The First Food Webinar: Future of Taste : CSE
Date & Time Feb 15, 2024 03:00 PM in India
The Centre for Science and Environment (CSE)is a public interest research and advocacy organisation based in New Delhi. CSE researches into, lobbies for and communicates the urgency of development that is both sustainable and equitable. The scenario today demands using knowledge to bring about change. In other words, working India’s democracy. This is what we aim to do.The challenge, we see, is two-pronged. On the one hand, millions live within a biomass based subsistence economy, at the margins of survival. The environment is their only natural asset. But a degraded environment means stress on land, water and forest resources for survival. It means increasing destitution and poverty. Here, opportunity to bring about change is enormous.But it will need a commitment to reform – structural reform- in the way we do business with local communities. On the other hand, rapid industrialization is throwing up new problems: growing toxification and a costly disease burden. The answers will be in reinventing the growth model of the Western world for ourselves, so that we can leapfrog technology choices and find new ways of building wealth that will not cost us the earth. Our aim is to raise these concerns, participate in seeking answers and in pushing for answers, transforming these into policy and so practice. We do this through our research and by communicating our understanding through our publications. We call this knowledge-based activism. We hope we will make a difference.
India has a rich culinary heritage. Our ancestors used local biodiversity to prepare sumptuous meals. They experimented with weeds, tree-borne foods, seeds which can be stored for long periods, plants with short life cycles, and even those parts of cultivated plants that are generally wasted, to create healthy and nutritious recipes.
However, we have steadily lost much of this knowledge and only a few traditional ingredients are now visible in our kitchens. Vestiges of this culinary traditions continue to exist in remote areas of the country. Centre for Science and Environment and Down To Earth’s First Food series has documented hundreds of recipes using such hardy ingredients. Our latest publication — First Food: Future of Taste — suggests that these ingredients would play an important role in the climate-risked world.
But the question remains: can we get healthy foods back in our kitchens? Join us for a virtual discussion with some of India’s top-notch food experts, opinion leaders, chefs and writers who are trying to do just that.
Description
Join us, and some of India’s best known food experts, opinion leaders, chefs and writers, to explore a world of ancient culinary traditions. And ingredients sourced from local biodiversity. Good food that we can turn to in today’s climate-risked world. As documented and celebrated in our latest book in the ‘first food’ series – First Food: Future of Taste.
FOR FURTHER DETAILS, PLEASE CONTACT
SUKANYA NAIR
sukanya.nair@cseindia.org
