Training of Trainers: Sustainable, Nutritious, and Safe Food in the Hospitality Sector conducted in partnership with ITC Hotels on 28 October 2025. This interactive online session brought together 37 senior chefs and managers representing 17 premium ITC properties. In alignment with this year’s World Food Day theme—“Hand in Hand for Better Food and a Better Future”—the session focused on the integration of sustainability, nutrition, and food safety, providing practical guidance on the importance of; (i) Local sourcing and waste reduction, (ii) Safer cooking techniques, and (iii) Developing healthier, more responsible menus. Upon completion of the training, the participants were encouraged to deliver a 15-minute micro-training at their respective properties to promote responsible, health-conscious, and sustainable culinary practices throughout the ITC Hotels network. Trainers: ·      Chef Manisha Bhasin, Corporate Executive Chef, ITC Hotels ·      Dr. Chubbamenla Jamir, Director, Native Foodscape Foundation, New Delhi ·      Dr. Tripti Agarwal, Associate Professor, NIFTEM, Sonipat By fostering best practices within the hospitality sector, these initiatives contribute to building a healthier society and a more sustainable planet. Join the movement—encourage your teams to cook thoughtfully, eat responsibly, and act sustainably. Tripti Agarwal Manisha Bhasin Chubbamenla Jamir, PhD #WorldFoodDay2025 #Sustainability #Nutrition #FoodSafety #Hospitality #NativeFoodscapeFoundation #ITCHotels #BetterFoodBetterFuture #CulinaryLeadership #NIFTEM