A total of 160 students from SRM IHM, Ekkatuthangal Campus, successfully prepared 2,025 plant-powered multigrain kathi rolls in record time—a world first. Building on this momentum, SRM is now expanding its partnership with the Green Tuesday Initiative by introducing weekly plant-based meals in the Kattankulathur campus hostels. This shift aims to reduce the campus’s environmental footprint while promoting healthier and more sustainable food choices for students.

SRM IHM first partnered with the Green Tuesday Initiative in April 2024 to reduce the use of high-carbon-footprint foods on campus. Since then, the institute has already made measurable progress. With the expansion of the plant-based menu to the Kattankulathur campus hostels, SRM is projected to reduce 12,63,740 kilograms of greenhouse gas emissions, conserve 16.5 crore litres of water, and spare more than 19,000 animal lives annually. This is equivalent to driving around the Earth 259 times and the water consumption of the entire population of Salem, Tamil Nadu, for a day.

The event was inaugurated by Dr. D. Antony Ashok Kumar, Director of SRM IHM, and Mr. R. A. Nadesan, Director of SRM Group. Key contributors included Assistant Professors of Food Production Mr. Gopinath and Mr. Nithyanandan; Dr. Geetha Priya, Head of Department at the Vadapalani Campus; Ms. Bhuvaneswari; and Ms. J. Lalitha Shri, Vice Principal of SRM IHM, Kattankulathur Campus.

“Building on our commitment to vegan culinary education, we’re proud to take the next step with the Green Tuesday Initiative by serving plant-based meals every Tuesday in our hostels,” said Dr. Antony Ashok Kumar, Director of SRM IHM. “This extension brings our values from the classroom to the dining hall—allowing students to experience firsthand how plant-based eating supports both personal health and planetary well-being.”

SRM Institute of Hotel Management has also integrated plant-based culinary education into its curriculum. Over the past year, more than 900 hospitality students have been trained in sustainable cooking techniques, learning to work with plant-based proteins, legumes, grains, and dairy alternatives.

Bhavya Vatrapu, Senior Campaign Manager, Asia-Pacific at Vegan Outreach, added, “SRM Institute of Hotel Management has shown that hospitality education can be both industry-relevant and sustainability-focused. By extending the Green Tuesday Initiative to their hostels, they’re ensuring that students don’t just learn about sustainable food systems, they live them. This move strengthens their leadership in the shift toward climate-friendly campuses.”

More than 11,500 students at SRM University now have access to healthier and more sustainable plant-based meals in their hostel cafeterias. The Green Tuesday Initiative helps institutions reduce their environmental impact through simple dietary shifts, without any additional spending or operational burden.

Leading universities such as Lovely Professional University, Pondicherry University, ICE Institute of Hotel Management, and DY Patil University have also joined the initiative as part of the University Grants Commission’s ‘Green Campus’ movement.

To learn more or request a free consultation, visit www.greentuesday.org. 

The post SRM Institute of Hotel Management Introduces Plant-Based Menu Across Kattankulathur Hostels, Sets World Record with 2025 Plant-Based Kathi Rolls appeared first on Green Tuesday.

Chef Q leads an engaging awareness session as Sourcebynet receives a sustainability accreditation.

A Two-Part Awareness Drive

The journey began with two engaging awareness sessions tailored to their diverse workforce. The first session catered to English-speaking employees from Vietnam, Singapore, Malaysia, and the UK. The second session was conducted exclusively for their Chinese-speaking audience from China.

Joining us for these events was the incredible Chef Q, who shared practical insights on creating balanced, plant-based meals. From demystifying plant-based protein sources to offering nutrition tips, Chef Q’s session inspired participants to explore sustainable food choices without compromising taste or health.

From Knowledge to Practice: Plant-Based Potlucks and Veg Days

Employees come together to celebrate creativity and sustainability with a plant-based potluck, showcasing colorful dishes and innovative recipes.

Inspired by the sessions, Sourcebynet didn’t stop at raising awareness—they put it into practice. Employees across Vietnam, Singapore, Malaysia, United Kingdom, Denmark, Netherlands, and China organized plant-based potlucks, celebrating plant-based meals as a team. From colorful salads to innovative plant-based desserts, these potlucks showcased the creativity and enthusiasm of the participants.

Moreover, the company launched dedicated Veg Days, where cafeterias in multiple offices offered plant-based options, making it easier for employees to choose sustainable meals. These initiatives already demonstrate measurable impact, reducing approximately 28,800 kilograms of CO₂ emissions and saving 86,73,600 liters of water annually. This is powerful proof that small steps can lead to significant environmental benefits.

“Collaborating with Sourcebynet has been inspiring. Their commitment to implementing plant-based practices across their global workforce shows how businesses can champion sustainability in meaningful ways. These small yet impactful changes pave the way for a better future.”

— Bhavya Vatrapu, Senior Campaign Manager, India and Vietnam (Green Tuesday Initiative)

A Lasting Impact

Sourcebynet’s efforts go beyond their employees, setting an example for other companies to integrate sustainability into their culture. Their journey shows how businesses can align with Sustainable Development Goals while promoting healthier and more ethical choices for their teams.

“Our employees truly enjoyed the sessions, especially our Chinese team, who appreciated the opportunity to interact with Chef Q and learn about the health benefits of plant-based eating. The potlucks were a fantastic experience, and it was surprising to discover how many of our traditional local dishes are naturally plant-based.” 

— Benjamin Peadon, Product Sustainability Manager, Sourcebynet

The Green Tuesday Initiative collaborates with organizations to minimize the consumption of high-impact foods like meat, dairy, and eggs, promoting plant-based alternatives as part of their sustainability journey. Sourcebynet’s efforts reflect a growing commitment among forward-thinking companies to address climate change while fostering healthier, more compassionate choices for their teams.

To learn how the Green Tuesday Initiative can support your organization’s sustainability goals, visit GreenTuesday.org.

The post Building a Sustainable Workplace: Sourcebynet’s Plant-Based Transformation appeared first on Green Tuesday.

MoU signing ceremony between Lingaya’s Vidyapeeth University and the Green Tuesday Initiative

Faridabad, Haryana, November 27, 2024—Lingaya’s Vidyapeeth, one of the finest universities in India for technical education, has joined the Green Tuesday Initiative, committing to reduce its environmental impact through conscious food choices. As part of the campaign, the institution will reduce its weekly servings of animal products like eggs and chicken to once a month.

The collaboration between Lingaya’s Vidyapeeth and the Green Tuesday Initiative stems from strong leadership and a shared vision for sustainability. Pro Vice-Chancellor Dr. Chinnaiyan Ramaswamy recognized the urgency of reducing the environmental impact of high-carbon-footprint foods. He passionately advocated for the initiative, rallying key decision-makers at the institution to support this vital change. On September 23rd, the Green Tuesday Initiative team met with the university’s leadership team at the Nacholi campus to craft an actionable, campus-wide implementation plan. This partnership culminated in the signing of a Memorandum of Understanding (MoU) by Registrar Mr. Prem Kumar Salwan, officially launching the program and paving the way for long-term campus sustainability goals.

Through this impactful commitment, Lingaya’s Vidyapeeth will annually reduce the consumption of 3,150 kg (6,945 lbs) of chicken, 210,000 eggs, and 63,000 liters of milk. These reductions will contribute significantly to lowering the institution’s carbon footprint by 402,872 lbs and saving 85,700,192 liters of water, aligning with the United Nations’ recommendations for mitigating climate change by promoting plant-based meals.

“Lingaya’s Vidyapeeth is proud to sign the MoU with the Green Tuesday Initiative to promote sustainability and plant-based living on campus,” stated Dr. Chinnaiyan Ramaswamy. “We believe this initiative aligns with the UN’s climate recommendations and focuses on reducing our carbon footprint. I am confident this initiative will inspire our students to embrace positive change, and I look forward to witnessing its impact on our campus and beyond.”

The Green Tuesday Initiative also plans to organize quarterly webinars and student engagement activities to raise awareness about the benefits of plant-based diets and environmental conservation.

“We’re thrilled to welcome Lingaya’s Vidyapeeth to the Green Tuesday Initiative,” said Richa Mehta, Director of the Asia-Pacific Programs at Vegan Outreach. “Their proactive steps demonstrate a forward-thinking approach to sustainability, health, and campus responsibility. These changes will not only reduce the institute’s environmental impact but also inspire students to think critically about their food choices and the planet.”

The Green Tuesday Initiative encourages institutions to reduce the consumption of high-carbon-footprint foods like meat, dairy, and eggs in favor of plant-based alternatives. Lingaya’s Vidyapeeth joins a growing movement of educational institutions committed to taking actionable steps to support climate change mitigation and student well-being.

For more information about the Green Tuesday Initiative and how your organization can participate, visit GreenTuesday.org.

About Green Tuesday Initiative

Green Tuesday Initiative is a prolific campaign by Vegan Outreach (501c3 nonprofit in the USA) to help corporations and educational institutions reduce their environmental footprint by making small changes in the food they serve. Visit us at www.greentuesday.org

The post Lingaya’s Vidyapeeth Joins the Green Tuesday Initiative, Paving the Way for Sustainable Dining appeared first on Green Tuesday.

During the workshop, Chef Q (Instagram: @chefq_vegan), a plant-based chef and nutritionist from Vietnam, provided valuable insights on incorporating plant-based meals into daily routines. Her expertise, grounded in certifications from Cornell University and culinary training from Le Cordon Bleu, allowed her to demonstrate practical cooking techniques and share recipes highlighting the flavors and benefits of plant-based ingredients. By addressing common concerns and misconceptions about plant-based eating, she helped attendees see how adopting a more sustainable diet can be both achievable and rewarding. Chef Q is a member of the advisory panel of experts at Green Tuesday Initiative.

Why Green Tuesday in Vietnam?

Agriculture plays a crucial role in Vietnam’s economy but is also a significant contributor to greenhouse gas emissions. As global efforts to mitigate climate change intensify, shifting dietary habits towards plant-based foods offers an impactful solution. By promoting plant-based diets, the Green Tuesday Initiative in Vietnam is taking the lead in reducing environmental strain, one plate at a time. The Green Tuesday Initiative collaborates with 58 partners across India and Vietnam, including major corporations and institutions such as FPT Software, Tech Mahindra Ltd., and Pondicherry University. Through its recent partnership with FPT Software, the initiative has successfully reduced carbon emissions by 452,628 kilograms and saves 110 million liters of water each year.

The partnership is pivotal, aligning with Vietnam’s growing movement toward addressing environmental concerns, especially food consumption-related concerns. With its agricultural roots and increasing need for sustainable practices, Vietnam stands to benefit immensely from adopting plant-based diets, both in terms of public health and environmental preservation.

What Employees Asked?

The recent awareness session at the Sonta Foundation brought forward several questions from employees, many of which reflect concerns and common myths about plant-based diets shared by the wider population in Vietnam. Below, we address these concerns and provide insight into the importance of plant-based diets. We received more than 20 questions from participants of the workshop and for efficiency, we are adding the top 6!

Green Tuesday Initiative’s Awareness Session with Sonta Foundation.

1. If I don’t get enough protein, especially if I exercise, won’t I lose muscle? How can I get strength from plant-based sources?

A common misconception is that plant-based diets lack adequate protein for physically active people. However, plenty of plant-based sources—such as lentils, chickpeas, tofu, quinoa, and even green peas—are rich in protein. By diversifying your meals with a range of these foods, you can meet your protein needs, build muscle, and maintain strength. Read more about plant-based nutrition here.

It’s worth noting that eating meat is often marketed as essential for building muscle, particularly for men. However, studies suggest that the overconsumption of meat, especially red meat, carries risks. Research among Seventh-day Adventist vegetarians found that male vegetarians had a 37% lower risk of ischemic heart disease compared to meat-eaters, likely due to the high intake of beef among the latter.

2. Is a plant-based diet suitable for people who are ill?

Yes, plant-based diets can be incredibly beneficial for those suffering from chronic illnesses such as diabetes or heart disease. Because of their rich nutrients, many people have been managing chronic diseases like type-2 diabetes and heart disease with plant-based diets. 

A plant-based diet can provide many health benefits, including:

• 3/4–1/2 lower rates of high blood pressure 
• 15–20% lower risk of cancer 
• Significantly lower cholesterol levels 
• 2/3 lower risk of type-2 diabetes

3. When I eat a plant-based diet, I feel hungry very easily. How can I plan a filling, plant-based diet?

If you find yourself getting hungry shortly after eating plant-based meals, it may be due to a lack of fiber or protein. By incorporating more legumes, whole grains, nuts, seeds, and vegetables into your meals, you’ll stay full longer. Together, these foods are packed with fiber and protein, providing lasting energy. Healthy fats like avocados, nuts, and olive oil can also contribute to feeling more satiated.

4. Plant-based foods are good for the environment, but are they too expensive? Can students follow this lifestyle?

Contrary to popular belief, plant-based diets can be very budget-friendly. Staples like rice, lentils, beans, and seasonal vegetables are often more affordable than meat and dairy products. Students and others on a tight budget can easily adopt a plant-based lifestyle by focusing on local, in-season produce and buying in bulk.

5. How does Vietnam’s agriculture impact the environment compared to other global countries?

Vietnam is one of the top 5 vulnerable countries to climate change due to its susceptibility to rising sea levels and extreme weather patterns. Its agricultural sector, while a vital part of its economy, has considerable environmental consequences, including water overuse, deforestation, and greenhouse gas emissions from livestock farming. On the global stage, Vietnam is still catching up with more sustainable farming practices. However, initiatives like the Green Tuesday Initiative are helping the country make strides toward reducing its environmental footprint through climate-friendly food choices. Additionally, the country has committed to reducing methane emissions under the Global Methane Pledge, which further underscores the need for sustainable solutions in agriculture.

6. How much impact can I create as an individual by opting for more plant-based food?

The impact of adopting a plant-based diet cannot be understated. Each person who reduces their meat and dairy consumption helps cut greenhouse gas emissions, conserve water, and slow deforestation. Even dedicating just one day a week to plant-based eating, like the Green Tuesday Initiative does, can significantly lower your personal carbon footprint. For example, replacing 1 kilogram of chicken breast with 1 kilogram of tofu saves 8.25 kilograms of greenhouse gas emissions and 532.74 liters of water. Similarly replacing 1 kilogram of cow’s milk with oatmilk reduces 3.25 kilograms of greenhouse gas emissions and 295.28 liters of water. (source: https://ourworldindata.org/environmental-impacts-of-food)

Final Thoughts

While the challenges of changing diets are real, the benefits—both personal and global—are clear. Whether it’s reducing your risk of chronic disease, saving on grocery bills, or helping to protect Vietnam’s natural resources, small changes in what we eat can lead to big results. With the Green Tuesday Initiative, the journey toward a greener future becomes easier for everyone.

For more information about the Green Tuesday Initiative and how your organization can participate, visit GreenTuesday.org.

About Green Tuesday Initiative:
Green Tuesday Initiative is a prolific campaign by Vegan Outreach (501c3 nonprofit in the USA) to help corporations and educational institutions reduce their environmental footprint by making small changes in the food they serve. Visit us at www.greentuesday.org 

The post Sonta Foundation Partners with Green Tuesday Initiative: Plant-Based FAQ! appeared first on Green Tuesday.

As one of the leading hotel management institutes in India, ICE College of Hotel Management is known for its innovative approach to hospitality education. By integrating plant-based cooking into its curriculum and implementing plant-based days on campus, ICE College of Hotel Management is preparing its students to lead the charge toward a more sustainable and compassionate future.

But why is this shift important, and what does it mean for the future of culinary arts?

The Role of Culinary Education in Sustainability

Traditionally, culinary training focuses on techniques centered around ingredients with high carbon footprint like meat and dairy, largely reflecting the historical dominance of these ingredients in global cuisine. However, the environmental impact of such ingredients—high carbon footprints, excessive water usage, and a significant role in deforestation—has raised concerns about their sustainability. With climate change becoming an increasingly pressing issue, culinary institutions like ICE College of Hotel Management are recognizing the need to teach plant-based culinary techniques as part of a modern chef’s repertoire.

Shifting to plant-based cooking is not a fad or trend to be taken lightly; it’s about ensuring that future chefs are equipped with the skills needed to cater to an evolving market. According to numerous studies, the demand for plant-based foods is growing exponentially. Consumers are more aware of the health benefits of plant-based diets and the positive environmental impact these foods have.

By teaching plant-based techniques, ICE College of Hotel Management is positioning itself as a leader in progressive culinary education. The training sessions and plant-based days implemented by the institution will enable students to master innovative recipes, experiment with alternative ingredients, and hone their creativity—skills that are becoming essential in the ever-changing world of food service.

Why Does Plant-Based Cooking Matter?

The importance of plant-based cooking goes beyond catering to the growing population of vegans and vegetarians. It also addresses broader issues like food sustainability and accessibility. Plant-based ingredients generally have a much smaller carbon footprint compared to their high-carbon-footprint food counterparts. For example, producing one kilogram of Chicken requires about 660 liters of water and produces nearly 9.87 kilograms of carbon emissions, while producing the same amount of lentils only requires about 14 liters of water and produces 2.54 kilograms of carbon emissions. This dramatic difference highlights the potential of plant-based diets in conserving resources and reducing greenhouse gas emissions.

For culinary students, learning to cook plant-based meals provides them with an edge in an increasingly eco-conscious industry. Restaurants and hotels are under pressure to reduce their environmental impact, and being able to offer sustainable menu options is becoming a key differentiator. In this context, ICE College of Hotel Management’s decision to introduce plant-based cooking skills into its curriculum ensures that its graduates are prepared for a future where sustainability will be critical to success in the culinary world.

Additionally, this transition will improve the institution’s efforts towards sustainability with 25,588 kgs of CO2 reduction and saving 98,13,171 liters of water annually. 

Mastering Plant-Based Techniques

Teaching plant-based cooking isn’t just about swapping high-carbon-footprint ingredients with low-carbon-footprint ingredients—it involves mastering a variety of techniques to ensure flavor, texture, and nutrition are on par with traditional meals. From creating rich and creamy sauces without dairy to mimicking the texture of meat using ingredients like mushrooms, jackfruit, or legumes, plant-based culinary arts push the boundaries of creativity and innovation.

At ICE College of Hotel Management, students will have the opportunity to work with a wide range of plant-based ingredients. They’ll learn to create gourmet dishes that are not only delicious but also sustainable and healthy. For example, mastering the art of making a creamy cashew-based sauce can replace heavy cream in pasta dishes, while using aquafaba (the liquid from cooked chickpeas) can replicate the function of egg whites in baking. These are just a few examples of the versatile techniques that will become part of the curriculum at ICE College of Hotel Management.

Furthermore, plant-based cooking often encourages a broader understanding of international cuisines. Many cultures around the world—especially in Asia, Africa, and the Mediterranean—have long-standing traditions of plant-forward diets. By exploring these cuisines, students can draw inspiration from a variety of culinary traditions, further expanding their skills and knowledge.

The Future of Hospitality is Plant-Based

As the hospitality industry continues to evolve, the demand for plant-based dishes is only expected to grow. Hotels, restaurants, and catering services are increasingly adding plant-based options to their menus to cater to both environmentally-conscious consumers and those with dietary restrictions. ICE College of Hotel Management’s involvement with the Green Tuesday Initiative reflects this shift and demonstrates its commitment to educating future hospitality leaders about the importance of sustainability.

The institute’s decision to implement plant-based days on campus and provide specialized training ensures their graduates will be well-versed in sustainable cooking practices. This makes them more competitive in an industry that is increasingly moving toward environmentally friendly and healthy dining.

As the hospitality industry grapples with the challenges of sustainability, the ability to offer plant-based alternatives is no longer just a bonus—it’s becoming a necessity. For students, this shift opens up new avenues for creativity, sustainability, and career opportunities. By mastering plant-based culinary techniques, they will not only contribute to a healthier planet but also meet the demands of a rapidly changing food industry. 

ICE College of Hotel Management is paving the way for a new generation of chefs—chefs who understand that the future of food is plant-based. In the past, SRM Institute of Hotel and Catering Management and DY Patil University School of Hospitality and Tourism Studies signed similar pledges with the Green Tuesday Initiative to contribute to the growing momentum towards inculcating plant-based culinary education in their courses. 

Reach out to Sowndarya Ganesan, Campaign Specialist at Green Tuesday Initiative, to learn how your institution can implement plant-based days, integrate sustainable culinary techniques into your curriculum, and reduce your environmental footprint. Together, we can make a lasting impact on the planet and the future of hospitality.

Email: Sowndarya@GreenTuesday.org
Phone: +91 87781 49743

Join us in creating a sustainable future, one meal at a time.

About Green Tuesday Initiative:

Green Tuesday Initiative is a prolific campaign by Vegan Outreach (501c3 nonprofit in the USA) to help corporations and educational institutions reduce their environmental footprint by making small changes in the food they serve. Visit us at www.greentuesday.org 

The post The Future of Hospitality is Plant-Based: ICE College of Hotel Management Embraces the Green Tuesday Initiative appeared first on Green Tuesday.

Timeline of Tech Mahindra Ltd’s Green Tuesday Implementation milestones since the start of the collaboration in 2021.

2021: The Beginning

August 15, 2021 – Tech Mahindra Hitech City Hyderabad Adopts Green Tuesday Initiative

Our journey with Tech Mahindra commenced in April 2021, with extensive discussions and planning. By August, our collaborative efforts bore fruit. On August 15th, 2021, Mr. C P Gurnani, Former CEO and MD of Tech Mahindra, launched the Green Tuesday Initiative at their Hitech City campus in Hyderabad. This event marked the beginning of a significant shift towards including plant-based options on “Vegetarian Tuesdays” and reducing high carbon footprint food in their cafeterias by 20%.

Launch of Green Tuesday Initiative Booklet

During the accreditation event on 15th August 2021 at the Hitech City campus, the Green Tuesday Initiative Booklet was officially launched, outlining the program’s objectives and expected outcomes.

September 28, 2021 – Expansion to North Zone Campuses

Following the successful launch in Hyderabad, the Green Tuesday Initiative quickly expanded. On September 28, representatives from Tech Mahindra’s Noida, Gurgaon, Kolkata, and Chandigarh campuses gathered for a virtual accreditation ceremony, furthering the initiative’s reach. By the end of 2021, 13 campuses adopted this sustainable practice, significantly minimizing their food-related carbon footprint.

2022: Widening the Impact

Tech Mahindra Noida Campuses Join the Green Tuesday Initiative

In 2022, the Green Tuesday Initiative saw substantial growth. The 14th campus of Tech Mahindra in Noida adopted the Green Tuesday Initiative, showcasing its commitment to sustainability. The National Capital Region campuses were soon joined by the Pune and Bahadurpally campuses, collectively amplifying the impact of our efforts.

2023: Sustained Growth

Tech Mahindra Pune Sharda Campus Comes Onboard

The momentum continued into 2023 with the addition of the Tech Mahindra Pune Sharda Campus. This campus was pivotal in promoting plant-based food options among employees and reducing the overall consumption of high-carbon-footprint food by inviting the Green Tuesday Initiative to conduct awareness sessions to streamline the implementation process. 

2024: Reaching New Heights

Commitment Renewed for the 4th Consequent Year and Tech Mahindra Pune Hingewadi Campus Becomes 20th Campus to Come Aboard!

Our collaboration reached new heights in 2024 after the tech giant renewed its commitment to implement the Green Tuesday Initiative for another year. The Tech Mahindra Pune Hingewadi Campus became the newest campus to adopt the initiative. Now, our joint efforts extend to 20 campuses across seven locations, significantly reducing the consumption of high-carbon-footprint food.

Food-Related Footprint Reduction:

• CO2 Reduction: 8,995,400 kg
• Nitrogen Reduction: 183,998 kg
• Water Reduction: 2,843,250,400 liters

*Calculated using the Harvard Foodprint Calculator

Events 

Reducing the food-related carbon footprint is crucial, as food production directly impacts climate change through greenhouse gas emissions, affects public health, and endangers biodiversity. Producing high-carbon-footprint food is resource-intensive, consuming significant water and land resources while contributing to deforestation and habitat loss.

Awareness activities are essential as they help disseminate critical information about climate change, health, and sustainability, enabling individuals to take actionable steps toward a healthier lifestyle. By raising awareness, we empower employees to make informed decisions that create a positive impact on the environment and their well-being.

“Reducing our food-related carbon footprint is essential for mitigating climate change and preserving biodiversity. Studies show that high carbon footprint food production is responsible for significant greenhouse gas emissions. Additionally, research from the University of Oxford highlights that shifting towards more sustainable diets can reduce food’s environmental impacts by up to 73%. By adopting sustainable food policies, we can take meaningful steps towards a healthier planet and population,” said Bhavya Vatrapu, Senior Campaign Manager, India, and Vietnam.

Tech Mahindra facilitated the following Green Tuesday Initiative events to raise awareness among employees: 

“Food Planet Health” Workshop

We organized a virtual workshop titled “Food Planet Health” in September 2021 for facility teams from Hyderabad, Noida, Gurgaon, Kolkata, and Chandigarh. This workshop addressed the interconnected issues of food, planetary health, and human well-being, promoting discussions on sustainable food systems.

Health Talk Session

Dr. Zeeshan Ali from the Physicians Committee for Responsible Medicine conducted a talk session on “Leading a Disease-Free, Healthy Life and Reversing Lifestyle Diseases through Diet” for employees at the Hitech City campus in March 2023, emphasizing the health benefits of plant-based diets.

Green Tuesday Implementation Discussions

In June 2023, we organized interaction sessions with the Pune Sharda campus facility head to streamline the Green Tuesday Implementation and address operational challenges. 

Why Green Tuesday Initiative: A Refresher

We organize refresher sessions to ensure smooth implementation even with staff change. In July 2024, we organized a second refresher session with the center and facilities heads to update the new staff.  

Speaking about the collaboration, C V N Varma, Vice President of Corporate Services at Tech Mahindra (2021) said: 

“Tech Mahindra is always at the forefront of taking sustainability and environment-related initiatives. From hosting plastic-free events to organizing the most extensive plantation drives, Tech Mahindra has always encouraged and inspired us to make an impact and keep doing more. By implementing vegetarian Tuesdays, we are taking one step forward in reducing our food-related carbon footprint and creating awareness about the food choices of employees. Next year, we will work with Vegan Outreach to implement this initiative on more campuses in other cities. Our team is also working to create a soulful, delicious alternative menu on Tuesdays.” 

Our collaboration with Tech Mahindra is a testament to what we can achieve when organizations commit to sustainable practices. The milestones from 2021 to 2024 have set a benchmark for other corporations to follow. As we continue to work towards a greener, more sustainable future, we look forward to achieving even greater milestones in the years to come.

Also read: Tech Mahindra Serves Plant-based Food on Tuesdays to Reduce Their Food-related Carbon Footprint

For more information about the Green Tuesday Initiative and how your organization can make a positive impact on sustainability, please contact Bhavya Vatrapu, Senior Campaign Manager, India and Vietnam.

Email: BhavyaV@GreenTuesday.org
Phone: +91 82910 43901

Join us in creating a sustainable future, one meal at a time.

About Green Tuesday Initiative:

Green Tuesday Initiative is a prolific campaign by Vegan Outreach (501c3 nonprofit in the USA) to help corporations and educational institutions reduce their environmental footprint by making small changes in the food they serve. Visit us at www.greentuesday.org 

The post The Evolution of Our Partnership with Tech Mahindra: A Journey Towards Sustainability (2021-2024) appeared first on Green Tuesday.

Climate Change

Climate change is undeniably becoming a critical global issue that demands immediate attention from all sectors of society, especially the key stakeholders with the power to enact substantial changes. Over the past few decades, we’ve witnessed a significant increase in temperatures, growing water scarcity, reduced snowfall, and heightened agricultural demands in Ladakh. Nearly 90% of farmers in Ladakh rely on snowmelt water for irrigation, highlighting the region’s acute vulnerability to climatic shifts. Although Ladakh is renowned as a tourist destination, its primary livelihood is agriculture, with approximately 70% of the population directly or indirectly dependent on this sector.

The alarming change in temperature is evident, where the minimum temperature in January 2024 increased to -12.4°C, a stark deviation from the usual minimum temperatures of -16°C or below. This deviation highlights the urgency of addressing climate change and developing solutions to tackle its effects promptly.

Climate Change In Ladakh

Water sources in Ladakh such as streams fed by glacial melt, are becoming unreliable due to climate change. It is important to note that Ladakh’s pristine landscapes are rapidly changing due to increasing temperatures. This has caused glaciers, which are essential sources of freshwater for the region, to retreat at a faster pace. Agriculture in Leh heavily relies on irrigation, exerting immense pressure on the already limited water resources. The demand for water in Leh is steadily increasing with population growth and development. 

As a result, water scarcity is becoming a major concern that affects agricultural practices and exacerbates tensions over resource allocation. Additionally, extreme weather events such as the flash floods that occurred in Leh town in 2023 are becoming more frequent. These climate changes require urgent mitigation, and efforts toward adaptation are becoming a pressing need for protecting Ladakh’s fragile ecosystems and communities. 

The question at hand is, what can we do to address the issue? While there are several solutions and strategies such as policy intervention, awareness-building, and government reforms, they require unanimous participation from all stakeholders involved. However, there is one solution that can be implemented on an individual level that can, collectively, have a profoundly positive impact. 

It all comes down to one’s diet. Traditional agricultural practices involve growing crops to feed livestock, which is inefficient in terms of water usage. Logically, producing animal-based foods requires significantly more water than plant-based foods. For example, producing 1 kilogram of beef can require up to 15,000 liters of water, whereas the same amount of vegetables requires only a few hundred liters.

If we look at an Oxford University study, it was found that meat-eaters are responsible for almost double the amount of daily dietary greenhouse gas emissions compared to vegetarians and 2.5 times more than vegans. So, the link between dietary habits and climate change is clear and significant. Individuals can significantly reduce their carbon footprint by avoiding animal products. A plant-based diet conserves land and water resources, mitigating deforestation and habitat destruction and most importantly saving innocent sentient lives.

Plant-Based In Ladakh

The climate of a region significantly impacts food choices. While Ladakh’s culinary heritage has always centered around meat and dairy products, with yak and goat husbandry forming the backbone of the economy, the culinary tastes of the people in the region have evolved considerably over time. It is now essential to note that the staple food in the Ladakhi diet is barley flour. According to the dietary analysis of Ladakh’s inhabitants, 6.8% are vegetarians, 31.03% are eggetarians, and 62.06% are non-vegetarians. This raises the question of whether people in Ladakh can switch to a vegetarian or vegan diet while still obtaining all the necessary nutrients, considering the climate they live in and the answer is arguably positive, people in Ladakh can not only survive but also thrive on a vegetarian diet. Ladakh, a high-altitude region has a traditional diet that includes many vegetarian elements. The local cuisine is heavily influenced by Tibetan culture, which includes numerous vegetarian dishes due to the significant Buddhist population. Examples of the vegetarian diet include tsampa, skyu, thukpa, momos, and local vegetables and legumes. 

We have real-life examples of individuals like Tsewang Dolma, a resident of Leh, Ladakh, who has been following a vegetarian diet for over a decade. She mostly relies on a diet of locally grown produce, supplemented with lentils, and occasional nutritional supplements. Furthermore, the monasteries in Ladakh follow a vegetarian diet as part of their spiritual practice.

Ladakh relies on North India’s plains and low-lying areas for its food. These regions are accessible via the Leh-Srinagar and Leh-Manali highways which are closed during winter due to harsh weather conditions. This limits the availability of local agriculture. However, it is well-known that vegetarians can source their protein from beans, lentils, chickpeas, nuts, whole grains, and seeds, which are available even during winter. In summer, there is no shortage of food at all. Ladakh grows green beans, spinach, and fruits such as apples, apricots, peaches, guavas, cherries, and mangoes and with an informed use of supplements, accessing the remaining vitamins is also possible. 

There are numerous examples of individuals leading healthy lives by consuming a plant-based diet, provided they do it in a well-informed way. This involves thorough research to ensure a well-rounded diet and taking all necessary supplements to meet their nutritional needs. In Ladakh, where treating animals with compassion is highly valued due to the region’s predominant religion, Buddhism, building a compassionate food system is a tangible possibility. This is underscored by the region’s belief system, which teaches that all living beings have inherent value and should be treated with respect. Therefore, adopting sustainable living methods that resonate with the religious and cultural values of the Ladakhi people is crucial.

Connection Between Climate Change and Veganism

The potential convergence of veganism and climate change awareness in Ladakh highlights the need for comprehensive solutions that address both environmental and socio-economic aspects. It is important to find more ways to incorporate vegan principles into the daily lives of the people. This can be achieved through education campaigns that raise awareness about the horrors of factory farming, fostering empathy, and policy interventions such as subsidies for plant-based agriculture. However, it is also important to keep in mind that the ultimate goal is to minimize the suffering of innocent animals as much as possible. Going vegan is the best way to achieve this, but even then, it does not eliminate all the suffering. 

The main focus should be to reduce unnecessary suffering to the extent that it is possible. If someone chooses to go vegetarian or abstain from meat consumption on certain days, it still makes an impact. As Peter Singer, the author of Animal Liberation, explains, we should not give the impression that unless we boycott all animal products and become vegan, we are not doing anything to reduce animal exploitation. This mindset can deter people from taking any action at all which is something we do not want. One of the most profound quotes of Singer is “If possessing a higher degree of intelligence does not entitle one human to use another for his or her ends, how can it entitle humans to exploit non-humans?”

The Way Forward

Ladakh is significantly impacted by climate change, and switching to a plant-based diet can chart a course to deter this, minimize environmental damage, and enhance resilience to climate uncertainties. Individuals and households hold the power to progress towards this transition. A change in perspective alone is enough to recognize the oft-ignored contributors to a problem, leading to an impactful, compassionate, and plant-based solution.

– Contributed by Deachen Chuskit (7051673830), Reporter based at Leh.

If you want to go vegan, to reduce your environmental impact, try our 10 Weeks to Vegan challenge. You can also write to us at info@greentuesday.org if you want to start Green Tuesdays in your organization. 

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D.Y. Patil School of Hospitality and Tourism Studies is one of India’s leading institutes for hotel management and tourism. They partnered with the Green Tuesday Initiative in 2019, committing to serve more vegan food in the campus to reduce their environmental footprint. With this workshop, the institute took one step further in making their students future-ready to serve the growing number of vegan consumers.

Preparing for the plant-based future

The event started with a session on food and lifestyle choices by Dr. Zeeshan Ali, a health researcher and the India Program Specialist at the Physicians Committee for Responsible Medicine (PCRM) in Washington, D.C. He spoke about how plant-based nutrition can help prevent chronic diseases and showcased some case studies highlighting the benefits of a vegan diet for people and the planet. Students were eager to learn more about plant-based food and asked many questions about the health and environmental impact of food.

After the informative session, Chef Reishu Sharma, founder of Plan B Foods, conducted a special training workshop on plant-based cooking, in which the students learned how to make tasty and healthy vegan alternatives like almond ricotta cheese, vegan Chicken à la King, and Pasta ai Funghi.

Chef Reishu also shared his inspiring story about how he embraced plant-based food and his entrepreneurial journey. He is the winner of the prestigious Gourmand Award for his cookbook called From India with Love.

Green Tuesday Initiative and Food Sustainability

Green Tuesday Initiative is India’s leading food sustainability campaign that helps institutions fight climate change by enabling them to serve more sustainable plant-based food to their students. Since 2018, the campaign has partnered with over 45 educational institutes and corporations in India, including Pondicherry University, ZF, Tech Mahindra, Zostel, Lovely Professional University, and more, helping them serve more climate-friendly, plant-based food.

Three other premier hospitality institutes in India – Bharath Institute of Higher Education and Research, Empee Institute of Hotel Management and Catering Technology, and Vels Institute of Science, Technology & Advanced Studies – have also partnered with the Green Tuesday Initiative in their campus to serve more vegan food to their students and introduce plant-based cooking to them. “By initiating a dialogue around sustainability with hospitality institutions, we hope to inspire these students to venture into the vibrant world of plant-based food that is better for our health, the animals, and our planet,” notes Sowndarya Ganesan, Campaigns Specialist, Vegan Outreach.

Pallavi Chaudhary, Director of D.Y. Patil School of Hospitality and Tourism Studies, also believes that hospitality students must adapt to the evolving food habits of the world. In her words, “Our students are the future of the culinary industry, and by embracing plant-based menus, we’re ensuring they graduate not only with exceptional culinary skills but also a deep understanding of their role in creating a greener and more compassionate industry. We need more future-ready chefs.”

According to IBEF, the plant-based food market in India is expected to develop at an 11.8% CAGR between 2021 and 2028. Exposure to plant-based food in hospitality institutions opens new doors to innovation and career opportunities. Students gain valuable insights into plant-based culinary practices, preparing them for a new-age culinary industry with sustainability as a major focus.

Green Tuesday Initiative plans to conduct more specialized workshops and capacity-building sessions with the students of these hospitality schools and hopes to introduce plant-based cooking in the culinary curriculum of leading institutions.

Also read: How fighting climate change with diet change can effectively reduce your environmental footprint.

The post Bringing Sustainability To The Food Industry Through Plant-based Cooking Workshops For Future Chefs appeared first on Green Tuesday.

“Tech Mahindra is always at the forefront of taking sustainability and environment-related initiatives. From hosting plastic-free events to organizing the most extensive plantation drives, Tech Mahindra has always encouraged and inspired us to make an impact and keep doing more. By implementing vegetarian Tuesdays, we are taking one step forward in reducing our food-related carbon footprint and creating awareness about the food choices of employees. Next year, we will work with the Green Tuesday team to implement this initiative in more campuses in other cities. Our team is also working to create a soulful, delicious alternative menu on Tuesdays.” – C V N Varma, Vice President – Corporate Services at Tech Mahindra.

What we eat is rapidly becoming an issue of global concern—multiple reports have identified meat and dairy as one of the leading causes of climate change. One such example is the recent report from the UN’s Intergovernmental Panel on Climate Change, which emphasized a shift towards plant-based diets as a significant opportunity to reduce greenhouse gas emissions. Worldwide, meat and dairy production uses 83% of farmland and produces 60% of agriculture’s greenhouse gas emissions.

Companies worldwide are seeing the urgency of fighting climate change through food choices. Tech Mahindra is leading the way to a sustainable future as a Green Tuesday partner and one of the first major IT companies to implement this program. India is the 5th most vulnerable country to climate change according to the 2020 Global Climate Index, and policies like this will create an impact. There is a growing awareness among organizations in this regard.

Tech Mahindra’s Hitech City campus has 15,000 employees, and once fully rolled out, this initiative will benefit approx. 200,000 employees working at Tech Mahindra offices at various India locations.
When companies like Tech Mahindra implement the Green Tuesday Initiative, it reflects their commitment to climate action, promotes a healthier future, and saves millions of lives.

If you are a company or an education institution and want to implement the Green Tuesday Initiative in your campus, please write to Sowndarya@greentuesday.org

The post Tech Mahindra Serves Plant-based Food on Tuesdays to Reduce Their Food-related Carbon Footprint appeared first on Green Tuesday.

The climate crisis is undoubtedly the biggest threat facing humankind right now, worsening every day. We are depleting our resources at an unprecedented rate and are on track for a 2.7-degree rise in global temperature by the end of the century.

But we are doing the right things, aren’t we? We’ve quit using plastic straws and polybags, we don’t litter, and we mostly shop from sustainable brands. We even take the bus sometimes. So why are things not getting better? What can we do that makes an immediate impact?

The answer lies in the question. We have to look at what we do that has an immediate impact, including what we eat. Food production has a substantial carbon footprint, especially considering that we now have more than 8 billion people on this planet, which is growing daily. Our demand for high-carbon-footprint food does not help this situation.

Food and GHG emissions:

A 2018 study found that animal food production produces 56-58% of agriculture’s greenhouse gas emissions while providing just 18% of calories and 37% of protein. Another recent study reaffirmed these figures, finding that animal agriculture is responsible for 57% of agriculture-related greenhouse gas emissions.

Animal agriculture is also responsible for over 58% of global Nitrous Oxide emissions, a gas released that traps 298 times more heat than carbon dioxide. According to the BBC’s climate change food calculator, 1-2 servings of chicken contributes to 106 kgs of greenhouse gas emissions. In contrast, the same amount of beans contributes to 7 kgs, and peas contribute to 1.4 kgs of greenhouse emissions, respectively. The comparison shows how much greenhouse gas emissions can be reduced by shifting to plant-based food products.

A Huge water footprint that we cannot afford:

A staggering 33% of the available drinking water is used for animal agriculture, leading to water shortages and depleting groundwater.

• Chicken: Raising one kilogram of chicken consumes 4,300 liters of water, primarily due to the water-intensive production of feed crops, highlighting the collective impact of large-scale production.
• Dairy: Producing a liter of milk demands around 320 liters of water beyond the damage caused to the water sources by animal waste.

Beyond depleting our essential and increasingly scarce resources, waste from factory farms and slaughterhouses poses a significant threat to freshwater sources. Manure, antibiotics, and hormones can contaminate rivers, lakes, and groundwater, making them unsafe for drinking, irrigation, and aquatic life. In India, where lack of water is a growing concern, this pollution further exacerbates the crisis. 

We are cutting down forests to raise livestock:

We raise more than 80 billion land animals for food every year. This requires a lot of land to keep them and grow their food. Over 70% of soy grown globally is fed to cattle raised for meat. Clearing forests to raise livestock accounts for over 40% of global deforestation. 83% of arable agricultural land is used for this industry. Reducing the demand for animal products leaves more land to grow food for humans, which addresses food security and world hunger issues.

Animal agriculture is one of the leading causes of deforestation. The environmental impact of animal agriculture, including through “sustainable” methods, is much higher than plant production. A 2018 University of Oxford study showed that even the lowest-impact animal food products cause more environmental damage than the highest-impact vegetable and cereal products.

The same study showed that if everybody stopped eating animal food products, worldwide farmland use could be reduced by 75%—an area equivalent to the size of the US, China, Australia, and the EU combined.

Fight Climate Change with Diet Change:

One of the easiest ways to reduce our carbon footprint is to change our food habits. But it only works if all of us take the first step. As climate-conscious individuals, we must:

• Reduce our demand for animal products: Lowering animal product consumption translates to decreased water and land usage for rearing animals, growing their feed, and managing their waste. It can also limit our GHG emissions by up to 75%.
• Sustainable Choices: Plant-based alternatives like lentils, beans, and tofu have significantly lower carbon footprints and generate less waste.

Switching to a plant-based diet might seem difficult, but with the right help, it is easier than ever. Individuals seeking to take action can find all the resources they need at www.10weekstovegan.in

Green Tuesday Initiative works with corporates and educational institutions to help them fight climate change with diet change by making small changes in the food they serve once a week. This includes introducing more plant-based dishes, raising awareness, and organizing engaging events about the impact of animal agriculture on the environment and our health.

Green Tuesday Initiative Aligns With 7 UN SDGs

Take action today

Climate change is a global problem that has risen from our individual choices. Slowly but surely, we can reverse the damage done to the environment by mending our ways, one meal at a time. If 8 billion people commit to saving our precious, fragile ecosystem, there is no doubt the victory will be ours!

“This is the summit of my generation’s responsibility. We are the last generation that can change things.
Unless we act now, the future is bleak.”
– Greta Thunberg, Climate Activist

The post Fighting Climate Change with Diet Change – How Is It an Effective Strategy for Institutions? appeared first on Green Tuesday.