Food and Water

Making water use and distribution ecologically sustainable, making food accessible, safe and sustainable

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This section features initiatives towards producing and making accessible safe and nutritious food, sustaining the diversity of Indian cuisine, and promoting slow food. Along with this, it carries stories on making water use and distribution ecologically sustainable and equitable, achieving decentralised conservation, retaining water as part of the commons, and democratic governance of water and wetlands.

We would like to avoid featuring purely elitist food fads even if they pertain to healthy or organic food, and expensive technological water solutions that have no relevance for the majority of people.

परंपरागत बीजों से महामारी का मुकाबला (in Hindi)

महिला किसानों के खाद्य- स्वराज की पहल ने दिया महामारी को जवाब

Capacity building for water conservation needs: A young mind at work

The community was educated, their trust gained, and constant support provided to them

People’s Parliament: Agrarian Crisis Deepened During COVID Pandemic

The house adopted a series of resolutions that will be tabled before parliamentarians in the run-up to the monsoon session

What’s wrong with the trees of Lutyens’ Delhi?

Can we afford to go on watering the evergreen trees the British chose for Lutyens’ Delhi?

Landless tribes fulfill nutritient needs by growing vegetables in bags

Bori bagicha, which means garden-in-a-bag, was initiated as the villagers do not own land where they can grow vegetables

How self-help groups in rural Odisha helped both farmers and consumers during lockdown

As the lockdown is relaxed, in Kalimela some seven or eight rickshaws still operate, showing the sustainability of the model.

Restoring lakes not an engineering task: How some communities did the job

Local bodies and activists are coming together to deal with lake pollution, de-silting, encroachment

Rajasthan tribals’ struggle for indigenous practices highlighted at U.N. event

The tribal communities in Banswara, Dungarpur and Udaipur districts earlier had a (sustainable) forest resource-based livelihood

Dewlieh Community: Revival of Millet Cultivation

It made them go back to their roots, to consuming indigenous foods which are healthy; and now they depend less on the market