The University of Mataram (Unram) is cultivating a greener, healthier future, one plate at a time. In a bold move aligning with global Sustainable Development Goals (SDGs), the university has transformed its campus eateries into hubs for diverse, delicious, and affordable vegetarian and vegan cuisine. This initiative is not merely a dietary trend; it is a core part of Unram’s strategy to promote environmental stewardship, student well-being, and food security.

Recognizing the immense environmental footprint of animal agriculture—from land use to greenhouse gas emissions—Unram’s shift towards plant-based offerings is a direct contribution to climate action. By partnering with local organic farmers from the fertile lands of Lombok, the university ensures a supply of fresh, seasonal produce. This “farm-to-campus” model drastically reduces food miles, supports the regional economy, and guarantees a lower carbon footprint for every meal served.

For the students and staff, this means access to a vibrant array of nutritious choices. Campus food courts now feature dedicated stalls serving everything from hearty Gado-Gado and Karedok to innovative tofu and tempeh bowls and fresh fruit smoothies. These options make healthy eating an accessible and appealing default, helping to combat non-communicable diseases and boost cognitive function for better academic performance.

Crucially, by making these plant-based meals affordable, Unram directly addresses campus food security. It provides a reliable, low-cost source of high-quality nutrition for all, ensuring that financial constraints never force a student to choose an less nutritious option. In this multifaceted approach, Unram demonstrates that a simple change in the cafeteria is a powerful step toward a more sustainable, healthy, and equitable campus community.

HELPING TO OPTIMIZE THE POTENTIAL OF VILLAGE FISHERIES, A GROUP OF STUDENTS HELD A WORKSHOP ON PROCESSING AND MARKETING FISHERY PRODUCTS Processing and marketing are often a big challenge for fish farmers.  The reason is that not a few of them only rely on income from selling fresh fish without further processing. But like the moon and night, the problem is like a motorcycle that must be controlled. Fish farmers often complain about the rising price of fish feed and the falling selling price of fish. At least that’s the condition experienced by fish farmers in Bunkate Village, Jonggat District, Central Lombok. So a solution is needed that is able to become a “Driver” in overcoming the problems experienced by fish farmers in the village. Departing from these problems, the 2024-2025 Bunkate Village PMD PMD KKN Team has successfully held a workshop on processing and marketing fishery products. Located at the Bunkate Village Office on Thursday (January 30, 2025), this activity was attended by fish farmers, PKK women, youth representatives and local community leaders, and Bunkate Village Officials. The main purpose of this activity is empowerment in order to present processed food products typical of Bunkate Village that can be marketed more widely. So that it can increase the selling price of fish in the area. “This activity has been prepared in advance. We spend a lot of time to determine the right formulation of fish stick products,” said Aulia Ramadhani, a student of Food Science and Technology at the University of Mataram as one of the people in charge of this program.  Not ending at the formulation stage, the KKN Team has also made packaging labels that refer to the Regulation of the Indonesian Food and Drug Supervisory Agency. “We want this tilapia stick product not to be limited to completing the work program, but one day it can become a typical souvenir of Bunkate Village,” added Moh. Kiamudin, the head of the KKN Team. After the production and packaging process of the product is carried out, the service program is ready to continue to the workshop event. Presenting two main speakers Prof. Agusdin, SE., MBA., DBA. (Lecturer of the Master Program FEB, University of Mataram) with Marketing material and Aulia Ramadhani (Food Science and Technology Student, University of Mataram) with material on Food Processing and Tilapia Stick Processing Training. The activity ran with enthusiasm and enthusiasm from the participants. “We hope that this product after KKN activities can be continued until the management of halal certificates and business licenses” remarks by the Head of Bunkate Village, Amber Jayadi. Although the journey to achieve the main goal is still long, this activity is able to bring a new spirit in a new journey of togetherness. Team (Moh. Kiamudin, Dewina Haryani, Aulia Ramadhani, Farid Faqih, Miftahul Khair, Muhamad Redi, Rini Ramdani Siambaton, Hartiwi, Hilalia Soleha, Intan Nurasmi

Source : https://jangkarntb.com/pendidikan/3391/

Prevent Unsafe Food, Unram Equips Canteen Managers with Sanitation Training The campus canteen is often the first place that students go to to meet their daily food needs. However, the quality of the food served is highly dependent on the way managers maintain cleanliness and implement proper sanitation. Realizing this, a team of lecturers and students from the Food Science and Technology Study Program, University of Mataram held a community service activity entitled “Strengthening the Awareness of Canteen Managers of the University of Mataram on Improving Food Quality through Effective Sanitation Education”. The lecturer team in the service activity was chaired by Tri Isti Rahayu, S.TP., M.Si. with members Prof. Baiq Rien Handayani, SP., M.Si., Ph.D., Wiharyani Werdiningsih, SP., M.Si., Yesica Marcelina Romauli Sinaga, S.T.P., M.Si., and Elya Antariksana Bachmida, S.Kep., M.P.H. The event took place in the VIP Foodcourt room of the Rectorate of the University of Mataram Rectorate on Wednesday, August 6, 2025 and was attended by 17 participants who were canteen managers from various corners of the campus. In this activity, canteen managers gained knowledge about various aspects of sanitation that must be considered to produce safe food, including worker sanitation, environmental sanitation and processing sites, sanitation of processing equipment, sanitation of raw materials, sanitation of processing processes, and pest control. The material presented at the service activity focused on worker sanitation. According to Tri Isti Rahayu, as the head of the service team, this activity is a simple effort but is expected to have a big impact. “Healthy food starts from clean management. Effective sanitation education will make the canteen more ready to serve quality food for students and all campus residents,” he said The participants also welcomed enthusiastically. This is illustrated by the number of participants who attended and the activity of the participants involved in the discussion session. Through this program, the University of Mataram hopes that canteens in the campus environment can be an example of healthy, safe, and quality food management practices, as well as supporting the creation of a culture of clean living in the academic environment.