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.

आदिवासियों की सब्जी बाड़ी (in Hindi)

यहां जैविक ढंग से सब्जी बाड़ी की खेती जा रही है। इससे ताजी हरी फल्लीदार सब्जियां, कंद व मसाले और औषधियुक्त पौधे मिलते हैं।

Hard-coated grains tough to process: Farmers

Some millets like korale are hard-coated grains requiring processing multiple times.

Conservation now assured for Thurpu cattle of Amrabad

The Poda Thurpu cattle of Telangana have strong hooves that enable their notable endurance in both black and wet soils

Fishing for a Difference

A story about an initiative that revives lakes and empowers communities

Odisha Millet Mission: The successes and the challenges

"For the first time in 72 years, a key agriculture mandi intervention has taken place in Malkangiri"

Return of indigenous crops helps reduce farm distress and restore ecosystems

An annual seed festival, a celebration for the farmers of 18 villages in Odisha who have revived the practice of growing indigenous crops

Managing commons: Need and challenges

Sustainable commons management requires a shift from competition to cooperation among the users.

Revive springs for water security in Mizoram

The programme has worked to align construction of conservation structures with welfare schemes such as MGNREGA and NRDWP.

Some heritage for your halwa

Black carrots are grown for their health benefits, while the yellow ones are tasty and used to make pickles.