The day was celebrated by highlighting the importance food sustainability. Slow Food, promoted as an alternative to fast food, is an effective way of preserving traditional and regional cuisine. It encourages farming of plants, seeds and livestock characteristic of the local ecosystem. Dr. Trilocahn Sastry, IIM Bangalore in his keynote emphasized the need for social entrepreneurship among young students that benefits the community. Students were introduced to a vision of a world in which people can access and enjoy food that is good for them, good for those who grow it and good for the planet.
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