A green market on campus: nine stalls at the Health360 Summit 2026 exhibition

Anchay TV News – Selangor (Malaysia), 1 November 2026. Outside JC Hall 2 at Sunway University, on the morning of 1 November, a small market was already open by 8 a.m. Nine stalls lined the foyer, from a Kelantan farm to the Le Cordon Bleu kitchen, from freshly picked moringa leaves to the national food pyramid. This was the exhibition area of Health360 Summit 2026, where nearly 200 delegates could touch, taste and take home what the doctors were talking about on stage.

If the hall answered the question “why eat plants”, the exhibition answered “what to eat and where to buy it”. Anchay TV walks through each stall so that readers in Vietnam can see what Malaysia’s plant-based community is doing.

1. Greenheart Farms and Just Ferment: colour from a Kelantan farm

The most colourful stall in the foyer belonged to Greenheart Farms, a farm in the state of Kelantan. Trays of yellow and red cherry tomatoes and boxes of mini bell peppers in three colours were arranged like a painting, all of it grown in Malaysia. The same stall carried two products made from those very peppers: Jeng freeze-dried bell pepper snacks, crisp and still in their original colours, and Just Ferment’s “TheReal” Palermo Koji Nectar, a Palermo pepper nectar fermented with koji, with no sugar and no additives.

2. Moringa & Ulam: moringa leaves picked the same day

A handwritten chalkboard reading “Moringa & Ulam”, a vase of red hibiscus, and a whole table covered in the green of freshly picked bunches of moringa leaves. The leaves are small and grow in opposite pairs, much like Vietnam’s bồ ngót, so many Vietnamese visitors would find them familiar. Beside them sat a basket of ulam, the herbs Malays eat raw with rice, and fresh butterfly pea flowers. The stallholder had set out four recipe cards: lion’s mane mushroom stir-fried with moringa leaves, Moringa Bottle Gourd, moringa pesto noodles and moringa lentil dhal. That same lion’s mane dish later appeared in the Le Cordon Bleu kitchen at lunchtime. The book “The Journey of Moringa – The Peace Tree” tells the history of the moringa tree from ancient times to the present.

3. BVF Vertical Farms: microgreens grown in the middle of Kota Damansara

BVF (Vertical Farms Malaysia) brought trays of microgreens with their roots still on: purple brassica sprouts, red-veined sprouts, pea shoots and edible flowers. Everything is grown indoors in Kota Damansara without pesticides, and harvested and delivered the same day. The stall also promoted its monthly “grow microgreens at home” workshop, 60 ringgit per person, including a kit to take home.

4. ChinLee’s Kitchen: eight jars of handmade nut butter

On the stepped wooden shelves of ChinLee’s Kitchen, founded in 2019 with the motto “Freshness is Wellness”, stood eight nut butters and jams made without refined sugar: black sesame butter, almond butter, cashew butter, matcha nut butter, cacao nut butter, pistachio butter, vegan kaya and roselle jam. Prices run from 15 to 33 ringgit for a 100 g jar. Vegan kaya is an egg-free version of the coconut and pandan jam that is a familiar favourite in Malaysia and Singapore.

5. The fruit counter: oranges juiced on the spot, strawberries and grapes in paper cups

The fruit counter, the longest in the foyer, was piled with bananas, yellow-fleshed papayas, mangoes and longans, while a young helper juiced fresh oranges for each guest. Next to it, the AU stall offered plump red strawberries and seedless green grapes in paper cups for guests to carry as they strolled around the other stalls.

6. The Nutrition Division, Ministry of Health Malaysia: spin the wheel to learn about nutrition

The stall of the Nutrition Division (Bahagian Pemakanan, Kementerian Kesihatan Malaysia) was the only official stall of a government body. Its backdrop showed the Malaysian Food Pyramid 2020 and the “Pinggan Sihat Malaysia” healthy plate, with its formula of a quarter rice, a quarter protein and half vegetables and fruit (#SukuSukuSeparuh). The crowd-puller was a six-segment wheel: fibre, fruit, vegetables, colour, the plate and water. Whichever segment the wheel lands on, you answer a question about it. On the table was also the Malaysian Dietary Guidelines for Vegetarians, the document the IVU delegation had received from Director Nazli Suhardi two days earlier.

7. The Malaysian Society of Lifestyle Medicine: a Culinary Medicine certificate

The stall of the Malaysian Society of Lifestyle Medicine, of which Prof. Sivaneswaran Poobalasingam is President, presented its Culinary Medicine certification programme and a type 2 diabetes remission course for healthcare professionals.

8. Le Cordon Bleu Sunway: from the stall to the lunchtime kitchen

Le Cordon Bleu Malaysia set up right at the entrance to the foyer, handing out leaflets for its Diploma in Plant-Based Culinary Arts. It was also where guests signed up to watch head chef Stephane Frelon’s lunchtime cooking demonstration.

9. The book stall: “Vegemania!” by Mohana Gill

A small book stall displayed “Vegemania!” by Mohana Gill, a Gourmand World Cookbook Award winner who attended the Networking Party on the eve of the summit. The book collects seasonal Malaysian vegetable recipes.

The postcard wall and a promise to return

The tour ends at the wall “Your postcard pledge to the Planet”, where each guest wrote a small pledge for the planet on a postcard and pinned it up. By the end of the day the wall was full.

Nine stalls, and not one of them selling ready-made processed food. Everything was fresh produce, handmade products or nutrition knowledge. Anchay TV thanks the Health360 Summit organising committee and the exhibitors for welcoming the Vietnamese delegation, and hopes to meet them again at Health360 Summit 2027.

Read the full report: Health360 Summit 2026: putting plant-based nutrition at the centre of the fight against non-communicable diseases

Anchay TV News · Photo: Thuỳ Chi, Anchay TV