In a country where nearly half the population are chronically undernourished, food is seen as the most important element of health.
The Indian government aims to halve the country’s annual meat and chicken production by 2030, and hopes to double its poultry production by 2050.
In an attempt to boost the countrys food security, it has launched a nationwide campaign to promote better quality, including healthier cooking methods.
The campaign aims to raise awareness among consumers that the consumption of food can be a good source of nutrition and that it is possible to cook and eat meat and vegetables that are free of pesticides, antibiotics and genetically modified ingredients.
However, some food activists say that such efforts are often insufficient and that efforts to promote food as a health-promoting food should be coordinated and supported by the industry.
“A lot of companies are just pushing food as if it’s a cheap and convenient food,” said Manish Kothari, founder of the Indian Food & Drink Forum.
“It’s a lot of propaganda.
But it’s not enough to be effective.
It’s not a sustainable food industry.”
He said the industry should be part of the government’s efforts to create a healthy food revolution.
India has one of the highest incidence of foodborne illnesses in the world, with an estimated 1.2 million cases per 100,000 people.
While the country has one the highest per capita consumption of fresh fruits and vegetables in the global market, its poor agricultural production and reliance on imported ingredients have contributed to the country lagging in the development of sustainable food.
According to the International Food Policy Research Institute (IFPRI), the country ranks just 30th in terms of improving the quality of its agricultural products, despite being the second largest producer of food in the developed world.
Kothar’s group, however, is calling on the government to push the food sector to produce sustainable, low-sodium, high-fiber food that is safe for human consumption.
India currently relies on imports of a range of foods including cereals, pulses, wheat, pulses and fish for most of its food, but many of these products are contaminated with pesticides and genetically engineered ingredients, he said.
“There is a lot that the government should be focusing on if it is serious about tackling food-borne illnesses,” Kothary said.
To achieve this, the government is working with local and state governments to develop a food policy that promotes healthy eating.
In 2016, India launched the Indian National Food Security Program (INFSP) to support a wide range of farmers in developing regions of the country.
The INFSP aims to promote local production of food products and increase access to nutritious, healthy food, especially for people living in poverty, said Dr Ajoy Kumar, the chief scientist of the food and agricultural sciences department at the Department of Food Science and Technology at Jawaharlal Nehru University.
In addition, the INFST aims to establish a joint-stock company and develop a seed bank.
“Our government is very committed to ensuring a healthy, safe and affordable food system,” Kumar said.
In India, food waste is estimated at more than 10 percent of the nations total food waste, according to the World Bank.
Kontakkam, the minister of food, health and families, said the INFIUS project aims to improve the quality and availability of food and ensure it is accessible to the poorest.
“In order to tackle food insecurity, we must ensure that every citizen has access to a safe and nutritious food,” Kontaka said.
However the INFP is not the only way to improve food quality.
In February, India was the first country to launch the Indian Green Food Week, which aims to provide an opportunity for citizens to showcase the benefits of organic farming.
The week began with a workshop in New Delhi and continues to be held in other cities across the country, including Mumbai, Ahmedabad, Chennai, Kolkata and Hyderabad.
This initiative aims to give citizens the opportunity to showcase their skills and improve their farming practices, and also highlight how they can improve their own health.
“The more people are involved, the better they will be able to feed themselves and their families,” Kirti Kondabolu, a spokesperson for the Green Food Campaign said.
The Green Food Month initiative was launched after a public consultation in 2016, which concluded that India needed to implement a national food security plan that is sustainable, sustainable, and equitable.
This will also help the government focus on food safety and health, the Green Campaign said in a statement.
India is also seeking to develop more sustainable and holistic approaches to agriculture and nutrition, according the INPFSP, as it aims to reduce food waste by 100 million tonnes per year by 2030.
“India is already on track to achieve this goal,” Kondaban said.
While more than 50 million