By Bunmi Yekini
In Lagos, a one-day workshop organized by the Health Awareness and Gender Advocacy Initiative (HAGAI) in collaboration with Slow Food the Negroni Week Fund has sparked conversations about healthier eating and sustainable practices in food consumption. Held under the theme “Promoting Sustainable Practices for Conscious Consumption and Quality Standards,” the event brought together consumers in Ikosi- Isheri Local Community Development Area (LCDA) and facilitators from the Lagos state ministries and hospitality industry to address critical issues around food safety, environmental impact, and public health.
The one day workshop which was supported by the Lagos State Ministries of Tourism, Health, and Environment, the workshop aimed to tackle the growing concerns around food safety, sustainability, and environmental impact.
“This workshop is about building awareness,” said Aladeyelu Azeez Adebayo, the Programme Director of HAGAI. “When you produce food, someone must consume it. The question is, what impact does that food have on the environment, and what effect does it have on health? Similarly, what happens to the waste generated from packaging or leftover food? These are critical issues we’re addressing today.”
Adebayo explained that the training was part of a broader effort to bridge gaps in knowledge and practices within communities. “We’ve carried out assessments in different neighborhoods and found so many gaps, especially in how people understand what they eat and how their activities affect the environment. This training is meant to fill those gaps and create a ripple effect as participants share what they’ve learned with others in their communities.”
Participants at the workshop represented a wide cross-section of society, including artisans, food sellers, wholesalers, and even persons with disabilities. Two attendees who are deaf and mute were among the group, a testament to the programme’s commitment to inclusivity. “It’s important to consider everyone,” Adebayo added. “Gender equity and social inclusion are at the heart of what we do.”
One of the facilitators, Mrs. Falaye Aderemi Aina, Director at the Lagos State Ministry of Environment and Water Resources, spoke passionately about the importance of food safety. “The food system starts from cultivation and includes transportation, storage, and preparation. Unfortunately, many of these stages are often compromised. For instance, when food is transported to markets, it may come into contact with unsanitary conditions, and this is something the Lagos State government is working to address.”
She also noted the government’s steps toward reducing environmental harm. “We’ve already banned single-use Styrofoam, and by 2025, nylon packaging below 40 microns will also be banned. Programs like this workshop are essential in helping people understand how these changes benefit their health and the environment.”
The practical aspects of the training resonated with participants, especially those who work in the food and beverage industry. Mr. Oloidi Oladotun, a seasoned hotelier and one of the facilitators, emphasized the importance of making informed choices. “Many people consume food or drinks without thinking about the impact on their bodies. For example, eating rotten or expired food can have serious health consequences. This workshop is about making people aware of these dangers and encouraging them to adopt sustainable consumption habits.”
For Adeola Akanni, a participant, the workshop was an eye-opener. “I’ve learned so much about how the food we consume affects our health. I never really thought about the impact of food packaging or the dangers of eating poorly prepared meals. This knowledge will help me make better decisions and also educate others.”
Another attendee, Ogunsemowo Aduloju Temitope Helen, expressed similar sentiments. “I’ve always been cautious about what I eat, but this training exposed me to things I never considered, like the risks of fake bottled water or improper food storage. It’s given me tools to protect my health and my family’s health.”
The workshop’s reach extends far beyond the attendees. Adebayo explained that the programme includes follow-up assessments and ongoing community engagement to measure its impact. “The participants here today will return to their communities as ambassadors of sustainable practices. They’ll share what they’ve learned, and we’ll conduct further assessments to see how these teachings are being implemented.”
In addition to face-to-face interactions, the organizers plan to use radio programs and jingles to spread the message of sustainability. “The goal is to create widespread awareness,” Adebayo said. “Every small change adds up, and together, we can create a healthier and more eco-friendly Lagos.”