Girl Guides Association of Malaysia (Sarawak Branch), Kuching
Girl Guides Association of Malaysia (Sarawak Branch), Kuching
Girl Guides Association of Malaysia (Sarawak Branch), Kuching
1 November 2025
1 November 2025
1 November 2025
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OCI TerraSus and Girl Guides connect youth through culture, cuisine and sustainability
OCI TerraSus and Girl Guides connect youth through culture, cuisine and sustainability
OCI TerraSus and Girl Guides connect youth through culture, cuisine and sustainability
OCI TerraSus in collaboration with the Girl Guides Association Malaysia (Sarawak Branch) organised “A Culinary Bridge to Sustainability – Taste of Gaeseong” at the GGA’s headquarters in Kuching to promote cultural understanding and sustainability through food.
OCI TerraSus in collaboration with the Girl Guides Association Malaysia (Sarawak Branch) organised “A Culinary Bridge to Sustainability – Taste of Gaeseong” at the GGA’s headquarters in Kuching to promote cultural understanding and sustainability through food.
OCI TerraSus in collaboration with the Girl Guides Association Malaysia (Sarawak Branch) organised “A Culinary Bridge to Sustainability – Taste of Gaeseong” at the GGA’s headquarters in Kuching to promote cultural understanding and sustainability through food.
The one-day programme brought together 50 youths to explore the intersection of culture, cuisine and sustainable living. Puan Sharifah Mordhiah binti Syeed Mohd Hussien, Assistant Secretary, Corporate Development and Economy Division from the Ministry of Energy and Environmental Sustainability (MEESty) delivered a talk on Cultural Heritage in Sustainability, while the GCED workshop titled “From Plate to Planet: How Youth Can Drive Sustainability Through Everyday Choices” led by Crystal Yip, Senior Lead for Digital and Innovation at the United Nations Global Compact Network Malaysia & Brunei (UNGCMYB) introduced participants to topics on food cultures. The highlight of the day was a live cooking showcase led by Chef Gong Hye-Ran from South Korea, who prepared Gaeseong Bossam Kimchi and Gimbap, alongside a Sarawakian chef demonstrating the local favourite Ayam Pansuh, creating a fusion of Korean and Sarawakian flavours. Adjunct Professor Dr. Kim Soo Yeon, Principal Director and Head of Corporate Management and Sustainability Office, OCI TerraSus shared “The Story of Kimchi”, illustrating how food reflects both cultural heritage and environmental wisdom. “Our objective is to foster global citizenship and sustainability awareness through food and cultural exchange, while promoting healthy eating habits and nutrition education among youth,” she said in her opening remarks. “Our aim is to foster global citizenship and sustainability awareness through food and cultural exchange, while promoting healthy eating habits and nutrition education among youth,” said Dr. Kim. She added that the initiative seeks to empower youth as cultural ambassadors and sustainability leaders through hands-on experiences. The initiative aligns with SDG Goals 2 (Zero Hunger), 3 (Good Health and Well-being), 4 (Quality Education) and 17 (Partnership for the Goals), in addition to supporting Global Citizenship Education (GCED) objectives. Also present at the event was Dato Hajjah Dayang Morliah binti Datuk Haji Awang Daud, President of the Girl Guides Association Malaysia (Sarawak Branch) who commended the ongoing partnership with OCI TerraSus. “We look forward to continued collaboration between OCI TerraSus and the Girl Guides in the future, not only in culinary pursuits but also in other areas that foster shared learning and mutual understanding,” she said. The event reaffirmed that food is more than nourishment, it is a bridge that connects people, cultures and shared values for a sustainable future.
The one-day programme brought together 50 youths to explore the intersection of culture, cuisine and sustainable living. Puan Sharifah Mordhiah binti Syeed Mohd Hussien, Assistant Secretary, Corporate Development and Economy Division from the Ministry of Energy and Environmental Sustainability (MEESty) delivered a talk on Cultural Heritage in Sustainability, while the GCED workshop titled “From Plate to Planet: How Youth Can Drive Sustainability Through Everyday Choices” led by Crystal Yip, Senior Lead for Digital and Innovation at the United Nations Global Compact Network Malaysia & Brunei (UNGCMYB) introduced participants to topics on food cultures. The highlight of the day was a live cooking showcase led by Chef Gong Hye-Ran from South Korea, who prepared Gaeseong Bossam Kimchi and Gimbap, alongside a Sarawakian chef demonstrating the local favourite Ayam Pansuh, creating a fusion of Korean and Sarawakian flavours. Adjunct Professor Dr. Kim Soo Yeon, Principal Director and Head of Corporate Management and Sustainability Office, OCI TerraSus shared “The Story of Kimchi”, illustrating how food reflects both cultural heritage and environmental wisdom. “Our objective is to foster global citizenship and sustainability awareness through food and cultural exchange, while promoting healthy eating habits and nutrition education among youth,” she said in her opening remarks. “Our aim is to foster global citizenship and sustainability awareness through food and cultural exchange, while promoting healthy eating habits and nutrition education among youth,” said Dr. Kim. She added that the initiative seeks to empower youth as cultural ambassadors and sustainability leaders through hands-on experiences. The initiative aligns with SDG Goals 2 (Zero Hunger), 3 (Good Health and Well-being), 4 (Quality Education) and 17 (Partnership for the Goals), in addition to supporting Global Citizenship Education (GCED) objectives. Also present at the event was Dato Hajjah Dayang Morliah binti Datuk Haji Awang Daud, President of the Girl Guides Association Malaysia (Sarawak Branch) who commended the ongoing partnership with OCI TerraSus. “We look forward to continued collaboration between OCI TerraSus and the Girl Guides in the future, not only in culinary pursuits but also in other areas that foster shared learning and mutual understanding,” she said. The event reaffirmed that food is more than nourishment, it is a bridge that connects people, cultures and shared values for a sustainable future.
The one-day programme brought together 50 youths to explore the intersection of culture, cuisine and sustainable living. Puan Sharifah Mordhiah binti Syeed Mohd Hussien, Assistant Secretary, Corporate Development and Economy Division from the Ministry of Energy and Environmental Sustainability (MEESty) delivered a talk on Cultural Heritage in Sustainability, while the GCED workshop titled “From Plate to Planet: How Youth Can Drive Sustainability Through Everyday Choices” led by Crystal Yip, Senior Lead for Digital and Innovation at the United Nations Global Compact Network Malaysia & Brunei (UNGCMYB) introduced participants to topics on food cultures. The highlight of the day was a live cooking showcase led by Chef Gong Hye-Ran from South Korea, who prepared Gaeseong Bossam Kimchi and Gimbap, alongside a Sarawakian chef demonstrating the local favourite Ayam Pansuh, creating a fusion of Korean and Sarawakian flavours. Adjunct Professor Dr. Kim Soo Yeon, Principal Director and Head of Corporate Management and Sustainability Office, OCI TerraSus shared “The Story of Kimchi”, illustrating how food reflects both cultural heritage and environmental wisdom. “Our objective is to foster global citizenship and sustainability awareness through food and cultural exchange, while promoting healthy eating habits and nutrition education among youth,” she said in her opening remarks. “Our aim is to foster global citizenship and sustainability awareness through food and cultural exchange, while promoting healthy eating habits and nutrition education among youth,” said Dr. Kim. She added that the initiative seeks to empower youth as cultural ambassadors and sustainability leaders through hands-on experiences. The initiative aligns with SDG Goals 2 (Zero Hunger), 3 (Good Health and Well-being), 4 (Quality Education) and 17 (Partnership for the Goals), in addition to supporting Global Citizenship Education (GCED) objectives. Also present at the event was Dato Hajjah Dayang Morliah binti Datuk Haji Awang Daud, President of the Girl Guides Association Malaysia (Sarawak Branch) who commended the ongoing partnership with OCI TerraSus. “We look forward to continued collaboration between OCI TerraSus and the Girl Guides in the future, not only in culinary pursuits but also in other areas that foster shared learning and mutual understanding,” she said. The event reaffirmed that food is more than nourishment, it is a bridge that connects people, cultures and shared values for a sustainable future.