Srinagar: In the ongoing HULT prize 2021 Challenge, a leg of which is being organised at National institute technology today (NIT) Srinagar, a brainstorming session was held on Friday on the topic “Food for Good”.
The Hult prize, in partnership with United Nations, is a global competition held to challenge the students to bring the innovative ideas and solve the most pressing global issues with viable business concepts, such as food security, water access, and education.
At NIT, the guests on the occasion included Dr. Ruksar Syed Shah, Javid Parsa, Amir Wani, Chef Yaseen, and Farhat Sultana, all experts in food technology and food entrepreneurship.
The experts discussed Sustainable development goals of food and the optimal use of the scarce resources available keeping in mind the food security issues.
The speakers, experienced in food business for decades, talked about wastage of food and how to reduce it.
“I don’t let food to be wasted because all my employees work with manoeuvre to save as much as they can and they seldom dine with the same food, if some is left in the evening, or otherwise if its to be wasted,” said Javid Parsa, who heads a chain of restaurants.
“The additives which are present in frozen food should be avoided because they aren’t safe,” said Dr. Ruksar Syed Shah.
“My main focus stays on to give and provide Authentic with healthy Wazwan (varieties of Kashmiri foods) to the community on time delivery,” said Aamir Wani.
Another guest Chef Yaseen said: “We rely on our instincts and curiosity, but we should also rely on authenticity.”
He also said, with proper awareness one can even innovate with the leftover food and the society too should align on this.
Meanwhile, the guests gave constructive feedback to students on how to refine their concepts of running this business without wasting food.