About SEAMEO RECFON

SEAMEO RECFON was established in 1967 as SEAMEO TROPMED Regional Centre for Community Nutrition, and transformed into Regional Centre for Food and Nutrition in 2011.  It is one among the 24 SEAMEO Centers located throughout SEA region.  It is a unit hosted by Ministry of Education and Culture RI and located in Universitas Indonesia, Jakarta with a mission to conduct education, capacity building, research and information dissemination in food and nutrition through partnership for sustainable human resource development.

As of today, over 3000 alumni working in nutrition, health, agriculture, education and other related disciplines from SEA countries and beyond have been exposed to and benefiting the Center’s program and activities.   Not to mentioned that since 2002, SEAMEO RECFON has successfully carried out 11 Leadership Programs with a total of 254 alumni from various countries and institutions in the SEA region and beyond.  Some SEANLP alumni hold strategic positions in their country, and lead nutrition development programs. The SEANLP is conducted under the auspices of the European Nutrition Leadership Program (ENLP) and is part of the Global Nutrition Leadership Platform together with ENLP and African Nutrition Leadership Program (ANLP).

Starting 3 years ago, the Centre’s strategic focus was shifted on school students from pre-elementary to high school students.  Defining it, SEAMEO RECFON’s main programs in this 5-year development plan are “nutrition goes to school” and “Early child care and nutrition education”.

Our Vision

“A Centre of Excellence for building capabilities in food and nutrition for all in Southeast Asia”.

Our Mission

“To provide food and nutrition development options for better quality of life for all peoples of Southeast Asia”.

Core Values

  • The Centre’s identity and organizational culture shall be characterized by the following core values to support the achievement of its vision, mission, and goals as summed up in the acronym I RECFON:

  • INTEGRITY

    Conducting oneself professionally and honestly and always behaving in ethical, moral principles and uprightness in making decisions, working with colleagues, and in serving stakeholders toward upholding the excellent reputation of the Centre.

    Consistently abiding by the rules and regulations of the Centre, the host institution, and the host country

  • RESPECT

    Being responsive in recognizing other people’s needs regardless of race, gender, economic status, position, and cultural and religious affiliations.

    Consistently relating to people with honesty and sincerity.

  • EMPOWERMENT and EXCELLENCE

    Consistently seeking to take the initiative, manifest leadership, practice creativity, and produce innovation, and willingness to take ownership of issues in executing assigned tasks

    Being forward-looking/thinking to seek new opportunities for growth and to offer the next best option to stakeholders

  • COMMITMENT

    Exhibiting integrity and reliability to perform tasks according to agreed and acceptable standards and taking responsibility for the results

  • FORTITUDE

    Exhibiting perseverance in the face of internal and external challenges in carrying out work responsibilities and being able to acknowledge that such challenges can be overcome by teamwork with colleagues and by seeking partnership with similar-minded institutions to achieve more than what is expected

  • OPTIMISM

    Fostering a sense of joy in one’s work as well as in shared responsibilities with colleagues while maintaining a positive attitude and openness to change thus creating an atmosphere where everyone can be authentic in dealing with each other.

  • NUTRITION FOR ALL

    Eagerness to care for the rights of individuals to healthy living throughout their lifespan by providing them with the appropriate and up-to-date knowledge and skills on balanced nutrition.

Strategies Focus

  1. Maximizing alumni network, partnership and collaborations
  2. Encouraging mainstreaming policy towards health and nutrition at local government
  3. Adapting to the changing global situation
  4. Using updated and appropriate science and technology
  5. Continuous staff learning and personnel growth
  6. Operating on good governance and sound financial standing

Excellence in Food and Nutrition for Quality Human Resources