Telkom University’s Commitment to Sustainable Food Choices through Inclusive Canteen Management

Canteen Facilities Across Campus

Telkom University currently operates seven main canteens spread throughout its campus area, located in the Learning Center, Faculty of Communication and Business, Faculty of Informatics, Open Library, and the Telkom University Landmark Tower (TULT), among others. These canteens are designed as open, accessible, and student-friendly spaces that also serve as informal social hubs where students and staff can connect during breaks.

Across these canteens, there are more than 60 active food vendor tenants, each offering diverse menus that cater to various tastes and lifestyles. From traditional Indonesian meals such as nasi goreng, soto, and ayampenyet, to contemporary dishes like rice bowls, pasta, and smoothies, every canteen provides a balance of local culture and modern nutrition. This diversity ensures that every member of the university community—regardless of background or dietary preference—can enjoy nutritious meals within the campus environment.

Selective Vendor Process and Food Standards

The selection of canteen tenants follows a careful and transparent evaluation process conducted by the campus management team. This process ensures that every food vendor meets the university’s health, safety, and sustainability standards.

Vendors are encouraged to adopt environmentally friendly practices, such as using biodegradable packaging, minimizing food waste, and sourcing ingredients locally when possible. This approach not only enhances food quality but also reduces the university’s carbon footprint, aligning daily food operations with Telkom University’s broader sustainability strategy.

Vegetarian and Vegan Menu Options

In line with its inclusivity values, Telkom University promotes plant-based diets through a growing number of vegetarian and vegan menu options available in campus canteens. Tenants are encouraged to offer meals made with plant-based proteins like tofu, tempeh, and legumes, alongside creative dishes such as vegetable curry, fruit smoothies, and plant-based rice bowls.

Currently, around 30% of all food vendors provide at least one dedicated vegetarian or vegan menu item, and this number continues to grow each year. The university also facilitates nutrition workshops and food exhibitions to encourage both tenants and customers to explore healthier, more sustainable diets. This initiative not only supports individual well-being but also aligns with the university’s goal of fostering responsible and eco-conscious lifestyles among its community.

Transparency and Accessibility

To ensure transparency and informed decision-making, Telkom University integrates a digital menu information system where all vendor profiles, menu lists, dietary labels (vegan, vegetarian, or meat-based), and allergy warnings can be accessed easily through the official canteen website. In selected canteens, digital menu boards display this information in real time, helping students and staff choose their meals more consciously.

This digital system also allows the university to monitor food preferences, track consumption trends, and identify areas where healthier or more sustainable options can be expanded—making food management not only inclusive but also data-driven.

Conclusion 

Through its integrated canteen management system, selective vendor recruitment, and strong emphasis on inclusivity, Telkom University sets a remarkable example of how higher education institutions can promote sustainability in everyday practices. The combination of nutritious menus, vegetarian and vegan options, and transparent information systems demonstrates the university’s genuine commitment to creating a healthier, greener, and more inclusive campus culture.

By connecting sustainability with something as essential as food, Telkom University continues to prove that meaningful change begins with everyday choices—ensuring that everyone on campus can eat well, live well, and contribute to a more sustainable future.