Kondotty, Malappuram, 20 August 2016
CISSA’s Annam Mass Movement against junk and fake food has got an extra impetus at Kondotty, Malappuram district of Kerala on 20 August 2016. Thanks to Gandhi Darshan for the local support it has provided to make the event a grand success. The event, envisaged as ‘One-day Seminar on Good Food for Good Health’ was inaugurated by Hon. MLA, Shri. T.V. Ibrahim. General Convener of Gandhi Darshan, Shri. P.K. Narayanan and teacher, Govt. High School, Smt.Latha spoke on the occasion. CISSA General Secretary, Dr. C. Suresh Kumar offered keynote speech and Vice President, Shri. Ajith Venniyoor provided class on ‘Food is also medicine’.
Manjeri, 01 May:
On the occasion of International Workers’ Day, the Centre for Innovation in Science and Social Action (CISSA) organized a focused workshop on Food and Health at the Government Girls Higher Secondary School Auditorium, Manjeri, from 10:00 AM to 2:00 PM.
The programme saw enthusiastic participation from teachers and students, whose active involvement enriched the sessions and highlighted the importance of early awareness on health and nutrition.
The event was inaugurated by Prof. V.P. Sasidharan, Principal, Government Medical College, Manjeri, who appreciated CISSA’s initiatives and described them as exemplary and socially relevant. Mr. Mohammed Basheer, Assistant Educational Officer (AEO), attended as Chief Guest. Other notable participants included Mr. Narayanan Master (Gandhi Darshan), Mr. C.P. Krishnakumar (Kerala School Teachers Association), and Mr. Jayadeep (Kerala Sasthra Sahitya Parishad).
The session began with a welcome address by Mr. Vasudevan Namboothiri, Convener of the Organizing Committee, and concluded with a vote of thanks by Mr. P. Krishnadas of Oushadhi.
Technical sessions led by Dr. C. Suresh Kumar and Shri N. Sreekumar provided practical insights into healthy food habits, nutrition, and lifestyle choices. The programme was efficiently coordinated by Shri Praveen Chandran.
A key highlight of the event was the serving of a traditional, nutritious meal including kanji, kappa, chammanthi, and moru. Emphasizing sustainability, food was served on dried arecanut leaves with eco-friendly spoons made from jackfruit leaves, promoting environmental consciousness alongside healthy eating.
The workshop effectively reinforced the significance of traditional diets, mindful eating, and sustainable living, making the observance of International Workers’ Day both meaningful and impactful for the Manjeri community.
