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.

3D Modelling for Participatory Water Management

Participants started discussing amongst themselves landscape features in their villages and demarcated forest, roads, wells, etc.

A restaurant on the India-Pakistan border is building bridges between the nations with food and art

Order daal makhani, chicken tikkas and aloo paranthas, or bakarkhani rotis, chapli kebabs and miyanji ki dal made from Lahori recipes.

How Maharashtra, Gujarat, Bengaluru, Chennai are tackling water crisis

“There should be recharge plans at both the micro level in houses and the macro level led by the government in parks, roads and public buildings,”

A rice, lost and found

The rice, endemic to Kerala, adapted to the salinity of the coastal areas. To survive the tides the plant grew taller - to 1.5 meters.

Farm to fork: A consumer-farmer compact shows the way

100 consumers has invested in small holdings of women farmers ahead of the crop season. They will get a share of the produce.

Karnataka embarks on millet revolution, UAS shows the way

Processing at the University is comparatively cheap, and since there are no middlemen, farmers of Hyderabad-Karnataka save a lot.

India’s sustainable energy superheroes shine at the Ashden Awards

The Ashden Awards are a globally recognised measure of excellence in the field of sustainable energy and winners receive tailored support

Unique farmer-consumer initiative to cultivate millets to be launched on June 16

The initiative is about enlightened consumers getting into an understanding with ecological farmers to cultivate millets of their choice.

Peeling away traditional Rajasthani cooking

On using peels, seeds, pits and even watermelon rinds to make dishes ranging from subzi (cooked vegetable) to fried snacks.