What Is Sustainable Food and Why Is It Important?
Sustainable food is rooted in respect for tradition, innovation, ethical sourcing, environmental responsibility, and community empowerment
In today's world, where environmental concerns are at the forefront, sustainable food has emerged as a crucial concept redefining how we eat, produce, and appreciate food. It transcends mere culinary trends and embodies a philosophy of responsibility—toward the land, communities, and future generations. As chefs and food experts across India embrace this vision, their insights reveal how sustainable food practices are reshaping the industry with deeper cultural, environmental, and ethical consciousness.
For Chef Gautam Mehrishi, Corporate Executive Chef, Mahindra Holidays & Resorts India Limited, sustainability is where 'tradition meets responsibility." He emphasizes the importance of sourcing locally and ethically, highlighting his use of Bilona ghee from indigenous cow collectives. This choice empowers small-scale dairy farmers and preserves purity. He sources native millets, seasonal roots, and wild greens from local farmer associations and forest cooperatives, even foraging for spring pickings like tamarind flowers and mango ginger to enrich flavors without relying on high-carbon imports. In his kitchen, innovations like replacing charcoal with precision induction tandoors have reduced emissions without compromising authenticity. Chef Mehrishi's philosophy underscores that sustainability is not a compromise but 'a deeper connection with our land, our farmers, and our future."
Similarly, Chef Pradeep Rao, Executive Chef, Conrad Pune, views sustainable food as 'the future of fine dining," and an opportunity for innovation and education. He shares, 'Food should nourish the planet as much as it nourishes our body." His approach moves beyond exotic ingredients to a focus on locally and seasonally sourced produce with minimal carbon footprints. At Conrad Pune, initiatives like 'Conrad Curates' aim to craft experiential dining where every meal tells a story—melding culture, heritage, and conscious choices. Their 'Modern Peshwas' menu, inspired by traditional Maharashtrian flavors, has been well received for blending authenticity with modern storytelling. Chef Rao sums up their commitment with a powerful phrase: 'We've gone beyond 'farm to table', we're now talking about 'soil-to-soul'," emphasizing sustainable farming, biodiversity, and food security as the foundations of their culinary journey.
At ITC Maratha, Executive Chef Paul Noronha echoes this belief that sustainable food is more than a trend—it is a core philosophy. 'We see sustainability as an essential ingredient in our kitchens," he says. By sourcing locally grown seasonal produce and minimizing food waste, ITC Maratha strives to make choices that benefit both 'people and the planet." According to him, true luxury today lies not just in flavor but in responsible dining that honors the environment and communities.
Paweena Withyasathien, Head Chocolatier, Pastry Chef, and Co-Founder, Savorworks Coffee and Chocolate, adds a unique perspective from the production side of the food industry. She describes sustainable food as 'minimizing environmental impact and responsibly managing resources such as manpower, electricity, and water." At Savorworks, sustainability permeates every stage of production—from small-batch roasting that optimizes energy use to innovative reuse of cacao husks as natural fertilizer or cacao vinegar. Leftover chocolate that does not meet quality standards is repurposed into baking or beverages, ensuring minimal waste. Energy efficiency is a priority, especially in managing electricity-intensive air conditioning in India's warm climate. Their near-zero waste goal exemplifies a deep commitment to environmental stewardship. Paweena explains that sustainable food practices must be 'successful practices that happen in reality," combining innovation with a genuine responsibility to the planet, fostering eco-conscious operations and external environmental accountability.
Together, these voices illustrate a holistic vision of sustainable food—rooted in respect for tradition, innovation, ethical sourcing, environmental responsibility, and community empowerment. It is a call for the food industry and consumers alike to rethink what indulgence means and to embrace mindful choices that ensure food nourishes not only the body but also the planet. As these chefs and entrepreneurs lead the way, sustainable food stands as a vital path toward a healthier, more resilient future for all.
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