The award would be conferred by the FSSAI in New Delhi on June 7, 2019, over the occasion of the World Food Safety Day. IITGN received the five-star rating in the Eat Right Campus audit, for completely ensuring the food safety and of promoting healthy eating habits.
The Indian Institute of Technology Gandhinagar (IITGN) has become as one of the first of the educational institutes in the country so as to receive the Eat Right Campus Award from the Food Safety and the Standards Authority of India (FSSAI). As per the reports, IIT Gandhinagar Director, Prog Sudhir K Jain will receive the award for the Institute on June 7, 2019, at the programmed organized by the FSSAI in the FDA Bhawan, New Delhi, to commemorate the first of the World Food Safety which is declared by the United Nations General Assembly.
IITGN had taken the initiatives in all of their relevant mess, food joints and the canteens within the campus, where all these relevancy are licensed/registered by the Food and the Drugs Control Administration (FDCA) Gujarat, trained by the Food Safety Awareness and the Training Organization (FSATO) an impaneled training partner and also the audited by DNV GL Business Assurance India Pvt Ltd and also an impaneled by the third-party auditing agency.
Basis of Audit
The audit here is done through the checklist based on the five parameters as provided... Over the basis of the final audit score, the institute is further certified as the "Eat Right Campus" with the five-star rating.
Compliance to food safety and hygiene.
Food Waste Management
Promotion of local and seasonal foods on the campus
Promotion and awareness of food safety and healthy diets in and around the campus.
"I am glad to see this award going to the IIT Gandhinagar and other of such institutes across the country and this would help for the encouraging of the other campuses to adopt and promote the healthy food practices over the campus and also for the wellbeing of their students and the community, he added. "
"The Eat Right Campus' award by the FSSAI is the welcome recognition to the dedicated efforts of the entire team over the students, faculty, staff, vendors and the vendor's staff. We are also grateful to them all for their commitment so as to ensure the health and the hygienic food on our campus, he added.
Upon receiving this special award, Prof Sudhir K Jain, Director, IITGN, said, "The Institute has always followed to the core of the policy of the students first. The conscious efforts made by the institute to ensure the healthy, nutritious and the safe food for all is one of them. "
"The "Eat Tight Campus' award by the FSSAI is the welcome recognization to the dedicated efforts for the entire team of the students, faculty, the staff, vendors and the vendors' staff. We are here grateful to all of them for their relevant commitment to ensuring the health and the hygienic food on our campus", he added.
Eat Right Campus Initiatives by IITGN
IITGN ensures the high standards for the quality of the food here served and its dining halls and the other eating joints. The appropriate measures are here taken to maintain the cleanliness and the hygiene, overall the food joints of the campus have been valid FSSAI license.
The institute focuses over the healthy food habits, the menu served over the mess in the tailored every month by the student mess council for the balanced diet which provides the body with the essential nutrition.
Besides there, all the food joints used here are fortified foods such as the double fortified salt, rice, wheat, flour, oil and milk and to further enhance the food nutrition.
IITGN promotes to the local and the seasonal foods by the inclusion of the vegetables and the fruit items on to the monthly menu, for which the unused excess food, where IITGN has collaborated with the Robinhood Army ( a volunteer organization) to collect and to distribute the leftover food for the needy.
The institute has also coordinated with the Bio Diesel Association of India (BDAI) for the collection of the used cooking oil from the eating joints. The used waste food is sent here to the in-house bio-gas plant for the decomposition to make manure. Awareness programs to reduce food wastage are done regularly.
A notice board mentioning the amount of daily food wastage is displayed outside the dining hall to the creation of the sense of responsibility among the community.