The one-day workshop, “Securing India’s Flavors: IPR and the Future of Traditional Food Preservation,” held on March 25, 2025, at WBNUJS, Kolkata, brought together experts to discuss the intersection of traditional Indian food, intellectual property rights (IPR), and regulatory frameworks.
The inaugural session was attended by dignitaries, including Prof. (Dr.) Nirmal Kanti Chakraborty and Mr. Jayanta Aikat (IAS Retd.), explored historical and migratory influences on Indian cuisine. Dipankar Dasgupta raised concerns about AI’s impact on traditional food skills and the limited GI recognition of Bengal’s culinary heritage. Discussions highlighted the coexistence of GI and non-GI food products, complicating consumer authenticity.
Technical sessions examined the socio-economic and cultural significance of traditional foods, the role of GI tagging in heritage preservation, and globalization’s effects on regional cuisines. Experts emphasized food security, medicinal value, and the importance of IPR mechanisms in documentation and branding. Legal challenges in securing GI status were also discussed, with calls for structured outreach initiatives.
Regulatory and food safety compliance was addressed by FSSAI officials, who discussed challenges in quality assurance, trade barriers, and consumer awareness. The workshop concluded with a call for an integrative approach that balances legal protections, cultural preservation, scientific validation, and economic viability to sustain India’s culinary heritage in a globalized world.