World Food  Day 2022

Although we have made progress towards building a better world, too many people have been left behind. People who are unable to benefit from human development, innovation or economic growth.

In fact, millions of people around the world cannot afford a healthy diet, putting them at high risk of food insecurity and malnutrition. But ending hunger isn’t only about supply. Enough food is produced today to feed everyone on the planet.

The problem is access and availability of nutritious food, which is increasingly impeded by multiple challenges including the COVID-19 pandemic, conflict, climate change, inequality, rising prices and international tensions. People around the world are suffering the domino effects of challenges that know no borders.

Worldwide, more than 80 percent of the extreme poor live in rural areas and many rely on agriculture and natural resources for their living. They are usually the hardest hit by natural and man-made disasters and often marginalized due to their gender, ethnic origin, or status. It is a struggle for them to gain access to training, finance, innovation and technologies.spread the word.

Showcase –  Food Businesses

Calling all restaurants with a cause !!
With food Shortage looming large at us and as part of the larger ecosystem , we at Food Safety Works call upon the restaurant community to explore the concept of food Foraging this World Food Day . Encourage your chef’s to explore foraged food and take their culinary art to the next level and in turn get the edge as a cause based restaurant . And of course there’s exciting prizes from our event partners for the chef’s.
Winners get a 1 night stay for the family at the Akshayakalpa Farm.

 

 

spread the word.

 Food Foraging –  Webinar

Learn from the experts about Food Foraging and how some of the plants we call as weeds are edible, easily available and highly nutritious. Including this would ensure that the food is locally grown as well as reduce the pressure off the cultivated food.
The webinar will be conducted by Suresh Kumar G who runs “Sarjapura Curries”. Suresh is a Bangalore based performance Artist, Arts facilitator and Arts mentor, with a M.F.A(Sculpture) from Delhi College of Art(2000). Sarjapura Curries is a community gardening project, archiving, reviving the lost knowledge of growing wild vegetables and greens in a natural farming methods and digitally archiving the findings and recipes of the region.
Suresh’s earlier practice involves large scale sculptural installations, site specific works, addressing social & environmental issues as well as issues concerning the community and surroundings he lives and belongs to. His has an inter-disciplinary, approach to art questioning notions and its proposed alternatives within the contemporary art practice outside the commercial and gallery module.Being a founder and active member of BAR 1, (the oldest Bangalore based Artist Residency program in the India) he has initiated and supported Arts programs for BAR 1 for promotion of inter-city artist exchange program and pedagogy in arts. In 2009, he initiated “Samuha” Artists Initiative and Collective, which was conceived as a time bound Art and community project calling space as art and preparing common ground for facilitation and curation for artists in town.