In honour of Food Safety Day, a Training of Trainers (ToT) session was conducted for 30 volunteers, followed by a food safety awareness programme for 150 women across eight villages. The programme aimed to educate women on proper food handling, storage, and preparation techniques, significantly improving the health and well-being of the participating communities. By empowering women with this knowledge, the initiative sought to reduce the risk of foodborne illnesses and ensure the safety of the local food supply, ultimately leading to healthier and happier communities.
The women showed great interest in the training, particularly the practical sessions. These sessions significantly enhanced their cooking skills, providing hands-on experience with various techniques and enabling them to prepare a wide range of dishes. This not only boosted their kitchen confidence but also improved their ability to create delicious and nutritious meals for their families. The women learned that salat-type foods are not only easy to prepare but also highly nutritious. A salat-type diet includes fresh vegetables, fruits, lean proteins, and healthy fats. These nutrient-dense foods provide essential vitamins, minerals, and antioxidants, promoting overall health and well-being. Additionally, the high fibre content aids digestion, supports weight management, and reduces the risk of chronic diseases such as heart disease and diabetes.
The final topic discussed was the use of local healthy ingredients for family meals. The women explored the benefits of using local ingredients, which are often fresher and more nutritious than imported ones. Supporting local farmers contributes to community sustainability and reduces the carbon footprint associated with long-distance transportation. Furthermore, using local ingredients allows families to connect with their region's culinary heritage and explore unique flavours and recipes.
The programme was highly effective, with women gaining valuable knowledge and skills that will benefit their families and communities. By implementing the practices learned, these women can make informed food choices, improve meal quality, and promote overall health. The training fostered a sense of empowerment and community support, enhancing the well-being of all participants.
