Three women-led businesses use Smart Food to bring healthier snacks to the market while empowering local farmers and enhancing crop resiliency.
An advocate for preserving India’s culinary traditions and local, sustainable fishing, top chef and culinary explorer, Manjit Gill, calls on chefs to take the lead in the good food movement.
The fast-food industry in India is rapidly growing while 73 million Indians have diabetes, and this number is set to nearly double by 2045. How can the Indian government turn the tide on this public health crisis?
India’s food security and stockholding program uses precisely the same policies that the U.S. used in its early farm policy coming out of the Great Depression. Exactly the same: price supports, food reserves, administered markets, subsidies. The U.S. government used them because they work. India and other countries should be allowed to use them, too. Because they work.
The United Nations 2017 Equator Prize has been awarded to 15 local and indigenous communities across Africa, Asia, and Latin America, including Swayam Shikshan Prayog from India for its unique women-led sustainable farming model.
Sunita Narain and Vibha Varshney talk about the new book, First Food: Culture of Taste, the importance of local and seasonal food in creating a healthy and diverse diet, and the need to challenge the junk food culture.
Organic agriculture needs innovation and creativity to bring itself into mainstream agriculture sector and improve the overall sustainability of agriculture sector.