If we are to reduce the impact of global warming and climate change, sustainability should be a part of our daily lives and everyone should contribute to the cause
Adopting sustainable practices, at micro or macro scales, is vital for building a greener future, especially at a time when climate change and global warming threaten to redefine our way of life.
Sustainable nutrition practices like plant-based diets and locally sourced foods can help promote better health outcomes while reducing environmental impact.
And one can begin small. As small as changing the jam on the breakfast table.
According to Sushanti Naik, a dietician and nutritionist from Healthway Hospital, jams with the Indian plum (borums), Colocasia root vegetable and guava can be prepared at home instead of purchasing jams with preservatives. Protein can also be obtained from vegetarian sources such as pulses, paneer and soya, which can be included in recipes like vegetarian omelettes, paneer bhurji and soya milk. “Health education programmes should be given to breastfeeding mothers to incorporate foods that increase milk production, calcium and folic acid-rich foods for pregnant women,” Naik emphasised.
Waste management is also an essential aspect of sustainability. And it is a welcoming sign that the hospitality sector is implementing measures to decrease the use of single-use plastic in their operations. Siddharth Savkur, CEO of Kamaxi Group which runs as one of India’s largest recruiting agencies catering to the luxury cruiseliners and hospitality industry stated that every responsible business and citizen must make it a priority to minimise the use of single-use plastic.
“It’s never too early to practise sustainable living. At Kamaxi College of Culinary Arts, students are taught about respect for local produce, recycling, responsible waste management from day 1. Students tend to our kitchen garden on campus and their practical sessions revolve around use of local and seasonal ingredients while minimising waste,” Savkur said.
According to Prahlad Sukhtankar, Goa Chapter Head of the National Restaurant Association of India, sustainable eating practices are crucial for creating a more resilient and equitable food system that promotes environmental sustainability, animal welfare, human health and community resilience.
“Restaurants can reduce packaging waste by minimising the amount of packaging used, using smaller containers or offering reusable containers, and avoiding single-use plastics. Packaging should also be sourced locally to reduce the environmental impact of transportation and support local businesses,” he said.
The newly launched The St Regis Goa Resort has also pioneered green practices in its more than a century-long global journey and according to Amit Malhotra, Executive Assistant Manager - Food and Beverages at the resort, the importance of preserving ecology is imperative while running a luxury hospitality business.
“The St Regis Goa Resort is proud to be one of India’s first beach resorts to completely phase out single-time plastic for hydration. Our private bar in the rooms is plastic-free too, all items are indigenously made in India. We have installed an in-house water bottling plant. This step further enforces the resort’s continuous focus towards environment conservation and sustainable development,” Malhotra said.
The resort itself has used its geographic location, wedged between the Mobor beach and the river Sal, with large water bodies on its property, to grow its own vegetables and spices, which are organic and free of pesticides.
Educational institutions too can play a significant role in fostering sustainability. According to Dr Arpita Amarnani, Chair of the Centre for Excellence in Sustainable Development Associate Professor of Finance at Goa Institute of Management (GIM), they can contribute by creating awareness of the harm that unsustainable practices can bring to life on earth.
“While some courses are offered on sustainable practices at various levels of education worldwide, sustainability aspects should be included in all courses at all levels. Unfortunately, we no longer have the luxury of time,” she said.
If we are to reduce the impact of global warming and climate change, sustainability should be a part of our daily lives and everyone should contribute to the cause. Sustainable eating practices, waste management and incorporating sustainability in education curricula are some steps that can be taken to make a significant impact on the environment. The sooner it’s done, the better the globe would fare.
