For a greener belly – The New Indian Express

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Express press service

HYDERABAD: The food and beverage industry is considered one of the most polluting to the environment, with humans misusing large amounts of water and other resources while producing large amounts of greenhouse gases. Food sustainability is the only solution to the problem of a bleak future. CE is for eco-warriors and a nutritionist who explain how an individual and society can achieve a greener system.

To put it into context and help us understand the urgent need to switch to sustainable eating habits, Arjun Ayyagari, CEO and co-founder of Urban Tiller, says: “In general, the much bigger problem today is the gap between the demand for food in the next ten years versus the land available for cultivation or food production. This gap will increase dramatically over the next decade and a half – that’s why we need a sustainable solution to produce food for the growing demand.

With dairy products, meat, rice and legumes being the major food category consumed by India, Arjun says now is the time to look for other ways to get protein. “Dairy and meat production is one of the main causes of the carbon footprint of the planet. Protein is one of the most important macronutrients we need and it should not be ignored. meat, eggs, milk, etc. are all animal products, we need to look for a sustainable measure to meet this demand for protein, otherwise carbon footprint, electricity, antibiotics and cancer – all this will increase. Hence the need to extract protein from the leaves – all the leaves have it. The West has already started innovating in the same field and Asian countries are also taking hold of it,” says Arjun, who leads Asia’s leading leaf protein company, Urban Tiller uses its proprietary technology to extract protein from a variety of leaf types, making it the most abundant and sustainable protein available for human consumption.

The rise and popularity of urban agriculture and soilless cultivation trends have also successfully led to the production of green vegetables. “This surplus can be used for protein extraction,” suggests Arjun. Vyshnavi Gudivada, a city-based vegan blogger and founder-CEO of EcoStudio says the best way to ensure your food is sustainable is to eat what’s grown within 100km of your environment. She explains, “For example, if you are from Karnataka, include lots of millet in your diet.

Anything locally grown should be consumed more. It restores soil fertility, is good for the body and has less impact on the earth overall. About the misconception that only vegan food equals sustainable food, she says, “Vegan food is nothing but food that is grown directly on the earth. So there are no middlemen/animals like chicken or a cow or a goat that need a lot to survive – Lots of food and water are given to the cattle which again is used to make meat for humans, which, in turn, reduces the amount of food that is available to us, as animals eat much more than humans.

Holistic nutritionist Sridevi Jasti says sustainable nutrition can be achieved by making very simple choices every day. “A lot of resources are spent on buying a kilo of meat and a lot less on buying a kilo of vegetables. Both have the same nutritional and caloric value.

Another step is to ensure that there is as little waste as possible and that whatever there is can be used for composting. Then choose to shop at local markets and farmers instead of packaged foods. You can also grow your own food on the terrace, balcony or garden. And finally, eat plant-based foods – there are many – fruits, seeds, nuts, sprouts, grains, millets, fermented foods, vegetables, herbs, spices, and cold-pressed oil, all of which are proven to work. not only improve our health and maintain it, but also keep chronic diseases at bay. It is not necessary to take big steps, says Sridevi. “You can start with a plant-based diet once a week and slowly increase. Once you experience the joy of feeling light, it’s sure to become a habit,” she concludes.

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