Millets and Agro-bio, food, and nutritional diversity – past, present and future
Sunday, May 10th 2020. 3 PM to 4 PM (Indian Std Time)
We need different nutrients to maintain our health and well being. Our food systems have evolved such that these requirements are met, either by design or by accident, as our ways of living and the processes and environment around us have changed. In the recent past, reorganizing of our societies has lead to various changes – some very positive (improvements in equity and access) and many not so good ones (increasing industrialization of every sector, ecological destruction, etc.). Today, as we face multiple crises on various fronts – climate crisis, covid-19 pandemic, economic depression, etc. – we need to go back to the basics and identify what steps would be help us move to a better and more sustainable world. In this session we shall see the role of millets in the food system and what aspects we need to push for and on which aspects we need to revise our strategy. We shall limit the discussion to agro-bio diversity, food diversity and nutritional diversity.
Anchor/Moderator: Dr. Shambu Prasad
Prof C Shambu Prasad teaches at the Institute of Rural Management and founded its incubation centre ISEED. He recently coedited a book Farming Futures on agri-based social enterprises that features a chapter on Earth 360 that works on the millet value chain. His research and teaching interests are on managing producer collectives, social entrepreneurship, agroecology, public systems and he believes in co-producing knowledge with civil society organisations and communities.
Speaker: Dr. Dwiji Guru
Dwiji is a serial entrepreneur, technology developer, researcher, and advocate for sustainable food systems. Dwiji consults for and works with various stakeholders – from farmers to consumers – on dry land farming, processing, specializing in various aspects of millets spanning a broad spectrum from cultivation practices, processing, cooking to nutrition.
LinkedIn profile, Facebook page,
Participate in the webinar
Please note that registration closes at 10AM of the day of the webinar, i.e. May 10th, 2020. In case you are reading this after the registration closed, you can still participate by joining us on the YouTube Livestream.
We request all registrants to please join the webinar session early. We have had an overwhelming response – 580+ registrations so far. The webinar technology platform license allows for limited attendees only. So in case you receive a message that the webinar is full, please join us through the YouTube livestream (details below). Volunteers shall be the watching the comments section of YouTube Livestream and relaying questions and comments to the moderator and speaker.
Know Millets, Telegram channel and discussion group. Please join the Telegram channel to receive regular updates about the webinars and other millet related information. An associated discussion group has also been set up to provide a platform for those looking to discuss about millets.
View Livestream, recordings
The sessions shall be Live streamed on YouTube. Please visit (and subscribe to !) the RRA network YouTube channel. Recordings of completed sessions are also posted there.
From the session
- A copy of the slides presented in the webinar
- the recording of the webinar on YouTube
- webinar in numbers
- Q & A (post session first cut)
Previous sessions in KMW 2020
- May 4th – Community centric approach – cultivation, processing, consumption
- May 7th – Cooking Characteristics & insights on millet dishes