ENSURING FOOD SECURITY THROUGH SUSTAINABLE PRODUCTION AND GOOD NUTRITION

Cluster 5

Facilitated by: University of the Philippines Los Baños (UPLB)

SPEAKERS

DR. JOSE V. CAMACHO JR.
Chancellor

MR. JIM CANO
Board Member

ASST. PROF. RENERIO P. GENTALLAN JR.
Assistant Professor

MS. HIDELISA DE CHAVEZ
Researcher

DR. FERNANDO C. SANCHEZ JR.
Professor

ASST. PROF RYAN RODRIGO P. TAYOBONG
Assistant Professor

ASST. PROF BRYAN REY O. OLIVEROS
Assistant Professor

DR. MA. JOSIE V. SUMAGUE
Associate Professor

DR. APRIL SHAYNE L. SULABO
Assistant Professor

ASST. PROF SHIELA F. ABACAN, RND, MSc
Assistant Professor

DR. LIEZL M. ATIENZA
Associate Professor

DR. AIMEE SHERRE BARRION
Professor

ASST. PROF VON RYAN M. EBRON, MM
Chef, Assistant Professor

ASST. PROF ANN C. CAYETANO, RND
Assistant Professor

PROF. TERESITA H. BORROMEO
Head (Former)

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.