Sustainable Flavours

The food we choose to eat originates from one of two contrasting worlds: the first, where food is mass-produced in factories, and the second, where smallholder farmers grow food for survival. These two stark realities create a divide between luxury and survival emissions.

In a world increasingly impacted by climate change, making sustainable food choices is crucial. In 2018, approximately 11 per cent of global greenhouse gas emissions were attributed to food production. While emissions from the agriculture and food sectors are inevitable, we must transition away from a model based on luxury-driven emissions – through actions such as cultivating waterefficient crops like millets in water-scant areas.

Join us for an enlightening webinar on Wednesday, September 4, to understand the importance of eating right in a climaterisked world. CSE’s food and biodiversity guru Vibha Varshney will delve into India’s indigenous culinary traditions, highlighting foods that are not only nutritious but also suited to the local environment. Discover how to diversify your diet with locally and sustainably sourced foods, featuring ‘nonmainstream’ ingredients and recipes that honor both our health and the planet.

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