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A Farmer’s Life

Start: 28 May 2026 | 12:15 - 13:15
Category: / Venue: Rumah Kayu, Taman Kuliner. Jalan Raya Sanggingan No. 88X Kedewatan Ubud, Kedewatan, Kec. Gianyar, Kabupaten Gianyar, Bali 80571 (Google Maps)
Cost: Free Entry

What does it really mean to work the land today? Three Indonesian agripreneurs and scholars, Agung Wedha, Ni Luh Kartini, and Yeni Aspini, bring their firsthand experience to this panel discussion, speaking candidly about the realities of modern farming: from environmental uncertainty and volatile markets to the shifting expectations placed on those who grow our food. Moderated by Ramadhani Yudha Prasetya, their conversation surfaces the pressures, sacrifices, and quiet resilience that define agricultural life in an era of rapid change.

Apa arti menjadi petani di masa sekarang? Tiga agripreneur dan akademisi Indonesia, Agung Wedha, Ni Luh Kartini, dan Yeni Aspini, membagikan pengalaman mereka menghadapi tantangan dunia pertanian saat ini, mulai dari perubahan cuaca dan kondisi lingkungan hingga harga pasar yang tidak stabil dan perubahan kebutuhan industri pangan. Dipandu oleh Ramadhani Yudha Prasetya, sesi ini membahas tekanan, pengorbanan, dan daya tahan para petani dalam menghadapi perubahan yang terus terjadi.

Featuring

Ramadhani Yudha Prasetya

Ramadhani Yudha Prasetya is an Indonesian horticulturist and General Manager of Island Organics Bali, producing organic vegetables, herbs, and fruits for the local Bali market. With a background in forestry, …


Agung Wedha

Agung Wedha is an agripreneur driving the digital transformation of Indonesian agriculture. As founder of the Petani Muda Keren movement and a Petani Milenial Ambassador for Indonesia’s Ministry of Agriculture, …


Ni Luh Kartini

Prof. Dr. Ir. Ni Luh Kartini, M.S. is an Indonesian academic and pioneer of organic agriculture who has spent over three decades advancing sustainable food systems. Born in Bulian Village, …


Yeni Aspini

Ni Wayan Yeni Aspini is the Founder of Common Sense Trading, a Bali-based business bringing Indonesian spices, vanilla and cacao to global pastry kitchens, though her journey started much closer …