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Introduction In Brooklyn, New York City, the NNEdPro US Mobile Teaching Kitchen Team has been working on Phase-1 pilot activities (March to July 2023), starting with inception workshops held in partnership with SUNY Downstate Medical Center and its community outreach program at the Brownsville Community Culinary Center (BCCC) in March 2023 and concluding with two externally facing culinary experience events at BCCC on the 27th and 29th of July. The MTK Initiative in New York City has made significant strides in its Phase-1 pilot activities, enriching communities with culinary education and promoting healthy eating habits. With a dedicated team and ambitious plans for the future, the MTK Initiative is set to continue empowering individuals to make informed choices about their nutrition, health, and overall well-being. The positive impact of this initiative will undoubtedly continue to resonate within the hearts and minds of the community for years to come. The Journey Begins: Inception Workshops at Brownsville Community Culinary Center The MTK Initiative started its journey in March 2023 with inception workshops in collaboration with SUNY Downstate Medical Center and the Brownsville Community Culinary Center (BCCC). These workshops set the foundation for the upcoming activities and garnered valuable insights from the community. Dedicated Leadership and Expertise Jen Shamro, a registered nurse with a wealth of experience in food service and plant-based diets, along with Rebecca Johnson, an executive plant-based chef-trainer and partnerships manager at Plant Powered Metro New York (PPMNY), have been the driving forces behind the NYC MTK Initiative. Their leadership and expertise have been crucial in shaping the programme's success. In their commitment to professional development, Jen and Rebecca completed the NNEdPro-IANE Summer School and Foundation Certificate in Applied Human Nutrition. The course, double-accredited by the Royal Society of Biology and Royal College of Physicians and affiliated with the University of Parma, further solidified their knowledge and expertise. Community Engagement: The Culinary Experience Events The MTK Initiative made its mark with two captivating culinary experience events at the Brownsville Community Culinary Center. The first, held on 27th July, was a free community event with an impressive turnout of over 30 enthusiastic community members. The second event on 29th July was a ticketed affair celebrating the newly trained champions and preceptors, Colette Boston and Verda Bataille. This event had a tribute to the original MTK champions from India, passing the torch to the dynamic NYC team. The Impact So Far The MTK Initiative has been making significant strides in promoting nutrition education and culinary skills. The journey thus far has included conceptual MTK workshops in Washington, DC, and NYC, champions' training sessions in both cities and a successful MTK Culinary Experience event in DC at the Hyatt: 21st March: Washington, DC – Hybrid Conceptual MTK Workshop 23rd and 24th March: NYC – Conceptual & Culinary MTK Workshops 8th and 16th June and 19th July: Brooklyn champions training 8th and 22nd July: DC Champions training 22nd July: MTK DC Culinary Experience event at the Hyatt 27th July: MTK Brooklyn Culinary Experience event at BCCC (community) 29th July: MTK NYC Culinary Experience at BCCC (ticketed) Looking Ahead: Next Steps With the completion of Phase-1 pilot activities, the MTK Initiative is gearing up for the next chapter. Plans are underway to bring champions and preceptors from NYC and DC groups together for further training in nutrition education, event management, and business enterprise. Additionally, the team is excited to start preparation towards the first draft of the MTK US Cookbook, a treasure trove of nutritious and delicious recipes which will be brought to life through cookery courses along with nutrition education. In November 2023, the MTK Initiative will return with another round of external events, allowing even more individuals to experience the joy of cooking and eating healthily. Gratitude and Acknowledgments The MTK Initiative in New York City owes its success to the dedication and passion of its team members and local steering group. Special thanks go to MTK preceptors Jahanda King, Jen Shamro, Rebecca Johnson, and Rory (Lawrence) Langan, whose commitment to the cause has been commendable. The support and involvement of local steering group members Aimee Afable, Elizabeth Helzner, Eloísa Trinidad, Emily Johnston, Mariana Markell, and Tamer Badr have also been instrumental in shaping the programme. Finally, special thanks to Matheus Abrantes, Sucheta Mitra, Tecla Coleman, Prof Sumantra Ray, Veronica Funk, Nikitah Ray, Wanja Nyaga, Sarah Armes, Harmanpreet Singh & the MTKi team for their efforts in making these activities possible! To help us impact the lives of even more champions, please support us. Check out all photos of our activities in the US in July 2023 on our Flickr profile: Learn more about our Culinary Experience event in DC

July 20th - Learning Lab at the 2023 SNEB Conference The Mobile Teaching Kitchen International Initiative kicked off its exciting activities this month in the United States on July 20th with a Learning Lab at the 2023 Society for Nutrition Education and Behavior (SNEB) Conference. The theme for the conference was 'Empowering Food Citizens,' and the Initiative took the opportunity to showcase its innovative approach to tackling food insecurity both in the US and internationally. During the Learning Lab, participants delved into the application of the Mobile Teaching Kitchen as a powerful tool to address the pressing issue of food insecurity. With interactive demonstrations, insightful discussions, and practical insights, the session aimed to equip attendees with the knowledge and tools needed to impact food education and behaviour positively. For the Q&A session, the room was filled with various exciting questions. Attendees wanted to know more about the Mobile Teaching Kitchen's reach and impact, how it addresses cultural differences in food habits, and its potential to be applied in diverse communities both in the US and internationally. The thoughtful answers from the Initiative's representatives further fuelled the audience's interest in the Initiative. July 22nd - Training of DC Champions and Preceptors On Saturday, July 22nd, the Mobile Teaching Kitchen International Initiative conducted its final training session for the dedicated DC champions and preceptors. These individuals underwent rigorous training to become proficient in preparing and teaching a diverse range of nutritious and delicious recipes. The training included an array of mouth-watering recipes from different cultures, including Chana Sabzi on a Wheat Pancake, Chocolate Mousse with Blackberries, Spinach Cutlets & Green Chutney, Lentil Broccoli, Mushroom Tacos, Green Bean Salad with Lemon Vinaigrette, and Tofu Fritto in Lettuce Cups. The combination of classic dishes from the US, India, and Mexico highlights the Initiative's commitment to promoting cultural diversity through food education. As part of the learning, champions receive information on the nutritional value of the ingredients used in the recipes and their importance to the human body. The recipes are not only tasty but also nourishing. July 22nd - MTK Culinary Experience Later that same day, the Mobile Teaching Kitchen International Initiative hosted its first MTK Culinary Experience in the US. Participants at the event had the incredible opportunity to taste the meals prepared by the skilled DC champions and preceptors during their training sessions. Apart from indulging in the delicious dishes, attendees had the chance to engage with the champions and preceptors, who shared their personal experiences and insights gained from being part of this transformative Initiative. The event also featured talks from the Initiative's leadership, providing a broader perspective on the project's goals and achievements. July 23rd - Mindfulness Meditations On Sunday, July 23rd, NNEdPro's chair led an inspiring session on Mindfulness Meditations to Start the Day. Attendees were encouraged to explore their 'IKIGAI' - their reason for being - and reconnect with their inner selves through guided mindful meditation. This session allowed participants to take a moment of introspection and mindfulness amidst the hustle and bustle of the activities. By nurturing their mental and emotional well-being, attendees were better equipped to continue their journey of empowering food citizens and fostering positive change within their communities. July 23rd - Final day of the SNEB Conference On the final day of the SNEB conference, NNEdPro's Chair, Prof Sumantra Ray presented at the Revitalizing Indigenous Food Systems: Fostering Inspiring Conversations to Honor and Sustain Traditional Foods and Cultures session, honouring our MTK champions and the tribal populations with whom we have the privilege of working along with Prof Nitya Rao and the UEA as well as NGOs in India. Final words The Mobile Teaching Kitchen International Initiative has embarked on an impactful journey to tackle food insecurity and empower communities in the US and beyond. The Initiative is equipping individuals with the knowledge, skills, and awareness needed to make a difference in the world of nutrition education and behaviour. As a result of that, our collaborator Nicole Farmer moderated a discussion on teaching kitchens on the 22nd of July at the SNEB conference, where during the Q&A, attendees, including Prof Sumantra Ray, were able to discuss the MTK. As the Initiative continues to spread its wings, its mission of nurturing food citizens and fostering healthier societies remains at the forefront. By encouraging curiosity and diversity, the Mobile Teaching Kitchen International Initiative is unleashing the hidden potential within individuals to create a brighter and more sustainable future for us all. Here is a short video from the MTKi in India: Thank you very much to all of you who visited our stand at the conference! It was amazing to know so many of you are interested in learning more about our initiative! Stay tuned for further updates on the MTK Initiative in the US as we travel to NYC! Check out our Flickr album for all the photos: Special thanks to Matheus Abrantes, Sucheta Mitra, Tecla Coleman, Prof Sumantra Ray, Veronica Funk, Nikitah Ray, Wanja Nyaga, Jen Shamro, Rebecca Johnson, Prof Martin Kohlmeier, Sarah Armes, Harmanpreet Singh & the MTKi team for their efforts in making these activities possible! Additional thanks to Dr Terri Stone from MedStar, Eloisa Trinidad from Chilis on Wheels, Lianna Levine Reisner from Plant Powered Metro New York, Dr Nicole Farmer from NIH and Dr Yenory Hernández from FAO / SNEB 2023 Conference Chair and President 2023-24 as well as SNEB's Executive Director, Rachel Daegar, for continuing support culminating in the DC MTK Culinary Experience Event! We would also like to thank our preceptors and champions who made the MTK Culinary Experience possible: Scott Nichols, Dan Maunder, Katherine Burbank, Nour Alim, Ruth Kayongo, Maureen Schwart, Kara Wilcox and Cindy Munkhgerel. This blog was originally posted on www.mtki.org

The Summit is behind us, and impressions are still settling. We proudly announce the esteemed award winners for their exceptional contributions to various causes close to our hearts. These remarkable individuals have been a driving force in creating positive change in marginalized communities, advocating for women's empowerment, and shaping the landscape of the nutrition industry. We extend our heartfelt congratulations to all the nominees, as well as our deep admiration for the recipients of this prestigious award. Their dedication and passion have not only brought them recognition but have also inspired countless others to follow in their footsteps. Our vision goes beyond a mere ceremony; it is about creating a platform that unites outstanding professionals and academics alike. This event is not only a celebration of achievements but also an opportunity to foster meaningful connections and collaborations. Together, let's celebrate their impact and inspire others to make a positive difference in the world of nutrition. By coming together, we can sow the seeds of change and cultivate a healthier and more inclusive world. We look forward to welcoming you to this celebration of excellence. Awards categories are: International Academy of Nutrition Educators (IANE) Poster Competition Summer School Essay Kids Kitchen Club Challenge Regional Networks International Virtual Core IANE Awards Winner of the IANE Associate Member of the Year Award 2023 with an upgrade to Fellowship​ Ellen Fallows​ “I’m honoured to accept this recognition in a field I believe will become one of the most important in healthcare over the next decade. I am grateful for the opportunity to support the work of IANE and NNedPro and to be able to champion the critical role of primary care in supporting people with nutrition.” Winner of the IANE Professional Member of the Year Award 2023​ Sarah Armes ​ I am extremely honoured to be receiving the 2023 IANE Professional Member of the Year Award. I am grateful for the recognition I have received for my contributions to leading the 2023 Summer School in Applied Human Nutrition. This was a full circle moment having partaken in the summer school back in 2020.” Winner of the IANE Faculty Member of the Year Award 2023​ Mayara de Paula “Thank you for this amazing honour! It’s always a pleasure working alongside such talented nutrition professionals, who are passionate about making a difference. I learn something new every day, and I can’t wait to continue our work together. It’s a pleasure, thank you again!” Winner of the IANE Fellowship Award 2023​ A/Prof Jimmy Louie​ "I am deeply honoured to accept the Fellowship of the International Academy of Nutrition Educators. This prestigious recognition reaffirms my commitment to advancing the field of nutrition education and research. I look forward to working with other IANE Fellows and members to shape the future of nutrition education and pave the way for transformative healthcare practices." Winner of the IANE Paper of the Year Award 2023​ Virtual teaching kitchen classes and cardiovascular disease prevention counselling among medical trainees Alexander C Razavi, Anna Latoff, Amber Dyer, Jaclyn Lewis Albin, Kristi Artz, Alexandra Babcock, Francesca Cimino, FarzanehDaghigh, Beth Dollinger, Maya Fiellin, Emily A Johnston, Grace Marie Jones, Robert D Karch, Emily T Keller, Heather Nace, Nimisha K Parekh, Stephanie Nelson Petrosky, Amy Robinson, Jessica Rosen, Eva M Sheridan, Susan W Warner, Jada L Willis, led by Timothy S Harlan​ On behalf of the authors of the paper detailing our research, Virtual Teaching Kitchen Classes and Cardiovascular Disease Prevention Counseling Among Medical Trainees, we are thrilled to learn of the selection as Paper of the Year by the IANE. ​This work builds on over ten years of research by the Cooking for Health Optimization with Patients (CHOP) investigators and represents the perseverance and dedication of a nationwide team of faculty members and health professions students during the very challenging time early in the pandemic. ​We have been happy to be able to share the findings that virtual Culinary Medicine programming can be a viable educational model and this recognition has made our work even more rewarding. ​ IANE Joint Outstanding Achievement Award 2023 with Honorary Fellowship of IANE​ HE Dr Maryam Matar ​ Acceptance video: HE Mariam bint Mohammed Almheiri Acceptance video: Winner of the 9th International Summit on Nutrition and Health Poster Competition​ Perceptions of Women from a rural community in Northeast Brazil on the impact of the Programs Bolsa Família, Cisterns, and PRONAF in their food practices – a qualitative study Mariana Lopes Simões​ Winner of the 8th NNEdPro Summer School in Applied Human Nutrition essay competition Ilakkiya Ezhilmaran​ "Thank you for honouring me with this prestigious award. I am deeply humbled and grateful to receive this recognition, and I accept it with immense pride and joy." Winner of the Kids Kitchen Club Challenge on the Importance of Sustainable Nutrition and his healthy dish ‘Fruit Chat’ Aryaditya Bardhar​ REGIONAL NETWORK AWARDS: Excellence in Creative Solutions for Food and Nutrition Security​​ Prof Virginie Zoumenou "I want to express again my deepest gratitude for the honour of receiving the 2023 NNEdPro Excellence in creative solutions for Food and nutrition security award for the United States regional network. It is with great pleasure and humility that I accept this prestigious recognition. I sincerely appreciate the award committee for selecting me as the award recipient." Wawira Njiru​ Founder of Food4Education: a project dedicated to providing subsidised nutritious meals to primary school children, aiming to improve nutrition education outcomes​ Food4Education utilises Tap2Eat, a digital mobile platform that incorporates cutting-edge FinTech solutions. This platform enables public primary school children to access nutritious food for education purposes.​ Students receive an NFC smart wristband linked to a virtual wallet. Using the Tap2Eat feature, students can conveniently tap their wristbands to access their meals in under 5 seconds.​ Provided over 10,000,000 meals that have led to improved nutrition, school attendance, performance and higher high school transition rates. ​ Dr Dorit Avni​ "In light of the global challenges we are facing, shifting towards a “sustainable healthy diet” can nurture both people and the planet. It is our responsibility as researchers, covering farm-to-fork aspects, to provide evidence-based data and educate the farmers, nutritionists, policymakers and the public about sustainable crops and raise awareness about sustainable functional foods thus ensuring people's well-being and protecting and preserving our natural sources." Sudeshna Maitra Nag​ "I would like to express my sincere gratitude by thanking NNEdPro. It's an honour to be able to receive this prestigious award and this utterly motivates me to continue working hard for the underprivileged and help the society by all possible means." Outstanding Contributions to the NNEdPro Projects, Operations & Strategy Team​ Sucheta Mitra​ Sucheta is the Strategic and Operations Coordination Lead at NNEdPro Global Centre for Nutrition and Health. Her main responsibilities include operationalising plans for strategic development and growth, overseeing the management of internal and external membership and assisting in building and maintaining strategic partnerships to advance resource mobilisation for NNEdPro key projects. Sarah Armes​ Sarah Armes is a Registered Associate Nutritionist with a master's level in Clinical and Public Health Nutrition, serving an Academic Officer in NNEdPro with significant content creation for various education in health system and health practices. Ms Armes holds deputy lead role of the data science and evidence synthesis hub, curating evidence with research and real-world data and strengthening data/research literacy and capacity among health professionals. Matheus Abrantes​ Matheus holds a bachelor’s degree in Business Administration from UNIP University in Sao Paulo, Brazil, where he has worked across the private, public and charity sectors. He has been working with NNEdPro since 2018 and is now, as the Interim COO for the organisation, responsible for all key digital operations and enterprise, including finance, governance and strategic marketing across NNEdPro and its regional networks on six continents. Sarah Anderson​ Sarah is an Operations Support Officer at NNEdPro. Her role is central to the support of all aspects of NNEdPro's presence and engagement with each of the 12 Regional Networks, iKANN and IANE. She oversees digital project management administration and provides membership support. Veronica Funk Petric​ Veronica has a background in International Business and currently works as the Executive Assistant to the Chair/Vice Chair for NNEdPro. Additionally, she is part of the NNEdPro Virtual Core and is responsible for various admin and office-related tasks.

Co-Authors and Contributors- Sarah Armes, Halima Jama, Ilakkiya Ezhilmaran, Arundhita Bhanjdeo, Harmanpreet Kaur, Debashis Chakraborty, Asim Manna, Wanja Nyaga, Nivedita Narain, Sumantra Ray, Nitya Rao For centuries, indigenous communities have thrived by maintaining a harmonious relationship with their surroundings and food systems. However, in today's world, indigenous peoples, particularly women and girls, bear the impact of hunger and malnutrition (1). Among them, the Santhal community, the third largest indigenous tribe in India, faces significant challenges in achieving proper nutrition due to extreme poverty and limited nutritional knowledge (2). We, NNEdPro, in association with Charities Aid Foundation (CAF), India, PRADAN and the University of East Anglia’s School of Global Development, explored a transformative intervention that aimed to improve nutrition knowledge, attitudes, and practices (KAP) within the Santhal community in Bihar and Jharkhand, India. Understanding the Need Malnutrition among indigenous peoples is often rooted in structural inequalities and the erosion of traditional food systems (3). The Santhal community, like many others, experience both undernourishment and micronutrient deficiencies (4). To combat this complex challenge, contextual, integrated and multidisciplinary interventions are essential, focusing on increasing access to and consumption of a diverse and nutritionally adequate diet. Empowering the Community through Intervention Our intervention, adapted from the work of the Mobile Teaching Kitchen International Initative particularly across India, aimed to improve nutritional knowledge, attitudes, and practices (KAP) regarding locally available food and diets in the Santhal tribe of Chakai district in Bihar. It focused on promoting the inclusion of locally available foods, in turn enhancing sustainability and resilience of the Santhal community's food systems. One of the key tools used was the Santhal recipe book, developed through nutritional analysis of locally sourced and collected foods, designed to include recommended menu templates to support dietary diversity, practical application, and the sustainability of food systems. In December 2022, training workshops were conducted with local youth selected to become Change Agents, focusing on these menu templates. They were taught how to collect data from the community, and the knowledge transfer was facilitated using SEE One, DO One, and TEACH One (SODOTO) session. Topics of knowledge transfer included iron-rich foods, traditional cooking methods, meal timing, the importance of preserving traditional food items amidst modernisation, and how shifts in cropping patterns affecting the environment and water. Subsequently, the Change Agents collected pre-intervention data from the field and conducted cooking demonstration workshops disseminating information gained from the SODOTO sessions into the community, particularly women. Post-intervention data was collected one month after the workshops in the specific community. In January 2023, a workshop involving policy makers, stakeholders, and community representatives was held in Dumka, Jharkhand, with the intention of informing local authorities about the project and creating local supportive ecosystem to work on improving community's diet and health. Pictures from the workshops depicting the SODOTO training in the field and workshop with stakeholders The Impact To evaluate the intervention's effectiveness, a KAP questionnaire tailored to reflect local diets and dietary patterns was administered to 293 participants (280 women and 13 men, predominantly farmers, with a mean age of 36 pre- and post-intervention. The results revealed substantial improvements in nutrition related KAP among the participants. Knowledge: Pre-intervention, the average knowledge score was 12.8 out of 28, indicating varying levels of knowledge among the participants. There was limited awareness of vitamin and mineral content, especially sources of vitamin B12 and calcium, as well as the benefits of local foods. The average post-intervention knowledge score soared to 23.6 out of 28, indicating a substantial increase in participants' understanding. They showcased improved knowledge of diet diversity (93%), regular meal consumption (99%), and the benefits of eggs as a protein source (92%). Attitudes: Pre-intervention, attitudes were assessed and yielded an average score of 17.6 out of 26. The participants demonstrated positive attitudes towards diverse diets (69%), recognising the harmful effects of excess salt (69%), and acknowledging the importance of vitamins in fruits and vegetables (46%). Post-intervention attitudes experienced positive shifts, with the average score rising to 22.2 out of 26. The participants exhibited stronger agreement on pre-intervention topics, and their recognition of iron-rich foods increased significantly (98%). Additionally, they displayed greater awareness of dietary considerations during pregnancy (68%). The intervention successfully fostered positive attitudes towards healthier dietary choices. Practices: Pre-intervention, participants' practices received an average score of 13.6 out of 30. The findings revealed infrequent consumption of leafy vegetables (14%) and nuts/seeds (40%), along with high levels of fatigue (68%). However, after the intervention, positive changes were observed. The average score climbed to 18.3 out of 30. The participants showcased improved meal planning (68%) and increased consumption of leafy vegetables (61%) and iodised salt (74%). Conclusion This transformative intervention stands as a testament to the power of targeted nutrition education and community empowerment. By focusing on locally available foods and incorporating indigenous knowledge, the intervention improved nutrition related KAP among the Santhal community. The results highlight the importance of bridging knowledge and information gaps, fostering positive attitudes, and promoting healthier dietary practices. It also emphasises the need for sustainable strategies to ensure long-term impact in the Santhal and other indigenous communities. Moving forward, we plan to analyse the dietary intake data collected from the field to investigate how the KAP intervention has impacted the consumption of indigenous food items within the community. It is also crucial to continue supporting interventions that enhance nutrition literacy, encourage the consumption of locally produced foods, and foster the resilience of indigenous food systems. By empowering communities with knowledge and promoting sustainable practices, we can work together to combat malnutrition and improve health as well as resilience particularly in historically marginalised populations. References Lemke S, Delormier T. Indigenous Peoples' food systems, nutrition, and gender: Conceptual and methodological considerations. Maternal & Child Nutrition. 2017 Dec;13:e12499. Prabhash K Dutta 2022. Who are santhals, the community which Droupadi Murmu belongs to? [Internet]. TOI; [cited 2023 Jul 10]. Available from: https://timesofindia.indiatimes.com/india/who-are-santhals-the-community-which-droupadi-murmu-belongs-to/articleshow/92391524.cms Health for Indigenous Peoples [Internet]. United Nations. Department of Economic and Social Affairs Indigenous Peoples; [cited 2023 Jul 10]. Available from: https://www.un.org/development/desa/indigenouspeoples/mandated-areas1/health.html Kumar P, Chauhan S, Patel R, Srivastava S, Bansod DW. Prevalence and factors associated with triple burden of malnutrition among mother-child pairs in India: a study based on National Family Health Survey 2015–16. BMC Public Health. 2021 Dec;21:1-2.

Written by: Nikitah Rajput Ray Reviewed by: Wanja Nyaga and Sucheta Mitra Welcome to the experiment! Apple are some of the best fruits around. They have many health benefits, so as part of my five-a-day, I love apples on my way to school and back! One day when I was eating an apple on my easter break and I was watching a video on the importance of any home-sourced produce, I began to think of the easiest way that I could make my own homegrown produce. I thought about this for a few minutes until I realised the answer was right under my nose! (Literally). So, I set off to find a way to grow my own… Apple Tree How I began To start off, I decided to look back on some things I learned in biology that had mostly to do with how to encourage a plant to grow, yet I realised I hadn’t worked with seeds from the beginning, so I had to research more on germinating, to begin with. Method I started with getting a reusable plastic cup (ideally one you won’t be using for some time) and rinsing it down, then I got kitchen roll and ripped off about 2 sheets to then fold into the bottom of my cup, it is important to then wet them through and let the excess pour out as to make them thoroughly damp yet not soaking wet, then add the seed along with another piece of folded paper towel on top, germinating plants this way gives you a chance to control the variables more compared to letting it go straight into soil and not being able to check on it intermittently. Next, once you are done with preparing the germination stage, place the cup anywhere where there is sufficient heat that encourages the seed to grow. And now you wait! PS- I suggest doing more than 1 at a time to increase the chances of survival and germination. Transferring to soil Now once the seed has germinated and leaves have started to grow, it is best to transfer into soil earlier in this stage as they will need nutrients that the soil would be rich in unless you are growing a delicate plant, any general soil with a mix of compost is just fine as it is cheaper. Removal Now while removing it, try to keep the roots that have grown as intact as possible, as this will help with the root structure in the soil, which is essential to having a healthy base for your plant. Choosing pot size When choosing a pot size, do not go too big at first as this could lead to root rot, and having too small of a pot leads to a plant being root bound which will require more work to undo, so to start with, pick a pot that is 1-2 inches larger than the current diameter, playing it safe with the sizing at first will lead to a higher chance of success. Care Place the plant in sunlight and keep away from harsh weather, ideally keeping it inside for the time being whilst in its first few pot sizes, water regularly depending on which plant you are taking care of; for example, for my apple plant, I changed the schedule depending on the average weather, when it was mostly sunny and warm I would water with half a cup of water every couple of days as to not let the soil dry out, therefore, letting the plant die, yet it the winter it watered less frequently as the moisture content is higher. Waiting The process of my plant's germination took about 1 month, which is average for an apple seed, yet it varies for different plants. Some of the fastest are cucumbers, lettuce, radishes, spinach, turnips, basil, melons, beans and peas, so if you are not willing to wait out and grow your own apple plant, these are the most common options. Future Care The best way to ensure the best care Is to do your own research on your plant and its symptoms. For example, you can observe its soil and leaves, and if anything irregular occurs, like fungi in the soil or spots on your leaves, can be a warning sign that something should be changed, so observing is one of the best methods, watering is obviously necessary depending on the plant, when going up in pot sizes its best to be observant of the roots and their mass if they are sparse compared to the upper of the plant a smaller pot is needed until it can recover therefore preventing root rot. I hope you find a new hobby in growing this plant, and patiently watching this plant grow can give you a new appreciation to produce!

Looking back at thought leadership through successive annual summits leading to the 9th International Summit on Nutrition and Health Contributors: Saakshi Sharma, Ramya Rajaram, Lauren Ball, Debotriya Chowdhury, Matheus Abrantes, Shumone Ray. Introduction Founded in 2008, the NNEdPro Institute for Food, Nutrition, and Health embarked on a journey of innovation, education, and research in the field of nutrition and health. Recognising the need for improved nutritional care in European countries, NNEdPro has been dedicated to delivering impactful research, building capacity, and influencing policy in medical and healthcare nutrition. With a multidisciplinary approach and a global network of professionals, NNEdPro strives to address the global crisis of malnutrition in all its forms, aligning its efforts with the United Nations' Decade of Action. The UN Decade of Action on Nutrition This UN Decade, initiated in 2020, serves as a blueprint for sustainable development, comprising 17 goals aimed at addressing major global challenges such as poverty, gender inequality, environmental degradation, and more. NNEdPro is aligned with this initiative, focusing on the education, research, and advocacy needed to combat malnutrition comprehensively, including undernutrition, overnutrition, and micronutrient deficiencies. Looking Back NNEdPro has a rich history of organising successful summits, with a total of eight summits held to date. These summits have served as important platforms for learning, collaboration, and progress in the field of food, nutrition, and health. Reflecting on the achievements and themes of previous summits can provide valuable insights and set the stage for what we can anticipate in the upcoming summit. The inaugural international summit on Medical Nutrition Education and Research took place in 2015 at Wolfson College, organised by the NNEdPro Global Innovation Panel. This landmark event brought together experts from seven countries across four continents, fostering global collaboration. The summit's goals were aimed at advancing medical nutrition education and research. The second summit, held in 2016 at Wolfson College once again, continued to focus on Medical Nutrition Education and Research. It featured the engaging Great Nutrient Debate, international speakers, and representatives from Global Open Data for Agriculture and Nutrition (GODAN), making it a comprehensive and informative two-day event. In 2017, the third summit in Cambridge brought together over 100 professionals from the field of Human Nutrition and associated disciplines. This gathering served as a platform for knowledge sharing and collaboration among experts, contributing to advancements in the field. The fourth summit in 2018 marked the 10th anniversary of NNEdPro specific objective to lay the foundation for an International Knowledge Application Network in Nutrition for the years 2019-2025. NNEdPro group members and key stakeholders, including event supporters, convened to shape the blueprint for this important initiative. At this summit, the brand-new journal BMJ Nutrition, Prevention and Health (BMJ NPH) was launched jointly by NNEdPro and the BMJ Group. Also launched at this moment was the Mobile Teaching Kitchen Initiative as well as the International Academy of Nutrition Educators (IANE) in partnership with the Society for Nutrition Education and Behavior (SNEB) as well as Monash Nutrition. The fifth summit in 2019 centred around the theme of Medical/Public Health Nutrition Education and Research. It was held in partnership with BMJ NPH, the official journal of NNEdPro. This collaboration highlighted the significance of research and education in the field of nutrition and its impact on public health. This summit was marked by the establishment of The International Food and Nutrition (TIFN) Trust as a NNEdPro-supported charity. In 2020, due to the COVID-19 pandemic, NNEdPro adapted by hosting its sixth annual summit virtually. The event successfully brought together change-makers from various countries, professions, and sectors, fulfilling its objectives and continuing to drive progress in the field. Since 2020 the Summit has been co-organised by NNEdPro, IANE and BMJ NPH. The seventh summit in 2021 once again focused on Nutrition Research and Scientific Dialogue. The summit effectively executed NNEdPro's objectives, facilitating meaningful discussions and fostering scientific advancement. In 2022, NNEdPro organised its most recent summit with the theme of Empowering Global Nutrition with Digital Technology. Following the tradition of previous summits, it incorporated three key elements to stimulate progress and innovation in the field. As NNEdPro prepares for its 9th Summit, scheduled for July 15th 2023, with ~750 registrants from all over the world, the focus is on sustainable resourcing for food and nutrition security, seeking creative solutions for health and resilient populations. This entirely virtual event promises interactive panel discussions, plenary sessions, and abstract presentations, fostering collaboration and generating innovative approaches to address the challenges faced in food and nutrition security. NNEdPro's commitment to driving innovation, education, and research in the field of food, nutrition, and health is commendable. By building on the achievements and lessons learned from previous summits, NNEdPro continues to play a vital role in shaping policies and practices for a healthier and more sustainable future. The upcoming summit presents an opportunity for collaboration, learning, and the development of creative solutions to address the complex challenges of food and nutrition security. SUMMIT PROCEEDINGS 2015 – Launch of the International Summit on Medical and Public Health Nutrition Education and Research 2016 – Nutrition education and research for public health impact 2017 - From education and research through to policy and practice 2018 - Connecting nutrition as hard science and international knowledge networks 2019 - Closing the gap: data-based decisions in food, nutrition and health systems 2020 - An Evaluation of Global Knowledge Networks in the UN Decade of Action on Nutrition (2016-2025) 2021 - Advancing research, policy and practice to promote resilient and sustainable food and health systems in the year of action on nutrition References 1. About Us [Internet]. NNEdPro. [cited 2023 May 1]. Available from: https://www.nnedpro.org.uk/about-us 2. History of NNEdPro [Internet]. NNEdPro. [cited 2023 May 1]. Available from: https://www.nnedpro.org.uk/history-of-nnedpro 3. Vision, Mission and Aims [Internet]. NNEdPro. [cited 2023 May 1]. Available from: https://www.nnedpro.org.uk/vision-mission 4. United Nations. Decade of Action [Internet]. United Nations Sustainable Development. 2020. Available from: https://www.un.org/sustainabledevelopment/decade-of-action/ 5. UNSDG | Decade of Action [Internet]. unsdg.un.org. Available from: https://unsdg.un.org/16019-decade-action 6. Summit Abstracts [Internet]. NNEdPro. [cited 2023 May 1]. Available from: https://www.nnedpro.org.uk/abstracts 7. 9th NNEdPro International Summit [Internet]. NNEdPro. [cited 2023 May 1]. Available from: https://www.nnedpro.org.uk/summit 8. BMJ Nutrition, Prevention and Health [Internet]. NNEdPro. [cited 2023 May 2]. Available from: https://www.nnedpro.org.uk/bmj-nutrition 9. Articles & Newsletters [Internet]. NNEdPro. [cited 2023 May 2]. Available from: https://www.nnedpro.org.uk/articles-and-newsletters

The NNEdPro ANZ Regional Network works collaboratively to strengthen the nutrition education and competence of medical and healthcare professionals in Australia and New Zealand through innovation in research, resource development and delivery. On 28th June 2023, members of the ANZ Regional Network presented at the Australian & New Zealand Association for Health Professional Educators (ANZAHPE) Conference, on the Gold Coast, Australia. The theme of the 2023 Conference was ‘Turning Tides: Navigating the Opportunities’. Professor Eleanor Beck, Professor Lauren Ball, Dr Helen McCarthy, and Dr Breanna Lepre presented on all things interprofessional education, using nutrition as a case example for embedding knowledge from individual health disciplines into broader health professions education. Interprofessional education provides opportunities for understanding of the scope of practice, teamwork, and communication across a breadth of practice areas. Professor Beck, Head of Health Sciences at UNSW, highlighted interprofessional education as an opportunity to embed nutrition in health professions education, and the enablers and challenges. Dr Breanna Lepre, Assistant Director at the NNEdPro Global Institute, and Research Fellow at the University of Queensland, presented a Framework for Nutrition Education in Australian Medical Training and discussed strategies to support the implementation of nutrition concepts into health professions education. The key takeaway from this presentation is the opportunity to integrate nutrition into existing medical curricula, based on key cross-cutting themes, such as teamwork, communication, professionalism, and health promotion and disease prevention. Professor Lauren Ball, Professor of Community Health and Wellbeing at the University of Queensland, and Associate Director at the NNEdPro Global Institute, presented findings from a review of culinary education in medical training, as an innovative strategy to enhance the nutrition capacity of the health workforce. Finally, Dr Helen McCarthy, Deputy Associate Dean for Learning and Teaching and Research Fellow in the Institute of Health and Sport at Victoria University, concluded the presentation with the key takeaways. These recognised the agreement that IPE and IPP are important but hard to make a reality. Effective approaches depend on the environment; ‘start small’, ‘go big’, or use a combination of approaches, but most importantly being open to innovation in this space to make it happen. Attendees were left with the following questions to consider / discussion was guided by the following questions: - How can we advocate for embedding cross-disciplinary knowledge and skills -both top-down and bottom-up – embedded in curricula of other disciplines? - What are the scholarly strategies to justify that ‘your’ discipline knowledge is important? Discussion with attendees focused on the use of interprofessional university health clinics, where health students ‘share the care’ of patients, to gain an understanding of the scope of practice, and skills in teamwork and communication. In addition, the challenge of timetabling when implementing interprofessional education was acknowledged by attendees and underscored the need to use both top-down and bottom-up approaches to implementation. The symposium stimulated an interesting discussion highlighting the importance of this topic area, the challenges it presents, but also the innovation that is possible through collaboration. If you would like to know more about the ANZ NNEdPro Regional Network visit: https://www.nnedpro.org.uk/aus-nz

Authors: Harmanpreet Kaur, Chhaya Bhanti, Anamika Ghosh, Aakriti Wanchoo Co-Authors: Shobhana Nagaraj, Anant Jani, Patrick Fahr Editors/Reviewers: Sumantra (Shumone) Ray, Sarah Armes, Wanja Nyaga, Ramya Rajaram, Sucheta Mitra Acknowledgement: Swapan Mehra and key project members from Vertiver, NNEdPro, and the University of Oxford Climate change is a major global issue affecting ecosystems and communities. Climate change refers to long-term shifts in temperatures and weather patterns. These shifts occurred naturally in the past but recently human activities have been driving them, primarily due to burning fossil fuels (like coal, oil, and gas), which produces heat-trapping gases. The change in temperature and weather has been seen and felt by everyone around the Globe, with serious implications for food production and human health. NNEdPro, in collaboration with Oxford University and Vertiver in India, has pledged to work in this area to raise awareness and encourage people to take action to save Mother Earth and limit the impact of climate change for future generations. The project focused on three components: (1) Climate Change and Health, (2) Climate Change and Livelihood, and (3) Climate Change and Food/Nutrition at Policy, Practice, and Population levels (both urban & rural). On 2nd September, a transect walk was organised in an urban slum in Kolkata, observing and interacting with slum dwellers in order to extract knowledge about the perceptions of climate change in the Community while analyzing the component at an Urban population level. The team was divided into three groups interacting with different individuals/groups at Batala slum with a total population of approximately 11000-12000 people residing in more than 1000 houses in Ultadanga. Simultaneously, the Vertiver team conducted an observational study of rural Rajasthan, analysing the impact of climate change on the rural population. One of the major observations made by all three teams in Kolkata was that people are unaware of the fact that their own practices are the leading cause of various undesirable changes in the environment. In terms of Climate change and Health, a portion of the population mentioned feeling uneasy and drastic energy loss due to the increased temperature, and the frequency of the common cold had increased in the past couple of years. When inquired about the effect of Climate change on livelihood, the reaction between all three groups was similar - Every individual was concerned that their low income would not be sufficient to sustain lives, but most of the population blamed COVID-19 and the government for the change. When asked about their food intake, it was mentioned that they usually reduce the amount of food group in their daily intake if the availability of the particular food is less in their location or the price is high. Only a few of the old aged people mentioned that the food they used to have, was tastier and more nutritious than the meals they are having now. They also mentioned that they have noticed the change in environment/climate/weather in the past few years. The Vertiver team in association with Basic Health Services (an organization working with rural people on health, nutrition and livelihood) conducted FGDs and key informant interviews in Handi village situated in Salumbar block of Udaipur District (rural Rajasthan). The team interacted with smallholder farmers and migrant workers to assess the impact of climate change on agriculture and other aspects of their lives. Following are the key insights received from this interaction: Lack of opportunities in the village and reduced soil productivity and degraded natural ecosystems combined with insufficient and erratic rainfall have left people with no choice but to seek employment in urban areas. The majority of the men from families in this block migrate to nearby cities in Gujarat and Maharashtra for odd jobs/contractual jobs in search of income and secured livelihoods. The migrant workers on average spend 7 months a year away from their villages and return only occasionally throughout the year. Agriculture vulnerability is high in this area as the farmers here rely on water collected in nearby streams for both Rabi and Kharif crops. The staple crop grown is corn followed by wheat along with small vegetables like eggplant and ridged gourd. BHS has recently begun a project in which seeds of local millet varieties (Noni Makki, Kangani and Kodra) were provided to farmers as part of encouraging nutrition-sensitive agriculture practices and reviving millet cultivation. Farmers here have not been able to include millets as part of their staple diet, due to several barriers to growing millets, which include access to seeds, lack of awareness of their nutritional value, higher perceived input cost and labour. In addition, the reliance on PDS-based wheat for personal consumption has reduced the incentive to put extra effort to grow millets. Some aspects of nutrition and gender were also revealed during the FGD. Interviewed families stated that women are not allowed to consume any form of meat either chicken or egg, at home. The social norm dictates that people won’t drink water in those houses where meat is consumed by women. Out of 100 households, only 20% of people eat meat (mutton and fish) and that too only once in 2-3 months. The BHS centre in this area serves many people afflicted with chronic respiratory illnesses such as TB and Silicosis and rates of malnutrition and anemia are extremely high in this area, especially in women and children. The 6-month treatment prescribed by doctors is often times discontinued by the patients after 3 months with that money instead going to other uses including even damaging intoxicants such as tobacco or alcohol. Incidences of heat stroke and heat stress have become more common and climate change has been directly attributed to increased infant mortality rates. Vertiver and NNEdPro organised an exploratory hybrid workshop was conducted on the impact of Climate change on rural and urban food security (Exploratory Workshop on Climate Change and Heat Resilience in Food and Health Systems - India) on 3rd and 9th September 2022 to gather insights from various stakeholders. One of the key insights gathered was from Rajeev Khandelwal, from Aajeevika Mission (one of the key speakers at the workshop). It was stated that the migrated farmers often end up working in hazardous conditions wherein they become victims of life-threatening diseases, and they often bring back those diseases to their respective villages and native places. This additional adverse impact of climate on livelihood and the burden of disease among the low-income population is ever-increasing and targeting millions of people. Key policy people attended the workshop and represented organisations such as SM Sehgal Foundation, Centre for Research on Innovation and Science Policy (CRISP), Ajeevika Bureau, Indira Gandhi Institute of Development Research, and Banyan Roots. Stakeholders from Oxford University, Panjab University, Vertiver, Charities Aid Foundation (CAF), Oak Foundation, Calcutta Rescue, and Bhavishya Shakti Cooperative Society (NNEdPro) who are working on the issue of Climate change in India also participated in the workshop. In this day and age, consumers demand a certain uniformity in the way vegetables and fruits look and feel, but the change in weather events leads to changes in harvest, and Consumer’s demands are not met, and some food items were rejected as they did not meet the quality expectations of the consumers. This again causes the farmers to suffer due to less revenue and increasing losses after the harvesting season. Due to the scarcity of rainfalls during the cropping season, groundwater was depleted, leading to an uprising topic of concern for the public and Government in the North Indian States. A few approaches to address these issues are derived in discussions with various stakeholders, and policymakers on 2nd September 2022 in Kolkata and on 9th September 2022 in Delhi. Awareness Programs need to be conducted Implementation of Government policies at the grassroots level Inclusion of youths in policy-making and implementation Hence, planning is on the way as NNEdPro will be training MTK Champions to create awareness in their own community and then disseminating the knowledge within the communities.

On Tuesday, the 21st of March 2023, Professor Sumantra Ray and members of the NNEdPro team from both the UK as well as the United States joined Dr Terry Stone at MedStar Health and Georgetown University Medical Center in Washington, DC to give a guest talk on the initiation of the Mobile Teaching Kitchen (MTK) initiative in the United States within the Fresh and Savory culinary medicine program, which also saw its first session being delivered that morning to 3rd and 4th-year medical residents in Georgetown. Furthermore, also on the 21st of March the Lafayette Center, courtesy of Dr Teresa Stone hosted a hybrid session for stakeholders of the US Mobile Teaching Kitchen adaptation in Washington, DC. This session included around 20 attendees, including key leaders from nutrition, health care, and medicine, and those with an interest in lifestyle medicine, culinary medicine, and with links to universities within Washington, DC. The outcome of the multi-stakeholder workshop discussions on the 21st was a blueprint for the coming months in which an intercollegiate model has been proposed for the MTK adaptation in the Washington, DC area. In this model, five or more preceptors comprising mainly medical students in collaboration with culinary professionals would recruit at least 10 champions from across five college communities within Washington DC. These champions would be drawn from amongst college students who have insights or lived experiences regarding college hunger. The objective would be to train these college students with preceptorship from the medical student facilitators, such that they can become MTK champions and within coming months conduct two pop-up events around micro enterprise. This food based micro enterprise pop up events would target two audiences. One would be potentially medical residents, and another would be other college students at large. These ticketed events would provide culinary experiences for these audiences in which they would be served low cost, healthy, nutritious, and tasty meals which are nutritionally complete and served up along with health education. The entire process of training Champions using a “See One, Do One, Teach One” model as well as the impact of the pop-up events, centred on food based micro enterprise, would involve the measurement of knowledge, attitudes, and practices as well as other cognitive measures which would enable us to predict the future course of both the culinary health education as well as micro enterprise. Early insights would be shared at the learning lab within the Society for Nutrition Education and Behavior annual conference in Washington DC on the 20th of July 2023. Participants: Washington DC Area Stakeholders / Attendees Alka Gupta – Zoom Brad Moore – In Person Dorothy Nankanja – Zoom Dr David Bowman Martin Tull – Zoom Neha Kumar – Zoom Robert Hay – Zoom Scott Nichols – In Person Terri Stone – In Person Virginie Zoumenou – In Person Representative from the Georgetown University School of Medicine Food is Medicine Club – Zoom [Nicole Farmer – Remote Liaison] NNEdPro Global Institute / MTK International Organisers Kai Kargbo – Zoom Matheus Abrantes – In Person Sucheta Mitra – Zoom Sumantra (Shumone) Ray – In Person Tecla Coleman – In Person Veronica Flores – In Person Wanja Nyaga – Zoom

On the 23rd and 24th of March 2023, Professor Sumantra Ray and members of the NNEdPro team from the UK and the United States came together with two key organizations in New York City, SUNY Downstate Medical Center, as well as their community outreach partner at the Brooklyn Culinary Community Center. On the afternoon of 23rd March, a conceptual workshop comprised detailed presentations on the origins of the Mobile Teaching Kitchen (MTK), its international adaptation, and its potential in the US, particularly in New York City. The workshop was interspersed with presentations by SUNY Downstate Medical Center including their array of existing initiatives in food and nutrition-based community, public health improvement and also Chilis on Wheels, a prominent NGO working in New York around plant-based eating particularly in food insecure communities. Breakout groups from this workshop determined the next steps in terms of those who would be involved in both the preceptorship and training of champions, as well as potential target populations from which to recruit champions within the Brooklyn community. New York City – Culinary Workshop 24th March 2023 On the afternoon of the 24th of March, a culinary demonstration was conducted within the Brooklyn Culinary Community Center by Veronica Flores Bello who has been leading the Mobile Teaching Kitchen (MTK) initiative in Mexico. This demonstration used a menu with a variety of dishes, spanning an entire day, in a vegan template inspired by the Mexican MTK cookbook which is currently in genesis. These dishes comprised a low glycemic index but high nutrient value and protein rich meals, which are low cost and easy to prepare. Potential champions of the New York MTK undertook “See One, Do One, Teach One” sessions which were highly successful. We are also delighted to announce that we have recruited a coordinator from within the New York Healthcare Community. Along with culinary individuals, such professionals, and other preceptors, we are expecting to see further training of MTK Champions within New York over the coming months such that we expect two ticketed pop-up culinary events to be conducted by the champions potentially by July 2023, one of which would be targeting the Brooklyn community and would comprise health messaging back into the community, while the other would be targeting an externally facing audience, looking at the potential that the New York MTK might have to become a successful micro-enterprise and also propagating health education to members of the public across socio-economic groups. Participants: Collette Boston – In person Belinda Ruffin– In person Desiree Jones– In person Lwonia Rhodes – In person Verda S. Bataille – In person Anita Dedmon – In person Markees Pruitt – In person Jahanda King – In person Ruth Cervera – In person Ediberto Saldana – In person Ricardo Llerena – In person

TIGR2ESS-FP6: The Mobile Teaching Kitchen (MTK) in India Series March 2023 ‘Poshan Rasoi’: A collaboration between Vertiver and NNEdPro to link nutrition with behaviour change in Delhi Authors: Harmanpreet, Chhaya Bhanti, Dolly Garia, Anamika Ghosh, Tanya Jaswal, Aakriti Wanchoo Editors/Reviewers: Sumantra (Shumone) Ray, Sarah Armes, Wanja Nyaga, Sucheta Mitra, Ramya Rajaram Acknowledgements: We would like to acknowledge and thank key individuals, particularly Indu Tripathi, Vasundhra Singh, Nikita Sharma, Deepshree Singh, Asim Manna, Debashis Chakraborty, Elizabeth Richards, Mousumi Naiya, Kanika Mondal; Organisations: Vertiver, NNEdPro, and Bhavishya Shakti and funding (from Vertiver) for their time and resources towards this project. About Poshan Rasoi Mobile Teaching Kitchen (MTK) Project has been a great achievement, with its final phase of micro-enterprise running successfully since 2019 in Kolkata. Inspired by the success, Vertiver Agency, a design and communications agency, and implementation partner for TIGR2ESS (Transforming India's Green Revolution by Research and Empowerment for Sustainable food Supplies) Project, which was wrapped up in March this year, put forward a plan for piloting of MTK in Delhi as they had strong community ties in East Delhi area. The programme was a week-long endeavour that culminated in a two-day workshop, titled ‘Poshan Rasoi’, held on the 28th and 29th of March, 2022 at Durga Mandir Community Hall, Shahdara, New Delhi. It sensitized community women in East Delhi to the benefits of consuming nutritious food. The programme engaged community women galvanized under Vertiver’s Su-Dhara programme, a community-centred multi-pronged behaviour change framework encompassing novel waste-to-wealth pilots and technological interventions that promote sustainable solid waste management practices. One such pilot tested under Su-Dhara involved introducing a Biogas plant that would be used to power a newly set up and locally-based community kitchen and simultaneously cater to the community’s organic waste. Both, the kitchen and the plant, would be operated by the community women who come from economically weaker sections and subsequently empower them to become microentrepreneurs. Putting two and two together, the scope of the project expanded, later on, to build on the waste-to-wealth pilot by including a component on the capacity development of these community women to produce and provide healthy and nutritious snacks in the community. Here NNEdPro’s role comes into existence. While the waste-to-wealth pilot suffered some technical difficulties and had to be discontinued, it was noted that the programme garnered significant interest from the community women, serving as an appetizer that could feed into a larger vision of empowering community women from marginalized societies to become either microentrepreneurs or trainers or both. Furthermore, it paved the way for the conceptualization of another pilot which involved training community women to become nutritional educators. The programme kick-started with a baseline assessment to understand the present nutrition and health status of the participating community women. Datasets collected included anthropometric data (wherein body, height and weight measurements were recorded), clinical assessments (wherein the presence of any diseases caused due to malnutrition such as goitre, oedema, and stomatitis was recorded), and demographic information. In addition, a Knowledge, Attitude, and Practices (KAP) survey and dietary recall of the participants were also conducted. Images showing Team Vertiver collecting primary data from the participating community women After the baseline study, the partners conducted the ‘Poshan Rasoi’ workshop, which was designed to raise nutritional awareness among community women who possessed a peripheral understanding of unhealthy street foods and expressed keenness on further developing their skills to promote nutritious food consumption. The workshop was based on the concept of “SODOTO” (“See One”, “Do One”, “Teach One”) formulated as part of the Mobile Teaching Kitchen (MTK) model by NNEdPro. The concept involves delivering comprehensive nutrition education and hygiene workshops via cooking demonstrations while leveraging a pre-set template menu comprising locally sourced ingredients. The following activities were undertaken during the 2-day workshop in the following chronological order: DAY1: “See One” On the first day of the workshop, an orientation session was held to bring the community women up to speed on the nutritional kitchen, the benefits of consuming nutritional food, and how a regularized nutritional diet can prevent a plethora of diseases. In the ‘See One’ session, the community women observed the preparation of nutritionally balanced and affordable meals, as demonstrated by the trainers from NNEdPro. Images showing community women interacting with the nutritional educators and NNEdPro experts at the “See One” session DAY 2: ‘Do One, Teach One” In the next session, ‘Do One’, the community women prepared and cooked nutritious dishes themselves. These included Chikki (peanut-based sweet), Spinach cutlet, Mixed vegetable sabji, and Vegetable Pancakes. In the final session, ‘Teach One’, the trained community women prepared 10 individual dishes which were enjoyed by all. Images showing delicious and nutritious recipes cooked by the participating community women during the “Do One” session Through the programme, a group of 10 women was mobilized and educated on basic nutrition concepts. They were further taught how to prepare low-cost healthy snacks and food including Champion Thali, a specially curated platter comprising 5-6 nutritional food items. After the workshop, the participating community women received a detailed cookbook with a selection of nutritious recipes that they could easily follow. During September, participation certificates were handed to the participants in Delhi and strategic and digital material support for the school programme was provided by the NNEdPro India team. Post-programme developments Building on the success of this programme, a range of nutrition-related activities has been carried out either solely by the community women or in collaboration with Team Vertiver and NNEdPro. For instance, some Community women held an in-person rally at a local park to extend their learnings on nutrition and build “nutrition dialogues'' within their community. During the event, the community women communicated nutritional facts on millets, oils and salts, etc., and prepared and shared nutritional dishes as tasters. Seeing the interest among the community women in learning more about healthy cooking habits and nutritious facts, nutrition-related infographics were designed and disseminated with the women through Su-Dhara’s active digital channels including Whatsapp and Facebook. Image of trained community women facilitating a nutrition-based training workshop with their local community members For instance, during Navratri, while being cognizant of food items generally avoided, recipes of three nutritious thalis and their associated nutritional values were circulated among the community women. Sample images of digital content such as nutritional values of the Navratri Thali and salt-related facts, respectively, floated across digital channels connected with the community women To sum it up, through the Poshan Rasoi programme and subsequent interactions with the community women, the appetite of community women for carrying forward nutrition-related work was gauged. This has been pivotal in drawing up a larger vision that entails empowering community women from marginalized societies to become either nutritional microentrepreneurs or trainers or both. To realize this vision, a micro pilot, titled ‘Bal Poshan Jagrukta’, was conceptualized and thereafter, successfully implemented at a primary government school in Delhi on December 15th, 2022. The Su-Dhara Swachhata Doots, in collaboration with Team Vertiver and Team NNEdPro, steered an interactive workshop for primary government school students and teachers on the importance of consuming nutritious food. The primary goal of the workshop was to bring science-based nutrition education to young children from financially weaker sections, through a creative mix of engaging and informative activities. The process leading to the workshop including its implementation was deeply collaborative, involving multiple stakeholders including the government, schoolteachers, nutritional experts, behaviour change agents, and on-ground implementers. To onboard a school for the implementation of the workshop, Team Vertiver procured permission from the Director and Additional Director of Education, at the Municipal Corporation of Delhi. During the workshop, a range of activities was undertaken including nutrition-themed poem recitals, storytelling, quizzes, photo sessions with the Poshan Mascot, and more. We were graced by over 90 pairs of eager eyes who chipped in, boisterously, to express what they knew about nutrition while expressing the same eagerness to learn more. Given that the subject of discussion was definitely a drool-worthy one, the Su-Dhara Doots also prepared home-cooked chikkis, which were shared along with other goodies such as locally-available chestnuts, millets, and more, with the students and teachers. Additionally, the students were also prompted to catalyze a transition to affordable and nutritious food within their households. For this purpose, each student was handed a leaflet of a millet-based Upma recipe to try out with their families at their homes. It was truly encouraging to witness the dedication and commitment put forward by the school teachers in bringing nutrition education to the children. The pilot was instrumental in gauging the pre-existing level of knowledge that the students possessed and concomitantly, raising their awareness of the key concepts related to nutrition. All in all, the pilot demonstrated the potential for scaling up and offered essential insights that would be vital for the development of a more comprehensive, large-scale, and long-term educational programme on nutrition for schools. The support team behind ‘Bal Poshan Jagrukta’ including East Delhi community leaders of Su-Dhara Dr Prabha Aggarwal and Smt. Neelam Tyagi

Written by Rory Langan What inspired you to take part in the Mobile Teaching Kitchens initiative? Mitra: “I Started in 2019, involved in fundraising initially and realized that this was something that mattered to me. Currently, we are adapting MTK in different regions. I knew how important nutrition is in India and enjoyed how it educated and empowered the community beyond simply delivering food and resources.” Ray: “The opportunity to do something tangible and visible accompanied by the rigor of research tools and also evidence-based education rolled into a single point of intervention”. Experience in research, education, and advocacy (public engagement), and MTK brings all these together to a single focal point and allows us to build an intervention in terms of widening and deepening its impact while also gaining insight into which things work and which don’t base on our ability to look at the evidence and really gather research data. How have you seen the Mobile Teaching Kitchens Initiative change the communities you have reached out to? What are the qualitative changes you have noticed in the communities you have worked with through this initiative? Mitra: Changes in the women who have gone through the training: “they have become more confident; they are learning a lot. The changes in several people in the community’s health are what the team has witnessed.” Ray: “I have seen those changes in qualitative terms in the competence and confidence in the champions trained as well as their families. There is an increased awareness in the entire communities that they hail from. This has been measurable in some of the changes we have seen in education, psychometry changes and focus group work which has demonstrated a lot more initiative in terms of individuals and groups gaining the locus of control for their own health and well-being. For MTK, their economic resilience.” What are the quantitative changes you have noticed in the communities you have worked with through this initiative? Mitra: “The number of people targeting when these women are being sold food and knowledge.” Ray: “Shifts in KAP scores as well as the number of associated measurements cross-sectionally as well as longitudinally.” Do you see the Mobile Teaching Kitchens initiative being replicated in other low to middle-income countries? Mitra: “Yes, definitely! There is already outreach happening! For example, Bangladesh, and Brazil. There are 12 countries total.” Ray: “Yes, with other elements we want to especially bring to other low/middle-income countries being micro-entrepreneurship, education as a byproduct of that, shifts of KAP as well as individual and group behaviours. All are replicated in other countries because the data show that those ought to be transferable. Do you see it being replicated in lower-income communities in higher-income countries? Mitra: “Definitely, yes. The US, the UK, and other countries in Europe are a few examples. Populations in migrant communities, refugees, or other financially not stable communities. Proposals are already being made.” Ray: “Yes, we are ready to go in the US and talking about doing this in the UK. This ought to be the same because there, we’re dealing with buckets of poverty and food/nutrition insecurity. An added benefit is that there is a multifaceted service by public health and healthcare professionals in these regions. The kitchens can be provided in communities with insecurity and limited literacy (one of health literacy).” What are the current limitations of the Mobile Teaching Kitchens Initiative? Mitra: “The primary limitations are in funding; our team is involved in fundraising. There is always a challenge in how much we can raise. There are limitations when we implement in different countries. The nature of the kitchen changes in different places. Building rapport takes time, but when the community sees the impact and when they see how we are with them in building this change, they see how it’s a positive change.” Ray: “The kitchens are quickly developed, but this is circumvented by learning what adaptations are needed for other countries. Limits are in expansion and solution is adaptation. There is no biological data, most of it is self-reported or reported by researchers observing phenomena, so this is subject to bias. Use of multiple data sources will circumvent this. The biggest limitation is sustainable funding. The pathway to microenterprise is self-sustaining. The plan to circumvent this issue is applying for enough funding through giving to bridge the developmental years.” How has this initiative changed over time since its inception? What have you learned about combatting global hunger through this initiative? Mitra: “A lot has changed, but we see a kind of change in sustainability in this initiative since its launch. We are making sure our champions feel confident, but more continuous training is required to keep everyone up to date on the most recent information. They get updates when other countries receive this training. Personally, this was just about providing enough food for people; now people see what is going into their meals, and that is something I have learned.” Ray: “There are three phases in the MTK initiative: assessment, intervention, and micro-entrepreneurship. Initially, we envisioned this project as only educational, but now it’s entrepreneurial, with an education achieved on the way. Combating global hunger is a way to take the programmatic approaches that are in UN member states based broadly on WHO guidance: Double duty actions (recommended by WHO) addressing over and under-nutrition deficiency as well as over-nutrition. This project combats hunger and hidden hunger through micronutrient intake. It is high visibility, high impact, and empowering communities with longer-term benefits (most important). Loci of control and sustainability get integrated through the community.” What are the next steps for the Mobile Teaching Kitchens initiative? Mitra: “We are expanding within the South Asia region; within India, we are expanding to other regions ‘Punjab’. Nepal, Mexico, we have the funding for the US. UK”, speaking to folks. Brazil. Italy and parts of Europe (in Switzerland), to say a few. Ray: “We intend to fully publish the existing data from microenterprise so we can look at how the training of the small number of champions quantitatively impacts the perceptions and awareness of many members of the public served. There will also be additional insights on return on investments and the business model of this MTK initiative. That will tell us if it is truly sustainable.”