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Huddle for Reducing Food Waste 29th September 2023



This Huddle is a collaborative effort between Directorate of Food and Drugs Administration, ComePostVille, Goa College of Home Science and Women's Indian Chamber of Commerce and Industry, Goa State Food and Nutrition Council.



The main aim of the day is to raise awareness to the importance of food loss and waste related problems and their possible solutions at all levels and this was first celebrated in 2020


Sustainable Development Goal 12.3

Target 12.3

By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.


The Background


Goa being a tourist hub has a number of Hotels, Restaurants, Events where on an everyday basis a lot of food gets wasted. A substantial amount of food is lost during farming to pests, post harvest as well as in the supply chain. The idea of this Huddle is to stitch together a collaborative framework on different stakeholders who can work towards reducing food waste and losses


The Huddle Program Details


The Schedule of the day long Huddle is below


1. Competition: Scraps to Scrumptious Snacks 9:00 a.m. to 10:00 a.m.

2. Inaugural 10:00 a.m. to 10:30 a.m.

3. Technical Session 1: Safe Food-Save Food 10:30 a.m. to 11:00 a.m.

4. Refreshments 11:00 a.m. to 11:20 a.m.

5. Technical Session 2: Technology to the Rescue 11:20 a.m. to 12:00 noon

6. Technical Session 3: Repurposing Food 12:00 noon to 1:15 p.m.

7. Networking Lunch 1:15 p.m. to 1:45 p.m.

8. Panel Discussion: Managing Food Waste – The Way Forward 1:45 p.m. to 3:00 p.m.

9. Valedictory Session 3:00 p.m. to 3:30 p.m.


Scraps to Scrumptious Snacks Competition


  1. An individual or a pair can participate in the Competition.

  2. The food product being prepared should contain more than 50% of a ‘scrap food’ ingredient.

  3. The food product can be made using Crops (cereals, pulses, vegetables, fruits, coffee, tea, cacao, nuts, oilseeds, etc.), Livestock (poultry, beef, pork, etc.), and Dairy.

  4. One unit (equivalent to 300 g cooked weight) or 3 units (each with a weight of 100 g) of the ready-to-eat product will have to be displayed, along with appropriate cutlery required for serving and product evaluation.

  5. All guidelines as issued by the FSSAI for manufacture of food products will need to be adhered to.

  6. A neatly typed description of the product will need to be displayed along with the product in order to enable evaluation of the product.

  7. The description should include the following:

a. Name of the Product (in English, Hindi, & Konkani)

b. Key Ingredients (in order of descending use in preparation) – as per FSSAI Regulations

c. Point-wise method of preparation

d. Nutritive Value of the Product (per 100 g edible portion) –

Total Energy, Total Carbohydrates, Proteins, Fats, and Micronutrients if any

e. Date of Manufacturing & Use by Date/ Shelf Life of the product

f. A short narrative of the product, which will include health benefits if any,

uniqueness of the product, method of use if applicable.


8. The products will be judged on the basis of the following criteria: Uniqueness, Taste,

Aesthetic Appeal, Description

9. Participants can make a 3-minute video of the Product Preparation process - the video has to include a voice over with captions; the face of the person preparing the item should

be clearly visible.

10. Alternately, participants may place on display not more than six color prints of stages

of preparation with a stage-specific description.

11. Participants will be questioned by the Judges regarding the product prepared, and should

be able to provide appropriate answers regarding preparation details, etc.


Technical Sessions

The technical sessions will be as below

  • Safe Food-Save Food - The standards and protocols that are important while we stive to save food wastage

  • Technology to the Rescue ---What are the various ways in which food wastage can be reduced using traditional and modern techniques and technologies

  • Repurposing Food---Ways and Recipes in which food that usually would have gone into the waste bin, could be repurposed

Panel Discussion


Managing Food Waste – The Way Forward

Various stakeholders and experts will share ideas, thoughts in a freewheeling panel discussion where we expect a lot of collaboration opportunities, networking, building on ideas and agreement on the way forward.


Chefs, Food Service Providers, Caterers, Potential beneficiaries, Animal rescue volunteers, waste management entrepreneurs will be some of the various stakeholders in the panel


Who can Participate


The Huddle is open and free for everyone to attend as a participant. However pre-registration is required based on which sessions you would like to attend and if one wants to participate in the Scrap to Scrumptious Snacks competition.


Below is the form for registration

https://forms.gle/bxU4913KccdDiJaE7


The next steps and possibilities

The idea of how we could explore carrying out an Food Waste Audit and setting up of a Food Waste Helpline also will be discussed. If you have some ideas that you would like to share with the various experts please join us at this Huddle.


Venue and Date

Directorate of Food and Drug Administration

Bambolim, Goa

29th September, 2023

09:00 am to 3:30 pm


To #PlayYourPart you can reach out to us on the below contact numbers


Abhinav Apte@7972779311

Sheryl Afonso@9822582022



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