Indian Chef Anahita Dhondy cooks with millets, providing people with an opportunity to discover how beneficial smart foods are for their health, farmers, and the planet.
Only 4 percent of India’s perishable crops move through cold-chains, a big reason why food losses and malnourishment are still pervasive in the world’s second most populous country.
Culture, rising incomes, and an appetite for global cuisines are fueling massive food waste by Indian weddings.
Ranveer Brar is an Indian celebrity chef who informs consumers about traditional cooking, while also empowering farmers through his work with International Crops Research Institute for the Semi-Arid Tropics (ICRISAT).
A sustainable soap company is paving the way for using sustainable agricultural practices which can be used to build a better food system.
Carbon farming project in India will compensate farmers for increases in soil organic carbon will make a contribution to the global goal of improving 1.5 million km2 of degraded and deforested land by 2020.
The challenges associated with food security in South Asia are exacerbated by long-term changes in average temperatures, precipitation, and climate variability. Adaptation to climate change is necessary to ensure food security and protect livelihoods of poor farmers.
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?