Telkom University Prioritizes Sustainable Food Procurement and Local Partnerships

Keywords:SustainableProcurement, LocalPartnerships, FoodSecurity

Telkom University reinforces its strong commitment to sustainability and responsible consumption by prioritizing the procurement of food and products from local, ethical, and sustainable sources. Through strategic partnerships, formal agreements, and research-driven innovations, the university ensures that food management across its campuses aligns with environmental stewardship, food safety, and community empowerment principles.

Sustainable Procurement Policies and Contractual Commitments

Telkom University integrates sustainability principles directly into its procurement and vendor management system. All campus tenants and food vendors operate under work contracts that emphasize sustainable food management practices.

The commitment is formally outlined in each contract, notably:

• Article 5, Clause 21, which regulates food waste management;
• Clause 29, mandating that ingredients and food processing methods comply with health and halal standards, avoid the use of harmful substances such as preservatives, dyes, or prohibited chemicals; and
• Clause 31, which enforces the use of eco-friendly packaging and prohibits plastic-based materials.

These standards ensure that every meal served within the university meets the principles of safety, sustainability, and social responsibility.

Partnerships for Sustainable Food Ecosystems

Telkom University formalizes several key partnerships to strengthen its sustainable food ecosystem:

• A Cooperation Agreement (PKS) with Mie Hot Plate, signed on June 14, 2023, for managing campus food kiosks, ensuring that meals are safe, hygienic, and sustainably sourced.
• A series of License Agreements for the Kampung Sorgum Website, signed on June 23, 2025, with Komunitas Halal Bandung (KHB), KWT Melati Sorgum, and Sorgumology StartUp, governing intellectual property use (record number 000809062) and promoting digital access to sustainable, sorghum-based food ecosystems.

Through these collaborations, Telkom University connects academia, local communities, and MSMEs, advancing sustainable food innovation while supporting the local economy.

Smart Agriculture and Aquaculture Innovations

Sustainability in Telkom University extends beyond food sourcing to the technological development of sustainable production systems:

• The Center of Excellence for Integrated and Embedded Systems at Telkom University Surabaya developed a Smart Poultry Farming system, enabling automated monitoring of temperature, feed, and air quality to ensure efficiency, animal welfare, and resource sustainability.
• The Crabhouse: Silvofishery Program applies IoT-based aquaculture and solar-powered (PLTS) systems for sustainable crab and shrimp farming within mangrove ecosystems, merging food production with environmental conservation.

These initiatives demonstrate how Telkom University applies research-based innovation to real-world sustainability challenges.

Conclusion

Through integrated policies, community partnerships, and technology-driven initiatives, Telkom University demonstrates a holistic commitment to sustainable food procurement. By prioritizing products from local, ethical, and environmentally responsible sources, the university not only ensures the quality and safety of food served on campus but also supports local producers, reduces waste, and strengthens Indonesia’s sustainable food systems. These collective efforts embody Telkom University’s dedication to achieving SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production) through ethical, inclusive, and sustainable procurement practices.

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