Faculty of Agriculture Universitas Islam Malang implemented a community service program to promote high-nutrient local food preparations
at Posyandu Tlogomas, Malang. Lectures and students collaborated in conducting personal counseling to mothers at Posyandu RW 1,
introducing local plants like moringa (kelor) as functional ingredients. They showcased recipes such as moringa chicken meatballs, moringa fish balls, moringa sponge cakes, moringa soy milk, and green bean-moringa beverages.
This intervention aimed to increase awareness about affordable, nutritionally rich local foods and to strengthen dietary diversity, especially among children and toddlers. By focusing on familiar local ingredients, the program reduces dependency on expensive imported or processed foods, making healthy diets more accessible. It also enhances mothers’ capacity to prepare foods rich in vitamins and minerals at home. Over time, this helps prevent malnutrition, supports child growth, and contributes to community resilience in public health. This initiative is directly aligned with SDG 3 (ensuring healthy lives) as well as SDG 2 (ending hunger) and showcases how agricultural science
and nutrition education can intersect in improving community health outcomes.