Travel & Leisure India & South Asia


A FEW YEARS AGO, phrases like ‘farm-to-fork’ and ‘nose-to-tail’ quietly entered the Indian culinary lexicon, picked their spots, and put down their roots. Sustainable gastronomy quickly became à la mode; the culinary glitterati picked up on the trend with haste and restaurants soon followed suit, sprinkling every course with a feel-good greenness. What was then a thin yet persistent buzz in the room has now blown up into a movement, ever since COVID-19 hit the industry.


India may be the second largest food producer in the world, but it ranks 33rd among the 67 countries on the Food Sustainability Index 2018. The fact that urbanisation has been pushing farms further away from towns doesn’t help either. Then there’s the obsession with imported ingredients that not only increases the food’s carbon footprint, but also forces Indian farmers to grow ‘exotic’ variants by overusing chemicals and pesticides. However, all is not lost yet.

A new league of farmers,

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