Tasting India: Farm to Table, is one-of-a-kind global symposium on the country’s culinary tourism potential and sustainable food culture. The symposium aimed to initiate a dialogue on putting India on UNESCO’s Intangible Heritage List and adopt The Indian Food Manifesto.
Farm to Table returned with its second edition from December 13-17, with a galaxy of stellar speakers addressing inter-disciplinary view of food, mapping its journey from the farm to your table, and the challenges at every stage.
The symposium opened on December 13 with the media launch of a national food donation initiative flagged off by the Food Safety and Standards Authority of India (FSSAI). ‘Save Food, Share Food, Spread Joy’ is the tagline of the Indian Food Sharing Alliance, flagged off jointly by the FSSAI CEO, Pawan Kumar Agarwal, and President of the National Association of Street Vendors of India, Arbind Singh. It was followed by the India premiere of Anthony Bourdain’s documentary on food waste, Wasted.
Sanjoo Malhotra, Stockholm-based Make in India promoter, and co-founder, Tasting India: Farm to Table, said, “The symposium seeks to engage opinion-makers in the country and around the world to shift their lens on India’s opulent gastronomical heritage, its potential to emerge as a culinary tourism showcase for the world, and its vast wealth of wisdom relevant to the current global debate on sustainable lifestyles.”
Sourish Bhattacharyya, noted food journalist and blogger, and co-founder, Tasting India: Farm to Table, said, “Our emphasis is not so much on the act of eating food as in the blood, sweat and toil that goes into making it. I can assure you that you’ll just love partaking of it.”
Declaration adopted by the Delegates to the Tasting India: Farm to Table Symposium
- Recognising the immutability of the web that binds humankind to our ecosystem and the biodiversity that we consider to be our common inheritance;
- Recognising the inalienable right of every citizen of this planet to have continuous access to nutritive food with no traces of fertiliser and pesticide residues, or chemical additives;
- Recognising the need of nations to return to the practice of eating traditional produce grown locally in the designated seasons;
- Recognising the small-holder farmers, who are the custodians of nature and feed the majority of the world, yet do not have their own food security; and
- Reiterating the inescapable duty of the travel, tourism, hospitality and food sectors to contribute their mite to the growing international movement for sustainable planet-friendly practices as enunciated in the United Nations Sustainable Development Goals