EDUKASI TEMPE ORGANIK NON-GMO SECARA DARING UNTUK MENDUKUNG KONSUMSI PANGAN SEHAT DAN BERKELANJUTAN

The widespread use of imported genetically modified soybeans in tempeh production raises significant concerns regarding food safety, environmental sustainability, and the marginalization of local farmers. In response to these issues, a community service initiative was implemented in the form of an online training program titled “Organic Non-GMO Tempeh Production Based on Local Ingredients.” The program aimed to enhance public awareness of healthy food practices and promote the use of local, sustainable food resources. Conducted virtually, the training involved participants from diverse backgrounds who registered voluntarily. The method combined theoretical sessions on organic food and GMO-related risks, live demonstrations of organic tempeh production techniques, and interactive discussions. Topics included soybean selection, natural fermentation processes, hygiene practices, and product diversification using plant-based local ingredients. The results indicated a significant improvement in participants’ understanding of healthy food concepts, food sovereignty, and sustainable consumption practices. Participants also expressed increased motivation to produce organic tempeh independently at home and showed interest in developing home-based food businesses. This program contributed to strengthening food literacy, encouraging environmentally responsible consumption, and preserving local culinary traditions. The initiative demonstrated that practical, community-based education can play a vital role in transforming public food behavior toward more health-conscious and sustainable patterns. Overall, the activity offered a replicable model for integrating local wisdom with modern food education to support community resilience and sustainable development.