<p style=”text-align: justify”> In Indonesia, millions of tons of food are wasted each year, even though much of it is still suitable for consumption. When food waste ends up in landfills, it decomposes and produces methane, a potent greenhouse gas that contributes to global warming and climate change. As a small step to address this issue, students from Nutrition and Health Program batch 2021 held a cooking class using food leftovers that are still edible. The event took place on Thursday, 1st May 2024, as part of the “Pawon Resik: Ora Sisa, Ora Boros” program.
<p style=”text-align: justify”> The activity took place in Padukuhan Nogosaren, Nogotirto, Sleman, and involved local housewives from RT 5, 6, and 7. The class was facilitated by a culinary arts student who guided participants in transforming commonly discarded food parts such as broccoli stalks, mustard green stems, and carrot peels into tasty and nutritious spring rolls. More than a cooking demonstration, the session was hands-on. Participants were divided into two groups and enthusiastically followed the instructions while adding their own creative touch. At first, many were unsure whether the taste would be acceptable, but once the spring rolls were finished and tasted together, they were pleasantly surprised to find the flavor comparable to rolls made with fresh ingredients.
<p style=”text-align: justify”> In addition to spring rolls, another idea was presented, pudding made from bread that was close to its expiration date. This served as an example of how other edible food items can still be creatively used. The participants also actively engaged in a discussion session, sharing creative ideas and personal experiences related to sustainable food use. Through this hands-on educational approach, the activity encourages the adoption of sustainable food practices in daily life. This small step is expected to make a meaningful impact—helping households not only gain optimal nutrition but also contribute to reducing food waste.
Contributor: Joyceline Olivia Greta, Annisa Fitria Nur Azizah, Ery Susanti
SDGs: 12. Responsible Consumption and Production; 13. Climate Action