Little Food Festival Malaysia pop-up brings fun sustainability learning to young minds

(From left to right) Professor Emily Goh Joo Kheng (Head of the School of Science), Professor Emeritus Dato' Dr Adeeba Kamarulzaman (President & Pro Vice-Chancellor of Monash University Malaysia), and Professor Stephen Boyle (Vice President (Education) of Monash University Malaysia) officiating the Little Food Festival opening and the Monash University Future Food Innovation and Nutrition Network (MUFFINN) launch.

Monash University Malaysia hosted the Little Food Festival 2026, a community event designed to introduce children to healthy eating, sustainability and the future of food, alongside the official launch of the Monash Future Food Innovation and Nutrition Network (MUFFINN).

Originally developed in Australia as the country’s first food festival created especially for children, the Little Food Festival made its Malaysian debut, offering a fun, play-based approach to learn about the food system and the role good food plays in supporting health and protecting the environment. The one-day event attracted approximately 950 attendees, including children, parents, educators and community members. Among the children, 70 were from the Dignity for Children Foundation.

A dedicated Food System Activation Area invited children aged six to 12 to rotate through six interactive stages: Grow, Move, Buy, Cook, Eat and Recycle, where they explored where food comes from, how it travels to our plates and how simple actions can support sustainability through hands-on activities and guided learning.

The children attendees taking part in the interactive activities held at one of the booths during the event.

The festival was officiated by Professor Emeritus Dato’ Dr Adeeba Kamarulzaman, President and Pro Vice-Chancellor of Monash University Malaysia, who also unveiled MUFFINN, a new interdisciplinary network led by the School of Science to drive innovation in food, nutrition and sustainability. “The Little Food Festival is about empowering children to understand where food comes from. By helping children learn about good, natural food and sustainability from a young age, we can encourage healthier choices that benefit their wellbeing, the community and the environment. Through MUFFINN, we are bringing together education, research and industry to support a more sustainable future of food in Malaysia.” Professor Adeeba said.

Professor Emily Goh, Head of the School of Science, said the festival reflects Monash’s commitment to translating research into meaningful community engagement. “By engaging children through fun and hands-on experiences, we hope to spark curiosity about food, nutrition and sustainability,” she said.

The Little Food Festival was led by Professor Lee Fong Siow, Chair of the Organising Committee, Little Food Festival, and Deputy Head of School (Education), School of Science, working closely with academics, students and partners to deliver an engaging and educational program for young audiences.

Dato’ Chef Ismail Ahmad during his special cooking demonstration at the event.

Festival highlights included a ‘Heritage Twist’ cooking demonstration by Dato’ Chef Ismail Ahmad of Restaurant Rebung and interactive showcases that celebrated local ingredients and food heritage.

The Avocados Australia’s booth during the Little Food Festival Malaysia pop-up 2026.

The Art Exhibition by Top Art & Creative during the event, held at the university’s Library Exhibition Zone.

The Little Food Festival Malaysia pop-up 2026 was supported by Monash University and the Sandro Demaio Foundation as Founding Partners, with Avocados Australia and Alor Signature as Activation Partners, and supporting partners from Top Art & Creative, the Malaysian Cocoa Board, Inside Scoop, Bug’s Paradise Farm and Graze Market, with special appreciation extended to Dr Loh Kai Kwong for his contributions to the festival.