World Food Day

World Food Day 2025

The Food and Agriculture Organization (FAO) states that approximately 673 million people are surviving without food. However, in many regions of the world, a wide range of food waste and disturbingly high obesity rates indicate that the system is out of balance. Thus, the theme of World Food Day 2025, "Hand in Hand for Better Foods and a Better Future," is rightly the need of the hour. 
 
 Food security refers to the consistent access to an adequate supply of affordable and nutritious food, while food waste involves the disposal of excess edible food.  Reducing food waste directly increases the food availability, which has the potential to help feed millions of people.

Sustainable farming, less food wastage, and access to nutritious food for all are necessary for food security. Community participation involves assisting local farmers, enhancing food distribution, and encouraging nutrition education to ensure food and nutrition sustainability.

Practical Ways to Avoid Food Waste

·         Smart meal planning in advance to avoid needless purchases.

·         Appropriate food storage at the right temperature to avoid spoilage.

·         Making Use of Leftovers in a Creative Manner

·         Sustainable growing of fresh organic fruits and vegetables in your Nutri garden (kitchen gardening providing dietary diversity).

·         Organic Waste Composting by Conversion of food leftovers into natural fertilizer, which can be used in the Nutri Gardens.

In conclusion, creating a fair, healthy, and sustainable future where everyone has the right to eat properly and live with dignity is the goal of food security, not merely eradicating hunger. It calls for collective action, urging governments, communities, and individuals to work together toward a future where everyone has access to safe, nutritious, and sustainable food.

By engaging in intelligent meal planning based on patients' dietary needs and preferences, the Department of Dietetics at DMC&H helps to promote sustainable food practices, lowering food wastage and enhancing nutrition security. The in-house kitchen lessens the family's burden of preparing hygienic meals for the patients.