SEGi College Sarawak, in collaboration with ECHO 3.0 volunteers from AIESEC Kuching, hosted an inspiring event highlighting the powerful connection between nutrition and mental well-being. Led by the program leader of the Faculty of Hospitality, Dayangku, this initiative aligns with Sustainable Development Goal 3: Good Health and Well-Being, emphasizing the critical role of nutritious food in promoting overall wellness.
The event featured renowned Chef Maxwell Malang, who provided participants with valuable insights into preparing wholesome, plant-based meals. Three students from the Diploma in Culinary Arts program, Fatin Nursyahirah, Angie Khoo, and Azmy Atta, also showcased their culinary talents. Their involvement demonstrated how SEGi’s curriculum equips students with practical skills, contributing to the event’s success and reinforcing the link between education and sustainable living.
Participants had the opportunity to learn how to make plant-based pizza and a Buddha-Bowl, two recipes designed to highlight the benefits of a plant-based diet. These nutrient-rich dishes underscored the importance of healthy eating in improving both physical and mental health. As research suggests, plant-based diets can lead to lower rates of depression and anxiety, making this event a valuable platform for promoting mental wellness through nutrition.
Thanks to the efforts of Rachel Ho Ping Lee from the Youth Experience Organizing Committee for ECHO 3.0, the event fostered a strong sense of community among participants while reinforcing the significance of making sustainable, healthy food choices. By bringing together students, professionals, and community members, the cooking classes not only educated attendees but also created an environment of collaboration and shared learning.
This event is a testament to SEGi College Sarawak’s commitment to promoting sustainable practices and well-being through education. By aligning its initiatives with global goals, SEGi continues to lead efforts in creating healthier and more balanced lifestyles for all.
This event is organised in support of the following United Nations Sustainable Development Goals (SDG):
SDG 3: Good Health and Well-Being
SDG 4: Quality Education
SDG 12: Responsible Consumption and Production