Growing green businesses

Green lifestyle: The programme also showcased the efficiency and potential of fertigation systems in supporting urban agriculture, as well as strengthening household food security.

DEMONSTRATING youth-driven innovation in sustainable entrepreneurship, a team of Universiti Pertahanan Nasional Malaysia (UPNM) students showcased 22 products recently.

The products, themed “Green Business and Sustainable Entrepreneurship”, were presented during the “Jom Ke Kebun” programme held at Kebun Komuniti 1 Putrajaya.

The community-university collaboration between local residents and UPNM students was aimed at creating a family-friendly environment that encouraged creativity, early environmental awareness and stronger community bonding across generations, a May 23 press release read.

Organised by Squad Solja, a student entrepreneur team comprising Fahmi Salleh, Lailati Mohd, Nur Amirah Mirza Ibrahim and Muhammad Taufik Rosdan, under the guidance of mentors Dr Amalina Farhi Ahmad Fadzlah and Suhaila Ismail, the programme was held in conjunction with the Impact Digital Community Tourism 2.0 initiative and supported by strategic partners, namely Perbadanan Putrajaya (PPJ) and Pertubuhan Peladang Kawasan Putrajaya.

Striking sight: Kebun Komuniti Taman Rimba Desa head Asri Che Omar officiating at the event, which featured the dropping of buah jambu arang, a rare indigenous fruit that is increasingly difficult to find, to raise public awareness of the traditional fruit species threatened by rapid development and seasonal limitations.

The collaboration reflected a shared commitment to strengthening sustainable community development, green entrepreneurship and university-industry-community engagement.

It emphasised environmental sustainability, urban agriculture and community empowerment through hands-on exposure to modern farming systems and green entrepreneurship practices.

Kelulut honey: Kebun Madu Kelulut manager Mahmudin Mijo demonstrating sustainable stingless bee farming practices and honey production techniques.

It also served as a platform for students to develop leadership, entrepreneurship, teamwork and communication skills while contributing directly to community development.

Among the event highlights were rock melon cultivation, fertigation systems, a mushroom house, kelulut (stingless bee) farming exhibitions, and the sale of fresh vegetables and fruits harvested from community gardens, as well as a wide range of homemade products, local snacks and beverages.