Rooted in Nature

The theme set for the 2018 commemoration was to highlight the importance of adopting sustainable lifestyles, working with sustainable partners, and sharing knowledge with the view of changing the world – for the better.

The panel consisted of catalysts in sustainable food production, food security, food management, and international food organizations, who added value to the rooted in nature event.

Further, to focus on the mission of this learning event, the discussions explored global and local trends, as well as macro and micro strategies adoptable to ensure minimization of food waste in the hospitality industry. As an outcome of same, it was requested that BSL facilitates the sharing of best practices that are already in existence; in order to promote the industry working in collaboration to fight the challenge of food waste, and thereby the degradation of biodiversity and ecosystems.

“The ethos behind Shangri-la’s interest in hosting this event, provided an introduction to the ‘Rooted in Nature’ cuisine of the Shangri-la chain, which is based on local, healthy, organic ingredients, sourced from fishermen and farmers who operate sustainable businesses. The goal of the Shangri-la chain of hotels and resorts is to have 75% of its food and beverage products to be sustainably sourced, organic and chemical free, by the year 2020,” stated Shangri-La Hotel, Colombo General Manager Timothy Wright.

The panel discussion was moderated by renowned journalist, reading enthusiast, entrepreneur and aesthete Savithri Rodrigo and the panellists were: Dr. Amanda Kiessel – Catalyst, Good Market spoke on Sustainable Food Production and Management, Dr. Renuka Jayatissa – Medical Research Institute, Ministry of Health Sri Lanka spoke on Healthy and Sustainable Diets ,Dr. Shanthi Wilson – Independent Consultant and Former Additional Director, Industrial Technology Institute spoke on Climate Change and Food Security and Prof. Siri Hettige - Emeritus Professor, Department of Sociology, University of Colombo spoke on sustainable development goals

The evening ended with Shangri-La Hotel, Colombo requesting all to partake in refreshments which were in line with its ‘Rooted in Nature’ cuisine concept.