ACIRP-WIA PJTSAU, Hyderabad organized training programe (virtual) on eve of World food day, 16-10-2021 on “Methods of preventing Food wastage” and enlightened as per the EPA Estimates 2018 about 68 per cent of the wasted food we generated about 42.8 million tons ended up in landfills or combustion facilities. By managing food sustainability and reducing waste, we can help businesses and consumers save money, provide a bridge in our communities for those who do not have enough to eat, and conserve resources for future generations, and highlighted about ways to reducing food wastage like planning of diets, proper storage of food items, processing methods and thriftiness. Gosthis with farm women, as home maker farm women responsibility of family food security awareness, knowledge was created on faulty food practices which leads to nutritional losses and encouraged them to have kitchen gardens. Awareness was also created regarding the household methods of identifying the adulterants in various food items. Farmers were also educated about the consumer frauds often related to false promises, false advertisements, inaccurate claims, misbranding on different food products and other practices of marketers that cheat consumers. The use of various crops like annatto, Spinach, marigold flower, indigo, tomato and other local cultivated crops in production of food colours. It is expressed the easy availability of orange colour from annatto seeds as food colourant.
