Making water use and distribution ecologically sustainable, making food accessible, safe and sustainable Read More
Some heritage for your halwa
Black carrots are grown for their health benefits, while the yellow ones are tasty and used to make pickles.
Usharmukti project: A confluence of institutions for rejuvenating rivers
The efforts of the villagers in planning, executing, and monitoring the watershed plans are being facilitated by three institutions.
Rice Tea to Millet Momos: This Woman Is Reviving India’s Tribal Culinary Gems
"We decided to give Momos a healthy twist by using madua or finger millet to make them, in place of maida or flour. "
No fertilisers, no pesticides, this Karnataka farmer uses only solar energy
Over 300 horticulture trees and timber trees in his farm prevent raindrops from directly falling and checking soil erosion.
From rubbish to rice: the cafe that gives food in exchange for plastic
One day a whole family came in with huge sacks of plastic waste, weighing seven kilos.
Nallamala Chenchus go for millet crops
The three-years-old foxtail millet seeds could suffice to yield a crop for domestic consumption.
An initiative to make native rice, vegetable varieties available to urban consumers
Helping farmers cultivating native varieties to get better prices for their produce by making it available to the greater public
Mission Shakti Mela:Traditional snacks turn heads
To enable rural and urban women producers to showcase their products, develop market linkage and refine their produce.
Fresh From Farm To Plate: How A Think Tank In Bhubaneswar Is Creating New Space For Millets In Its Backyard
Produce Organically, process methodically, market strategically and consume carefully