India’s climate-friendly diet sets a global example

India’s food consumption pattern is the most sustainable among G20 nations as highlighted by WWF’s Living Planet Report, with the potential to reduce global resource use by 2050. India’s focus on traditional diets, like millet-based foods, offers both health benefits and climate resilience.

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India’s food consumption pattern as highlighted by the WWF’s Living Planet Report is  the most sustainable among G20 nations. Adopting it globally could reduce land use and require fewer planetary resources by 2050.

The report emphasized that India’s diet has the least environmental impact, suggesting that if other countries followed India’s consumption habits, less than one Earth would be needed to support food production by 2050. Researchers noted that transitioning to sustainable diets will depend on factors like cultural traditions, personal preferences, and food availability. Crediting India’s efforts, the report stated, “In some countries, promoting traditional foods will be an important lever to shift diets. For example, the National Millet Campaign in India is designed to increase national consumption of this ancient grain, which is good for health and highly resilient in the face of climate change.”

Shravani Mali, Consumer Analyst at GlobalData, comments “Traditional Indian diets primarily consist of lentils, grains, and vegetables. For instance, ‘Thali’ is a meal that includes a combination of various food groups and shows a strong connection to the country’s land and history. These traditional diets, which place an emphasis on seasonal and local produce, are becoming more popular as environmental issues gain more attention.”

The National Millet Campaign plays a crucial role in encouraging climate-resilient grains, offering both health benefits and adaptability to climate challenges. India’s traditional food practices, combined with initiatives like the Millet Campaign, provide valuable insights into building sustainable food systems. The report underscores how blending cultural traditions with modern dietary needs can foster long-term sustainability and resilience.