On November 25, 2024, the Sociology Education Department of Universitas Negeri Yogyakarta (UNY) hosted a "Practitioners Teach" event on "Training and Developing Indonesia's Excellent Human Resources through Community Empowerment." The event, held at the Ki Hadjar Dewantara Room, Faculty of Social Sciences, Law, and Political Science (FISHIPOL) UNY, featured Tunggak Santosa, S.H., M.H., Head of the Balai Besar Pelatihan dan Pemberdayaan Masyarakat (BBPPM) Yogyakarta, as the keynote speaker.

Josef Richardo Rupa Nunang, a 2021 UNY student, created Tee Bites, a sweet tempe-based snack that has gained popularity. The name "Tee Bites" combines "Tee" for tempe and "Bites" to suggest a snack enjoyed in one or two bites.

Initially passionate about pastries and cookies, Josef aimed to create cookie pops targeted at children. After considering various options, he settled on Tee Bites, a checkerboard cookie with a unique tempe flavor. The product quickly became a hit among children.

Amanda Prahastiwi, a 2021 D4 Culinary Arts student at Universitas Negeri Yogyakarta (UNY), has introduced an innovative culinary creation called Kebwul, short for kebab thiwul. This dish combines traditional Indonesian flavors with a modern twist by using instant thiwul flour for the kebab wrap, filled with Padang-style grilled chicken and cassava with green chili sambal. The innovation aims to offer a more nutritious and distinctly Indonesian version of the widely popular kebab.

Universitas Negeri Yogyakarta (UNY) has taken a strategic step in environmental sustainability by developing a Rainwater Absorption System (SPAH). This initiative aims to optimize rainwater management, reduce runoff, and utilize collected rainwater for non-potable purposes like campus irrigation and sanitation.

Tempe Crackers has evolved into a source of pride for Ika Dewi Puspita Sari, a Culinary Arts student at Universitas Negeri Yogyakarta (UNY). This innovative snack stands out as a healthy alternative to conventional snacks, utilizing tempe flour—a "superfood" known for its high nutritional and protein content—rather than wheat flour. The result is a product that is not only delicious but also nutritious, free from preservatives, and safe for daily consumption.

The accumulation of untreated organic waste poses serious challenges, such as foul odors, health risks, and environmental degradation. To tackle these issues sustainably, Universitas Negeri Yogyakarta (UNY) has developed a community service program led by a team from the Department of Physics Education, Faculty of Mathematics and Natural Sciences (FMIPA). The initiative utilizes nanotechnology—specifically carbon-based nanomaterials—to transform organic waste into solid and liquid plant supplements, aiming to create a zero-waste community within a circular economy framework.

Firmansyah, Customer and Training Development Department Head of Hino Motor Sales Indonesia (HMSI), delivered a public lecture to Automotive Engineering Education students of the Faculty of Engineering, Universitas Negeri Yogyakarta (UNY), on Tuesday, November 19, 2024, at the UNY Rectorate. The session focused on the technical and economic impact of the Common Rail System, a modern fuel injection technology for diesel engines.

Researchers from Universitas Negeri Yogyakarta (UNY), funded by the 2024 Indonesian Technology Dissemination Program (PDTI), have introduced the RoboSemp (spray robot) versions 2 and 3. These innovations aim to improve the efficiency of spraying horticultural crops, particularly chili plants. The technology was implemented at the Mugi Mulyo Farmers Group in Sedayu Village, Muntilan, Magelang Regency, Central Java, benefiting 428 farmers across 80 hectares of farmland.