There are three new stalls at the Faculty of Economics and Business UGM (FEB UGM), namely Sector Seven, Blumee, and CHO. These three stalls were established through the 2026 Student Business Management Grant Program and have been serving since January 2026, offering a variety of practical, healthy, and environmentally friendly beverages and snacks for the academic community. These stalls provide students with opportunities to sharpen their entrepreneurial skills while offering culinary options to support their learning on campus.
Vice Dean for Research, Community Service, Cooperation, and Alumni of FEB UGM, Dr. Gumilang Aryo Sahadewo, welcomed the launch of the three stalls at FEB UGM. According to him, the Student Business Management Grant Program serves as a platform for students to develop entrepreneurial skills, ranging from marketing strategies and operational management to sustainable business practices.
Dr. Sahadewo explained that through the Kedai EB FEB UGM Program, the faculty provides students with opportunities to apply their knowledge in business. The program also enables students to enhance their soft skills, including leadership, adaptability, teamwork, and communication.
“We invite the FEB UGM academic community to visit Sector Seven, Blumee, and CHO and try their innovative products,” he said at FEB UGM on Thursday (Feb. 26).
With a comfortable atmosphere and diverse menus, the three stalls at the FEB UGM canteen each feature distinct concepts. Here is a closer look at what they offer.
Sector Seven adopts an environmentally friendly grab-and-go café concept. For students who need practical beverages amid busy class schedules, Sector Seven is an ideal choice. Located at the CIMB Digital Lounge FEB UGM, the stall offers two student favorites: coffee and matcha.
Sector Seven was initiated by students from the Management batch 2023: Claresta Zuhrah Aulia, Devon Otniel Del Frey, Siti Intan Nurasiyah, Salsabilla Syafa Kamila, and Dafa Hentra Anjana. The stall offers a wide range of menu options to accompany study sessions, from americano, latte, and matcha latte to iced matcha and pastries. One of its innovations is a ready-to-drink product packaged in recycled carton-based materials made from processed used goods, reflecting its commitment to environmentally friendly business practices. This concept makes Sector Seven not only relevant to student lifestyles but also aligned with sustainability efforts.
Blumee introduces the concept of a healthy treat amid campus activities. For those seeking something fresh and nutritious, Blumee is located at the lobby of Pertamina Tower FEB UGM and offers a variety of fresh fruit-based menus. From fruit smoothies, fruit blends, fruit salads, and popsicles to sandwiches, all products are designed as practical and nutritious options.
Each Blumee product has been validated by nutrition experts from the Faculty of Medicine, Public Health, and Nursing UGM (FKKMK UGM), ensuring that calorie, sugar, and nutritional contents are carefully measured. Fruit-based products rich in antioxidants make Blumee a suitable alternative for students who wish to maintain a healthy lifestyle amid their busy campus routines.
Blumee was developed by students from the Management batch 2023: Yulianti Nurhasanah, Shalom Emmanuel Levy Atie, Adinda Salsabila, Meissya Lathifa Haq Pranoto, and Raiyana Fathi Ansori, bringing a ready-to-go healthy lifestyle concept to the campus.
CHO presents the concept of practical and delightful local chocolate. Designed for chocolate lovers, CHO offers chocolate beverages made from locally sourced cocoa with various menu options. Located at Kantin Biru FEB UGM, the stall offers selections ranging from classic variants to a signature chocolate series, all of which can be enjoyed with toppings such as marshmallows, salted caramel, meringue, and sea salt cream.
CHO was developed by students from the Management batch 2023, Nirwan Sulaiman Fariz, Santa Lusia Rosa Caeli, Muhammad Vicko Alghozali Syahrial, Devinta Sekar Kinasih, and Ivan Alfredo Hutagalung. The business stemmed from the team’s interest in processing local cocoa into practical chocolate beverages with distinctive flavors.
In its operations, CHO prioritizes paper cups and wooden utensils over plastic straws to support sustainable business practices on campus. The combination of smooth chocolate flavor and distinctive cocoa aroma makes CHO’s beverages not only delicious but also comforting to enjoy amid busy campus activities.
Reporter: Kurnia Ekaptiningrum / FEB UGM Public Relations
Author: Agung Nugroho
Post-editor: Jasmine Ferdian