Food Technology Lecturer of Udayana University Educates Community on Food Rescue Challenges through the Stop Food Waste Movement

• Posted by: Admin
• Minggu, 1 Maret 2026
• Has been read 44 time(s)

aDenpasar – A lecturer from the Food Technology Study Program, Faculty of Agricultural Technology (FTP), Udayana University, Luh Dian Rna Fajarini, S.TP., M.Sc., delivered an educational session to the community on the challenges of food rescue through the Stop Food Waste movement. The activity was conducted as part of a community engagement initiative in collaboration with students participating in the Community Service Program (Kuliah Kerja Nyata – Pembelajaran Pemberdayaan Masyarakat / KKN-PPM) of Udayana University Period XXXII in 2026 at Banjar Purnama Asri, Peguyangan Kangin Village, North Denpasar District, on Sunday (March 1, 2026).

The activity was attended by 85 participants, primarily members of the PKK women’s group of Banjar Purnama Asri. The educational session aimed to increase public awareness, particularly at the household level, about the importance of responsible food management to reduce food waste and support food rescue efforts (food loss and waste reduction).

In her presentation, Luh Dian Rna Fajarini explained that food waste remains a global challenge that frequently occurs at the household level. Common causes include excessive food purchasing, improper storage practices, and the habit of discarding leftover food that is still suitable for consumption.

“Households play a crucial role in food rescue efforts. Simple actions such as planning grocery purchases according to actual needs, storing food properly, and creatively utilizing leftovers that are still safe to consume can significantly reduce food waste,” she explained.

She further emphasized that reducing food waste not only benefits household consumption efficiency but also contributes to environmental sustainability. Poorly managed food waste can increase the volume of organic waste and contribute to greenhouse gas emissions generated during the decomposition process.

Through this educational activity, participants were introduced to the concept of responsible food management, including proper food planning, appropriate storage practices, and creative ways to reuse leftover food.

This activity represents the implementation of the Tri Dharma of Higher Education, particularly in the area of community service carried out by lecturers of the Food Technology Study Program, Faculty of Agricultural Technology, Udayana University. Through initiatives like this, it is expected that communities will begin to adopt more responsible consumption habits and contribute to food rescue efforts and the reduction of food waste at the household level.

In addition to providing new insights for the community, the activity also serves as a platform for the Food Technology Study Program of Udayana University to strengthen the role of academics in delivering science-based education to society. Such collaborations are expected to foster stronger synergy between universities and communities in supporting a more sustainable food system.