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.

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

तालाबंदी में जंगल से आती है भोजन की थाली (in Hindi)

कोविद के समय जब बाजार बंद हो गए तब जंगल ने दिया खाना और पोषण। जंगल हैं आत्मनिर्भरता के प्रतीक

The Story of Baiga Women of Kutelidadar

Addressing their ‘darr (fear)’ of dealing with state agencies, a group of Baiga women tackled their water scarcity problem

Emergence of small-scale cold-pressed oil units in Tamil Nadu, a welcome change for the local food systems

Autonomous emergence of small scale cold-pressing oil units to meet local demand for healthy cooking oils offers hope

Odisha set to introduce locally produced millets into ICDS, PDS

Keonjhar district (Odisha) is introducing locally grown ragi (millet) as part of the pre-school meal from July 2020 onwards.