Youngsters help Mumbai manage its waste better

A young group of environmental engineers has begun a startup to manage municipal solid waste in Mumbai. The company called Sanjeevani S3 is helping residential societies, school, eateries and hotels manage their waste in a sustainable and affordable manner.

DIY shampoo, body wash and dog wash using reetha or soapnuts with Kirti Negi Bajoria

Making your own personal hygiene products are easier than you think. Kirti Negi Bajoria, a professional who is on a sabbatical makes a lot of household and personal care products on her own. In this video, she demonstrates a simple recipe to make floor cleaners and dish-wash which is free of harmful chemicals

Cowering countryside: The effect of cow vigilantism on India's agriculture sector

Down to Earth travels across north India to speak with farmers and animal rearers to find out how cow vigilantism has affected the rural economy

Make floor and dish cleaners at home using reetha or soap nuts with Kirti Negi Bajoria

Making your own floor cleaner and dish wash liquid is easier than you think. Kirti Negi Bajoria, a professional who is on a sabbatical, makes a lot of household and personal care products on her own. In this video, she demonstrates a simple recipe to make floor and cleaners that are free of harmful chemicals.

Sikya Kheer: A recipe from the Baiga tribes of Madhya Pradesh, made with wild crabgrass

Sikiya (Digitaria Sanguilanis) is a variety of wild millet harvested by the Baiga tribals of Dindori district in Madhya Pradesh. Its grains are even smaller than those of little millets and has a yellowish colour. The Baiga tribals prepare rice and kheer out of it.Currently, the Indian Institute of Millets Research (IIMR) based in Hyderabad is researching on Sikiya for nutritional analysis. …

Our Agenda for survival Ep3: I have a problem with illegal GM in my food

A recent study by the Centre for Science and Environment (CSE) found genetically modified ingredients in processed foods sold in India. Sunita Narain, director general of CSE and editor of Down To Earth raises questions on legality of these products in the Indian market and asks why Indian consumers are deprived of their right to make an informed choice about food they eat?

How CSE tested GM ingredients in packaged foods

Rajarshi Banerjee, who heads CSE's laboratory, explains the method adopted to detect GM ingredients in packaged foods

Findings of the CSE study on GM ingredients in foods

Amit Khurana, Programme Director, Food Safety & Toxins, Centre for Science and Environment, talks about the findings of the study on GM ingredients in foods. 

First Food recipes: Aloo ke gutke and Dawai Phool ki daal

Jakhiya or Cleome Viscosa comes from the tribes of Garhwal, Uttarakhand. Also known as wild mustard or dog mustard, they are found in tropics throughout the world. When cooked with potatoes, they make a flavourful combination

Indian Budget 2016: In conversation with Sunita Narain

Budget 2016 was a surprise due to its thrust on strengthening the rural sector. DTE Editor Sunita Narain explains what it holds for the environment and our country

Spicy and sour pomelo salad

Pomelos are giant citrus fruits. They are native to Southeast Asia and are commonly known as jambura is Bengali, robab tenga is Assamese, babloos naranga and kambili naranga in Malayalam, bablimaas in Tamil and chakotra in Hindi-speaking states. Pomelos are used to make pickles, chutneys and salads and make for a delicious treat during the winter time.

Biopesticide: an organic and eco-friendly alternative to chemical pesticide

Harendra Singh Lodhiyal is a farmer who promotes sustainable and eco-friendly farming in Ramgarh block of Nainital district, Uttarakhand. He makes this biopesticide with locally available leaves and wild grass.

Crunchy purple bites

Perfect for a evening snack or as part of a meal, purple potatoes make for a delicious and nutritious dish. Rich in Vitamin C and micronutrients, these almond shaped potatoes are found in Bihar, Assam and other northeastern states. Cook them till they turn crunchy and serve hot. Recipe by Chitra Balasubramania.

Spicy and minty Chulu chutney

Chulu or apricots are grown in almost every home garden across Uttarakhand and Himachal Pradesh. These fruits are rich in Vitamin A, Vitamin C and rich in calcium, iron and phosphorous. Due to their short growing season, people dry the chulu fruits and use it for the months to come. This chutney is a mix of subtle spices and fresh mint that will enhance your appetite and add flavour to your …

Why farmers in Uttarakhand prefer indigenous seeds over hybrids

In Uttarakhand, farmers are slowly shifting away from hybrid seeds to traditional varieties.  They find the traditional seeds better resilient to climatic conditions of the region and well suited to organic cultivation. These seeds produce better fodder as well.

Natural Capital is more important than GDP for inclusive growth

Pushpam Kumar, chief of Ecosystems Services Economics Unit, UNEP tells Down To Earth about the importance of bringing natural capital in the accounting matrix of economic growth

First Food Recipe: Spicy, sweet and sour Karanda Pickle

Karanda or karonda is cultivated in parts of Rajasthan, Gujarat and Uttar Pradesh. As the fruit's sour taste makes it difficult to eat it raw, it is often processed into jellies, pickles and chutneys.This Karanda pickle can be made in under 15 minutes and can be consumed for upto a week's time. It is rich in iron, Vitamin C and acts as a good antioxidant.