India’s food consumption patterns have garnered international recognition for sustainability, particularly in the recent Living Planet Report by the World Wide Fund for Nature (WWF).
The report highlights India’s diet as the most sustainable among G20 countries, a distinction attributed to a combination of plant-based eating, climate-resilient crops, and sustainable agricultural practices.
According to Dr Kiran Soni, Head of the Department of Nutrition & Health at Yatharth Hospital, Greater Noida, this recognition underscores how India’s traditional dietary habits can contribute to global climate goals.
What is a climate-friendly diet?
A climate-friendly diet minimises environmental impact while providing essential nutrients for human health, explained Dr Soni. Key aspects of such a diet include:
Plant-Based Focus: Prioritising the consumption of fruits, vegetables, grains, legumes, and nuts, which generally have a lower environmental footprint than animal-based foods.
Low Greenhouse Gas Emissions: Reducing reliance on animal products, which are responsible for a large share of greenhouse gas emissions in the food system.
Sustainable Practices: Incorporating local, seasonal foods, minimizing food waste, and supporting biodiversity through diverse crop cultivation.
Dr Soni emphasises that India’s predominantly plant-based diet, which has been part of its culture for centuries, exemplifies the essence of a climate-friendly approach.
India’s climate-friendly diet: Millets as a cornerstone
One of the primary contributors to India’s sustainable dietary model is the Millet Mission, a government initiative aimed at promoting the consumption of millet. These grains are not only highly nutritious but also resilient to climate challenges such as drought and poor soil conditions. As Dr Soni explains, millets require minimal water for cultivation and are a high-fibre, nutrient-dense food source that aligns perfectly with climate goals.
The National Millet Campaign has further highlighted the importance of these grains in reducing the carbon footprint of food production. By increasing millet consumption, India can significantly lower greenhouse gas emissions, particularly compared to the environmental costs associated with meat production.
Dr Soni says that India’s use of traditional crops like pulses and legumes as key protein sources aligns well with global sustainability efforts. These crops are not only beneficial for the environment but also offer substantial health benefits by being rich in fibre, vitamins, and minerals.
As the world grapples with climate change, adopting sustainable diets has become more critical than ever. The WWF report calls for a global shift towards more climate-resilient and environmentally friendly food systems. India’s dietary practices, which focus on plant-based foods, minimal food waste, and promoting climate-resilient crops, offer a practical model for other nations to follow.
