Last updated on: 21 December 2024
Universiti Kebangsaan Malaysia (UKM) is dedicated to advancing Sustainable Development Goal 2: Zero Hunger by focusing on effective food waste management on campus. A key element of this effort involves the systematic tracking and management of food waste generated within campus cafeterias. This initiative not only addresses the issue of food waste but also supports the broader goal of sustainability by minimizing environmental impact and promoting responsible waste management practices.
UKM measures the amount of food waste generated from food served within the university. In 2023, UKM tracked approximately 417 metric tons of food waste across 4 zones that included residential colleges. One of the sources of waste production is food waste which is generated from the 10 cafeterias in the UKM campus, including in residential colleges. Therefore, UKM also continuously runs a food waste management campaign, especially in the residential cafeteria. A special bin facility to separate food waste from other solid waste is provided to ensure that food waste can be weighed and undergo further treatment. 60% food waste will be sent to several treatments such as composting center, anaerobic digestion and black soldier fly (BSF).
1. Separation of Waste from Cafeteria to Landfill
Effective food waste management begins with the systematic separation of waste at the point of disposal. Within the UKM campus, waste generated by cafeterias is meticulously sorted into different categories to ensure proper disposal and minimize environmental harm.
a) Waste Sorting Process
Waste is sorted into specific bins for biodegradable materials, non-biodegradable items, recyclables (such as plastic, glass, and paper) and potentially harmful substances like chemicals. This categorization is crucial for the effective management of waste and helps ensure that each type of waste is handled appropriately. Customers and cafeteria staff are encouraged to use designated bins, making the sorting process more efficient and effective.
b) Collection and Disposal
Dedicated waste collection teams are responsible for ensuring that segregated waste is collected regularly. The collected waste is then directed to the appropriate facilities: biodegradable waste is sent for composting, recyclables are transported to recycling centers, and non-recyclable items are taken to landfill areas. This systematic approach ensures that waste is disposed of in a manner that aligns with environmental regulations and sustainability goals.
c) Reducing Environmental Impact
By adhering to strict protocols for handling and disposing of waste, UKM aims to reduce the environmental impact of food waste generated on campus. Proper waste management practices not only minimize the harm to the environment but also support the campus community’s broader sustainability objectives.
2. Promoting a Culture of Waste Management
A key aspect of UKM’s waste management initiative is the promotion of a culture of responsible waste management within the campus community. By encouraging both customers and staff to participate in waste separation and proper disposal practices, UKM is fostering a culture of sustainability that extends beyond the cafeteria.
a) Awareness and Education
UKM actively promotes awareness and education regarding waste management practices. Through workshops, campaigns and informational materials, the campus community is informed about the importance of waste separation and the role it plays in achieving sustainability goals.
b) Collaboration and Engagement
The success of UKM’s waste management initiative relies on the active participation and collaboration of all campus stakeholders. By engaging students, staff and faculty in waste management efforts, UKM is building a sense of communal responsibility and commitment to sustainability.
UKM’s approach to campus food waste tracking and management is a critical component of its commitment to Sustainable Development Goal 2: Zero Hunger. By implementing a systematic waste separation process, promoting responsible disposal practices, and fostering a culture of sustainability, UKM is making significant strides in reducing food waste and minimizing its environmental impact. These efforts not only support the goal of zero hunger but also contribute to the overall sustainability and well-being of the campus community. As UKM continues to refine and expand its waste management initiatives, it will further strengthen its role as a leader in sustainable campus practices.
Food Waste Tracking at UKM, Bangi
Universiti Kebangsaan Malaysia (UKM) actively monitors and manages food waste as part of its sustainability initiatives. In 2023, UKM produced approximately 489 metric tons of total organic waste, with food waste generated 417 metric tons or 416,500.9 kg. This significant proportion is primarily generated by the 4 zones on campus, including those in residential colleges. Food waste from the cafeteria will be managed by a contractor appointed by UKM and will be sent to the main waste collection point. Below are the summaries of the food waste collection in Cafeteria at UKM Bangi.
Food waste tracking measure at UKM Bangi
| Waste segregation | January | February | March | April | Mei | June | July | August | September | October | November | December | Total (Kg) | ||
| Food Sources (Cafeteria) | Yes | No | |||||||||||||
| Zone A· Pendeta Za’ba· Dato’ Onn· Keris Mas | ✔ | 11328.8 | 11235.5 | 11248.9 | 11008.9 | 11075.5 | 11062.3 | 11115.576 | 10928.98376 | 11155.56026 | 10982.29588 | 11008.95194 | 11128.9042 | 133280.3 | |
| Zone B· Tun Hussein Onn· Amiruddin Baqi· Ungku Omar | ✔ | 10266.74732 | 10182.19764 | 10194.27617 | 9976.862693 | 10037.25532 | 10025.1768 | 10073.4909 | 9904.391535 | 10109.72648 | 9952.70564 | 9976.862693 | 10085.56943 | 120785.3 | |
| Zone C· Ibu Zain· Rahim Kajai | ✔ | 7080.515395 | 7022.205268 | 7030.535287 | 6880.594961 | 6922.245051 | 6913.915033 | 6947.235105 | 6830.614852 | 6972.22516 | 6863.934924 | 6880.594961 | 6955.565124 | 83300.2 | |
| Zone D· Ibrahim Yaakub· Burhanuddin Helmi | ✔ | 6726.489625 | 6671.095005 | 6679.008522 | 6536.565212 | 6576.132799 | 6568.219281 | 6599.87335 | 6489.084109 | 6623.613902 | 6520.738178 | 6536.565212 | 6607.786867 | 79135.2 | |
| TOTAL (kg) | 416,500.9 | ||||||||||||||
Waste Segregation at UKM Cafeteria
Universiti Kebangsaan Malaysia (UKM) has implemented comprehensive waste segregation initiatives within its residential colleges to promote sustainability and reduce environmental impact. These efforts are part of UKM’s broader commitment to effective food waste management across the campus. The image shows waste segregation bins at a UKM cafeteria with tagging solid waste and food waste. This setup promotes proper disposal, supporting UKM’s sustainability goals by facilitating recycling and composting.
Composting Center
The UKM Compost Site was established in 2011 and currently utilizes windrow composting as its primary method for solid waste treatment. Approximately 4 to 7 tons of yard waste and 0.3 to 1.5 tons of food waste are sent to this site for this purpose. The windrows composting process takes 6 weeks to 6 months to complete, transforming organic waste into nutrient-rich compost. However, due to the lengthy duration required for organic fertilizer production and the increasing volume of waste generated at UKM, an initiative has been undertaken to introduce a new solid waste treatment method. Thus, a pilot study on bio-drying will be conducted at the UKM Compost Site to enhance efficiency.
The composting process starts with gathering materials which are yard waste and food waste. The mixture will undergo a decomposition process that needs several conditions and moisture. Next, the workers will mix the mixture before undergoing the drying process. The composting process is shown below.
After the drying process, the composting product will undergo a rolling process to produce a fine size of natural fertilizer product as shown in Figure 3.5.12. Composting product from organic waste to be sold and used for landscape fertilizer at UKM Bangi.
Next, the composting product will be used for landscape fertilizer in UKM Bangi as shown below
Anaerobic Digestion
Food waste is sent to anaerobic digestion treatment. Implementing anaerobic digester technology at UKM is a vital component of the university’s sustainable waste management strategy. This technology is designed to process approximately 8 kg of food waste daily by breaking down organic matter in an oxygen-free environment. The anaerobic digestion process generates biogas—a renewable energy source composed mainly of methane and carbon dioxide—that can be captured and utilized for heating, thereby reducing reliance on fossil fuels. Additionally, the digestion produces nutrient-rich digestate, which serves as an organic fertilizer, enriching campus gardens and agricultural areas. This dual benefit of energy production and waste reduction not only minimizes the environmental impact of food waste but also contributes to the university’s goals of sustainability and resource efficiency. The anaerobic digester project at UKM Bangi enhances research opportunities in renewable energy and waste management while demonstrating a commitment to innovative, environmentally friendly practices on campus.
Black Soldier Fly (BSF) Bioconversion
UKM is also working to produce animal feed, fertilizer, biodiesel and biogas through the farming of Black Soldier Fly (BSF). The Black Soldier Fly (BSF) technology at UKM, launched in 2019, represents a significant advancement in sustainable waste management. This initiative focuses on converting organic waste, particularly food waste, into valuable products. The project collects food waste daily from two main cafeterias: Kolej Kris Mas and Pendeta Za’ba sent to treatment. By utilizing BSF larvae, UKM effectively reduces the volume of food waste sent to landfills while generating high-value by-products that support its sustainability goals. The BSF bioconversion process involves collecting food waste, placing it in controlled environments with BSF larvae, and allowing the larvae to consume the organic material. Within 14 days, the mature larvae are harvested for use as sustainable animal feed and protein supplements in aquaculture. The remaining frass serves as nutrient-rich organic fertilizer, completing the recycling loop.
Universiti Kebangsaan Malaysia (UKM) has implemented a range of initiatives to combat food insecurity among its students, recognizing that access to nutritious food is essential for their well-being and academic success. Through a combination of sustainable food production, food banks, meal programs, and partnerships with organizations such as the Federal Territory Islamic Religious Council (MAIWP), UKM provides substantial support to students facing hunger. These initiatives are designed to not only meet the immediate dietary needs of the student community but also to foster a culture of sustainability, inclusivity, and self-sufficiency on campus. This comprehensive approach aligns with UKM’s commitment to the Sustainable Development Goals (SDGs), particularly SDG 2, which aims to end hunger and promote food security.
SUSTAINABLE GARDEN@UKM
a) The Botanical Garden of UKM
The Botanical Garden of UKM focuses on sustainable food production by growing a variety of local fruits and vegetables, such as corn, dragon fruit, pineapple, pak choy, and more. These crops are cultivated using sustainable agricultural practices that aim to minimize environmental impact, such as reducing chemical inputs, conserving water, and enhancing soil health.
One key aspect of this initiative is its accessibility because the product is distributed free of charge to all UKM citizens, especially students. This not only provides nutritious food to the community but also promotes the importance of sustainable living. By demonstrating how food can be grown locally and sustainably, UKM Botanical Garden serves as a living example of responsible agriculture and food systems, aligning with Sustainable Development Goals: Zero Hunger.
Additionally, this initiative plays a role in food security by offering fresh and locally grown produce to the community, reducing dependence on external food sources, and lowering the carbon footprint associated with transportation. The program also fosters an understanding of environmental stewardship and encourages more sustainable lifestyles among the UKM community.
b) UKM-YSD Sustainable Garden
UKM-YSD Sustainable Garden was established to strengthen sustainability efforts on campus. The garden features a diverse array of crops and vegetables such as choy sum, mustard green and ladyfinger, supplying the community with healthy, nutritious food. This garden utilizes the concept of urban farming and implementing sustainability elements such as the use of compost soil and organic fertilizers, without the use of pesticides in the plant growth process. This garden, located at Ungku Omar Residential College and Faculty of Engineering and Built Environment, functions as a collaborative space where students can work together to achieve sustainability goals in UKM.
The garden encourages students to embrace a more sustainable lifestyle by reducing food waste, supporting local and organic food systems, and understanding the environmental impact of conventional agriculture. Like the Botanical garden initiative, the fresh, organic produce from the garden is available to students, offering them nutritious food options that enhance their well-being. By distributing this produce free of charge, the garden eases the financial burden on students while promoting healthy eating habits. Through hands-on experience in sustainable agriculture, students gain valuable skills and knowledge that can shape their future food choices and professional pursuits, making them advocates for sustainability in their communities and beyond.
c) Taman Ilmu@Chancellery
Similar to the UKM-YSD Sustainable Garden, Taman Ilmu@Chancellery, located within UKM’s Chancellery Building, serves as a vibrant hub of sustainability, cultivating a variety of vegetables such as water cabbage, curry tree, and Brazilian spinach. This garden provides UKM citizens with easy access to fresh, organic produce, fostering healthier eating habits among students by offering nutrient-dense, pesticide-free food directly from the garden. By fostering healthier eating habits, it significantly enhances the well-being of students, contributing to a more vibrant, health-conscious campus community while promoting sustainability and self-reliance in food resources.
d) Urban Farming by MyAgrosis Club
MyAgrosis Club has spearheaded an innovative urban agriculture (agro-tech) project at Plot A, UKM Botanical Garden, aligning with the SDG 2 agenda. They are cultivating three crops: eggplants using advanced fertigation techniques, melons through sustainable hydroponics, and oyster mushrooms. This initiative not only strengthens food sustainability on campus but also supports students in need by distributing the fresh, nutritious produce entirely free of charge. Through this project, the club is driving a meaningful impact, promoting self-sufficiency and fostering a stronger, more resilient campus community.
UKM’s efforts to address student food insecurity and hunger are a vital component of its commitment to SDG 2: Zero Hunger. Through the implementation of self-sufficient food production, UKM is making significant strides in ensuring that all students have access to nutritious food. These initiatives not only address immediate needs but also contribute to the long-term sustainability and well-being of the campus community. As UKM continues to expand and refine its food security programs, it will further enhance its role as a leader in sustainable development and social responsibility.
FOOD BANKS
UKM supplies food to UKM’s student in the form of food banks located in most of its faculties and departments, such as Faculty of Social Sciences (FSSK), Hospital Canselor Tuanku Mukhriz (HCTM), the Faculty of Islamic Studies (FPI), and the Faculty of Science & Technology (FST) align with food accessibility.
a) Gerobok Rezeki
Gerobok Rezeki, a key initiative at UKM, supports students experiencing food insecurity by providing essential items in accessible campus locations. Through this initiative, shelves stocked with basic food and hygiene products such as canned goods, noodles, rice, dairy, and personal care items are strategically placed around campus. Gerobok Rezeki has significantly lightened the university’s responsibility for student welfare by ensuring a steady supply of food essentials, fostering the well-being of students, and aligning with the sustainable development goals for national institutions
FSSK Student Association (PMFSSK) were preparing the food stock for food locker at FSSK, namely as Food Locker Programme
b) Weekly Food Sponsorship by MAIWP
The Federal Territory Islamic Religious Council (Majlis Agama Islam Wilayah Persekutuan, or MAIWP) makes a meaningful contribution to UKM’s hunger relief efforts by sponsoring food packs, with a special focus on Muslim students in the Faculty of Health Sciences (FSK). In 2023, MAIWP has consistently provided 150 nutritious food packs each Thursday, ensuring that a large number of students receive regular meals.
This initiative is a vital source of support for students facing food insecurity and showcases the strong community commitment to tackling hunger. By receiving these weekly food packs, students can concentrate more fully on their studies, alleviating concerns about meal availability. This program highlights the effective partnership between UKM and external organizations to enhance student welfare and academic achievement.
c) Rahmah Student Menu
The Menu Siswa Rahmah, introduced by the Ministry of Higher Education in 2023, aims to reduce living costs for students, particularly those from the B40 group. In line with this initiative, UKM has implemented the menu at an affordable price of RM3.50, offering nutritious and quality meals. This initiative significantly impacts students by helping them save money, allowing them to allocate more funds for other essential daily needs. It fosters financial relief while maintaining a focus on students’ well-being.
d) Food Voucher Distribution
One of the pivotal interventions at UKM is the distribution of food vouchers or known as Dompet Siswa , which play a significant role in supporting both students in meeting their dietary needs. These vouchers, redeemable at various campus cafeterias, convenience stores and participating contributors, provide a practical and immediate solution for those facing food insecurity.
e) Diverse and Nutritious Food Offerings
UKM has taken important steps to ensure a broad availability of food options on campus, catering to diverse dietary preferences and nutritional needs. By establishing cafeterias that serve a range of choices, including vegetarian and other health-focused meals, the university demonstrates its commitment to the well-being of its community. These cafeterias offer a variety of meals that are both enjoyable and nutritionally balanced, making nutritious food readily accessible for all students.
UKM’s efforts to address student food insecurity and hunger are a vital component of its commitment to SDG 2: Zero Hunger. Through the implementation of self-sufficient food production, UKM is making significant strides in ensuring that all students have access to nutritious food. These initiatives not only address immediate needs but also contribute to the long-term sustainability and well-being of the campus community. As UKM continues to expand and refine its food security programs, it will further enhance its role as a leader in sustainable development and social responsibility.
Universiti Kebangsaan Malaysia (UKM) is deeply committed to addressing food insecurity and ensuring that no student on campus goes hungry. In alignment with Sustainable Development Goal (SDG) 2: Zero Hunger, UKM has implemented a series of comprehensive interventions aimed at alleviating hunger and ensuring access to nutritious food for everyone within the university community. These initiatives leverage both traditional approaches and innovative solutions to create a supportive and inclusive environment where food security is prioritized.
FOOD BANKS
UKM supplies food to all its citizens in the form of food banks located in most of its faculties and departments, such as Faculty of Social Sciences (FSSK), Hospital Canselor Tuanku Mukhriz (HCTM), the Faculty of Islamic Studies (FPI), and the Faculty of Science & Technology (FST).
Gerobok Rezeki
One of the food banks known as Gerobok Rezeki, is a cornerstone of UKM’s efforts to support students facing food insecurity. This initiative involves strategically placing shelves stocked with essential food items in prominent locations across the campus. The FoodBank primarily offers canned goods, noodles, rice, dairy products and hygiene items, all of which are critical in meeting the basic needs of the university community.
The FoodBank shelves have been thoughtfully positioned in multiple high-traffic areas on campus, including Bangunan Pusanika, the University’s Mosque and various faculty buildings such as UKM KL Campus. This strategic placement ensures that the food items are easily accessible to those who need them, promoting a culture of inclusivity and support. The visibility of these food banks also helps reduce the stigma associated with food insecurity, encouraging more individuals to seek the assistance they need. This program has directly eased the university’s burden in maintaining the welfare of students, especially regarding food supply and has realized the need for adequate nutrition among students as well as supporting the aspirations of sustainable development goals for national institutions.
Weekly Food Sponsorship by MAIWP
A significant contribution to UKM’s hunger intervention initiatives comes from the Federal Territory Islamic Religious Council (Majlis Agama Islam Wilayah Persekutuan (MAIWP). MAIWP has been instrumental in sponsoring food packs for students, particularly targeting Muslim students in the Faculty of Health Sciences (FSK). Every Thursday, the council provides 150 nutritious food packs, ensuring that a substantial number of students receive regular meals.
This initiative is not only a critical support mechanism for students facing food insecurity but also a demonstration of strong community involvement in addressing hunger. By receiving these weekly food packs, students are able to focus more on their academic pursuits without the distraction and stress of worrying about their next meal. The programme exemplifies a successful collaboration between UKM and external organizations in supporting student well-being and academic success.
Rahmah Student Menu
The Menu Siswa Rahmah, introduced by the Ministry of Higher Education in 2023, aims to reduce living costs for students, particularly those from the B40 group. In line with this initiative, UKM has implemented the menu at an affordable price of RM3.50, offering nutritious and quality meals. This initiative significantly impacts students by helping them save money, allowing them to allocate more funds for other essential daily needs. It fosters financial relief while maintaining a focus on students’ well-being.
Food Voucher Distribution
One of the pivotal interventions at UKM is the distribution of food vouchers or known as Dompet Siswa , which play a significant role in supporting both students in meeting their dietary needs. These vouchers, redeemable at various campus cafeterias, convenience stores and participating contributors, provide a practical and immediate solution for those facing food insecurity.
UKM’s dedication to eliminating hunger on campus is evident through its comprehensive hunger intervention strategies. By implementing food voucher programmes and fostering partnerships with external contributors like MAIWP, UKM ensures that both students have continuous access to food, regardless of their financial situation. These interventions not only address immediate hunger but also contribute to a healthier, more inclusive, and supportive campus environment. As UKM continues to prioritize food security, it reaffirms its commitment to achieving Sustainable Development Goal 2: Zero Hunger, ensuring that all members of its community can thrive academically and personally without the burden of hunger.
Universiti Kebangsaan Malaysia (UKM) is committed to promoting sustainable food choices on campus as part of its ongoing efforts to ensure that both students are well-nourished in all food outlets. In alignment with Sustainable Development Goal (SDG) 2: Zero Hunger, UKM has implemented initiatives that focus on offering diverse, healthy, and sustainable food options. This report highlights the key interventions and strategies that contribute to achieving food security and nutrition on campus.
1. Diverse and Nutritious Food Offerings
UKM has made significant strides in ensuring that the food options available on campus cater to a wide range of dietary preferences and nutritional needs. The opening of cafeterias that offer various food including for vegetarian and other healthy food choices is a testament to the university’s commitment to the well-being of its community. These cafeterias provide a diverse selection of meals that are not only delicious but also designed to meet the nutritional requirements of both students.
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| Cafeteria at Pendeta Za’ba Residential College | |
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| Variety food provided in all cafeteria across campuses | |
A. Sen Teppanyaki: A Sustainable Dining Option
One of the standout features on campus is the Sen Teppanyaki cafeteria. This cafeteria is known for its diverse selection of nutritious foods, all prepared using sustainable materials. By prioritizing sustainability in its operations, Sen Teppanyaki not only contributes to the health of the campus community but also aligns with broader environmental goals. The focus on sustainable practices, from sourcing ingredients to minimizing waste, makes Sen Teppanyaki a model for other dining facilities on campus.
B. eMart Convenience Store
The eMart 24 store plays a role in promoting sustainable food choices for UKM students by offering a selection of healthy, affordable, and eco-friendly products. As a convenience store with an emphasis on modern, convenient living, eMart 24 could stock organic snacks, plant-based alternatives, and low-carbon-footprint packaged goods, encouraging students to make more responsible food choices. Furthermore, the store is open for 24 hours allowing students to get their food if they want to have a discussion with friends until late at night.
2. Sustainable Garden
Recognizing the importance of ensuring that all students have access to nutritious food, UKM has developed the Sustainable Garden to supply healthy food. There are several sustainable gardens that have been developed by several responsibility centers in UKM such as The Botanical Garden of UKM, UKM-YSD Sustainable Garden and Taman Ilmu@Chancellery. These three gardens share a common goal: to provide students with access to healthy food while ensuring food sustainability on campus including vegetarian and vegan choices. Their efforts focus on promoting nutritious eating habits and supporting a long-term, eco-friendly food system that benefits both the student community and the environment. By fostering sustainable agriculture within the campus, these initiatives not only enhance student well-being but also contribute to the overall vision of maintaining food security and environmental stewardship at UKM.
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| Botanical garden of UKM | UKM-YSD Sustainable Garden at Ungku Omar College, UKM Bangi |
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| Taman Ilmu@Chancellery at Chancellery Building of UKM | |
UKM’s dedication to offering sustainable and nutritious food choices on campus is a significant step towards achieving Sustainable Development Goal 2: Zero Hunger. By providing diverse and healthy meal options through initiatives like the cafeteria in the college of UKM, Sen Teppanyaki and Sustainable Garden, UKM ensures that all members of its community have access to food that supports their health and well-being. These efforts not only address immediate nutritional needs but also promote sustainability and health-consciousness, contributing to a more vibrant and resilient campus environment.
Universiti Kebangsaan Malaysia (UKM) is committed to ensuring that all students have access to nutritious and affordable meals, in line with Sustainable Development Goal (SDG) 2: Zero Hunger. Recognizing the increasing cost of living and its impact on students, UKM has introduced several initiatives to provide healthy and affordable food options at all food outlets on campus. One such initiative is the introduction of the Menu Siswa Rahmah, which has been instrumental in reducing the financial burden on students while ensuring they have access to balanced and nutritious meals.
1. Menu Siswa Rahmah
In response to the rising cost of living and the growing financial challenges faced by students, the Ministry of Higher Education in Malaysia has introduced the Menu Siswa Rahmah which is fully supported by the UKM. This program offers affordable and nutritious meals at just RM3.50 for the lunch menu which is white rice, chicken or fish dishes, vegetables and gravy or soup, while dinner is fried rice and fried egg. The beverage is also included.
The menu can be enjoyed by all UKM students at all cafeterias in Bangi campus. Previously spending at least RM50 per week on food, students anticipate significant cost savings with the Menu Siswa Rahmah. Estimates suggest a potential halving of monthly food expenses, allowing student store direct those funds towards academic materials or other necessities.
The program’s success extends beyond affordability. UKM students also praise the menu’s emphasis on providing high-quality and nutritious meals, ensuring they can maintain a balanced diet while enjoying significant cost savings.
According to Malaysia’s Department of Statistics, lunch prices in Bangi, Ulu Langat differ from the Menu Siswa Rahmah with similar lunch items offered at UKM, even though they’re in the same district. The table below shows the price differences between the similar lunch items in UKM Bangi and Ulu Langat.
| Lunch items | Prices of lunch items (RM) | |
| UKM | Ulu Langat district | |
| Plate of white rice, chicken and vegetable | 3.50 | 9.25 |
| Drink | 1.70 | |
| Total | 3.50 | 10.95 |
| Differences | UKM lunch items in Menu Siswa Rahmah is RM7.45 cheaper than the average lunch price in the Ulu Langat district | |
| This average market price of the lunch items in Ulu Langat was released on December 2023 by the Department of Statistics, Ministry of Economy. (https://open.dosm.gov.my/dashboard/consumer-prices) | ||
The market price for a lunch menu (left picture) consisting of white rice, chicken, and vegetables in the Ulu Langat district is RM9.25, while the beverage (right picture) is priced at RM1.70. Therefore, the total price for both items is RM10.95, which is RM7.45 higher than the price of the Menu Siswa Rahmah provided at UKM, which is RM3.50.
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| Price of RM9.25 for 1 plate of white rice, chicken and vegetable in Ulu Langat district | Price of RM1.70 for teh tarik(milk tea) in Ulu Langat district |
This initiative is available in all food outlets in all UKM campuses, including Bangi, Cheras, and Kuala Lumpur, ensuring that all students, regardless of their location,can benefit from affordable and nutritious food choices.
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| UKM Menu Siswa Rahmah offers breakfast (fried meals + drink) at price RM3 and lunch at RM3.50 (white rice + 1 meal + 1 vegetable meal + drink) | UKM students enjoying Menu Siswa Rahmah |
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| UKM Menu Siswa Rahmah offering RM3.50 for Chicken Rice | |
UKM’s adoption of the Menu Siswa Rahmah initiative is a testament to the university’s commitment to Sustainable Development Goal 2: Zero Hunger. By providing healthy and affordable meal options to students across all campuses at all food outlets, UKM is playing a critical role in alleviating food insecurity and ensuring that all students have access to the nutrition they need to thrive. This initiative not only addresses the immediate needs of students but also fosters a supportive and inclusive campus environment where everyone can focus on their education without the worry of financial strain from food costs. UKM will continue to work towards enhancing food security on campus, ensuring that all students can access nutritious meals that support their health and academic success.
Universiti Kebangsaan Malaysia (UKM) is strongly dedicated to tackling food insecurity and ensuring that no staff member on campus faces hunger. In line with Sustainable Development Goal (SDG) 2: Zero Hunger, UKM has introduced a range of extensive interventions designed to address hunger and provide access to nutritious food for all members of the university community. These initiatives combine conventional methods with innovative strategies to foster a supportive and inclusive atmosphere where food security is a top priority. One of the initiatives is to provide a food pantry in the office.
Food Pantries
The food pantry provided for staff at UKM is an important initiative in addressing hunger issues among the campus community. This pantry not only offers basic food supplies but is also equipped with cooking facilities, enabling staff to prepare their own meals, especially for those who may be facing financial difficulties or lack easy access to nutritious food.
This initiative serves as a direct intervention against hunger, where staff experiencing food insecurity can access basic supplies such as rice, bread, vegetables, and dry goods. Cooking equipment such as small stoves and microwaves are also available, allowing them to cook or heat their meals conveniently. With these facilities, staff no longer have to worry about food preparation, enabling them to focus better on their work without the distraction of hunger, which could affect their productivity and well-being.
The pantry also strengthens the sense of community in the workplace, demonstrating that staff welfare is prioritized, in line with Sustainable Development Goal (SDG) 2: Zero Hunger. This program is a proactive step by UKM to ensure that no member of the campus community is left without access to sufficient and nutritious food, creating a more inclusive and caring work environment that addresses the basic needs of its employees.
Sustainable Garden
UKM’s sustainable garden is an initiative aimed at promoting environmental sustainability, food security, and community engagement within the campus. The garden such as The Botanical Garden of UKM, UKM-YSD Sustainable Garden, Taman Ilmu@Chancellery and Urban Urban Farming, plays a key role in encouraging sustainable food practices, such as organic farming. One key aspect of this initiative is its accessibility because the product is free of charge for staff. They can pick it up anytime they want.
Food Supply during Meetings
The provision of food during meetings at Universiti Kebangsaan Malaysia (UKM) is an important intervention in addressing hunger among staff. In addition to being a part of hospitality etiquette, it also serves as a proactive effort to ensure staff welfare is maintained, especially for those who may not have had time to eat due to their busy work schedules. The food provided during meetings typically includes nutritious meals such as rice, side dishes, fruits, and drinks, which not only satisfy hunger but also provide energy for staff to remain focused and productive throughout the meeting. In this context, food acts as a form of support that indirectly prevents situations where staff have to work while hungry, which could impact their performance and well-being.
This intervention also reflects UKM’s commitment to Sustainable Development Goal (SDG) 2: Zero Hunger, where access to adequate and nutritious food is considered important, not only at home but also in the workplace. By providing food during meetings, UKM helps ensure that staff receive the nutrition they need, contributing to a more productive and inclusive work environment. This initiative also strengthens the sense of camaraderie among staff, as it shows that basic needs like food are being addressed, making the working experience at UKM more welcoming and attentive to the welfare of its employees.
Accessible Water and Food Dispensers
UKM has installed 210 units of water dispensers and 50 units vending machines across the campus to ensure that all staff have constant access to basic necessities. With the vending machines, some of which offer free hot and ready-to-eat meals and strategically placed water dispensers in each college and faculty building, these resources are available everyday. The convenience of these dispensers and vending machines ensures that no one on campus goes without essential food and hydration, especially during critical times when traditional food outlets may be closed.
UKM’s commitment to eliminating hunger among its staff is evident through its comprehensive hunger intervention strategies. By providing pantry facilities in offices, water and food dispensers and ensuring food is supplied during meetings, UKM guarantees that staff have continuous access to food, regardless of their financial circumstances. These initiatives not only address immediate hunger but also foster a healthier, more inclusive, and supportive workplace environment. As UKM continues to prioritize food security for its staff, it reinforces its dedication to achieving Sustainable Development Goal 2: Zero Hunger, ensuring that all employees can work productively and thrive without the stress of food insecurity.
In alignment with Sustainable Development Goal 2 (Zero Hunger), Universiti Kebangsaan Malaysia (UKM) has been actively engaged in initiatives that support local farmers and food producers. These events provide a platform for knowledge exchange, skill-building, and networking between farmers, food producers, and industry experts. By facilitating workshops, training sessions, and expos, UKM empowers local food producers with modern agricultural techniques, innovative business practices, and access to wider markets. In 2023, UKM had organized several events to promote sustainable food in the community such as The Integrated Community Garden Program: Vegetables for Your Family (SUKA) and Kebun Nuri Nutrisi: Empowering B40 Students through Agriculture and Entrepreneurship.
The Integrated Community Garden Program: Vegetables for Your Family (SUKA) organized by students of Business Administration Studies (UKM-GSB) have played a crucial role in transferring agricultural knowledge and entrepreneurial skills to local communities, including students, single mothers, and low-income housewives. These initiatives not only strengthen the local food system but also contribute to the overall well-being of vulnerable groups by providing them with essential skills and additional income.
The Integrated Community Garden Program: Vegetables for Your Family / Program Kebun Komuniti Integrasi: Sayur Untuk Keluarga Anda (SUKA)
A group of students from the UKM Graduate School of Business (UKM-GSB) was successfully implemented in March 2023—The Integrated Community Garden Program, themed “Vegetables for Your Family”. Through this program, the students have developed a garden called the Community Garden, located at Kampung Merbau Sempak, Shah Alam, Selangor. This garden is easy to manage by the community, does not require a lot of space and minimal management. With cash sponsorships amounting to RM15,150.00 (USD 3,490.46) and goods worth RM8,000.00 (USD 1,843.15) from government agencies, private companies, and individuals, this initiative addressed the rising cost of living faced by urban and suburban communities. The project not only supported food sustainability but also alleviated financial burdens on families through community-driven agricultural efforts.
Kebun Nuri Nutrisi: Empowering B40 Students through Agriculture and Entrepreneurship
One of the flagship programs organized by UKM is Kebun Nuri Nutrisi, funded by Bank Rakyat Malaysia. This initiative is specifically designed to assist B40 (bottom 40% income group) students by providing them with practical knowledge in agriculture and entrepreneurship. The program involves students in the cultivation of nutritious vegetables such as pak choy and sawi.
Key Highlights of Kebun Nuri Nutrisi:
- Hands-On Agricultural Experience: Students actively participate in the entire agricultural process, from planting and watering to harvesting the vegetables. This hands-on experience not only enhances their understanding of sustainable farming practices but also provides them with valuable life skills.
- Entrepreneurial Skills Development: After harvesting, students are involved in selling the vegetables at Persada, FST. This sales experience enables them to develop entrepreneurial skills, including marketing, pricing, and customer interaction.
- Financial Benefits: A portion of the revenue generated from the vegetable sales is allocated as a salary for the participating students, providing them with extra pocket money to help cover their expenses while studying at the university.
Tanaman Mini Fertigasi: Supporting Single Mothers and Low-Income Housewives
Another significant program under UKM’s initiatives is the Tanaman Mini Fertigasi Ibu Tunggal dan Surirumah Berpendapatan Rendah, which focuses on empowering single mothers and low-income housewives. This program, which is implemented at the participants’ homes in the Bangi and Kajang areas, aims to impart knowledge on fertigation—a technique that combines irrigation and fertilization for more efficient crop production.
Key Highlights of Tanaman Mini Fertigasi:
- Training and Capacity Building: The program begins with a comprehensive 7-month training period where participants learn how to grow chili plants (cili bara or cili kampung) using mini fertigasi systems. This training equips them with the skills needed to establish and maintain their own small-scale agricultural enterprises.
- Provision of Fertigation Kits: Upon completion of the training, participants receive fertigation plant kits, enabling them to apply their newly acquired knowledge and start growing chili plants at home. This support allows them to generate additional income, thereby improving their financial stability.
- Community Impact: By focusing on single mothers and low-income housewives, the program addresses some of the most vulnerable members of the community, helping them gain economic independence and contribute to their households’ food security.
Through initiatives like Community Garden, Kebun Nuri Nutrisi and Tanaman Mini Fertigasi, UKM is making a tangible impact on reducing hunger and improving food security at the national level. These programs not only empower local farmers, students, and low-income individuals by providing them with practical agricultural knowledge and entrepreneurial skills, but they also create sustainable sources of income and food for the community. By fostering these skills and supporting the most vulnerable groups, UKM is contributing significantly to the fight against hunger and poverty in Malaysia, in line with the objectives of SDG 2.
Universiti Kebangsaan Malaysia (UKM) has taken significant steps towards achieving Sustainable Development Goal 2 (Zero Hunger) by providing valuable resources and support to local farmers and food producers. Through initiatives led by Taman Botani Bangi and UKM-UNIPEQ, UKM has become a vital partner in enhancing sustainable farming practices, improving food safety, and supporting the local agricultural community. These efforts ensure that local farmers and food producers have access to the tools, knowledge, and facilities necessary to produce high-quality, safe, and sustainable food.
Taman Botani Bangi: A Hub for Sustainable Farming Practices
Access to Facilities and Resources
Taman Botani Bangi, under the Faculty of Science and Technology (FST) at UKM, plays a crucial role in supporting local farmers and food producers, researchers, and citizen scientists by providing access to state-of-the-art facilities. These freely accessible facilities, including laboratories, greenhouses, machinery, plant stocks and plant kits, are invaluable resources open to all. They are essential for advancing sustainable farming practices, providing a hands-on environment for learning, innovation, and research. By offering unrestricted access, UKM is committed to empowering the community and supporting a sustainable agricultural future.
Greenhouse Farming: Enhancing Year-Round Crop Production
The greenhouses at Taman Botani Bangi are designed to offer users, especially local farmers the ability to grow crops throughout the year, regardless of external weather conditions. This continuous production capability not only improves yields but also provides a controlled environment for experimenting with new agricultural techniques. Greenhouse farming has become an educational tool at UKM, introducing researchers and farmers to the fundamentals and advantages of this method. Additionally, the facility supports users in bringing their greenhouse products to market, as well as in developing comprehensive business plans to ensure their ventures’ success.
Kompleks Rumah Tumbuhan: Supporting Sustainable Agriculture
Kompleks Rumah Tumbuhan within Taman Botani Bangi provides essential resources such as fertigation kits, compost fertilizer, and soil for planting processes. These resources are crucial for both farmers and researchers who aim to implement sustainable farming practices in their work. The nursery at Taman Botani Bangi supplies plant stocks and seedlings, which are vital for research conducted in the greenhouses. Furthermore, all products, including fertigation kits and seedlings, are available for sale to the public, farmers, and researchers, promoting the widespread adoption of sustainable agricultural methods.
UKM UNIPEQ: Ensuring Food Safety and Quality for Local Producers
UKM UNIPEQ is a Capability Development Centre at UKM dedicated to advancing the food, agriculture and related industries. It focuses on quality assurance, research, training and consultancy services to support industry growth and innovation, aiming to be a nationally recognized and reputable institution in these sectors. UKM UNIPEQ’s functions include;
Food Safety Testing and Compliance
UKM UNIPEQ, the commercial arm of UKM focused on food quality and safety, provides laboratory services that are indispensable for the food industry. These services are designed to ensure that food products meet the highest standards of safety and quality, which are essential for regulatory compliance and consumer trust.
Identifying and Mitigating Hazards
UKM UNIPEQ’s food safety testing services identify and mitigate potential hazards in food products, such as microbial contamination, chemical residues, and allergens. By conducting rigorous testing, UNIPEQ helps local food producers ensure that their products meet stringent safety criteria, which is crucial for protecting public health and maintaining consumer confidence.
Food Labelling Analysis for Transparency
In addition to safety testing, UKM UNIPEQ offers food labelling analysis services, ensuring that product labels accurately reflect the contents and nutritional information. This service is vital for transparency, allowing consumers to make informed choices based on clear and reliable information. By ensuring that food labels comply with regulatory standards and provide accurate details, UKM UNIPEQ helps local producers maintain high levels of consumer trust and meet market demands.
Source: https://www.unipeq.com.my/
UKM Bazaar Festival
Another initiative is providing facilities for food producers to sell their products. Each year, UKM, through UKM-CESMED, organizes the Bazaar Program, offering food producers in the community an opportunity to generate income. In 2023, this Bazaar was held from March to April, coinciding with the fasting month for Muslims. A total of 46 vendor stalls with tents were set up, with 27 allocated to community vendors and the remaining to student vendors, creating a vibrant marketplace that supports local entrepreneurs and student businesses alike.
Source: https://www.facebook.com/share/p/1GVAmEQtrC/
UKM’s initiatives through UKM UNIPEQ, Taman Botani Bangi and Bazaar Program demonstrate the university’s commitment to supporting local farmers and food producers in achieving sustainable and safe food production. By providing access to advanced facilities, resources, and expertise, UKM enables local producers to improve their farming practices, ensure the safety and quality of their products, and successfully bring their goods to market. These efforts are not only contributing to the goal of Zero Hunger but also fostering a more sustainable and resilient food system in Malaysia.
UKM SUPPLY CHAIN MANAGEMENT ON CAFETERIA FOOD
There are about 46 cafeteria operator companies at UKM Bangi campus. The cafeteria at UKM uses raw materials such as chicken, meat and vegetables in preparing food for all UKM residents. The raw materials supplied to this cafeteria are obtained from local supermarkets as well as local farmers. 80% of the UKM cafeterias obtain their fresh produce from the two main sources in which are CS Supermarket (9 km away from main campus) and the Bandar Baru Bangi Farmer’s market where the merchants are made up of local farmers.
80% of the UKM cafeterias obtain their fresh produce from the two main sources, which are CS supermarket (9 km away from main campus) and the Bandar Baru Bangi Farmer’s market where the merchants are made up of local farmers.
In relation to this, for every type of raw materials identified, fresh produce suppliers such as
Fresh Ayam King, Bangi Agro and Yow Seng Sdn Bhd are examples of leading fresh produce suppliers in Malaysia especially in the Klang Valley region.
Example of Malaysia Suppliers in Fresh Produce (Poultry, Meat, Fruits & Vegetables):
| Type of Raw Materials | Supplier | Website URL |
|---|---|---|
| Poultry (Chicken, Egg) | Fresh Ayam King | https://www.freshayamking.com/about/ |
| Meat | Bangi Agro(2.9 km away from campus) | https://bangiagro.com.my/ |
| Fruits and Vegetables | Yow Seng Sdn Bhd(4.9 km away from campus) | https://www.yowseng.com.my/about.htm |
SUPPORT ON LOCAL FARMERS’ PRODUCT
UKM always encourages cafeteria operators to obtain supplies of raw materials from local farmers. The Federal Agricultural Marketing Authority (FAMA), operating within the Ministry of Agriculture and Food Security, contributes to the growth of both domestic and global marketing sectors. Its primary focus is to enhance the market size of agro-food products such as vegetables, fruits, flowers, to which the food industry products are available and obtainable at prices that consumers can afford.
One of the programs organized by FAMA is the Direct-From-Farm Sale (JTDL), held in 2000 locations in 2023. This program was to help consumers obtain goods at prices much lower than the market rate. Local produce such as poultry, fish, fruits, and various vegetables can be obtained by the public, including the UKM community.
Another program organized by FAMA in 2023 was Madani Agro Sales where 5,000 Agro Madani Sales were implemented throughout the country throughout 2023 with a sales value of RM39 million involving 46,000 entrepreneurs. The products sold during the Madani Agro Sales can save as much as 10 to 30 percent (compared to the market price).
This initiative has been able to help a total of 6.4 million B40 and M40 households in Malaysia including UKM citizens with savings amounting to RM11.5 million, which can further reduce the cost of living. The prices of such goods can be obtained at special prices from 5% to 30% lower than the current market price.
Student Hunger
Programmes on Student food insecurity/hunger
UKM has a botanical garden that serves to grow various types of food sources, especially fruits and vegetables. Examples of crops from this garden are limes, lemons, organic vegetables such as Pak choy. The produce from this garden will be given to UKM citizens who are interested.
Furthermore, there is a welfare unit under the Student Affairs Center at UKM which is responsible for managing student welfare in various aspects. Among the programs managed under this entity are the provision of food coupons to students, the provision of food banks around the campus area and financial assistance to students in need.
In 2022, there are three main channels of financial aid given to students in UKM. Among them are 32828.86 USD from the HEP welfare fund, 6258.38 USD from the endowment fund while 765595.25 USD is from zakat assistance.
Interventions to prevent or alleviate hunger among students and staff
Most of the faculties at UKM provide food bank services to students. For example, there is a KASIH unit at the Faculty of Humanities Social Sciences (FSSK). The Kotak KASIH FSSK program has been implemented continuously in guaranteeing food supply for UKM students in their daily lives so that their studies are not affected.
There are several ways UKM provides assistance in preventing or alleviating hunger among the UKM community such as food coupons, food banks and free food distribution programmes. For instance, The Healthy Basket Programme Food has benefited more than 8,000 underprivileged students by the distribution of baskets containing basic necessities given free of charge to students
1. Menu Siswa Keluarga Malaysia
UKM supports the initiative of the Ministry of Higher Education (MoHE) to introduce the Menu Siswa Keluarga Malaysia in all cafeterias in all UKM campuses in order to ease the burden borne by students, especially those from the low-income group (B40).
Menu Siswa Keluarga Malaysia with MoHE
2. Healthy Food Basket
The issue of the increase in the price of goods and the increase in the cost of living has received special attention from the government and the Ministry of Higher Education (MoHE).
In order to respond to the call of the Ministry of Higher Education (MoHE) and the government in reducing the cost impact of the increase in the price of goods, UKM also agreed to implement several immediate approaches to help its students.
UKM provides an initiative (full/partial responsibility) by introducing food packages less than a USD 1, for the price of a plate of rice, side dishes and vegetables reserved for the identified B40 student group. Regular monitoring will be taken by the principals of the boarding college to ensure that the food provided is always of good quality and healthy. Food baskets containing basic necessities are given free of charge to students and this benefits more than 8,000 underprivileged students.
Healthy Food Basket Programme
Throughout the period of 2021, the UKM Centre of Student Affairs (UKM HEP) has also distributed aid to 4107 students, with the total contribution reaching USD 43738 Meanwhile, in 2020, food basket assistance amounting to USD 209296 was distributed to 4028 students.
3. Food Bank
UKM provides food supply to all UKM citizens in the form of banks in most faculties and departments in UKM such as Faculty of Social Sciences (FSSK), Hospital Canselor Tuanku Mukhriz (HCTM), Faculty of Islamic Studies (FPI) as well as Faculty of Science & Technology (FST).
Faculty of Social Sciences (FSSK)
● Food Locker Programme
The Food Locker Programme or also known as Gerobok Mahasiswa has helped to ease the burden on FSSK students regarding the source of snacks to ensure that the students’ welfare is protected in terms of food supply. With this, students can get food supplies if needed from the FSSK Student Association (PMFSSK).
This program has directly eased the university’s burden in maintaining the welfare of students, especially regarding food supply.
This program has realized the need for adequate nutrition among students as well as supporting the aspirations of sustainable development goals for national institutions. With the organization of a program like this, it is hoped that this will reduce the burden on faculty students with regard to food and financial supplies.
Preparation of obtaining food stock for the food locker
Hospital Canselor Tuanku Mukhriz (HCTM)
● Kasih Food Bank
The Kasih Food Bank programme which was launched on 14 July 2021 is a initiative purely organized by staff from the Quality Department to help staff in other departments and students at HCTM who are affected during the implementation of the Movement Control Order (MCO) to obtain supplies of basic necessities. Since this initiative was introduced, a total of 231 staff and students have benefited from this programme.
Kasih Food Bank organized by Hospital Canselor Tuanku Mukhriz (HCTM)
Faculty of Islamic Studies (FPI)
Food Bank organized by FPI
Faculty of Islamic Studies (FPI)
Food Bank by Faculty of Science & Technology Student’s Association (PMFST)
4. Food Coupon Donations for Low Income Students (B40)
The Mechanical Engineering Student Society (MESty) of the Faculty of Engineering & Built Environment (FKAB) arranged food coupon donations for students in need to alleviate their cost of living.
Food Coupon Donations to Low Income Students (B40) in UKM
5. Food Distribution Aid
Free food is given to the UKM community under programmes held by various organizations and faculties.
● UKM Felda Students’ Agreement Club (PERSADA)
The purpose of food distribution aid by PERSADA was to ensure that the welfare of UKM students is not neglected as well as to foster good relationships among students. The spirit that has been instilled in the members of will be applied to the community in order to produce a compassionate society regardless of race or religion.
Food distribution aid by the members of UKM’s PERSADA
● UKM Felda Students’ Agreement Club (PERSADA) Food Donation Distribution Programme by Student Representative Council of Faculty Social Sciences, UKM (MPPFSSK) with Red Card Cafe
● Ramadhan Souq
● KMUKM Food Pack Aid By UKM Students’ Association (KMUKM) Welfare And Volunteering Exco
UKM Supply Chain Management on Cafeteria Food
There are about 46 cafeteria operator companies at UKM Bangi campus. The cafeteria at UKM uses raw materials such as chicken, meat and vegetables in preparing food for all UKM residents. The raw materials supplied to this cafeteria are obtained from local supermarkets as well as local farmers.
Centre of Students Affairs
The Student Management and Development Center (SISWA-UKM) and the PUSANIKA Management Center (PUSANIKA-UKM) have been merged/restructured into the Centre of Student Affairs (HEP-UKM) starting on 6 August 2019.
HEP-UKM is one of the PTj in the University that provides services directly to students. This service center generally plays a role in ensuring facilities and services as well as management and monitoring activities for students including counseling services, welfare, training and leadership, volunteering and publications. In addition, this service center also acts as an advisor, facilitator and manages all student welfare matters.
UKM Supports Students from Low Income Families
UKM, particularly Welfare Unit from the Center of Student Affairs (HEP) UKM provide supports in terms of food, housing, financial aid, and transportation for students from low income families, which is B40 group. These supports have helped the students in need completing their studies.
Percentage of B40 Students Admitted in UKM for 2022 intake (Year 1)
Percentage of B40 Students Graduated in UKM
UKM Supports Students from Low Income Familes
Cafetria@UKM
An initiative of affordable food variety for everyone.
Siswa Rahmah Menu
UKM is in an effort to support the goal of sustainable development by ensuring that its citizens have zero hunger. More than 11,000 Universiti Kebangsaan Malaysia (UKM) students are eligible to enjoy Siswa Rahmah Menu at a price as low as RM3.50.
Welfare Unit
The HEP Welfare Unit works with the spirit of prioritizing student welfare with 8 main cores:
- Food aid
- Vehicles (Welfare Services)
- Relief fund
- Insurance
- PWD & Indigenous People
- B40 Data & Educational Assistance
- Scholarships & Sponsorships
- Pusanika & Nature Education Forest
Official website: www.ukm.my/hepukm/unit-kebajikan-penajaan
Sustainability Garden@UKM
A campaign of grow your own food the easy way.
Sustainability Garden@UKM
The sale took place during a program which encourages people to plant their own vegetables as a means to cut cost and to ensure the vegetables they consume are free from pesticides.
This program also provides an opportunity to buy hydroponic set and gardening tools in addition to the sale of vegetable pots and seeds.
Botanical Garden Market
This market is held once a month at Vegetable House to sell fresh produce form Bangi Botanical, UKM.
Products sold include:
- Compost
- Lemon
- Meat
- Potted flower, herbs and plants
- Vegetables
- Limes
- Corns
Taman Lestari UKM
Taman Lestari UKM YSD@FKAB is a garden that is planted with various types of vegetables, such as lettuce, mustard greens, okra and sweet potato.
Taman Ilmu@Chancellory
Taman Botani UKM@Faculty of Science and Technology
Healthy Food Innovation@UKM
A campaign of grow your own food the easy way.
Technology of food innovation@UKM
UKMRC-9 Primera Rice
UKMRC-9 was developed through advanced backcross breeding using Oryza rufipogon as the donor parent and Oryza sativa subspecies indica cv MR219 as the recipient recurrent parent. Favourable wild alleles from O. rufipogon were successfully transferred into MR219 through marker-assisted selection. UKMRC-9 was one of the advanced breeding lines with high yield, blast resistance, low glycemic index, high fibre and red pericarp.
Innovation Centre for Confectionery Technology (MANIS)@UKM
To delivering analysis services, development and research of food products and others.
Module for Edible Bird’s Nest (EBN)
There are a total of 4 modules, both in English and Mandarin, and 4 teaching kits, making a total of 12 copyrights. The modules are of the following topics:
- Science of Edible Bird’s Nest
- Preparation of Edible Bird’s Nest filling
- Basic Hand Made Chocolate Module
- Preparation of Cordial Beverage
Fruit Juice Drink
TP 3-in-1™ is an innovation involves a specially formulated beverage consists of a mixture of tropical fruits with a therapeutic dosage of polyphenols to prevent risk of cognitive decline and Alzheimer’s Disease.
Unique Kelulut SuperFood Factor (UKSF)
The Faculty of Health Sciences in collaboration with UKM’s CRIM Bioceration Laboratory has collaborated to produce the copyright UNIQUE KELULUT SUPERFOOD FACTOR (UKSF) as one of the research results from the UKM Translation Grant (2021).
Gynulin
Gynulin™ – Functional Drink for General Wellbeing is a herbal supplement product for management of blood glucose, pro-fertility and pro-libido.
Poster SDG 2
Campus Food Waste
UKM measure the proportion of food (metric ton) wasted/discarded per person on campus. To ensure sustainable food waste management, UKM measures the proportion of food wasted and discarded per person on campus.
Food Waste Management in UKM
UKM has an action plan in empowering the waste management system. One of the sources of waste production is food waste which is generated from the 20 cafeterias in the UKM campus, including in residential colleges.
Therefore, UKM also continuously runs a food waste management campaign, especially in the college cafeteria. A special bin facility to separate food waste from other solid waste is provided to ensure that food waste can be weighed and undergo further treatment. The purpose of this campaign is to increase the awareness and importance of separating food waste as found in the UKM’s food waste management guide.
Sources of Waste Production in UKM
In 2022, the amount of waste produced in UKM is 4213.24 mt where 45% of this amount of waste is food waste. Food waste from UKM is caused by cafeterias that provide food to UKM residents. There are 20 cafeterias in UKM which includes those in residential colleges.
Food waste from the cafeteria will be managed by a contractor appointed by UKM and will be sent to the main waste collection point. A special waste bin for food waste is provided at the waste collection point to ensure that food waste is separated from other domestic waste.
At UKM, this food waste is one of the sources for the production of organic compost. Food waste management is divided into two forms, namely waste from human food or waste from kitchen food preparation (organic waste) and solid waste (inorganic waste). This cause often occurs from residences (housing) and commercial areas such as markets, grocery stores, restaurants, cafeterias of educational and industrial institutions.
Food Waste Management Programs in UKM
Based on the Waste Segregation Program, there are 3 basic steps which includes selecting the inorganic waste such as tissue paper and plastic food wrapping, segregating the organic waste and separating the plates and utensils into the bins provided.
UKM also made new innovations in waste management by introducing a food waste decomposition machine to maximize the effectiveness of food waste that will be used as compost.
