Boost for renewables, but climate adaptation gets a backseat

In an increasingly climate-risked world what should be our food like? The 4th book in our First Food series brings you some answers in the form of unique recipes and ingredients, culled out from age-old wisdom and traditional knowledge of communities. Sourced from local biodiversity, from weeds and trees, long-lasting seeds, plants with short life-cycles and even those parts of plants that generally go waste. Foods that are very different from those produced by our current unsustainable agriculture systems.

A study conducted in 2012 by Delhi-based non-profit Centre for Science and Environment cautioned that junk food contains excess amount of salt and are bad for health.

As a takeaway from our summer camp, E-camp Extravaganza, we recommend four enlightening videos for you to watch. The first video explores the fascinating link between food and the environment, highlighting how our eating habits impact the planet. The second video discusses the future of food, revealing how climate change can lead to nutrition deficiencies. The third is an engaging explainer on fish mint, a unique medicinal herb that tastes like fish and offers numerous health benefits. Lastly, the fourth video alerts viewers to the harmful ingredients and ill-effects of junk food, particularly instant noodles, emphasizing the need for healthier choices. Enjoy learning!

Most of us love fireworks during Diwali. But these bright and colourful crackers have a dark side It's the toxic metals that give fireworks the beautiful colours we find magical The red colour of a firecracker comes from Strontium, a metal that causes bone growth problems in children Barium, which gives fireworks the green colour, is harmful to the nervous system, the heart and can cause tremors, weakness, anxiety, shortness of breath and paralysis.