1. To identify constraints and potential solutions of ensuring safe and nutritious agro-based food sustainability across the value chain “from farm to plate”.
To engage with policy makers so that favourable policy and implementation environments are created. To educate and create mass awareness on practices needed for safe and nutritious food from production to post-harvest processing, handling, packaging, storage, transportation, whole-sale, retailing, and cooking, handling of cooked food and preservation at restaurants, street side vendors and home. To promote research and development on technology innovation and adaptation, and transfer of knowledge and skills to both public and private sectors, to establish a sustained backward and forward linkages in agro-based food production, processing and hospitality. To establish a strong partnership among all stakeholders and processes supportive of food safety, nutrition and sustainable eco-friendly agricultural practice.
Strategies to achieve the objectives
2. To engage with policy makers so that favourable policy and implementation environments are created.
