SDG 12: Responsible Consumption and Production

Innovation in local food-based culinary products continues to emerge from Universitas Negeri Yogyakarta (UNY). Gina Rahmah Maulidiyah, a student of the Applied Bachelor’s (D4) Culinary Arts Program at the UNY Faculty of Vocational Studies, has developed a unique noodle product made from purslane leaves, named “Mikrot.”

The Universitas Negeri Yogyakarta (UNY) Gunungkidul campus hosted Leafestiva 2026 on Tuesday (May 5, 2026), an annual culinary festival themed “One Leaf, Endless Flavors: Leafestiva Full of Creativity.” The event featured a series of activities, including group exercise sessions, seminars, traditional tumpeng tiwul decoration, and exhibitions of food and beverage products.

The commitment of higher education institutions to advancing green campuses was reinforced at the UI GreenMetric Workshop for Islamic Higher Education Institutions (PTKI) 2026, held at UIN Sunan Kalijaga Yogyakarta. Carrying the theme “Integrating UI GreenMetric to Realize an Ecotheology-Based Green Campus,” the forum served as a platform for universities to share best practices in sustainable environmental governance.