Just nine crops make up two-thirds of global food production —pushing countless native, nutrient-rich, and climate-resilient crops toward extinction. Industrial farming and market demands are erasing biodiversity from our plates. Can we afford to lose the very foods that could save our future?

One-third of global food is wasted—due to excess in wealthy nations and poor infrastructure in others. Traditional Indian kitchens, rooted in zero-waste practices, offer powerful solutions. Reviving these methods alongside modern innovation can help build a sustainable, waste-free food system.