. Healthy and affordable food choices are not only an aspiration but also a real implementation of UI Rector’s Regulation No 57 of 2017 aiming to create a canteen free from contaminated food and drinks. Moreover, the aspects of hygiene and sanitation should become careful considerations to maintain the health and safety of consumers, particularly UI students, teaching staff, and education staff.
In an effort to meet the commitment, UI has taken various strategic measures in all faculty and unit canteens on campus. Every faculty canteen at UI becomes an important part in providing healthy and affordable food choices capable of reaching students from diverse backgrounds. They play a role in creating an environment supporting the well-being of students and the entire society of academicians.
The importance of maintaining the food quality in campus canteens is reflected in the canteen certification provided by the Technical Management Unit of Occupational Safety and Health (UPT K3L) of UI. Canteen tenants managing to fulfill all requirements of hygiene and sanitation of food services as well as K3L aspects of canteens will receive a canteen certificate.
All faculties at UI have canteens with significant contribution to the provision of healthy and affordable food choices for students from various backgrounds. Students, teaching staff, education staff, and guests have healthy and affordable food options in every faculty canteen. It is part of the commitment of UI to creating a campus environment that supports the welfare of students and the entire society of academicians. Through these concrete measures, UI aspires to help overcome food insecurity and provide healthier and more affordable food choices for everyone on campus.
Tackling national hunger is central to fulfilling SDG 2, Zero Hunger. Through comprehensive policies, national food programs, support for agriculture, and community engagement, countries aim to guarantee food security, improve nutrition, and ensure that every citizen has sufficient, safe, and nutritious food to lead a healthy life.
In the midst of changing agricultural dynamics and increasingly pressing demands for food security, the role of universities becomes increasingly crucial. Universitas Indonesia (UI), together with a number of other educational institutions, has played an active role in facilitating access to knowledge, skills, and technology related to food safety and sustainable agriculture.
One of the initiatives made is the UI Smart City, in collaboration with the University of Notre Dame and the United States Agency for International Development (USAID), to conduct in-depth research on the role of universities in creating a dynamic agricultural innovation ecosystem in West Java. This research identifies the innovation ecosystem in Indonesia and maps the relationships between diverse stakeholders involved in the ecosystem. West Java was chosen as the research location because it has a high concentration of research and innovation related to agrotechnology and agribusiness. The Governor of West Java also supports this effort through the 2020–2024 Regional Medium Term Development Plan.
This initiative is part of the Higher Education Institutions Generating Holistic and Transformative Solutions (HEIGHTS) project and the Supporting Holistic Actionable Research in Education (SHARE) sub-project. The results of this research were presented in a dissemination forum involving various related parties, including representatives from USAID Mission Indonesia and several well-known universities in Indonesia. The government also provides support in the form of regulations and human resource development programs to increase global competitiveness.
In addition, Faculty of Pharmacy (FF) of UI carried out community service activities in Sukajaya Village, South Sumedang, by helping local farmers utilize Hanjeli plants to produce highly nutritious products, such as Hanjeli tea, coffee, and rice. This initiative helps farmers increase their income while promoting high-value local products.
UI and Universitas Pelita Harapan (UPH) also collaborated to introduce Hanjeli coffee and tea products. This plant is known for its high nutritional content, and this initiative provides an opportunity for local communities to utilize existing natural resources and to market their products effectively.
Furthermore, several faculties such as Faculty of Public Health (FKM) of UI and Faculty of Humanities (FIB) of UI have also been active in providing access to relevant knowledge and skills relating to food safety and sustainable agriculture. They seek to empower local communities and help them understand the importance of nutrition as well as provide training on how to sustainably produce healthy food.
Another noteworthy initiative is the collaboration of Faculty of Economics and Business (FEB) of UI in releasing a policy brief discussing the use of superior seeds in the government program of rice seed assistance. This initiative aims to optimize the program and improve the quality of government programs in the agricultural sector.
These efforts indicate a central role of UI in creating a dynamic and sustainable agricultural innovation ecosystem. They provide access to knowledge, skills, and technology that support food security, increase farmer productivity, and support sustainable growth of the agricultural sector.
Access to knowledge and skills is a key to achieve food security and sustainable agriculture. Initiatives ranging from the university level to the faculty level have great potential to positively impact local farmers and food producers.
Universitas Indonesia (UI) has taken an important measure to bring transformation to local farmers. In a collaborative effort, UI Smart City has established a partnership with the University of Notre Dame and the United States Agency for International Development (USAID) to conduct research on the role of universities in the agricultural innovation ecosystem in West Java. This research aims to identify innovation ecosystems and the relationships between diverse stakeholders in these ecosystems. This research seeks to create synergy between educational institutions and stakeholders in the agricultural sector, focusing on food security and sustainable agriculture.
Faculty of Engineering (FT) of UI also plays a role in providing practical knowledge to local farmers. The Community Service Team of Bioprocess Engineering Study Program of FT UI conducted training in avocado cultivation for farmers in Iwul Village, Bogor. They introduced the shoot-tip grafting method to increase the productivity and income of avocado farmers. Avocado is a superior commodity with high economic potential. The shoot-tip grafting method is expected to assist farmers in accelerating the fertilization process and producing larger crop yields, even on limited land.
Other UI faculties are also active in providing access to knowledge and skills related to food safety and sustainable agriculture. Faculty of Public Health (FKM) of UI and Faculty of Humanities (FIB) of UI, for example, play a role in educating local communities about nutrition and how to use local food ingredients to increase nutritional intake. They also provide training to turn gardens into nutrition gardens, a significant move to ensure the availability of healthy food.
Faculty of Economics and Business (FEB) of UI also made an important contribution by optimizing the government program of rice seed assistance. Through research and analysis, they seek solutions to render this program more effective in increasing agricultural productivity. FEB UI is also involved in providing local farmers with access to knowledge. They provide training and education related to the use of digital technology, including the use of digital products and services such as eFishery to increase aquaculture cultivation results. By implementing more effective and efficient technology, farmers can increase their crop yields.
Programs carried out by UI and the aforementioned faculties provide access to knowledge and skills through training, research, and education. This initiative helps local farmers and food producers to meet challenges while increasing the productivity and sustainability of their farming. With access to local knowledge and activities, farmers and food producers can bring positive transformation in the agricultural sector.
The access of Universitas Indonesia (UI) to local farmers and food producers plays a crucial role in improving the agricultural sector and promoting sustainable farming practices. It leads to an important initiative focused on providing local farmers and food producers with the access to university facilities, enabling them to improve sustainable agricultural practices.
UI has implemented various programs aimed at providing training and access to university facilities to farmers and food producers in numerous locations.
One concrete example is the training in hydroponics held by Family Women’s Association (IWK) members of Vocational Education Program (Vokasi) of UI in Mulyaharja Organic Agro Edutourism Village, Bogor. This training provided farmers and food producers with basic knowledge of hydroponic vegetable cultivation. It is a measure towards more efficient farming, as hydroponics allows the growth of plants without soil and less water and pesticides. Mulyaharja Organic Agro Edutourism is an organic farming project utilizing 23 hectares of land since 1987. This village combines natural tourism activities with education about organic farming, creating a unique opportunity to learn and participate in sustainable agricultural practices.
Moreover, the Student Executive Board (BEM) of Vocational Education Program (Vokasi) of UI is also active in the empowerment program for Micro, Small and Medium Enterprises (MSMEs) in Indramayu District. They organize socialization and training to help MSMEs optimize and market their products. It is an important measure in supporting local MSMEs to develop and compete in the larger market.
Furthermore, the Postgraduate Student Association of School of Environmental Studies (SIL) of UI also contributes to sustainability efforts through the Green Campus program. This program involves students in real research and action related to climate change, waste management, and sustainable behavior and habits.
These initiatives reflect the importance of collaboration between universities and agricultural communities. Access to university facilities such as laboratories, technology, and crop stocks becomes an important step in supporting farmers and food producers in adopting sustainable agricultural practices. Through this synergy, the agricultural sector can continue to develop towards greater sustainability, while providing benefits to local communities and the environment.
Universitas Indonesia (UI) has strengthened its commitment to supporting sustainable agricultural practices by prioritizing purchasing products from sustainable local sources. It is an important measure to support the environment, reduce greenhouse gas emissions, and provide access to healthier food.
It is important to realize that the agriculture, plantation, livestock, fishery, and food production sectors contribute around 30 percent of global greenhouse gas emissions. Thus, supporting sustainable agricultural practices becomes a crucial action to reduce negative impacts on the environment.
In this context, the meaning of local products can vary depending on location and food availability. However, UI is committed to prioritizing food coming from close proximity, less than 100 km from the location of food consumption. It means that the food served on UI campus is local and Indonesian food that mostly comes from the surrounding areas, such as Depok, Bogor, and DKI Jakarta.
Most of the food ingredients used are sourced from local markets around Depok, Bogor and DKI Jakarta. These food ingredients are obtained from agricultural, plantation, livestock, and fishery areas in the provinces on Java Island. It is in line with the principle of freshness, as fresh food requires shorter journeys, reducing energy use and carbon emissions.
All UI faculties participate in this commitment, by providing canteens that offer healthy and affordable food choices for students, teaching staff, education staff, and guests. In an effort to create a campus environment that supports the well-being of students and the entire society of academicians, UI strives to ensure that healthy and affordable food options are available throughout campus.
These measures are expected to help address food insecurity and provide healthier and eco-friendly food choices as well as support sustainable agriculture for the society of academicians. Therefore, UI contributes to positive changes in the agricultural sector and encourages more sustainable agricultural practices as well as supports greater environmental protection efforts.
Our actions and goals
Click the SDG Goals to read the initiatives