Food waste is a global phenomenon and it has reached alarming proportions. If food wastage can be curbed, billions of people will not sleep hungry. This was aid by Thomas A. Gugler, president of World Association of Chefs Societies and a celebrity chef from United Arab Emirates while participating in an online discussion organized by Department of Hotel Management, Gujranwala Guru Nanak Institute of Management & Technology (GGNIMT) situated at Ghumar Mandi. Food waste management is an issue at commercial places as well as in domestic kitchens and most of the wasted food is edible, he added. Chef Thomas A Gugler delivered keynote address in which he emphasized on the revolutionary changes in the food industry and impact. He also showed his interest in Indian Culinary and affection towards Indian Culture, he said further.
More than two hundred participants, including students, professionals, academicians and researchers from India & abroad joined the online session with a view to uncover strategies and means of food waste reduction. While delivering the inaugural address, Prof. Manjit Singh Chhabra, director, GGNIMT said that it is important to discuss this burning topic consciously so that coming generations do not repeat the mistakes. He introduced the guest speakers to the audience. Other speaker included Chef Vimal Dhar, director, Innovating Hospitality, Udaipur.
Chef Vimal Dhar talked about food waste utilization in most effective manner. He talked about conducting food waste audits, avoiding the habit of wasting ingredients before they are prepared, creating a plan for leftover such as rechauffing and composting the food waste. While proposing the vote of thanks, Dr. Harpreet Singh, Principal, GGNIMT talked about his individual efforts in managing food waste. He also said that the aim of the workshop was to emphasize the reduction of food waste in industry and homes and to stimulate the utilisation of waste in sophisticated manner. He extended thanks to both speakers for conducting a healthy and interactive session. The session ended on a positive note with student interaction and healthy feedback.
