Qualifications: M.Sc. Environmental Studies and Resource Management, TERI SAS, New Delhi, 2021

B.Tech. Food Technology Management, NIFTEM, Haryana, 2017

Email: haripriya@dakshin.org

Profile: Haripriya has always been interested in the science behind the food we eat. She pursued a degree in B.Tech. in Food Technology and worked for a few years in the food sector. This experience made her realise the pressing need for sustainable interventions to reduce food and packaging wastage at the industrial level. To delve deeper into the subject, she enrolled in a Master’s program in Environmental Studies.

During her studies, Haripriya developed a passion for marine biodiversity conservation and studied the life history traits of commonly landed elasmobranchs in Malvan, Maharashtra, as part of her dissertation. Here, she understood food one step beyond science and witnessed social, cultural, and economic aspects linking our consumption patterns. 

In December 2021, Haripriya joined Dakshin in the Sustainable Fisheries Programme. Her work involves studying the dynamics of reduction fisheries and their implications in India. She also assists with projects understanding the Indian dried fish sector. Haripriya’s field sites include Tamil Nadu, Maharashtra and Karnataka, where she implements project activities and leads outreach and awareness sessions. Furthermore, she is keen on exploring the fisheries landscape from a lens of nutritional security, embedding responsible seafood consumption.

Publications: 

Popular articles:

• Eswaran, H. 2023. In Thothe Bengre Culture Is a Powerful Determinant of Cuisine. The Goya Journal.

Peer-reviewed journals:

• Eswaran, H., Satarkar, D., Kottillil, S., Shanker, K., Gupta, T. (2023). Length-weight relationships and size at first maturity of four commonly landed elasmobranchs in Malvan, Maharashtra. J. Mar. Biol. Ass. India.