Food Preservation Methods Demonstration by Nims Institute of Engineering and Technology. | Zero Hunger | SDG 2

Date: 21st December 2023
Organizer: Nims Institute of Engineering and Technology

In an innovative step towards achieving food security and reducing food waste, the Nims Institute of Engineering and Technology conducted a comprehensive Demonstration on Food Preservation Methods on 21st December 2023. Held at Chandwaji (Government High School and Shyam PG College), the event focused on educating the community about simple, practical techniques to extend the shelf life of food.

Objective of the Demonstration

The initiative aimed to address hunger and food wastage by:

• Equipping participants with knowledge on common food preservation methods.
• Promoting sustainable practices to ensure long-term food availability.
• Encouraging wise consumption and storage habits.

Event Highlights

1. Practical Demonstrations:
   • The session covered basic yet effective food preservation techniques such as:
     • Salting: Preserving foods like fish and vegetables using salt to inhibit bacterial growth.
     • Sugar Solutions: Demonstrating how to preserve fruits in syrups for extended use.
     • Drying: Techniques for drying grains and vegetables for longer shelf life.
     • Canning and Bottling: Step-by-step instructions on canning homemade sauces and pickles.
   • Participants were given hands-on experience with these methods to ensure they could apply them at home.
2. Educational Insights:
   • Experts explained the science behind food preservation, emphasizing how it can prevent spoilage and reduce waste.
   • The role of preservation in ensuring food security and tackling hunger at the household level was highlighted.
3. Interactive Q&A:
   • Community members asked questions about the best methods to store different types of food.
   • Common misconceptions about preservation techniques were addressed to dispel myths.

Community Impact

The demonstration empowered attendees to implement food preservation techniques in their homes, reducing both food waste and dependency on external food supplies. Participants appreciated the hands-on nature of the session, which made complex methods easy to understand and adopt.

Testimonial: “This session showed us practical ways to store food for longer periods, which will help reduce waste and save money. It’s a great initiative,” said a participant from the local community.

Key Outcomes

1. Skill Development: Participants learned practical food preservation techniques they could immediately apply.
2. Waste Reduction: The session emphasized minimizing food waste through better storage practices.
3. Enhanced Food Security: By enabling households to preserve food, the initiative contributed to greater food availability in times of scarcity.

Looking Forward

Inspired by the positive response, the Nims Institute of Engineering and Technology plans to expand its educational programs, incorporating advanced preservation techniques and sustainable farming practices. These efforts align with SDG 2: Zero Hunger, ensuring that no food goes to waste and communities are better equipped to manage their resources.