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Commitment towards women empowerment through its R- Day tableau

  India Post has been serving the nation since the last 167 years, standing unabated in its dedication and undying passion of rendering postal, financial and government services, in the remotest corners of the country. As the nation celebrates   Azadi Ka Amrit Mahotsav ,   commemorating the seventy fifth year of independence, India Post, through the Republic-Day tableaux, has attempted to reaffirm its commitment towards women empowerment both within and through the Post offices. THE THEME OF INDIA POST R-DAY TABLEAUX IS  “ INDIA POST:75 YEARS@ RESOLVE-WOMEN EMPOWERMENT”   The tableaux shall showcase the following elements: FRONT PORTION: India Post stands as a model employer of women and with its mandate for financial inclusion almost 50% account holders of the India Post Payments Bank as well as the Post Office Savings Bank are women.   The tableau displays the robust outreach and the modern face of India Post that ties the entire country in one thread and aims to portray its focus on

Alumni Advice: Eva Antczak Creates Inspiration at the Google Food Lab

Eva Antczak ’07 is program manager of the Google Food Lab, a platform for people in food policy, farming, corporate food service, healthcare, technology, corporate food companies, and academia to use their knowledge to solve pressing food system issues.
AlumniAdvice_newWe talked to Eva about her senior thesis on Vermont cheesemakers, managing the Google Food Lab, and why technology and innovation are critical to a sustainable food system.

You graduated from UVM with a degree in environmental studies and Spanish. What made you shift gears and focus on nutrition/food systems?

Food and agriculture have always been my passions, but once I began taking classes in environmental studies at UVM, I realized I could apply those interests to the study of local, regional, and global food systems. After taking classes in sustainable development, anthropology, herbalism, food science, and cheese and culture, I studied abroad for a semester in Oaxaca, Mexico. This experience anchored the information I had learned in a cultural context in which food, agriculture, and nutrition are intrinsically embedded.

Tell us about your senior thesis on artisan cheesemakers in Vermont.

I interviewed livestock farmers and cheesemakers across the state to better understand how and why cheese is such a strong part of Vermont’s identity, and what the biggest challenges, such as government policies, farming knowledge, and marketing, were to the success of these markets. These conversations were enlightening and energizing. I knew I wanted to continue to immerse myself in food systems work.

After graduate school, you ended up in San Francisco. Did your job at the Center for Food Safety bring you there?

After two years of traveling, working on farms, and volunteering for food and agriculture organizations, I attended graduate school at Tufts University in the Agriculture, Food, and Environment program. I gained a new perspective on food and nutrition policy, global agriculture, hunger and malnutrition, industrial food systems and trade, and local/regional foodsheds. I thought I would pursue food policy more deeply, even spending a summer at the USDA, but by graduation, I was still unsure which angle interested me the most.
Having never lived on the West Coast, but knowing there was a vibrant food scene, I landed in San Francisco. I took a position at the Center for Food Safety, a public interest nonprofit that works to protect human health through sustainable and organic agriculture. As a policy coordinator, I worked with the legal team on projects involving confined animal feeding operations (CAFOs) and GMOs.

You also worked for Farm Aid and before your position with Bon Appétit @ Google. What made you want to work for Bon Appétit @ Google?

I worked with FarmsReach, a small start-up providing services and resources to support small to midsize farmers across California, for nearly three years before joining Google. I wanted to not only explore the lens of food outside of the nonprofit, start-up world but also examine how to combine food with the power of Silicon Valley’s technology. I knew there would likely be the resources—whether engineers, partnerships, or capital—to have a bigger impact.

Could you describe your job at Google Food Lab?

I am the program manager of the Google Food Lab, which is a platform for thinkers and doers in the food space to apply their collective knowledge to solve our most pressing food system issues. We convene twice a year for summits at Google offices and between summits work on projects tied to our key focus areas. I plan all the summit programming (speakers, panels, work groups, keynotes, themes, agenda, etc.) while also managing core projects and communications throughout the rest of the year.

What is Google’s philosophy regarding food?

The Google Food program’s vision is to inspire the world to use food experiences to develop more sustainable lifestyles. We take a holistic approach, thinking beyond just minimizing our negative impact to how we can enrich the planet, our employees, our communities, our partners, and our suppliers.
Food plays a central role in supporting Google’s culture. Inspiring food experiences provide fuel for innovative thinking and collaboration among employees. By creating exceptional food experiences, Googlers will be happier, healthier, and more productive and creativ

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