The morning lecture, “Oil Palm Contribution for Sustainable Development in Indonesia,” was conducted by Dr. Martha Aznury, Professor in the Chemistry Engineering Department at Politeknik Negeri Sriwijaya. She highlighted the productivity and zero-waste potential of oil palm, noting that each tree can produce fruit for up to 25 years, yielding 40 kg of oil annually. She emphasized that oil palm drives Indonesia’s economic growth and offers potential for sustainable development when managed responsibly, balancing productivity with environmental stewardship. Dr. Aznury also discussed processing innovations, such as converting empty fruit bunches into glucose and crude palm oil into green diesel and bioavtur, demonstrating its role in renewable energy. Overall, she illustrated how oil palm supports industrial growth, circular economy practices, and environmental sustainability.

The online presentation, “Integrated Waste Management Program for Sustainability (Padu-pada),” was conducted by Mr. Hengski Rosadi, Community Development Officer at CID PT Pertamina EP Prabumulih Field. In his lecture, he provided a comprehensive overview of Pertamina’s sustainability principles, highlighting the company’s strong commitment to environmental stewardship, social responsibility, and sustainable economic growth. He explained the rationale behind adopting an integrated waste management approach, noting that effective waste management not only addresses environmental challenges but also strengthens community resilience and supports the circular economy.

He emphasized also how community participation, corporate responsibility, and policy frameworks work together to create a sustainable and adaptable waste management system. He highlighted the importance of circular economy principles—reduce, reuse, recycle—as practical strategies that can be implemented in local communities to transform waste into valuable resources while minimizing environmental impact.

He also presented Pertamina’s integrated waste management roadmap, illustrating the strategic transition from identifying waste-related problems to developing innovative, actionable solutions. Among the notable initiatives, he highlighted Muda Bersama, a program that empowers women by engaging them in collaborative waste management activities. Through this initiative, plastic residuals are repurposed into high-value products, generating income and fostering community empowerment. Another innovation, Mokusaku, demonstrates how biomass waste can be converted into wood vinegar, a safe coagulant for rubber farmers. This not only addresses agricultural waste management but also provides practical benefits for local farmers, enhancing productivity and sustainability in the rubber industry.

He shared also measurable outcomes of the initiatives using the sustainability compass, showing tangible social, environmental, and economic impacts achieved through these integrated efforts. He concluded by discussing future development plans, including scaling up innovative programs, deepening community engagement, and further aligning Pertamina’s initiatives with the Sustainable Development Goals (SDGs), ensuring that waste management strategies remain impactful, inclusive, and sustainable over the long term.

In the afternoon session, Ms. Anerasar Meidinariasty, B.Eng., M.Si., from Politeknik Negeri Sriwijaya presented on “Ensuring Halal Compliance in Food Exports to Indonesia.” She highlighted the growing importance of halal certification in global food trade, emphasizing that compliance with halal standards not only fulfills religious requirements but also strengthens consumer trust and opens opportunities in major markets such as Indonesia. She also explained the distinction between halal and haram foods, stressing that halal products must be permissible under Islamic law, while haram items such as pork, blood, intoxicants, and improperly slaughtered animals are strictly prohibited.

Ms. Anerasar Meidinariasty elaborated on the principles of halal preparation, particularly in meat production, where proper slaughtering methods, hygiene, and prevention of contamination are essential. She also discussed practical ways of identifying halal foods when dining out, as well as the importance of halal certification schemes in ensuring product integrity. Based on Law No. 33 of 2014, the Halal Product Assurance Agency (HPAA/BPJPH) has the authority to regulate and monitor halal compliance in Indonesia. She outlined the roles of halal supervisors—responsible for preventive and corrective actions, monitoring, and documentation—and halal auditors, who verify and assess compliance with established requirements.

The presentation underscored that halal compliance has direct implications for international trade. By meeting halal standards, producers can strengthen product quality assurance and gain access to wider global markets. Ms. Meidinariasty emphasized the opportunity for Philippine producers to expand their market presence by ensuring halal certification in their exports, demonstrating how halal compliance is both a religious obligation and a strategic business approach to sustain competitiveness in the global food industry.

In the last session, Dr. Glenn Hyde F. Dela Cruz, Faculty Researcher and Assistant Professor II at Central Luzon State University, presented on “Synergizing Food Safety and Tourism: Strengthening HACCP-Based Food Safety in Hospitality and Tourism.” He began by laying out the legal foundations of food safety in the Philippines, including the Food Safety Act of 2013 (IRR) and the Code on Sanitation of the Philippines (PD 856), which establish standards to protect public health. He also cited a WHO report noting that nearly 1 in 10 people worldwide fall ill from contaminated food, underscoring the urgent need for strict food safety practices.

He defined food safety as the set of practices that ensure food is free from hazards and safe for consumption. He stressed its importance not only for protecting consumer health but also for supporting the reputation and competitiveness of the hospitality and tourism industry. A key focus of his lecture was the adoption of Hazard Analysis and Critical Control Point (HACCP)-based food safety practices, which provide a systematic approach to identifying, evaluating, and controlling food safety risks. He also explained the logical sequence of HACCP application and introduced tools such as the Risk Assessment Matrix to guide food handlers and managers in ensuring compliance.

To illustrate HACCP practices in action, he highlighted critical stages in food operations including purchasing and receiving, preparation (thawing and preventing cross-contamination), cooling, and holding and serving. These steps demonstrate how proper implementation of HACCP can prevent foodborne illnesses and strengthen customer trust. Overall, Dr. Dela Cruz emphasized that food safety is both a public health responsibility and a strategic necessity for sustaining growth in hospitality and tourism, where guest safety and satisfaction are paramount.