ENSURING FOOD SECURITY THROUGH SUSTAINABLE PRODUCTION AND GOOD NUTRITION
Facilitated by: University of the Philippines Los Baños (UPLB)
DR. JOSE V. CAMACHO JR.
MR. JIM CANO
ASST. PROF. RENERIO P. GENTALLAN JR.
MS. HIDELISA DE CHAVEZ
DR. FERNANDO C. SANCHEZ JR.
ASST. PROF RYAN RODRIGO P. TAYOBONG
ASST. PROF BRYAN REY O. OLIVEROS
DR. MA. JOSIE V. SUMAGUE
DR. APRIL SHAYNE L. SULABO
ASST. PROF SHIELA F. ABACAN, RND, MSc
DR. LIEZL M. ATIENZA
DR. AIMEE SHERRE BARRION
ASST. PROF VON RYAN M. EBRON, MM
Chef, Assistant Professor
ASST. PROF ANN C. CAYETANO, RND
PROF. TERESITA H. BORROMEO
Towards addressing food security concerns, a deeper appreciation of the importance of conserving indigenous vegetables and adopting edible landscaping goes a long way toward sustaining local food production. Through the day, the value of food safety practices from farm-to-fork as well as the sustainable preparation and consumption that leads to better nutrition should also become apparent.
The objective of the workshop is to provide the participating young leaders an appreciation of farm-to-table activities and their role in responding to the SDG on ensuring food and nutrition security.
Specifically, this objective will be achieved through presentations on:
1. conservation strategies and importance of indigenous vegetables;
2. edible landscaping;
3. food safety practices and responsible consumption; and
4. principles of healthy eating.