Nursery set up for conserving indigenous forest plants

 IPCC report 2021: World’s eminent scientists confirm that 66% of climate change is caused by human-related activities. If we don’t act now, the world could see an average temperature rise of 1.5°C, as early as 2040, and till 2021 it will vary from 1.5 to 5.7 degrees Celsius according to our emission speed, the earth is suffering from a rising temperature, worse floods, hotter wildfire, and severe droughts. Which will negatively impact livelihood, health, biodiversity, and food security.

Right now our natural sink system such as forest, ocean can  only absorbed 50% of our pollution. 

To prevent more harm to our health and to the environment, to secure water and food, and to prepare for the consequences of climate change, we need to focus on natural agriculture, conservation of indigenous and uncultivated food and plant more trees.

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Indigenous and Forest Food Promotion

Our diet is reduced to only a few varieties of crops like rice, wheat, potato, cabbage, carrot, capsicum, french bean, one or two variety of spinach, tomato.

Many of these crops are bio engineered, which require high chemicals in form of pesticides, herbicides and fertilizers. What we are eating is full of hazardous chemical residue. Because of current food, which also reflects in our farming land, Monoculture farming practices, uses of heavy machinery in land and high uses of underground water, all these causing soil desertification, water depletion and water pollution,  loss of biodiversity of soil microorganism, bees, flys, weeds and plants. Also global warming, today more than a 3rd, 34% of man made green house gas emission are generated by our current food system (Forbes).

Over the last 100 years, more than 90% of crop varieties have disappeared across the world. According to food and Agriculture organization, only nine plant species account for 66 per cent of total crop production, despite the fact that there are at least 30,000 edible plants. Loss of diet diversity is directly linked to many health risk factors like, obesity, diabetes, malnutrition and so on. (UNEP, 2020)

‘”I can still remember, 16 years back my grandma use to make ragi roti, bazre ki laddu, indigenous pop corn, varieties of local spinach, tribal use to come and sale varieties of forest mushroom, berries all are free from any type of chemicals and pesticides. Every season we got seasonal vegetables and forest food. Indigenous beans, bottle gourd, ridge gourd are used to be trailing almost every home roof in village but now everything is gone. Now we are consuming only few vanities of common rice, wheat, potato, cabbage, spinach, fruits whole the season

” said by Shivani founder of wild.

 India use to have more than 200,000 vanities of rice in different color, shape, size and smell (estimated by rice scientist DR, Richaria).

Different rices has different test, aroma and different nutrient content in it.

 People forget millet’s. Before green revolution our 40% diets use to be millet (ICRASAT- International crops research institute of semi- arid tropics
).  Millet are rich in different micro and macro nutrients, can be grown in any adverse climate now has been replaced by  bad nutrition white polish rice and refined flour.

 India identified 5000 plus uncultivated forest food (vikalp sangam) and there are so many edible weeds. But these food has been classified as food of poor by British and later by big corporate  and sadly these food is almost completely vanished from our plate and in merge of extinction from planet.

 Why there is need to bring back our indigenous food knowledge ?

 Our indigenous food are developed by our ancestor according to different climate since years, some can grow in drought, some in flood, and some in barren land too. Like many edible weeds, millets, many forest fruits, leafs and tubers. They did not require any chemicals or pesticides to grow. For forest food, weeds, flowers and fruits we do not need to plough the land again and again, thus helps in sequestrate carbon.

If we conserve our indigenous food, it will also helps farmer, today the hybrid and Gmo seeds are in hand of corporate and they designed and sale it in such a way where farmer has to buy it in high rate every year, because they can not save it. Along with that they have to buy pesticides and chemicals, all these causes high input cost. If farmer will grow indigenous seeds they can save it’s seeds, so that their input cost will be reduced.

This food helps in reduce our carbon footprint.

Above all our indigenous foods are high in nutrition and good for health.

 This is high time to take action. We need to understand is our current consumption is sustainable for our health and environment?, are we giving good future to our children or creating a hell for them?

There is high need to shift our consumption habit from few crops, meat product to diversity of crops, local and traditional crops, more uncultivated food, which means food comes from trees rather than cultivating again and again and naturally grown food. Because our food choice will reflect on our planet.

 Decreasing food diversity  graph

Over the last 100 years, more than 90% of crop varieties have disappeared across the world. According to food and Agriculture organization, only nine plant species account for 66 per cent of total crop production, despite the fact that there are at least 30,000 edible plants.

Regenerative Agroforestry Promotion and training

We are going to train Regenerative Agroforestry system to visually impaired and other marginalized people. We are going to start this program after April 2022.  Fore details about this project will be updated soon. For more details please contact on this link