INTRODUCTION:
Hunger remains a significant issue, with 195 million undernourished people in India, accounting for 25% of the global hunger burden. India ranks 105th out of 127 on the 2024 Global Hunger Index, struggling with food insecurity due to poverty, economic instability, and food loss. Eating is fundamental for health and well-being, and occupational therapy acknowledges it as both a necessity and a meaningful activity. Occupational therapists can play a vital role in addressing food access, supporting feeding challenges, and promoting sustainability to mitigate both individual and systemic health concerns.
OBJECTIVES:
This project aimed to optimize resource utilization, identify solutions for surplus food, and facilitate redistribution while raising awareness to minimize food waste.
METHODS:
Observations revealed that excess food from the college mess and local hotels was discarded as waste. A food distribution cycle was planned by engaging various stakeholders. A key initiative was the proposal for a community fridge in collaboration with its owner and college authorities to store and share surplus food efficiently.
RESULTS:
Stakeholder collaboration led to the establishment of a community fridge to redistribute food, reducing waste and enhancing nutrition. Awareness campaigns and surveys ensured engagement and sustainability. Educational efforts on meal planning and storage helped minimize waste, while institutional partnerships promoted long-term food management strategies.
CONCLUSION:
This initiative empowers occupational therapy students to embrace roles in sustainability, food redistribution, and community advocacy, fostering well-being while addressing food waste.