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 are generally go waste. Foods that are very different from those produced by our current unsustainable agriculture systems.

Down to Earth is Science and Environment fortnightly published by the Society for Environmental Communication, New Delhi. We publish news and analysis on issues that deal with sustainable development, which we scan through the eyes of science and environment.