Panel Discussion on World Food Safety Day – ‘Food safety, everyone’s business’

Panel Discussion on World Food Safety Day – ‘Food safety, everyone’s business’

World Food Safety Day adopted by the United Nations General Assembly in December 2018, will be observed once again on 7th June 2020.   The objective is to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development.

To mark the day, Consumer VOICE is organising a webinar along with CII with the top industry experts on 7th June, 2020. The panel discussion will focus on “Food safety, everyone’s business” with emphasis on Good Hygiene and Good Manufacturing Industry Practices for Food Safety  and Prevention of COVID 19.

Date: 7th June
Time: 3PM to 5PM

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Expected Outcome

As the theme suggests, food safety is everyone’s business, the panel will talk about collaborative prevention measures for COVID 19 and access to safe and nutritious food, which is a key to sustain life and promote good health.

The Pledge

A pledge to promote food safety awareness will also be taken.

Today, on World Food Safety Day, I solemnly pledge to promote Food Safety Awareness and Ensure that the Food I Consume is Safe by Preventing, Detecting, and Managing Foodborne Risks.

Panelists and Proposed Program

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About the Organisers

Surakshit Khadya Abhiyan is a National Awareness Campaign to Strengthen Food Safety in the country through Consumer Awareness Trainings, Leveraging Print and Electronic Media Support, Street Plays, Street Food Training programs, Workshops, Round Tables and Safe Food Walkathons in your city and many more. Their mission is  to strengthen countrywide awareness and capacity building on safe and hygienic food for all.

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Consumer VOICE is a Voluntary Action Group of Academicians, Professionals and Volunteers who work relentlessly to raise awareness amongst Indian consumers about their own Consumer Rights and the governing Consumer Laws. Established in 1983, Consumer VOICE has championed consumer education in the country ever since. Over the years, VOICE has been representing consumers and protecting their interests with policy-makers, the judiciary and statutory regulatory bodies.

The Confederation of Indian Industry (CII) is a non-government, not-for-profit, industry-led and industry-managed organization, playing a proactive role in India’s development process.CII works to create and sustain an environment conducive to the development of India, partnering industry, Government, and civil society, through advisory and consultative processes. Founded in 1895 and celebrating 125 years in 2020, India’s premier business association has more than 9100 members.

Food labels encourage healthier choices: Study

Labels on packaged foods as well as on restaurant menus giving information on nutrition facts, calorie counts, whether these are fat-free or have low sodium, etc., have to some extent encouraged healthier eating choices, say researchers.

The research, led by Tufts University researchers, found that labelling reduced consumers’ intake of calories by 6.6 per cent, total fat by 10.6 per cent, and other unhealthy food options by 13 per cent. Labelling also increased consumers’ vegetable consumption by 13.5 per cent.

In contrast, labelling did not significantly impact consumer intakes of other targets such as total carbohydrate, total protein, saturated fat, fruits, whole grains or other healthy options, the researchers concluded.

“Many old and new food policies focus on labelling, whether on food packages or restaurant menus. Remarkably, the effectiveness of these labels, whether for changing consumers’ choices or industry product formulations, has not been clear,” said Dariush Mozaffarian, Dean at Tufts’s Friedman School.

“Our findings provide new evidence on what might work, and what might not, when implementing food labelling,” he added.

For the research, published in the American Journal of Preventive Medicine, the team reviewed 60 interventional studies – conducted in the US, Canada, Europe, Australia and Asia. When industry responses were evaluated, the team found that labelling led to reductions of both trans-fat and sodium in packaged foods by 64.3 per cent and 8.9 per cent, respectively.

However, no significant effects of labelling were identified for industry formulations of total calories, saturated fat, dietary fibre, other healthy components (e.g., protein and unsaturated fat), or other unhealthy components (e.g., total fat, sugar and dietary cholesterol).

“For industry responses, it’s interesting that the two altered components – trans-fat and sodium – are additives,” said Mozaffarian.

“This suggests that industry may be more readily able to alter additives, as opposed to naturally occurring ingredients such as fat or calories, in response to labelling. It will be interesting to see whether this will translate to added sugar,” he noted.