Project ‘Serve Safe Food’, an initiative aimed at improving food safety and hygiene among street food vendors, has expanded its reach in Meghalaya. Nestle India, in collaboration with the Food and Drug Administration, Meghalaya, and the National Association of Street Vendors of India (NAVI), will now train more than 300 street food vendors in East Khasi Hills, taking the total number of beneficiaries in the state to over 1,800 vendors.
Launched in 2016. Project Serve Safe Food has so far trained over 92,800 street food vendors across states and 4 Union Territories, focusing on hygiene, safe food handing, waste disposal, and entrepreneurship. The programme aims to empower vendors with practical knowledge to ensure safe, high-qualify food while also supporting the sustainability of their business.
Speaking on the expansion, DBS Mukhim, Deputy Commissioner (Enforcement), Food Safety, Government of Meghalaya, said, “From the breathtaking waterfalls and caves to the vibrant culture of its people, Meghalaya is fast becoming a traveller’s paradise. Our street food is a key party of this culture, and strengthening it through safe food practice is crucial. I am grateful for the collaboration with NASVI and Nestle India, which is helping u sachieve this objectives.”
Dr. Taruna Saxena, Head of Sustainability and Sacietal Initiatives at Nestle India, added, “At Nestle India, we are consistently trying to improve the food safety environment beyond our own products. Project Serve Safe Food empowers street food vendors by upgrading their skills with relevant training on hygiene and food safety practices. Over time, we believe this will create positive behavioural change and contribute to the overall growth of their business.”
Since its inception, the project has covered states including Assam, Arunachal Pradesh, Bihar Chhattisgarh, Goa, Gujarat, Karnataka, Kerala, Maharashtra, Odisha, Punjab, Tamil Nadu, Telangana, Uttar Pradesh, Uttarakhand, and several others. By focusing on grassroots vendors, Projects Serve Safe Food bridges the gap between traditional and safety, ensuring that India’s rich street food culture remains both vibrant and secure for locals and tourists alike.
