Campus Food Waste Tracking
Universitas Terbuka (UT) is deeply committed to reducing food waste across its campus environment, reflecting its dedication to sustainability and environmental responsibility. To achieve this goal, UT has implemented comprehensive policies requiring every campus unit to manage and meticulously track their waste production, ensuring that all activities align with environmental standards.
UT has introduced a structured waste separation system, emphasizing the sorting of garbage into recyclable and non-recyclable categories. This commitment not only fosters awareness but also empowers the entire campus community to actively participate in waste reduction efforts, reinforcing UT's role as a responsible educational institution that values environmental stewardship.
Waste Management Process in Universitas Terbuka
UT has implemented 3R (reduce, reuse, and recycle) program for the university’s waste, where from 272 tons organic waste produced, around 250 tons of the organic waste treated. Organic waste treatment has been conducted extensively, by processing the organic waste produced into compost.
Organic Waste Processing from Waste to Compost
Furthermore, to reduce paper and plastic consumption, UT also issued a Circular Letter regarding the efficient use of paper, reducing paper and plastic waste in the UT environment, encouraging the use of drinking water containers/bottles (tumblers) and beverage containers (pitchers) to all academicians as a substitute for bottled mineral water (bottles and glasses) in all UT activities and increasing the use of Office Automation (OA) in office administration.
Universitas Terbuka is dedicated to environmental protection and sustainability, aiming to become a Green University. Since launching the UT Go Green movement in 2010, UT has encouraged its academic community to adopt environmentally friendly behaviors, fostering a love for and commitment to maintaining the earth's sustainability. Various initiatives under the UT Go Green movement include reducing paper usage through a paperless approach, planting rare trees on campus, creating artificial lakes, developing eco-friendly buildings, and implementing effective waste management practices. Information about the UT Go Green campaign is shared in the following article.
Proportion of graduates in agriculture and aquaculture including sustainability aspects
Universitas Terbuka offers a comprehensive array of programs dedicated to advancing food sustainability. Our accredited undergraduate programs include Agribusiness, Food Technology, and Biology, alongside accredited postgraduate programs in Marine and Fisheries. In 2022, the university graduated 715 students from these programs. This number increased to 769 graduates in 2023, reflecting a commendable growth of approximately 7.5%. This achievement underscores the commitment to providing quality education and preparing skilled professionals in the critical field of food sustainability. In 2023, Universitas Terbuka graduated 77,857 students, with only 1% in agriculture and aquaculture.
In the history of the establishment of Universitas Terbuka, the university received a mandate from the government to facilitate teachers' continuing their higher education to the undergraduate level. Most of the students come from the Faculty of Teaching and Education because only Universitas Terbuka can accommodate the needs of teachers in Indonesia who wish to continue their studies without leaving their jobs. Additionally, the learning method utilized by UT focuses on distance learning, which makes it easier to offer non-exact study programs through this approach.
Figure Numbers of graduates in agriculture and aquaculture from Universitas Terbuka
National hunger
Food security has been identified as one of the key goals in the 2030 Sustainable Development Goals (SDGs), which includes eradicating hunger, improving nutrition, and developing sustainable agriculture. To support the achievement of SDG 2, the Agribusiness Study Program of the Faculty of Science and Technology of Universitas Terbuka (UT) has pursued a series of educational activities that discuss food security and the impact of climate change on national food production. One of these activities was realized through the National Agribusiness Webinar Series 5 with the theme “Climate Change Issues in Realizing Food Security,” which was held in a hybrid manner on June 27, 2023. The webinar was attended by agribusiness experts such as Prof. Dr. Ir. Yoni Koesmaryono, M.S., and Dr. Ir. Sugiyono Madelan, M.Si., who gave presentations on innovation and adaptation in the face of climate change.
In this webinar, Prof. Yoni Koesmaryono conveyed the importance of an optimistic and innovative attitude to face the challenges of climate change on food security. At the same time, Dr. Sugiyono Madelan encouraged the younger generation to support sustainable food security actively. Through this activity, UT's commitment to supporting SDG 2 is emphasized by providing strategic insights to the community and preparing a generation capable of facing food security challenges while supporting the welfare and sustainability of the national food supply.
Food Safety Course
The Food Safety course at Universitas Terbuka is designed to provide in-depth knowledge of food safety standards and practices, covering all stages from raw material handling to processing, storage, packaging, and preparation of food products. The course encompasses ensuring food quality and safety for ready-to-process and market-ready products. Focusing on applying theoretical principles within industry practices, this course equips Food Technology students with the essential knowledge to understand and implement food safety principles across various production and distribution stages.
This educational initiative reflects Universitas Terbuka’s commitment to supporting Sustainable Development Goal (SDG) 2, Zero Hunger, by preparing graduates who can contribute to providing safe, nutritious, and quality food for communities. Through structured and evidence-based instruction, UT actively ensures that students develop a solid understanding of the importance of food safety in supporting long-term food security and the sustainability of the national food sector.
Community Services
Universitas Terbuka (UT) facilitates student entrepreneurship-focused Community Service (PkM) programs as part of its efforts to support local food accessibility and empower the community’s economy within the culinary sector. This initiative centers on providing affordable, nutritious food for the community while offering training to small business owners to develop food preparation and marketing skills. Through this PkM program, students gain practical experience that can be applied to strengthen local food security and improve the community’s economic resilience.