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Thursday, November 1

EcoSave Green Kitchen Challenge | KDU University College

The EcoSave Green Kitchen Challenge, a corporate social responsibility initiative mooted by CIMB Islamic and supported by Pusat Sumber Alam Sekitar Seberang Perai Tengah and KDU University College, is aimed at educating students on simple ways to reduce solid waste and promote long-term sustainable benefits to the environment. Advertlets bloggers had the chance to attend the final stage of this event - the cook off - where participating teams can only utilise ingredients grown from eco-friendly school gardens which they have nurtured since the challenge started in July 2012. Overall champions SMK SS17 Subang Jaya completed a clean sweep in the competition - taking home the title for the composing stage as well as the gourmet stage. The EcoSave Green Kitchen Challenge is run in partnership with Pusat Sumber Alam Sekitar Seberang Perai Tengah and KDU University College, who provided the technical knowledge on the composting and culinary aspects of the competition respectively.

As a pioneer in private, tertiary education in the region, KDU University College sets itself apart by providing superior learning experiences in the best environment possible and producing career-ready graduates. With more than 48,000 alumni, KDU has built a strong presence in the region and continues to inspire its students to greater heights.

KDU is a bustling hub with students from over 45 countries throughout the world and its corridors are teemed with thousands of spirited and hopeful youths from many cultures, all here to acquire the knowledge and skills necessary to help them face the robust challenges of a fast-changing world.

Our Belief

Over the years, KDU may have grown in size and strength but its commitment remains the same: to provide quality education. We believe in driving dreams and inspiration of the upcoming generation, soon to be future leaders.

“Driving Dreams"

This is not just KDU’s tagline but it embodies its mission to provide superior learning experiences in a caring and conducive environment for its students to realize their full potential. Here at KDU, the lessons are learnt but the people are celebrated for the inspiration they bring to each other.

The ingredients was prepared 


Salad Prawn looks yummy .


 The judges were evaluating 







 
The EcoSave Green Kitchen Challenge, a corporate social responsibility initiative mooted by CIMB Islamic and supported by Pusat Sumber Alam Sekitar Seberang Perai Tengah and KDU University College, is aimed at educating students on simple ways to reduce solid waste and promote long-term sustainable benefits to the environment.

Badlisyah Abdul Ghani, Executive Director and Chief Executive Officer of CIMB Islamic said, “The EcoSave Green Kitchen Challenge aims to educate students on the importance of preserving and creating a sustainable environment. Through this programme, we hope to instill the importance of environmental awareness early in the minds of youths by encouraging them to go green in their own schools.”

Launched in July 2012, the challenge has garnered the participation of youths from 41 schools in the Klang Valley. During the first phase of the challenge conducted in July, students learnt how to produce compost from food waste in their school canteens and used the compost to plant vegetables. “Cultivation with care” was the motto for the ten chosen finalists as they proceeded to the second phase of the challenge – a culinary battle using ingredients grown in the students’ school gardens.  

Remarking on KDU’s participation in the programme, Kitty Lee, Head of the School of Hospitality, Tourism and Culinary Arts of KDU University College, said, “This initiative not only allows KDU University College to help the communities in which we serve, but has also given our students the opportunity to become teachers and learn the process as well through workshops conducted by them for the participants on the finer points of preparatory and culinary skills.”

Commenting on the composting phase of the challenge, Ng Tho Heng, Chairman of Pusat Sumber Alam Sekitar Seberang Perai Tengah, said, “The students and teachers have done very well in composting the food waste and nurturing their vegetable gardens. I was impressed by the quality of their vegetable produce, particularly as for many of them this was their first composting project.”

Badlisyah further added, “CIMB Islamic has pledged to contribute a percentage of the total EcoSave Savings Account’s portfolio balance towards environmental causes, and the EcoSave Green Kitchen Challenge is one of the projects funded under the EcoSave pledge. The CIMB Islamic EcoSave Savings Account-i is an environmentally friendly account offering customers paperless operations.”  

Winners of the EcoSave Green Kitchen Challenge not only walked away with valuable green kitchen know-how, but were also rewarded with attractive prizes. The highest-scoring school from the composting stage netted RM1,500 while the top 10 schools in the same stage won RM500 each.

The winner of the gourmet stage pocketed an additional RM1,500 while the total overall winner of the challenge won RM3,000 and two sets of KDU University College-sponsored knives.

The EcoSave Green Kitchen Challenge is run in partnership with Pusat Sumber Alam Sekitar Seberang Perai Tengah and KDU University College, who provided the technical knowledge on the composting and culinary aspects of the competition respectively.


For the winning team of the EcoSave Green Kitchen Challenge from SMK SS17, Subang Jaya, going ‘green’ starts from their own school garden to cooking in the kitchen. Aisyah Amira bt. Roslan and Chua Mun Ying demonstrated their culinary prowess to a panel of judges in the finale of the EcoSave Green Kitchen Challenge last Saturday. Not only the team emerged victorious in the final stage of the competition, they were also crowned winner in the first composting stage and walked away as the overall winner of the competition.

The finale was a challenge with a twist as students can only utilise ingredients grown from eco-friendly school gardens which they have nurtured since the challenge started in July 2012. Aisyah and Chua cooked up ‘17-nian stuffed chicken breast’ and ‘1 Malaysia Salad’ and successfully amazed the panel of judges comprising chefs from the School of Hospitality Tourism & Culinary Arts, KDU University College and the Asian Food Channel.

Once again , CONGRATULATION to SMK SS17 ! ;D

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