UCSI Living Lab

05/08/2022

Organic Vegetables are now in the campus! Come and purchase with us today!

All organic produce sold is grown at farms owned or operated by UCSI and its partner farms. Living Lab also rares its own fish while organic free-range chicken is sourced from reputable suppliers.

16/08/2021

UCSI Living Lab donated Moringa veggies to the mothers

26/07/2021

UCSI Living Lab Garden and Garden Spring under the rain!! Plants are happy and healthy.

23/07/2021

22 July 2021, Living Lab donated 4 packs of brazillian spinach and 2 packs of ceylon spinach with 300 grams for each pack to UCSI Foodbank!

We are expecting to give more!

16/07/2021

Congratulations UCSI Vocational Interns Jan-April 2021 for your graduations (26 June 2021)! Thank you to all partners and sponsors. You will be dearly missed.

16/07/2021

Joining Cheras community to share the surplus of food to those that came for vaccination at UCSI Le Quadri Hotel - managed by UCSI University. Thanks Tony, Nashwan and Francis for taking care of the edible garden at Living Lab and Garden Spring. Our appreciation to all UCSI Living Lab eco-edible gardening partners: The Blue Ribbon E4CAP & T4CAP teens, and Potato Productions, Singapore.

16/07/2021

We are happy to offer Climate Action Incubator Programme 2021!
This 3-month programme is designed for building youth capacity and capability in combating adverse climate change.
This climate resilience skill is fundamental for facing the greatest challenges of this century.
For your information, most of the online classes will be conducted from 4PM - 6PM (Malaysia Time) onwards, Monday - Friday and Saturday.
Some of the subjects are:
1. Bahasa Malaysia
2. English Language
3. Eco-edible Urban Gardening
4. Introduction to Sustainable Living
5. Teens4CAP in Permaculture (Theory and Practical)
6. Online Peace and Unity in Diversity Education
7. Garden to Table (Theory)
8. Multimedia Design
9. Motivational Talk and Mentorship
Participants are required to do their practicals at their own homes or residence. Participants get to audit a few courses offered by UCSI University and attend courses offered by partners locally and abroad.
Sponsorships are available for refugees and asylum seekers.
Please register by 21 July 2021.
Click here for more information and registration: https://tinyurl.com/CAPIncubator
If you have any questions, please contact this number: 01124207674 (Tony Lian)

01/06/2021

06/04/2021

Date: 22-31 March
Yay! We'd like to share our weekly vegetable harvesting with you.

During the last two weeks of March, we harvested a total of 7 kg of vegetables from the UCSI Living Lab garden and Garden Spring.

Here is a photo that was taken from our backyard known as The Hibiscus flower, which is Malaysia's national flower.

02/04/2021

We're excited to share our weekly vegetable harvest from the UCSI Living Lab garden with you. During the third week of March, we harvested a total of 2.5 kg of fresh vegetables mainly for the interns' consumption.

The leaves of Brazilian Spinach make great ingredients for cooking simple and typical meals at most Malaysian's kitchen such as fried rice and noodle soup.

Go and check out our Salad Puteri recipe using Brazilian Spinach in this link below;
https://www.youtube.com/watch?v=d2qZOY27FDo

02/04/2021

We harvested a total of 2.5 kg of vegetables from our UCSI Living Lab garden during the second week of March, and this is a photo of one of our leafy vegetables, Javanese Ginseng, also known as Ceylon Spinach.

The leaves of Java Ginseng can be eaten raw or fried. Its shoots and leaves can be used in soups, stir-fries, and stews, as well as in salads. They may also be added to smoothies.

Java Ginseng is easy to grow and multiply even in a natural way because very light ginseng seeds are easily carried away by the wind making it easier to grow by itself.

Source: https://specialtyproduce.com