Community led Food Processing and Value addition training

A two-days training was organised by NESFAS on food processing and small scale value addition for members of Ialamlynti SHG, Ladmawphlang and three PGS group members from Nongtraw. The training focussed in enhancing basic skills of the participants and was facilitated by community members of the Nangkyrsoi SHG, Khweng from 24th to 25th October, 2021 in Lad Mawphlang, East Khasi Hills.

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CFS side event on Advancing Equitable Livelihoods for food systems workers: Bah Phrang Roy speaks on behalf of Indigenous Communities.

The Committee for Food Security (CFS) of the FAO yesterday convened a virtual side event on ‘Advancing Equitable Livelihoods for All Food Systems Workers’. The event was aimed at discussing mechanisms…

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Value Addition and Food Processing training for strengthening community entrepreneurs

NESFAS recently conducted a two-days training on Food Processing and Value addition for 7 members of the PGS group from Umsawwar village. The training was held to equip community members with the necessary skill and knowledge of value addition and food processing that can help secure their income and livelihood in the future.

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Exchange visit as a Learning and Networking tool for the communities

An exchange visit on school feeding programme was conducted on 2nd October 2021 at Mawmihthied village, East Khasi Hills. The programme was participated by MDM cooks, teachers, community facilitators and students from Dewlieh community and five communities from Garo Hills District.

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Khasi people from Nongtraw and NESFAS among recipients of the Prestigious Hallbars Sustainability Publication Award 2021

Hallbars, a Sustainability Research Organisation awarded the contribution of four individuals, organisations, and community from Meghalaya as part of the Best 2021 Sustainability Publication Award. The Indigenous Partnership (TIP), NESFAS, and the Khasi People of Nongtraw were among the 58 awardees for their contribution towards the award winning publication “Indigenous Peoples’ Food Systems: Insights on Sustainability and Resilience from the front line of climate Change.”

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