This “invention” has been doing the rounds across social media recently. These sustainable practices have however been a way of life in many parts of the world, especially Asia.
Right from giving multiple lives to household items or wasting less food, staying frugal has been the cultural norm.
That said, giving old practices new terms and spinning them off as inventions, is perhaps how the cycle of innovation works. 🤷♀️
While we’re at it, dive into this week’s issue.
Stay curious (and sustainable),
Anusha & Elizabeth.
Making Nutrition more Accessible
India’s nutrition program might be leaving out women with low education and from poorest households inadvertently. But it’s not just us, the global scientific eating plan is also said to have forgotten the world’s poor.
India’s Love for Alternative Proteins
India is more eager than the US for lab-grown meat. It’s not just that, we’re also developing a taste for “meatless meat”.
Indian Women in Food, making us proud
👩🍳Goya Journal’s Aysha Tanya talks to Garima Arora, Michelin star-winning chef of Gaa. Read More.
👩🔬This Award-winning scientist tells us how to eat fish more responsibly. Read More.
🍳From Delivery to Ready-to-Cook?
Food Delivery companies are also looking at a share of the pie from ready to cook startups.
-Swiggy invests in ready-to-cook startup Fingerlix.
–Oyo might acquire Fresh Menu.
– With its recent round of funding, Nymble wants to develop its domestic cooking robot “Julia” to make home cooking easier.
– Inside the functioning of a cloud kitchen. (Subscription required).
UNIDO ITPO is looking for innovative ideas and technologies in agribusinesses which when implemented in developing countries can lead to social, economic and environmental improvements in developing countries.
Here’s more about this contest.
Culture is Key
Sorpotel Runs in the Blood of Every Goan
About Sorpotel, the dish that reflects the unique Goan identity, shaped by years of colonial rule.
Cooking with Leaves
In this beautifully written (and illustrated) story, Priyadarshini Chatterjee talks about how every Indian state cooks differently with leaves.
Adyar Ananda Bhavan: Food and Folklore
Tracing this iconic food brand’s journey over three decades.
Inspiration from Nature:
Inspired by the pomelo, engineers are modeling a superior, shock-absorbent foam.
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