Semarang, 22 May 2025 — In a spirit of collaboration and youth empowerment, the Tanoto Scholars Association (TSA) UNDIP and SDGs Center UNDIP proudly launched the inaugural episode of their new podcast series, BINTANG (Bincang Inspiratif Tentang SDGs / Inspiring Talks about SDGs). The program is part of the SDGs Corner initiative and aims to raise awareness on sustainable development issues—starting with SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-being).
The first podcast, titled “Berbagi Takjil: Kebaikan Sosial atau Tantangan bagi Kesehatan dan Lingkungan” (Sharing Iftar Meals: Social Good or a Challenge for Health and the Environment?), featured Prof. Dr. Diana Nur Afifah, S.TP., M.Si.—a Professor of Nutrition at Universitas Diponegoro and an expert at the SDGs Center UNDIP. The podcast is available on TSA UNDIP’s official Instagram as a two-part episode, each lasting approximately three minutes.
🎧 Segment 1: Social Kindness Meets Sustainability
Prof. Diana began by acknowledging the deeply rooted tradition of sharing iftar (takjil) meals during the holy month of Ramadan as a commendable act of social goodwill. However, she highlighted underlying health and environmental concerns:
- Many popular takjil options are high in sugar and low in nutritional value.
- Single-use plastic packaging is commonly used, contributing to environmental waste.
She recommended combining the spirit of giving with nutrition education and environmental consciousness. For instance, sharing nutritious takjil made from local ingredients and served using reusable containers can amplify the impact of the tradition. She also emphasized the importance of balanced food choices, citing examples like dates (in accordance with the Sunnah) and takjil made from tubers and legumes such as cassava, purple yam, corn, or mung beans.
🎧 Segment 2: Student Eating Habits and Nutritional Awareness
In the second part, Prof. Diana addressed the eating habits of university students, particularly the growing reliance on instant and packaged foods:
- Many students ignore nutritional labels and underestimate portion sizes—often consuming what’s meant to be 3–4 servings in one go.
- To improve the nutritional quality of instant meals, she advised adding vegetables, eggs, or other protein sources.
She also underlined the importance of breakfast, a meal frequently skipped by students. “Even a light meal in the morning can help maintain energy, concentration, and metabolism throughout the day,” she said.
🔗 Watch the Full Podcast Episodes:
The BINTANG program will continue to feature experts and thought leaders from UNDIP, discussing various SDGs topics in a youth-friendly and conversational format. With its short, engaging format and relatable themes, the podcast seeks to spark meaningful conversations among students and the wider community on how everyday choices connect to global sustainability goals.
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