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India Gazette
a day ago
- General
- India Gazette
Assam CM lays foundation, performs bhumi pujan for centralised community kitchen in Nalbari
Guwahati, (Assam) [India], June 7 (ANI): During his one-day visit to Nalbari, Assam Chief Minister Himanta Biswa Sarma on Saturday laid the foundation stone and performed the bhumi pujan for the centralised community kitchen of the Akshaya Patra Foundation at Gandhia. He also inaugurated the inspection bungalow constructed by the Nalbari District Territorial Building Division of the Public Works Department (Buildings & National Highways) at Ghograpar. Speaking at the foundation stone-laying ceremony in Gandhia, CM Sarma stated that the present state government has consistently worked to support people from all sections of society. Highlighting various initiatives for the socio-economic development of the poor and middle class, he mentioned that the centralised community kitchen, once completed, would bring tangible improvements to the region. The facility, estimated to cost Rs. 25 crore 33 lakh 90 thousand, would have the capacity to serve 25,000 students, covering Nalbari as well as parts of Tamulpur and Baksa districts. He noted the contributions of the Hare Krishna Movement and the Akshaya Patra Foundation in providing meals to government primary and middle English school students. He stated that, in addition to government support, these organisations invest their own resources, ensuring timely and hygienically prepared food delivery to schools. He said that individuals currently involved in the mid-day meal service would continue in their roles, focusing on distributing meals. He further stated that the new system would reduce the workload on teachers, enabling them to concentrate on academic responsibilities. Referring to past contributions during emergencies, he added that Akshaya Patra had also provided meals to flood-affected people in Kamrup district relief camps. Reflecting on the evolution of the mid-day meal initiative, the Chief Minister said he had initiated efforts in 2011, leading to the introduction of centralised mid-day meal services in the Jalukbari constituency during 2011-12. The programme was later extended to West Guwahati, East Guwahati, Dispur, and subsequently the entire Kamrup district. He further stated that Akshaya Patra is currently distributing mid-day meals in Jorhat, and construction of a centralised kitchen is underway in Majuli. He added that similar facilities would be developed soon in Dibrugarh, Lakhimpur, and Tezpur. Earlier in the day, he inaugurated the inspection bungalow constructed near Ghograpar Higher Secondary School on the road to Nalbari Medical College. The bungalow was built by the Nalbari District Territorial Building Division of the Public Works (Building & NH) Department with administrative approval of approximately Rs. 4.96 crore. The three-storey structure includes four VIP rooms, twelve deluxe rooms, a 60-seater conference hall, an office room, a reception area, and other general amenities, along with landscaping and parking amenities. (ANI)
Time of India
a day ago
- General
- Time of India
CM Sarma lays foundation of community kitchen in Nalbari
Guwahati: CM Himanta Biswa Sarma on Saturday performed 'bhumi puja' and laid the foundation stone for the Akshaya Patra Foundation's centralised community kitchen at Gandhia in Nalbari. The community kitchen, budgeted at Rs 25 crores, will serve 25,000 students midday meals across schools in Nalbari district and parts of Tamulpur and Baksa districts. Sarma acknowledged the Hare Krishna Movement and Akshaya Patra Foundation's contributions in providing meals in govt schools. Current mid-day meal staff will maintain their positions, while teachers can focus more on academic duties. He also noted Akshaya Patra's assistance during floods in Kamrup district. The chief minister discussed the midday meal programme's development, which began in the Jalukbari constituency in 2011-12 and expanded to various Guwahati regions and Kamrup district. Earlier, Sarma inaugurated a three-storey inspection bungalow near Ghograpar Higher Secondary School, constructed at approximately Rs 4.96 crores.
United News of India
a day ago
- General
- United News of India
Assam: CM lays foundation of centralized community kitchen for mid-day meal service
Guwahati, June 7 (UNI) Assam Chief Minister Himanta Biswa Sarma on Saturday laid the foundation stone and performed the 'bhumi pujan' for the Centralised Community Kitchen of the Akshaya Patra Foundation at Gandhia. He also inaugurated the inspection bungalow constructed by the Nalbari District Territorial Building Division of the Public Works Department (Buildings & National Highways) at Ghograpar. Speaking at the foundation stone laying ceremony in Gandhia, Sarma stated that the present state government has been consistently working to support people across all sections of society. Highlighting various initiatives for the socio-economic development of the poor and middle class, he mentioned that the Centralised Community Kitchen, once completed, would bring tangible improvements to the region. The facility, estimated to cost Rs 25,33,90,000, would have the capacity to serve 25,000 students, covering Nalbari as well as parts of Tamulpur and Baksa districts. He noted the contributions of the Hare Krishna Movement and the Akshaya Patra Foundation in providing meals to government primary and middle English school students. He stated that in addition to government support, these organisations invest their own resources, ensuring timely and hygienically prepared food delivery to schools. He said that individuals currently involved in the mid-day meal service would continue in their roles, focusing on distributing meals. He further stated that the new system would reduce the workload on teachers, enabling them to concentrate on academic responsibilities. Referring to past contributions during emergencies, he said that Akshaya Patra had also provided meals to flood-affected people in Kamrup district relief camps. Reflecting on the evolution of the mid-day meal initiative, the Chief Minister noted he had initiated efforts in 2011, leading to the introduction of centralised mid-day meal services in the Jalukbari constituency during 2011-12. The programme was later extended to West Guwahati, East Guwahati, Dispur, and subsequently the entire Kamrup district. He further stated that Akshaya Patra is currently distributing mid-day meals in Jorhat, and construction of a centralised kitchen is underway in Majuli. He added that similar facilities would be developed soon in Dibrugarh, Lakhimpur and Tezpur. UNI ANP SS
NDTV
28-05-2025
- Health
- NDTV
World Nutrition Day 2025: How To Add More Nutrients To Everyday Indian Meals
Every year on May 28, World Nutrition Day serves as a global reminder of the vital role that nutrition plays in overall health and well-being. The day promotes awareness around healthy eating habits, the importance of balanced diets, and the need to tackle malnutrition in all its forms- undernutrition, obesity, and micronutrient deficiencies. It is a reminder of the dual importance of eating well and choosing foods that support environmental sustainability. It's a call to action for individuals, communities, and governments to prioritise local, seasonal, and minimally processed foods that are good for the body. For Indian households, this day is especially relevant. With a rich legacy of plant-based diets and seasonal cooking, Indian cuisine naturally aligns with sustainable food practices. The challenge lies in reviving and enhancing these habits for modern lifestyles. Mr. Shridhar Venkat, CEO of the Akshaya Patra Foundation, tells us, "On the occasion of World Nutrition Day, we are reminded that nutrition is the foundation of good health, which can be achieved by enhancing everyday meals with balanced nourishment. According to PM POSHAN (NFSA), mid-day meals should provide 450 calories and 12 grams of protein for children studying in classes I-V and 700 calories and 20 grams of protein for children in classes VI-VIII. Early nutrition shapes cognitive development, school performance, and long-term well-being, ultimately influencing the economic and social fabric of nations." World Nutrition Day 2025: Here Are 7 Easy Ways To Add More Nutrition To Indian Meals: A well-balanced plate can be enriched with diverse pulses and legumes-such as dal, chana, and rajma-which serve as excellent protein sources. Whole grains like millets (ragi, jowar, bajra), alongside staples like rice and wheat, boost fibre intake and provide essential nutrients for sustained energy. By incorporating diverse seasonal vegetables, whole grains, and locally available ingredients, we can ensure meals are rich in essential vitamins and proteins. 1. Rethink Your Grains Indian kitchens revolve around grains- rice, wheat, jowar, bajra, and ragi. To add more nutrients, start by mixing up your grain game. Swap out polished white rice for brown rice or millets. Millets like foxtail (kangni), little millet (kutki), and barnyard millet (sanwa) are rich in fibre, iron, and magnesium. Try combining whole wheat flour with ragi or bajra for rotis to increase the intake of calcium and iron. Also Read: Fact Check: Foods Rich In Carbs Can Be Healthy Too, Here's A List 2. Power Up Your Pulses Pulses are a staple, but we often overlook their full potential. Soak dals overnight and sprout them to improve digestibility and enhance vitamin C and B complex absorption. Include a variety of lentils in your weekly meals- masoor, chana, moong, urad- not just for taste but to ensure a diverse nutrient profile. Cooking dals with a tadka of mustard seeds, curry leaves, garlic, and asafoetida (hing) not only enhances flavour but improves gut health too. 3. Add Colour With Seasonal Vegetables Indian thalis are known for their variety, but it's easy to fall into a routine with the same few vegetables. Use the rainbow rule- aim to include colourful vegetables like pumpkin, spinach, red bell peppers, carrots, and beetroot. Each colour represents different phytonutrients and antioxidants. Try stir-frying or steaming vegetables to retain maximum nutrients, and avoid overcooking, which often depletes their value. 4. Don't Forget Fermented Foods Fermented foods like curd, dosa batter, idli, kanji, and pickles are traditional Indian superfoods. They are rich in probiotics that support gut health and improve digestion. Including a serving of fresh curd or buttermilk in daily meals can help maintain healthy gut flora, which is essential for absorbing vitamins and minerals efficiently. 5. Fortify Your Cooking Oils Instead of sticking to just one type of oil, rotate between mustard oil, groundnut oil, sesame oil, and coconut oil to balance fatty acid profiles. Cold-pressed and filtered oils retain more nutrients. Also, try including a few seeds like flaxseed, sunflower, or chia, as toppings or in chutneys to increase omega-3 intake. 6. Smart Snacking and Sides Replace fried snacks with roasted chana, nuts, makhana, or homemade laddoos made from jaggery and seeds. Add nutrient-dense sides like leafy green theplas, methi parathas, or chutneys made with mint, coriander, curry leaves, or flaxseeds. 7. Finish With Fruits End meals with a fruit instead of sugary desserts. Papaya, guava, amla, and oranges are rich in vitamin C and fibre. Seasonal fruits are cost-effective and nutritionally richer than cold storage imports. World Nutrition Day 2025 reminds us that mindful eating can be both culturally rooted and forward-thinking. By making simple, sustainable changes to our daily meals, we can nourish our bodies the right way.
Hans India
26-04-2025
- Business
- Hans India
HUDCO donates EVs, kitchen equipment worth Rs 88 lakh to Akshaya Patra
Hyderabad: Akshaya Patra Foundation partnered with two esteemed organisations—HUDCO and Franklin Templeton Services (India) Private Limited for enhancing child nutrition, education, and sustainability. According to officials, these collaborations mark significant milestones in the foundation's ongoing mission to combat classroom hunger and promote environmentally smooth operations. HUDCO extended its support to The Akshaya Patra Foundation by sponsoring state-of-the-art kitchen equipment and electric vehicles worth of Rs 88 lakh. These additions are set to bolster kitchen capacity and enable efficient last-mile delivery of nutritious meals from the foundation's facility in Kandi, Sangareddy, and Hyderabad. Satya Gaura Chandra Dasa, Trustee and President, The Akshaya Patra Foundation Telangana and Andhra Pradesh said, 'These new vehicles and kitchen equipment will significantly enhance our ability to deliver meals efficiently, supporting our goal of promoting well-being and education across communities.'
