FK-KMK UGM. The Faculty of Medicine, Public Health, and Nursing (FK-KMK) at Universitas Gadjah Mada (UGM) remains committed to supporting the Healthy Community Movement (Germas) by providing access to healthy food on campus. One of its key initiatives is through the IKM Canteen, which serves as a model for offering nutritious food options, including fruits and vegetables.
To introduce this facility to the campus community, the Master of Health Policy and Management Program, in collaboration with the Master of Public Health Program, will hold an event to promote the IKM Canteen. This event will take place on Tuesday, August 20, 2024, from 13:00 to 14:00 at the IKM Canteen, located west of the IKM Building, FK-KMK UGM.
The event aims to showcase the available healthy menu options and encourage the campus community, particularly students, to utilize these options in their daily eating habits. It is hoped that through this introduction, more members of the campus will become aware of the importance of healthy eating and will find it easier to access nutritious food on campus.
The introduction of the Healthy Canteen IKM will be opened by Dr. Denny Agustiningsih, M.Kes., AIFM., as the Chairperson of the Health Promoting University (HPU) FK-KMK UGM. Following this, Prof. Laksono Trisnantoro, M.Sc., Ph.D., a Professor and Lecturer in the Department of Health Policy and Management, FK-KMK UGM, will deliver a session on the benefits and future direction of the Healthy Canteen IKM. The event will culminate in a talk show titled “Access to Healthy Food,” led by Dr. Siti Helmyati, DCN., M.Kes., who is the Head of the Healthy Eating Task Force at HPU FK-KMK UGM.
During the talk show, Dr. Helmyati emphasized that providing a canteen with healthy, real food options that are hygienic, regulated, and accompanied by nutritional information is a key initiative by the faculty to ensure accessible healthy food for all students and the academic community. With a well-facilitated healthy eating ecosystem, this initiative is expected to be an effective measure in improving the health quality of students and the academic community, thereby supporting both academic and non-academic achievements.
“With the availability of fruits, juices, various vegetables, and salads, there should be no more excuses for students not to get enough fiber,” she joked as she concluded the session.
In addition to being a strategic step by the faculty in building a comprehensive healthy ecosystem on campus, this initiative aligns with the Sustainable Development Goals (SDGs), particularly Goal SDG 2 Zero Hunger, SDG 3 Good Health and Well-Being, and SDG 12 Responsible Consumption and Production. (Assyifa/Reporter).
