What Is Tempe(h)?
Tempeh is a traditional fermented soybean from Indonesia that is healthy, sustainable, and affordable.
Tempeh has been a staple protein source in Indonesia since at least the 1700s in Central Java. Tempeh can be eaten as baby food, snacks, main course, and lately dessert. Tempeh can also be made from other beans, legumes, and ingredients.
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Tempeh has high protein content, digestibility, Vitamin B12, and is beneficial to gut microbiota.
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Compared to beef, tempeh has similar amount and quality of protein, while is produced with 10x less of energy use, and sold 3x cheaper.
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What Do We Do?
Educate . Connect . Empower
Social Media Campaign
educating the netizens
Facebook and Instagram: @tempemovement
Conferences
sharing the latest knowledge consensus
Multisectoral - Scientific, Creativity, and Youth: International Conference on Tempe 2015, International Youth Conference on Tempe
Talks
sharing to help people from around the world
have been in 6 countries including Harvard Business School, Oxford University, and Cambridge University
Workshops
sharing the skill to make healthy, affordable, and sustainable food
have been in 6 countries: Indonesia, United States, United Kingdom, Germany, Netherland, Australia
Social Business
helping people in need with tempeh business
Narcotic rehabilitation centers, jails, school dropouts
Food Diplomacy
making tempe registered internationally
Goals: UNESCO Intangible Heritage registration, FAO/WHO CODEX Alimentarius Commission
Publication
educating general public with literatures
Published The Book of Tempeh (2016), Tempe: Compilation of Interesting Facts Based on Research (2017)
Culinary & Arts
Cool and fun ways to enjoy tempe
Molecular gastronomy with Nusa Gastronomy, Markthal Rotterdam, etc.
What We Have Done:
Traction of Collaboration
Countries
Organisations
HBS Global Health Student Interest Group
Ubu
