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. 

In the 1970s, Japanese scientist Akira Miyawaki introduced a way to grow small forests quickly. His method is now used worldwide to turn empty lots and old parking areas into self-sustaining mini-forests.

Miyawaki planted over 40 million trees in more than 15 countries. Now, these tiny forests are growing all over the world, with hundreds in India and thousands in Japan. But as the method gains traction, a pressing question emerges: Is this truly the panacea for urban greening and urban forestry, or are we overlooking crucial ecological nuances?

How it works

Miyawaki grouped Japanese forest plants into four types: main tree species, subspecies, shrubs, and ground-covering herbs.

Here's how the method works:

1. The method begins by improving the soil by analysing the designated forest site to assess its composition and condition.
2. The soil quality is then improved using locally available sustainable materials.
3. Approximately 50 to 100 local plant species are selected and planted in clumps as seedlings to simulate a natural forest
4. Seedlings are densely planted, ranging from 30,000 to 50,000 per hectare, significantly higher than the typical 1,000 per hectare in commercial forestry.
5. The site is monitored, watered, and weeded for two to three years

The forests need maintenance only for the first two to three years. After that, the grove is allowed to develop naturally. The dense planting encourages rapid growth among the seedlings as they compete for sunlight.

A brief history

Born in Okayama Prefecture in 1928, Akira Miyawaki's early research into weeds piqued the interest of German botanist Reinhold Tüxen. This led to the former’s departure for Germany in 1958 to further his studies.

There, Tüxen introduced him to the idea of potential natural vegetation, which became the foundation of Miyawaki's future work. Inspired by this idea, he returned to Japan in 1960 to document the country's native plant life. Despite centuries of human intervention, Miyawaki found reference points in the undisturbed forests surrounding Shinto shrines.

With the backing of Japanese corporations, Miyawaki’s method gained international recognition. In the late 1980s, Mitsubishi Corporation proposed the first project to restore a tropical rainforest in Malaysia, marking the technique’s expansion into Southeast Asia. Miyawaki's in-depth knowledge of the region's vegetation proved invaluable in this endeavour.

Collaborating with multinational companies to apply his method overseas led Miyawaki in 1999 to propose that “quasi-natural forests can be built in 15-20 years in Japan and 40-50 years in Southeast Asia.”

Why the Miyawaki method?

The forests grown in the Miyawaki fashion have several advantages compared to the traditional forests – but only when done right.

Shubhendu Sharma, founder and director of Afforestt, a native forest-planting firm that popularised the Miyawaki method in India, believes that most opposition to Miyawaki is against poorly executed projects. “Properly following the methods would yield results,” he said.

“Finding the native species in a region is a complex process. Many who say they practise ‘Miyawaki’ don’t take it seriously and go to a nearby nursery to identify the local species. Identifying the right species and the combination of plants that can go together is the crux,” he added. 

Benefits include‍ 

1. Rapid forest regeneration: Miyawaki forests grow much faster than traditionally planted forests due to the dense planting of native species, encouraging healthy competition.

2. Low maintenance: Miyawaki forests require minimum maintenance after the initial three years, making them a cost-effective solution in the long run.

3. Environmental benefits

• Captures carbon: Absorb 30 times more carbon than monoculture plantations.
• Air and water purification: Improve air quality by absorbing pollutants and filtering water runoff.
• Biodiversity enhancement: Create habitats for various plant and animal species, promoting biodiversity.
• Soil health: Prevent soil erosion, improve soil health, and increase water retention.

4. Economic benefits

• Ecotourism potential: These forests can be developed into recreational areas and educational centres, generating revenue through ecotourism activities.
• Sustainable forestry: By incorporating native trees with economic value, Miyawaki forests can provide a sustainable source of timber.

5. Social benefits

• Community engagement: Planting and maintaining Miyawaki forests can foster a sense of community ownership and environmental awareness.
• Urban green space: These forests create green spaces in urban areas, improving residents' overall quality of life

Disadvantages

The forestry technique has a fair share of experts and practitioners raising concerns related to the method:

1. Applicability and unintended consequences

• Limited ecological suitability: Many experts question whether the method works across all climates, particularly tropical regions.
• Disrupting existing ecosystems: Planting trees in historically non-forested areas like Kutch, Jaipur, and Hyderabad can disrupt existing plant and animal life adapted to those dry conditions.
• Altered hydrology: Pumping water and nutrients for Miyawaki forests in dry areas can deplete resources needed by native plants and grasses, impacting the region's natural water cycle.
• Introducing non-native species: Often, ecological niches are overlooked, and non-native plants are selected for the Miyawaki technique. This shallow understanding of native species can disrupt established ecological processes and cause unforeseen problems.

2. Resource intensive

• The method requires significant labour, materials, land, and energy, which can be expensive and logistically challenging.

3. Limited ecological benefits and potential drawbacks

• False equivalence to natural forests: Miyawaki forests have limited space, may not reflect the region's true complex ecosystem, and may limit space for wildlife movement compared to natural forests.
• Uncertain impact on rainfall: The actual effect of Miyawaki forests on rainfall is still being determined.
• Focus on timber trees: Prioritising timber trees reduces the natural diversity of tree types within the ‘forest’.

4. Climate concerns and greenwashing

• Fossil fuel reliance: Implementation and maintenance reliant on fossil fuels could negate the carbon benefits of the ‘forest’.
• Some use Miyawaki forests to justify cutting down old-growth forests, which are irreplaceable and have unique ecological value.

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An answer to deforestation?

‍While some laud the technique as a promising solution for areas with land scarcity and heightened air pollution, many argue that dense and impenetrable Miyawaki forests are not ideal for cities.

Many perceive that these patches of ‘forest’ in cities should be welcoming spaces for people and pets, encouraging interaction with nature while preserving local biodiversity. They should be open, inviting, and visually appealing, allowing plants to flourish naturally.  

While creating green spaces in urban areas is the need of the hour, Miyawaki ‘forests’ cannot replace extensive native forests. Efforts must continue to protect and preserve existing forest ecosystems threatened by commercial activities and unsustainable practices.

Carbon is everywhere. It is found in all living things, and life on Earth would not be possible without this unique element. 

Carbon is one of the only elements with four electrons in its outermost shell, except for silicon. This allows it to form strong and stable bonds, which are the building blocks of life. These include hydrocarbons, amino acids and other proteins. As a result, carbon-based compounds move constantly through living organisms, the oceans, the atmosphere, and the Earth's crust. 

Due to its versatile nature, carbon can also drive changes in the atmosphere and tilt the scales of global temperatures, which now the world struggles with as global warming is no longer just a faraway threat.

Scientists say that life has existed on Earth for about 4.5 billion years; our ancestors have been pretty good at handling carbon, at least 99 per cent of the time. Whatever carbon comes out from different organisms and the atmosphere goes right back to the Earth's core. However, slowly carbon has been destabilizing due to excessive burning of fossil fuels and deforestation of large areas around the globe.

CO2 is also released naturally through the decomposition of plants and animals. Carbon dioxide is a very effective greenhouse gas—with the capability to absorb infrared radiation emitted from Earth’s surface. As CO2 concentration rises in the atmosphere, more infrared radiation is retained, and the average temperature of Earth’s lower atmosphere rises.

According to a 10-year research project undertaken by Deep Carbon Observatory (DCO) since 2009, Earth contains 1.85 billion billion tonnes of carbon. Scientists say that if it were all combined into a single sphere, it would be larger than many asteroids.

Most of the carbon is located deep into the Earth's mantle, and only about one per cent of the total is available in the atmosphere. The carbon in the air, land, and ocean amounts to just 43.5 trillion tonnes, which is gradually changing, tipping the geological scales of carbon dioxide (CO2) in the environment in the other direction causing destruction. The National Oceanic and Atmospheric Administration (NOAA), a regulatory agency in the US, reports that Earth's temperature has risen by an average of 0.11° Fahrenheit (0.06° Celsius) per decade since 1850, or about 2° F in total. The rate of warming since 1982 is more than three times as fast: 0.36° F (0.20° C) per decade.

India, a fast-growing economy, has seen a considerable jump in its carbon dioxide numbers. India recently submitted its Third National Communication (TNC) and Initial Adaptation Communication to the United Nations Framework Convention on Climate Change (UNFCCC) in December 2023. A report by the Down to Earth website noted that India’s net national emissions in 2019 stood at 2.6 billion tonnes of carbon dioxide equivalent (CO2e), a 4.56 per cent increase from 2016 levels and a 115 per cent increase since 1994, the TNC report reflected.

What is carbon ‘sequestration’?

In this fight against climate change, the concept of carbon sequestration has emerged as a powerful ally. It could be our savior in mitigating the impacts of greenhouse gas emissions and leaving a greener planet for our coming generations. At its core, carbon sequestration is the process of capturing carbon dioxide (CO2) from the atmosphere and securely storing it away to prevent its release into the atmosphere. This can be achieved through various natural processes or advanced technological solutions.

Breaking down the terminology ‘sequestration’ also means the act of separating and storing a harmful substance such as carbon dioxide in a way that keeps it safe. Britannica, the encyclopedia, notes that CO2 is produced due to excessive anthropogenic (created by humans) activities such as the burning of fossil fuels from its long-term geologic storage –coal, petroleum, and natural gas- and has pushed it into the atmosphere.

Creating ‘carbon sinks’ can help mitigate these challenges. These sinks can be natural or artificial, and they play a vital role in balancing carbon emissions. These sinks will act as reservoirs that can absorb and store CO2, thereby reducing greenhouse gasses.

Natural carbon sinks include forests, oceans, wetlands, grasslands, and soil. These ecosystems capture CO2 through biological processes such as photosynthesis, in which plants and other organisms absorb CO2 from the atmosphere and convert it into organic matter. The carbon is then stored in biomass—such as trees, vegetables, fruits, flowers, and more. It can also be stored in the soil, where it can remain for varying periods, ranging from years to centuries.

How to push CO2 back where it belongs?

With evolving technology, researchers are continuously on the lookout for newer ways to sequester carbon. Currently, there are very two clear distinctions, natural or biological and the other one being artificial sequestering. According to the Intergovernmental Panel on Climate Change (IPCC), improved agricultural practices and forest-related mitigation activities can make a significant contribution to the removal of carbon dioxide from the atmosphere at a relatively low cost. In simple words, growing more tree species that can hold more carbon in the ground can be a starting point—unfortunately, infrastructural development comes in the way. Researchers say we just don’t need a couple of hundred trees but dense forests and grasslands for this to truly be the solution and reduce our carbon footprint.

In the method of Geological Carbon Sequestration or Carbon Capture and Storage (CCS) carbon is separated from other gasses contained in industrial emissions. It is then compressed and transported to a location that is isolated from the atmosphere for long-term storage. It is injected underground into geological formations such as depleted oil and gas reservoirs or saline aquifers, where they can be stored securely for long periods and later used.

A novel technology in the works is Coastal Carbon Capture which aims to remove carbon dioxide from the atmosphere through the deployment of carbon-removing sand, which increases the alkalinity of seawater, which in turn will enhance the capacity of seawater to absorb CO2. Through this, the carbonic acid to bicarbonate and the consequent and subsequent uptake of CO2 from the atmosphere would be increased in seawater.

Crucial to sequester carbon

• One of the top priorities is mitigating climate change. CO2 is a major greenhouse gas responsible for global warming and using different methods can reduce the amount of greenhouse gasses in the atmosphere.

• If we take the natural way such as allowing more forest covers, wetlands, and grasslands to grow, it's a win-win situation. Natural ecosystems will be restored, biodiversity will be conserved, soil erosion will be prevented, water will be purified, and temperatures will automatically drop.

• Instead of depleting our non-renewable resources, the world can adopt sustainable energy and develop technologies that promote the use of energy systems available in abundance.

• To get started, carbon sequestration can be used as a means to ‘offset carbon emissions’-- one compensates for various activities such as cutting forests, transportation, and industrial growth by investing in carbon sequestration projects and reducing carbon footprint.

While solutions are changing every day, climate action is not a one-time effort and needs strong commitment from policymakers that can be applied in a top-to-bottom fashion for a healthier planet.

Here’s a story: you’ve been eating too much junk and soon your clothes start feeling a bit tighter, each step you take down the road makes you puff and pant a little bit more, and finally your doctor reminds you of all the negative impacts these foods might have on your health. You decide to act, stick to a plan to cut down on junk, start cooking on your own, very careful of the calories you’re taking in. Two months down the lane, you see that you are starting to fit back in your clothes.

A story with a happy climax, ain’t it? Well, not so much. 

While switching to veggies, cooking on your own, and keeping a check on the calories you consume are all good, most people tend to overlook some crucial questions: how are these so-called ‘healthy’ vegetables farmed? What are the inputs that are used to cultivate these veggies? And what are the impacts on consuming these ‘healthy’ foods? 

In pursuit of answers to these pressing questions, numerous studies were undertaken. Their discoveries shed light on the presence of heavy metals in food production.

In a study conducted by the Environment Management and Policy Research Institute (EMPRI) by visiting 20 spots including high-end supermarkets, local markets, organic stores, and Hopcoms, it was found that the levels of cadmium, iron, and lead in our veggies are far above the permissible limit. 

In a different study, a group of agriculture scientists from Odisha University of Agriculture and Technology (OUAT), SOA University, and Birsa Agricultural University discovered that rice, pulses, and veggies around Narasinghpur block in Cuttack were packing higher levels of cadmium, lead, mercury, and arsenic than recommended. 

Similar results were also observed in a study by National Environmental Engineering Research Institute (NEERI), which showed that the vegetables sold in Delhi and grown along the Yamuna floodplains had high doses of lead. 

This calls for a deeper understanding of what goes into our foods and how they are farmed.

A study in Bengaluru

For the EMPRI study, the researchers took a close look at 10 veggies including brinjal, tomato, capsicum, etc. to see if they were carrying any heavy metals.

Turns out, some of these veggies were breaking the iron limit, pegged at 425.5 mg/kg. For example, beans from the organic shops had 810.20 mg/kg of iron! Coriander and spinach weren't far behind. Even the onions from Hopcoms had more iron than expected, with 592.18 mg/kg.

And it wasn't just iron causing trouble. Cadmium levels were supposed to be low, like 0.2 mg/kg. But brinjal from a supermarket in BTM Layout in Bengaluru had a whopping 52.30 mg/kg of cadmium! Coriander, spinach, and carrot weren't far off either.

The study also revealed a higher concentration of heavy metals in leafy vegetables. This appears to be linked to the increased transpiration rate of leafy greens. Transpiration is the process by which plants release water vapor through their leaves.

Given that the majority of Bengaluru's vegetables originate from neighboring districts such as Kolar, Chikkaballapur, and Bengaluru Rural, there has been a heightened focus on the project that pumps secondary-treated sewage water to these areas.

When farmers use wastewater, they're inadvertently loading up their crops with heavy metals. It's like the veggies are soaking up all the toxins from that water, leading to higher concentrations of heavy metals. 

The NGT had also registered a suo motu case after news reports came out regarding heavy metal contaminated food in Bengaluru.

Harmful effects

Before we discuss the harmful effects of these heavy metals, let us understand what they are. 

Heavy metals are dense metals with high atomic weights or numbers. They include common elements like iron, copper, gold, and aluminum. While some heavy metals are essential for life, others can be harmful when they enter the environment through industrial activities. 

Cadmium, notorious for its adverse effects on the liver and lungs, can also compromise the immune system. While the body typically eliminates cadmium ingested through food, elevated levels can accumulate in the kidneys, leading to impaired function.

Excessive consumption of lead can result in severe health issues, including neurological damage.

Although iron is essential in moderate amounts, excessive intake can lead to complications such as anemia. Furthermore, high doses of iron may interfere with the absorption of other vital nutrients like zinc and increase the risk of liver cancer and heart disease. 

Prevention strategies

Cleaning vegetables thoroughly with portable water removes external metal contamination. Soaking them in a 2% salt solution and washing again aids in eliminating contaminants. 

Cooking vegetables with ample water helps leach out internal metal traces. Consuming antioxidant-rich fruits and vegetables like gooseberries, oranges, lemons, strawberries, tomatoes, and blueberries counteracts metal contamination effects by reducing free radicals. 

Blanching fruits before juicing and vegetables before adding to salads reduces heavy metal presence. 

And beyond all, knowing more about your food, what goes into cultivating them, where it was cultivated, and switching to trustable organic brands could hold the key to a healthier future.