A student from the Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Yogyakarta (UNY), Mau'idhatun Nashuha, has developed an innovative functional food product to address adolescent nutrition issues. She created a Quiche Lorraine recipe enriched with carrot and spinach purée as natural sources of iron, specifically designed for teenagers, particularly adolescent girls.

A group of active students from the Indonesian Language and Literature Education Study Program at Universitas Negeri Yogyakarta (UNY) launched the SAKAT (Satu Kamar Satu Tanaman / One Room, One Plant) initiative. SAKAT is a campaign encouraging each boarding-house room to grow at least one plant, targeting five student boarding houses and involving more than ten rooms and their residents.

Concern over food security issues has encouraged a group of students from Universitas Negeri Yogyakarta (UNY) to become directly involved in a social action program alongside the Nasi Darurat Jogja community. Through this initiative, the students not only studied the issues of hunger and food accessibility from an academic perspective but also made a tangible contribution toward achieving Sustainable Development Goal (SDG) 2: Zero Hunger.

Students from the Applied Bachelor Program in Culinary Arts (D4 Tata Boga) at Universitas Negeri Yogyakarta have once again demonstrated their creativity and innovation by developing a culinary product called MIKROT (Mi Krokot), an innovative noodle made from purslane leaves (krokot) with high nutritional value. This product was developed as an effort to create healthier food alternatives while optimizing the utilization of local food ingredients that are often overlooked.

Students participating in the Community Service Program (Kuliah Kerja Nyata/KKN) of Universitas Negeri Yogyakarta (UNY) carried out a community engagement activity in Mangir Tengah Hamlet, Sendangsari Village, Pajangan District, Bantul Regency. The program focused on accelerating the reduction of stunting by strengthening Posyandu (integrated health service posts) and providing nutrition education for families with infants and toddlers.

Students participating in the Community Service Program (KKN-M) at Universitas Negeri Yogyakarta carried out a community empowerment program by introducing natural insecticide incense and botanical pesticides in Padukuhan Sembung, Purwobinangun Village, Pakem District, Sleman Regency, Yogyakarta Special Region. The program aimed to offer environmentally friendly solutions for insect and crop pest control using local natural materials.

Students participating in the Kuliah Kerja Nyata (KKN) program at Universitas Negeri Yogyakarta (UNY), assigned to Dusun Ngodolendo, Ringinanom Village, Parakan District, Temanggung Regency, conducted a socialization activity titled “Getting to Know Healthy Gluten-Free Food for Families.” The event aimed to increase community knowledge about healthy dietary patterns and to encourage the use of local food ingredients that are safer and healthier for families.

Students of the Community Service Program (Kuliah Kerja Nyata or KKN) from Yogyakarta State University (UNY), placed in Potronanggan Village, Tamanan, Bantul, held a training program on making tempe nuggets as part of their community engagement activities. The training aimed to encourage residents' creativity in processing local food ingredients and help increase family food security. The activity involved local residents, especially the PKK (Family Welfare Movement) women of Potronanggan Village.

A group of KKNM-26381 students from Universitas Negeri Yogyakarta (UNY), assigned in Dusun Simping, Sidomoyo, Godean, Sleman, successfully introduced a high-nutrient local food innovation: tilapia (nila) fish noodles.

This program is one of the KKN flagship projects because it integrates nutrition education, diversification of fish-based processed foods, and community economic empowerment.

Three students from UNY have created an eco-friendly innovation to help farmers control pests effectively without relying on chemical pesticides.

Through the 2025 Student Entrepreneurship Development Program (P2MW) of the Ministry of Higher Education, Science and Technology, the team—consisting of Ihsan Muchlis Amirudin, Afwa Naela Fauzia, and Rose Pita Nur Afifah—developed a device called the Light Trap Insect (LTI). The LTI is a solar-powered automatic pest trap that supports sustainable agriculture.