Universitas Negeri Yogyakarta (UNY) held its ‘Wonderroots’ Culinary Festival, turning humble root vegetables into innovative, nourishing dishes. The festival, led by passionate students, celebrated the potential of local crops—cassava, taro, sweet potatoes, and more—not only as culinary delights but also as sustainable solutions to address food security.
The event highlighted how traditional root vegetables, often overlooked in modern diets, can play a key role in ensuring accessible, affordable, and nutritious food for all. From taro-based croquettes to cassava desserts with health benefits, students showed that these ingredients are not only adaptable and delicious but also powerful tools in building resilient food systems. “This is about going back to our roots—literally—and seeing them as the future,” said one participant, proud to present her team's innovation.
Collaboration was the heart of the festival. Students from nutrition, culinary arts, engineering, and business worked hand-in-hand to design products that were not just tasty, but also sustainable and scalable. Many of their creations were low-cost, easy to reproduce, and rich in nutrients—making them ideal for community-based food programs, school meals, or small-scale entrepreneurship that supports local farmers.
Beyond competition, Wonderroots sparked meaningful conversations about hunger, local empowerment, and climate-conscious eating. It encouraged students to think beyond the plate—recognizing that food innovation has the power to nourish both people and the planet. By spotlighting root vegetables, UNY reminded everyone that solving hunger doesn’t always require expensive solutions—it can start with what grows in our own backyard.
The festival was more than a celebration of food—it was a call to action. UNY’s Wonderroots proved that creativity, cultural pride, and local resources can come together to shape a food future where no one is left behind.
