The event opened with four short films on battery cages and the reasons to switch to cage-free eggs. The master of ceremonies, local celebrity Oindrilla Dutt, gave thoughtful commentary in between.
Next came a panel: HSI’s N. Jayasimha spoke about HSI and animal welfare. Dr. Naisargi Dave from the University of Toronto cited research showing that even the smallest increase in consumer knowledge about the conditions of hens leads to increases in demand for cage-free eggs. Finally, Chef Sharad Dewan of Park Hotels said that he had committed to cage-free eggs and was confident that profitability would naturally follow. It is obvious to him, he said, that the trend is toward humane food, health, and wellness, and that consumers understand that hens produce better products when they’re living healthier lives.
A second panel comprised of Chef Wafab from the Hyatt in Kolkata, Ms. Jhilam from the Hyatt, Mr. Sanjay Mitra from Keggs Farms, and Mr. Dibeyendu Banerjee, a local smaller-scale cage-free farmer, answered questions. Topics included how to increase consumer knowledge, how to help smaller-scale suppliers link up directly with consumers, how cage-free farming actually increases rural food security, and whether chefs detected any difference in the quality of cage-free eggs (to which they answered yes, the taste is superior).
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