Are we being responsible eaters, to help those businesses who feed us now, sustainably feed us in the future?
Innovation might be deep-rooted in history, but it’s also about not reinventing the future, but simply looking out for it.
A great food system is layered with multiple values — sustainable, affordable, organic, efficient, healthy — and contradictions.
“I despair of the term ‘clean eating’… it necessarily implies that any other form of eating — and consequently the eater of it — is dirty or impure and thus bad.” — Nigella Lawson
Hello, This past week, we’ve been mulling over a question: what is local and what is not? This question applies more to India as she’s caught between waves of rapid modernisation and traditional practices. In […]
This week’s issue is quite agriculture-heavy. But as you read through some of the stories and innovations that could inspire us — from using tech to combat climate change, fungus solving our plastic problem, women empowerment, and grassroots innovations.
Good news — the monsoon is likely to be near normal! The south-west monsoon, which makes its onset over the country in June, irrigates over half of India’s cropland and sustains the livelihood of over 58% of its population that is dependent on agriculture.
Whether it is your own kitchen at home or at a restaurant where you are eating (or getting food delivered from), we all to have the power to work towards an “edible issue”, one bite at a time
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.
It’s been a year since we launched the first edition of Edible Issues. And if you’re reading thanks for making this happen.