About 65% of India’s workforce is directly involved in agriculture, making it a vital part of the economy and essential for meeting the needs of 1.4 billion people. Farming in India plays a crucial role in providing livelihoods, ensuring food security, and contributing significantly to the country’s GDP. However, rising food demand, coupled with limited arable land and finite natural resources, has led to a heavy reliance on chemical fertilisers. This dependency has caused serious problems, including groundwater contamination, soil degradation, and the buildup of toxic metals in soil and food.

In this context, natural and organic farming offer important alternatives to conventional methods. Both practices focus on sustainability and aim to restore ecological balance. Understanding the differences between natural and organic farming is key for farmers, consumers, and policymakers, helping them adopt more sustainable agricultural practices that reduce environmental damage.

Philosophy and approach

Natural farming is based on the principle of working entirely within nature’s limits. It avoids all external inputs, including organic fertilisers, aiming to replicate natural ecosystems. The focus is on enhancing local biodiversity and using natural processes to maintain soil fertility and control pests. For example, natural farming encourages the use of indigenous crops suited to local conditions, helping to sustain the ecosystem’s balance. Originating in Japan, this method integrates crops, livestock, and trees in a way that mirrors natural systems. Farmers who adopt natural farming rely on local knowledge and traditional practices passed down through generations.

Organic farming, on the other hand, follows a regulated system that allows certain approved organic inputs, such as compost and natural pest control methods. It prohibits synthetic chemicals and genetically modified organisms (GMOs), ensuring food is safe to eat and environmentally friendly. Organic farming focuses on improving soil health with techniques like crop rotation, cover cropping, and composting. These practices not only boost soil fertility but also encourage biodiversity by creating habitats for organisms vital to a healthy ecosystem.

Leading by example

Subhash Palekar Natural Farming, earlier known as Zero Budget Natural Farming (ZBNF), is a standout model of sustainable agriculture in India. Created by Padma Shri awardee Subhash Palekar, this approach has transformed farming in over 700 villages across states like Andhra Pradesh, Gujarat, and Himachal Pradesh under the Centre’s Rashtriya Krishi Vikas Yojana initiative.

The core of this method lies in efficient use of resources. Farmers are encouraged to move away from costly external inputs like chemical fertilisers and pesticides. Instead, they rely on locally available materials such as cow dung, crop residues, and other organic matter to enrich the soil. The approach promotes intercropping and polyculture—growing multiple crops together instead of focusing on monoculture. This not only boosts productivity but also makes crops more resilient to pests and diseases.

Water management is another key element of this system. With water scarcity posing a major challenge for farmers, Palekar’s method highlights the importance of conserving water while maintaining adequate crop moisture. Techniques like mulching and rainwater harvesting help farmers reduce their dependence on irrigation and use water resources more sustainably.

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Key practices

Natural and organic farming use distinct methods to achieve sustainable agriculture.

Natural farming relies entirely on nature’s processes, avoiding any external inputs like fertilisers or pesticides. Farmers let nature guide their work, maintaining soil health through microorganisms that naturally break down organic matter. These microbes play a vital role in recycling nutrients and improving soil structure.

Pest control in natural farming involves attracting beneficial insects and predators instead of using chemicals. For example, ladybirds help control aphids without harming the environment or human health. Weed management is minimal, with many farmers avoiding ploughing or tilling to preserve soil structure and protect beneficial organisms in the soil.

Organic farming enhances soil fertility through organic inputs like compost from plant material or animal manure. These enrich the soil with nutrients, improve its structure, and boost water retention. Unlike natural farming’s hands-off approach, organic farming allows some intervention, following strict rules set by regulatory bodies.

In organic systems, pest control may include naturally derived pesticides or integrated pest management, combining biological methods with cultural practices to limit pest damage while avoiding synthetic chemicals. Regulated weeding practices help maintain crop health without damaging soil quality.

Shared principles

Natural and organic farming, despite their differences, share key principles that reflect their commitment to sustainable agriculture.

Both methods are entirely chemical-free, avoiding synthetic substances that could harm human health or damage the environment over time. This approach ensures safer food production for consumers.

They also prioritise biodiversity by promoting indigenous crops and livestock suited to local conditions. This supports local ecosystems and improves resilience to pests and diseases.

Sustainability is another common goal. Both systems focus on improving soil health and maintaining ecological balance, ensuring fertile land and diverse farming opportunities for future generations.

Differing approaches

While natural and organic farming share goals of sustainability and ecological balance, their methods differ in key ways.

Natural farming follows a zero-intervention philosophy, letting nature take the lead with no external inputs or controls. Farmers rely entirely on natural processes to manage soil fertility, pests, and crops.

In contrast, organic farming allows limited intervention within strict guidelines. These regulations ensure consistency with organic standards, maintaining consumer trust while offering farmers a pathway to certification.

Cost is another key difference. Natural farming is generally more affordable as it relies on local resources and avoids the need for certified inputs or compliance with regulatory frameworks, which are required in organic farming.

Natural farming takes a hands-off approach, allowing ecosystems to flourish without human interference. Organic farming, however, uses controlled interventions and regulation to balance sustainability with agricultural productivity.

Both approaches play a vital role in advancing sustainable farming in India, a country grappling with food security challenges, rapid population growth, and environmental damage caused by chemical-intensive farming.

Around 3.6 billion people live in regions highly vulnerable to climate change, underscoring the urgent need for proactive solutions. In developing nations with fragile health systems, the capacity to adapt is limited, making climate resilience even more critical.

Amid these challenges, organic farming offers a promising path forward. By reducing greenhouse gas emissions and encouraging sustainable choices in transportation, food production, and energy use, organic farming can help build resilience in vulnerable regions.

Greenhouse gases

Organic farming plays a key role in combating climate change by reducing greenhouse gas emissions. Nitrous oxide (N2O), a powerful greenhouse gas, is directly linked to nitrogen fertilisers. Studies show that eliminating synthetic nitrogen fertilisers could cut global agricultural emissions by up to 20%.

This reduction stems from organic farming’s focus on creating closed nutrient cycles. Without synthetic fertilisers, organic farms minimise nitrogen losses through runoff, volatilisation, and emissions resulting in lower nitrogen levels compared to conventional farms, promoting a more sustainable, climate-friendly food production system with adequate yields.

A 40-year study by the Rodale Institute found that organic farms use 45% less energy than conventional ones while achieving comparable or even higher yields after a five-year transition. Organic farming also eliminates fumigant pesticides, which are common in conventional farming and contribute to N2O emissions, further highlighting organic farming’s environmental benefits.

Also read: Sikkim shows how to farm without chemicals

Carbon sequestration

Soils are the Earth’s largest carbon reservoirs, sequestering more carbon than the atmosphere and all life combined. The EU’s “Soil: The hidden part of the climate cycle" report emphasises the potential for enhancing soil carbon storage through organic farming practices.

Soil invertebrates, essential for forming organic carbon, play a crucial role in carbon sequestration. A review of nearly 400 studies showed that pesticide use harms these invertebrates in over 70% of cases. By switching to organic farming, farmers can reduce pesticide impacts, promote soil health, and increase carbon sequestration.

Farming for the future

Organic farming helps farmers adapt to climate change by maintaining soil health. Practices like minimum tillage, crop residue incorporation, cover crops, crop rotations, and nitrogen-fixing legumes boost soil organic matter, increase carbon storage, and reduce nutrient and water loss.

Energy use

Organic farming offers significant environmental benefits by cutting out energy-intensive inputs and relying less on external resources, leading to lower energy consumption and minimized fuel use.

Eliminating energy-intensive inputs: Organic farming bans fossil fuel-based fertilizers and most synthetic pesticides. These chemicals require substantial energy to produce, so removing them reduces the overall carbon footprint. Organic farms focus on internal nutrient cycling and fewer outside inputs.

Lower energy consumption: Without synthetic fertilisers, organic farming reduces the energy needed for their production and transportation. Research shows a 30-70% decrease in energy use per unit of land compared to conventional farming.

Minimized fuel use: Organic farms often use on-farm resources like compost and manure, cutting down on transportation and further lowering carbon emissions.

Climate resilience

Organic farming not only benefits the environment but also helps farmers adapt to the effects of climate change.

Building resilient soil: Organic farms prioritise healthy soil through practices like crop rotation, composting, and using natural inputs. 

Better water retention: Organic soil holds water more efficiently, which is essential during droughts. Studies in the USA and Germany confirm that organic soil has superior water retention.

Improved flood resilience: Well-structured soil with good drainage can absorb more water, reducing flood damage and soil erosion.

Resistance to degradation: Organic matter improves soil structure, making it more resilient to extreme weather events.

Crop diversity

Organic farmers often focus on diverse seed and crop varieties, which leads to:

Enhanced pest and disease resistance: A mix of crops creates a less predictable environment for pests and diseases, reducing the likelihood of widespread outbreaks.

Greater adaptability: A variety of crops allows farmers to adjust their planting strategies in response to changing climate conditions.

Also read: How ancient recipes are reclaiming India’s plate

Promoting stability

The combination of healthy soil, diverse crops, and stable ecosystems results in:

Reduced risk: Organic farms face fewer risks from extreme weather events and pest outbreaks, leading to more consistent yields.

Lower production costs: Fewer external inputs like synthetic fertilisers and pesticides reduce overall production costs for farmers.

Organic farming provides farmers with the tools to build resilient, adaptable agricultural systems that thrive in changing climates. The approach benefits the environment, enhances food security, and supports the long-term sustainability of farming practices.

Organic food isn’t just a trend; it’s a healthier, more sustainable way of living. For decades, researchers have highlighted the benefits of organic farming for both human health and the planet. 

Unlike conventional farming, which relies heavily on synthetic fertilisers and pesticides, organic practices work in harmony with nature. By choosing organic, you’re making an investment in your well-being and a better future for the environment. 

Here’s a deeper look into why organic food is a smart choice for both your plate and the planet.

How does organic food benefit your health?

Chemical exposure: Organic foods are free from harmful pesticides, contaminants, and synthetic additives found in conventional options, helping you avoid unnecessary chemical intake. Studies show that organic foods have significantly lower pesticide residues compared to conventional produce, which is crucial for reducing exposure to toxic chemicals.

More nutritious: A 2016 European study found that organic meat and milk contain up to 50% more omega-3 fatty acids than conventional options. Additionally, organic produce is often richer in essential vitamins, minerals, and antioxidants. For instance, organically grown berries and corn have been shown to contain up to 58% more antioxidants and higher levels of vitamin C.

Lower health risks: Research suggests that consuming organic foods may help lower the risk of certain health issues, particularly among women. A systematic review indicated that regular consumption of organic products is associated with reduced risks of obesity and certain cancers.

Antioxidants-rich: Organic foods are higher in antioxidants, which protect your cells from damage and may lower the risk of chronic diseases. Studies indicate that antioxidant levels can be up to 69% higher in organic foods compared to conventional ones.

Cleaner, simpler nutrition: Free from artificial colors, flavors, and preservatives, organic foods offer a purer way to nourish your body. This simplicity promotes a healthier lifestyle without the burden of synthetic additives.

No GMO: Organic produce is GMO-free, ensuring you enjoy the freshest and most natural food possible. This aspect aligns with consumer preferences for non-genetically modified options.

How does organic farming help the environment?

Fighting climate change: Organic farming practices like composting and crop rotation help store carbon in the soil, reducing greenhouse gas emissions. Research indicates that organic farms can sequester more carbon compared to conventional farms.

Natural methods: Organic farmers utilise crop rotation, composting, and natural pest control instead of synthetic chemicals. This approach fosters a healthier environment by promoting biodiversity and soil health.

Reduce pollution: By avoiding synthetic fertilisers and pesticides, organic farming minimises harmful chemical runoff into air, soil, and waterways. This protection is vital for maintaining healthy ecosystems.

Eco-friendly packaging: Many organic products come in sustainable packaging options like glass jars or reusable containers, further reducing waste and minimising environmental footprints.

Also read: Against the grain: Lab couple goes organic

How does organic food benefit ecosystems?

Protecting aquatic ecosystems: By avoiding synthetic fertilisers, organic farming prevents toxic runoff that pollutes rivers and lakes. This practice helps maintain cleaner water sources essential for aquatic life.

Healthy pollinators: Organic farming methods create safe havens for pollinators such as bees and butterflies. These insects are crucial for food production; their protection is threatened by conventional farming's heavy pesticide use.

Safeguarding wildlife habitats: By steering clear of toxic herbicides and insecticides, organic farming protects wildlife habitats from chemical accumulation that disrupts natural ecosystems.

How does organic farming preserve seed diversity?

Organic farmers often rely on traditional seed varieties known for their resilience to disease and climate stress. This practice enhances genetic diversity within crops, reducing the risk of widespread failures due to disease or environmental changes. In contrast, conventional farming typically depends on a narrow range of seed varieties.

Also read: The tribal seed guardians of Dindori

Why is going organic an investment in the future?

Going organic isn’t just about what’s on your plate; it’s an investment in a healthier future for yourself and the environment. By choosing cleaner, nutrient-rich food and supporting sustainable practices, every organic choice creates a positive ripple effect–protecting ecosystems while promoting long-term sustainability.

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In recent years, India has been making strides to reduce its environmental impact. Algae cultivation could be the answer to many of the nation’s environmental problems, and many organisations are exploring the mass production of microalgae like Spirulina and Chlorella. Quick-growing and packed full of nutrients, microalgae could replace animal feeds, enhance nutritional supplements, and even power our society through the use of biofuels.

“I see that microalgae can play critical roles in many aspects of the circular economy, including the cycling of carbon, nitrogen, and phosphorus that impact the production of food and feed, fertilisers, fuels and chemicals, wastewater treatment, environmental remediation, and metal recovery,” said Jianping Yu, a researcher at the National Renewable Energy Laboratory.

Carbon capture

India's carbon dioxide emissions surpassed 2.5 billion tons in 2022. Microalgae can capture substantial amounts of carbon dioxide from the atmosphere, actively reducing air pollution as they grow. By integrating microalgae cultivation with emission-heavy industries, India could turn an ecological crisis into an opportunity for carbon capture.

Meanwhile, India’s Ministry of Science and Technology’s INSPIRE program (Innovation in Science Pursuit for Inspired Research) has spent the last decade advancing biodiesel production from microalgae. Led by T Mathimani from the National Institute of Technology (NIT), the initiative aims to create a sustainable, cost-effective biodiesel production model. INSPIRE's pioneering work marks a critical step towards a future where clean, renewable fuel is the norm.

Oceanic algae farming

Oceanic microalgae farming, which involves cultivating various microalgae species in seawater, is emerging as a popular solution due to its high carbon absorption through photosynthesis. The process not only helps combat air pollution but also avoids competition for arable land. Seawater, naturally rich in essential nutrients like phosphorus, provides an ideal growing environment for these tiny powerhouses. Compared to terrestrial plants, microalgae can grow up to a hundred times faster, presenting a highly efficient solution for sustainable agriculture and carbon capture.

Despite its promise, large-scale microalgae farming is not without its hurdles. “Crop protection is a big challenge in large-scale microalgae cultivation. Microalgae could be outcompeted by other algae, or consumed by predators like ameba. Weather events such as heavy rainfalls or gust winds can also lead to crop loss in outdoor ponds,” Yu said. Managing these challenges is essential to maintaining the viability of microalgae farming as a sustainable resource.

As the world seeks sustainable alternatives to resource-heavy crops, microalgae emerges as a remarkable solution, growing at astonishing rates and requiring minimal resources. In carefully designed vessels called photobioreactors, microalgae flourish with little more than light and nutrients, offering a powerful approach to curb the environmental toll of traditional agriculture.
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Photobioreactors, transparent chambers that harness sunlight, provide the ideal setting for microalgae growth. Light seeps in through the clear walls, maximising exposure, while osmosis between seawater and freshwater in the chamber intensifies nutrient concentration in the algae, fostering rapid growth. In fact, some microalgae species can be harvested twice a day, underscoring their unmatched efficiency.

Greener feed

By integrating microalgae into livestock feed, we could sharply reduce the need for traditional feed crops like soy and corn. High in essential vitamins (A, B1, B2, B6, B12, C, E) and minerals (such as potassium and calcium), microalgae offer a nutrient-rich feed that also saves freshwater and prevents deforestation. For livestock, it promises not only improved health but also a natural supplement, further benefiting agricultural sustainability.

Microalgae’s nutrient profile doesn’t just benefit animals; it’s equally powerful as a human supplement, containing essential vitamins and minerals that bolster health. This superfood grows with minimal inputs, adding a potent yet environmentally friendly nutritional source to our food options.

Plastic-free future

As scientists race to replace petroleum-based plastics, microalgae show potential as a base material for eco-friendly composites. By blending microalgae into bioplastics, researchers are tapping into a renewable resource to craft durable, degradable materials–one more step towards a world free of plastic waste.

From efficient feed to plastic alternatives, microalgae could transform our approach to sustainability, combining ecological benefits with practical applications.  As India faces the challenge of sustainable energy, microalgae offers a promising solution that could transform biofuel production. Heterotrophic microalgae, which can convert organic compounds into lipids, present a green pathway to biodiesel production. In addition, microalgae can be used to produce bioethanol, making it a versatile option in the quest for eco-friendly fuel. With its ability to grow quickly and thrive in diverse conditions, microalgae could reshape fuel production on a global scale.

Green alternative

Compared to livestock farming and other resource-intensive agriculture, microalgae farming has minimal environmental impact. Growing microalgae in seawater reduces the need for arable land and conserves freshwater, which is critical in a country like India, where water scarcity is a pressing concern. By utilising seawater, microalgae cultivation avoids the high freshwater demands of traditional crops, saving precious resources and reducing waste.

Microalgae have the natural abilities to absorb carbon dioxide through photosynthesis. This ability can help reduce global warming as a whole if the carbon absorbed into microalgae is not released back into the atmosphere.

Microalgae’s natural photosynthesis process captures large amounts of carbon dioxide, actively helping to mitigate climate change. With its rapid growth rate, microalgae offers a faster, more efficient option for reducing pollution than most terrestrial plants.

“Microalgae have the natural abilities to absorb carbon dioxide through photosynthesis. This ability can help reduce global warming as a whole if the carbon absorbed into microalgae is not released back into the atmosphere. For example, if the algal biomass is used to produce polyurethane that is incorporated into furniture, the carbon is locked away at least for decades,” said Yu.

Cleaning polluted waters

Diseases from polluted water, such as Hepatitis and Cholera, affect millions across India, and microalgae offers another critical benefit: its ability to absorb heavy metals. Using biosorption, bioaccumulation, and metallic transformation processes, microalgae can remove toxins from oceans and rivers, improving water quality and ecosystem health. Studies from 2022 confirm that Indian waters have alarmingly high levels of heavy metal pollution, underscoring the need for effective, natural solutions like microalgae to restore balance. The natural filtration process could be a game-changer for water-stressed regions and polluted rivers across the country.

The microalgae cultivation field is only now starting to be taken seriously, but it may have significant effects on food waste in India and the world as a whole. Through the use of microalgae as a sustainable food and fuel source, carbon emissions and deforestation will be greatly reduced.

Although the future of environmental sustainability will be a challenging road for India, emerging agricultural technologies like oceanic microalgae farming are leading the effort to create a greener planet.

Sugar's fall from grace happened fast. It used to be a rare treat, but now it's everywhere. Back during WWII, sugar was rationed for the war effort–it was essential for things like antiseptics and even explosives. Housewives were told to use syrup from canned fruit to sweeten their cakes. After that, food companies saw the potential of sugar and loaded it into everything to make their products tastier.

Now, we’re dealing with the fallout. Sugar isn’t just about cavities anymore; it’s linked to heart disease, diabetes, and cancer–conditions that kill more people today than infections. Experts are now pushing for tighter regulations, saying sugar’s impact on the body is similar to alcohol.

India’s legacy

Today, sugar dominates supermarket aisles worldwide, but few remember its origins in the Indian subcontinent. Born from the sugarcane fields of India, this white powder has become a staple in desi households, inseparable from daily rituals and celebrations. However, this "kuch meetha hojaaye" instinct has significant consequences.

India, dubbed the world’s diabetes capital, is on track to hit a shocking 69.9 million diabetic individuals by 2025. Excessive sugar intake is consistently linked to chronic health issues, including cardiovascular diseases, obesity and even cognitive decline.

Permissible addiction

Walk into any supermarket, pick up a packaged food item, and chances are, it contains sugar in some form. Companies cleverly disguise it with names like high-fructose corn syrup, agave, or fruit juice. These sneaky labels have allowed sugar to infiltrate nearly everything we eat.

The conversation around unhealthy sugar consumption truly gained momentum with John Yudkin’s 1972 book Pure, White, and Deadly, a groundbreaking expose on the dangers of table sugar. More recently, people have sought alternatives, leading to the rise of one ancient, natural sweetener: the date.

Sweet solution

Dates, hailed as one of the “fruits of paradise” in Islamic tradition, have become a wellness favourite. Though dates consist of about 80% sugar, their high fibre content slows down absorption, preventing the sharp spikes in blood sugar often caused by treats like chocolate bars. This dual role makes them a satisfying and healthier option in the ongoing conversation about nutrition and indulgence.

With more than half their weight in sugar, dates are a natural solution for taming sweet cravings. But what sets them apart from other sugary snacks is their dense nutritional profile. Dates boast a treasure trove of essential nutrients: calcium, iron, magnesium, vitamin A, and B vitamins. They’re also rich in potassium, phosphorus, zinc, and manganese–nutrients often lacking in traditional sweets.

Additionally, dates provide essential amino acids like tryptophan, which the body converts into melatonin, the hormone that regulates sleep. Their low fat content and provision of copper, fluorine, and selenium contribute to healthy nerve function and cell growth.

As dates flood social media feeds, their health benefits are in the spotlight. However, the "halo effect" can lead to overindulgence–let’s not forget, sugar in dates is still sugar. Moderation remains key, even with nature’s sweets.

Microplastics have become an insidious presence in our lives – human blood, placentas and breast milk haven't been spared. These fragments, smaller than 5 millimetres, have infiltrated our daily existence– in the clothes we wear, the air we breathe, and yes, the food we eat.

These tiny particles, composed of chemicals, stabilisers, lubricants, fillers, and plasticizers, pose a significant health risk. Laboratory studies have shown that microplastics can damage human cells, causing cell death, allergic responses, and cell wall damage. Some particles are small enough to penetrate human tissues, potentially triggering immune reactions.

A groundbreaking study in early 2024 discovered microplastics in more than 50% of fatty deposits from clogged arteries, establishing a direct link between these particles and human health.

Adults ingest about 900 particles per day, and we defecate about 200 particles per day; the other 700 aren't currently accounted for. The true number can be higher, as only a small number of foods and drinks have been analysed for plastic contamination. 

Two theories explain how microplastics cause cell breakdown: either their sharp edges puncture the cell wall or the chemicals within the microplastics harm the cell.

Microplastics in food

In 2022, more than 400 million metric tons of plastic was produced and a significant part of it went into the food and beverage industry for packaging. When exposed to heat, plastic breaks down into smaller fragments - microplastics - which contaminate our food.

Microplastics also enter the food chain through industrial discharge into irrigation water sources. They're absorbed into the human body from cosmetics and synthetic clothes, leached into water sources during laundering, and shed by vehicle tyres. Rain and wind transport these tiny particles into water bodies.  

Even fruits and vegetables absorb microplastics through their roots. These particles spread throughout the plant, reaching seeds, leaves, and fruits, with distribution varying based on particle size.

Health risks

Exposure to microplastics from plastic packaging poses significant health risks such as: 

1. Endocrine disruption: Plastic packaging contains chemicals that mimic hormones in the body, disrupting natural functions and increasing the risk of chronic conditions like infertility and polycystic ovary syndrome.
2. BPA impact: Exposure to BPA, a common plastic additive, can reduce the availability of reproductive hormones like oestrogen and testosterone.
3. Chronic disease risk: Long-term exposure to endocrine-disrupting microplastics raises the risk of type 2 diabetes and heart disease by causing inflammation, insulin resistance, and obesity.
4. Immune system impairment: Microplastic exposure induces inflammation and disrupts gut health, weakening immunity by causing dysbiosis and promoting the growth of harmful bacteria.
5. Bacterial contamination: Microplastic surfaces can harbour harmful bacteria, compounding the negative impact on immune health and increasing susceptibility to infections.

Some common microplastics that are found in the food we consume include: 

• Phthalates: Additives that enhance flexibility, transparency, and durability of plastics, commonly found in food packaging.
• Polyethylene and polypropylene: Lightweight and durable materials used in packaging.
• Bisphenol A (BPA): A plasticizer used in the production of polyvinyl chloride.
• Dioxin: A byproduct of herbicides and paper bleaching.
• Additional microplastics present in food in smaller quantities include BPA, BPF, mono-(3-carboxypropyl), mono-(carboxyisononyl), and mono-(carboxyisoctyl).

Way forward

Though bringing the usage of plastics to a complete halt in an instant might not be a very practical option, there are things that one can do to reduce their harmful impacts: 

• Choose whole foods: Opt for whole and minimally processed foods over highly processed ones like hamburgers, ready-to-eat meals, and canned foods to reduce exposure to phthalate microplastics, which are linked to chronic conditions like heart disease, especially in children.
• Sustainable packaging for food: Select sustainable packaging options such as glass storage containers, stainless steel water bottles, and bamboo utensils to minimise exposure to and migration of microplastics in the food supply.
• Avoid plastic water bottles: Reduce exposure to microplastics by switching from plastic water bottles to glass or stainless steel alternatives.

Research conducted by Leiden University in the Netherlands reveals that crops have the capability to absorb nanoplastic particles, which are minute fragments measuring between 1-100 nanometers. These particles, significantly smaller than a human blood cell by about 1,000 to 100 times, are taken in from the surrounding water and soil through tiny fissures in the plant roots.

The majority of these plastics accumulate in the roots of the plants, with only a minute portion migrating upwards to the shoots. Consequently, leafy vegetables like lettuce and cabbage are likely to have relatively low concentrations of plastic, whereas root vegetables such as carrots, radishes, and turnips pose a greater risk of containing microplastics for consumption.

The evidence is clear: governments must acknowledge and address this unwanted emission. Tackling the issue requires a proactive approach combining innovation, policy interventions, and individual actions.

By choosing sustainable alternatives to plastic packaging, investing in research for effective mitigation strategies, and promoting public awareness, we can safeguard human health and environmental integrity.