In India's agricultural heartlands, where farming sustains countless livelihoods, the soil's hidden key to prosperity lies in humus. This dark, organic material forms when plant and animal matter decomposes and undergoes complex biological transformations. While it may seem unremarkable at first, humus is the powerhouse of soil, the element that transforms it from mere dirt into a thriving ecosystem capable of nourishing crops, retaining water, and combating the challenges of climate variability. Its importance cannot be overstated — According to the National Academy of Agricultural Sciences, India experiences an annual soil loss rate of approximately 15.35 tonnes per hectare, resulting in a significant loss of about 8.4 million tonnes, especially as India battles declining soil fertility and diminishing agricultural yields with erratic weather patterns. 

What exactly is humus? 

Humus is not just decomposed matter—it is the end product of a long process of breakdown and stabilisation, resulting in a resilient, nutrient-rich substance. Unlike raw organic matter, which decomposes rapidly, humus is stable and has persisted in the soil for centuries. It is nutrient-rich in carbon, nitrogen, and phosphorus, essential for healthy plant growth.

However, humus does more than simply feed crops—it fortifies the soil, creating a structure that supports life in its many forms. 

Also read: Why the ground beneath our feet matters

Fertility, hydration, thriving ecosystems

One of humus's greatest contributions to soil health is its ability to enhance fertility. It acts as a slow-release reservoir of essential nutrients, steadily feeding plants. This starkly contrasts chemical fertilisers, which provide quick but short-lived nutrition boosts and often degrade soil quality in the long run. Humus offers a sustainable alternative, reducing dependence on expensive inputs while improving the soil’s intrinsic productivity. This is particularly critical for Indian farmers trapped in a cycle of amping up fertiliser use to compensate for nutrient-depleted soils.  

Beyond its role as a nutrient bank, humus aids in water management. Its spongy texture allows it to absorb and retain large amounts of water, making it invaluable in regions prone to drought or erratic rainfall. Drought-prone regions like Maharashtra’s Marathwada and the north and central Indian province of Bundelkhand—where agriculture is predominantly rain-fed—stand to benefit immensely from soils rich in humus. By ensuring that water remains available to plant roots even during dry spells, humus supports crop growth and mitigates the impact of water scarcity on farming livelihoods.

Another often overlooked benefit of humus is its role in preventing soil erosion. In India, where unsustainable farming practices, deforestation, and overgrazing have led to the loss of billions of tonnes of topsoil annually, humus can make a significant difference. It binds soil particles together, improving soil structure and stability and preventing valuable topsoil from being washed or blown away. This is particularly crucial in a country where the loss of fertile soil directly threatens food security and agricultural sustainability.  

Also read: Do-nothing farming: The Masanobu Fukuoka story

Equally important is humus’s ability to foster life within the soil. Healthy soil is not inert; it is alive with microbes, fungi, and other organisms contributing to its fertility. Humus is a steady food source for these microorganisms, creating a self-sustaining ecosystem that benefits both soil and crops. Without this microbial activity, the soil becomes lifeless and incapable of supporting healthy plant growth. This interconnectedness further asserts how humus is the foundation for robust soil health.

Barriers to soil health

Despite its critical role, the Indian soil is in a humus crisis. Decades of intensive farming, monocropping, and an over-reliance on chemical fertilisers have depleted the organic matter content of Indian soils. Most Indian soils contain less than 1% organic matter, which is far below the ideal range of 3%-6%. The consequences are visible in falling crop yields, rising input costs, and soils increasingly unable to withstand climate shocks. Rebuilding humus levels is not just desirable; it is essential for the survival of Indian agriculture.

How to better integrate humus

The path forward requires a shift in farming practices. Incorporating crop residues, green manures, and compost into the soil can gradually replenish organic matter and restore humus levels. Natural farming methods, already gaining traction in states like Andhra Pradesh, emphasise these methods and offer a model for sustainable agriculture. Practices such as agroforestry and zero tillage further protect the soil, ensuring that humus can thrive.

Agroforestry enriches the soil by integrating trees and shrubs to prevent erosion and boost organic matter, while zero tillage minimises disturbance, retains moisture, and sustains vital microorganisms by avoiding ploughing.

Therefore, although these changes may seem daunting in the short term to farmers, the long-term benefits—increased productivity, lower input costs, and greater resilience to climate change—are undeniable.  

Humus is more than an agricultural tool; it is the essence of healthy soil. Its ability to nourish, protect, and sustain makes it indispensable in the fight for food security and climate resilience.

Also read: How one farmer purged toxic chemicals from his soil

There is no one answer to the burdens of climate change, but many farmers agree that there is one ally: soil. The earth, which houses and nourishes crops, also has the ability to retain water during droughts, keep away pests, trap the pesky carbon dioxide in the atmosphere and grow healthier foods. But for this, you must farm not just to produce food, but also to nurture and service the soil it grows in. 

Broadly, this approach to farming is understood as regenerative farming. It is not one singular method–it is a term for a range of practices that focus on conservation and rehabilitation of the soil when farming.

As a philosophical model, regenerative farming asks of us to factor in and incorporate how all aspects of agriculture are interconnected through a web of entities that grow, enhance and sustain each other. It holds no strict rule book, yet its holistic principles are rooted in addressing inequity, climate inequality and making sustainability a reality rather than a distant dream.

Small and marginalised farmers, particularly in India and other parts of the Global South, often lack secure land ownership–and this prevents them from investing in long-term sustainable practices.

Small and marginalised farmers, particularly in India and other parts of the Global South, often lack secure land ownership–and this prevents them from investing in long-term sustainable practices. Historically, land ownership in the country has remained categorically limited to upper caste and upper class households as well as wealthy landlords, leaving landless labourers in the pits of land inequity, without recourse. Regenerative farming seeks to thus root itself in addressing the inequity of high-cost fertilisers that both impoverish soil health and hold back small-scale farmers.

This method of farming aims to restore and enhance the health of ecosystems while producing food. Unlike conventional farming, which often prioritises high yields at the expense of rapid environmental degradation, regenerative farming focuses on replenishing soil fertility, promoting biodiversity, and reducing carbon emissions. Its goal is to create a self-sustaining system that benefits both nature and humanity.

Core guiding principles 

At its core, regenerative farming tells you to work with nature rather than against it. It emphasises practices like crop rotation, cover cropping, reduced tillage, and integrating livestock into farming systems. These methods aim to mimic natural processes. Cover crops, for instance, protect the soil from erosion, while reduced tillage minimises disturbance to soil organisms. Livestock, when managed correctly, can contribute to soil fertility through natural fertilisation cycles. In nature, wild herbivores move across landscapes, grazing in one area and then the next. This prevents overgrazing, allowing plants to regrow and the soil to recover. Farmers replicate this by rotating livestock between pastures. Moreover, as animals graze, they deposit manure, which enriches the soil with organic matter and nutrients like phosphorus and nitrogen–thus reducing the reliance on synthetic fertilisers. 

Crucially, regenerative farming prioritises soil health. While modern-day farming addled with chemicals has desensitised many farmers to poor soil health, regenerative farming brings it back into focus as it hopes to reverse the soil degradation that’s amassed abundantly. The word regenerative in itself suggests a sort of gentle healing–to slowly undo the harm we have done to the soil.

Also read: How a tiny Indian village brewed up a coffee revolution

The guiding principles of regenerative farming are rooted in keeping the soil surface covered with a duvet of growing crops. This reduces soil erosion and also helps the earth retain carbon from the atmosphere. Thus farmers ensure that there is no disturbance to the soil, be it through heavy ploughing or excessive fertilisers. 

This duvet of crops, regenerative farming says, should be diverse. After all, monocultures aren’t organically occurring–so, the act of cover cropping can heavily improve soil health. 

All of these processes aim to patiently bloom some life back into the soil, making it healthier. 

Merits of regenerative farming

The benefits of regenerative farming extend beyond the farm. But what does this mean? How can soil help a warming planet?

Regenerative farming actually holds the potential to mitigate climate change. By enhancing the soil’s capacity to store carbon, regenerative farming can act as a natural carbon sink, offsetting greenhouse gas emissions. The global effort here is to reduce carbon footprint, and this sort of farming does exactly that.

Additionally, regenerative practices enhance biodiversity by creating habitats for insects, birds, and other wildlife. Diverse plantings and minimal chemical use foster a balanced ecosystem, reducing reliance on synthetic fertilisers and pesticides. Farmers have reported economic benefits, as healthier soils often lead to higher yields and lower input costs over time. The improved water retention of healthy soils can make farms more resilient to droughts, an increasingly pressing concern, especially in countries like India. 

Regenerative farming isn’t solely a respite for farmers, but for consumers as well. For consumers, regenerative farming offers the promise of healthier food. Studies suggest that produce grown in nutrient-rich soils contains higher levels of vitamins and minerals. Not only is regenerative farming a net positive for agriculturists but there could be a potential market waiting to usher in regeneratively produced food – much like organic produce.

Also read: Against the grain: Gowramma’s lessons from the land

Challenges to overcome

Despite its promise, regenerative farming is not without challenges. The scientific consensus on the effectiveness of regenerative farming in sequestering carbon is still evolving. Certainly, studies reassure, healthy soil holds the potential to trap carbon, but they also caution that the extent to which soil can store carbon may be limited and heavily dependent on local and regional conditions. This indicates that regenerative farming alone cannot deliver sweeping climate benefits–there are conditions to how it should be practiced, to reap these benefits.

Another limitation is scalability. Implementing regenerative practices on a global scale requires widespread systemic changes in land management, supply chains, and agricultural policies.

In the same vein, realistically transitioning from conventional methods to regenerative practices can be costly and time-consuming, particularly for small-scale farmers. It often requires significant investments in education, equipment, and experimentation, which not all farmers can afford. However, studies have shown that while the net margin from a regenerative farming system may be lower than conventional systems in the first year, it can exceed conventional systems by the sixth year. This long-term profitability, coupled with environmental benefits, makes regenerative agriculture a viable option for Indian farmers.

Despite its challenges, regenerative farming practices form a historical corpus in the subcontinent. Techniques such as mixed cropping, crop rotation, agroforestry, and the use of local varieties have been integral to Indian farming for centuries. The traditional Barahnaja system (translating to “twelve seeds” in Garhwali) belonging to the Himalayan region is a testament to this history. Under this system, farmers would cultivate 12 or more crops together in a single field, using no chemical fertilisers. This makes sure soil erosion is at a minimum, soil health is bolstered, and an ecosystem of insects, worms, and weeds is created. The practice struck the much-needed balance between food security and ecological sustainability–something regenerative farming promises, too.

Meal prepping, an efficient and productive way to make sure you eat healthy, home-cooked food has populated online and offline conversation. The mere mention of meal prepping can conjure up a stereotypical image: of neatly stacked containers filled with the dull beiges and greens of boiled chicken, broccoli, and quinoa.

For Indians, though, the picture doesn’t have to look this way. Meal prepping–some form of it, at least–has become necessary in the modern life, although it doesn’t hurt to remember that women have always “meal-prepped” in the Indian kitchen: washed, cut and stored away vegetables and fruits, prepared pickles for months to come, ground chutneys to spruce up meals throughout the week.

For young professionals in urban areas, meal prepping may look different, but in the tedium of city life, it can be the recourse for sustaining cooking autonomy – while not sacrificing on health or taste.

Also read: Mindful eating: A wellness tool, or trendy byte?

However, meal prepping isn’t without its drawbacks. Sure, it promises to save your time and make your meals healthier, but the process can easily lead to wasted food. The domestic kitchen is no stranger to the guilt of wilting greens, slops of dals, and uneaten leftovers. So, how do we marry the art of meal prepping while keeping sustainability in mind and avoiding the monotony of repetitive meals?

Here’s a guide to meal prepping for the Indian diet—designed to save time and taste.

The Do’s

1. Cook in small batches to avoid spoilage

Instead of prepping an entire week’s meals, aim for only 3–4 days. Indian dishes, especially those with fresh coconut or dairy, can spoil quickly. Cooking in smaller quantities reduces the risk of food going bad, and the ability to cook more for fewer days ensures variety in your meals.

2. Plan around perishables

When meal prepping, prioritise using fresh ingredients early in the week. It can be tempting to stock your fridge with fresh produce to use throughout the week, but you may not get around to it–your produce will remain fresher and more useful when purposed into, say, a coriander chutney or a green curry base on Day 1 and then frozen in portions. Planning around perishables will help you avert your greens from wilting in the back of your fridge.

3. Repurpose leftovers

Meal prepping doesn’t mean every meal has to be a fresh start, using a fresh batch of veggies or proteins. While prepping your ingredients is a large part of it, meal prepping for the Indian kitchen encompasses the larger idea of thinking ahead and using food sustainably – and “prepping” in this way also means thinking creatively about using your leftovers. Turn yesterday’s dal into dal parathas or use leftover sabzi as stuffing for sandwiches. Rice, the Indian staple, can transform into fried rice, lemon rice, a quick rice bowl mix–and if you have some more time on hand, you can just take the cooked rice, grind it with grated coconut, soaked rice, urad dal and water and whip up a batch of leftover rice dose for breakfast or lunch!

4. Label and rotate

Clear, pretty air-tight containers are great for meal-prepping, but labeling them is the non-negotiable part. Write down the date you cooked each dish to ensure you’re eating the oldest items first. The ugly side of meal prepping often is forgetting the food you’ve made and discovering that your old containers are now housing new ecosystems. Labelling can go a long way in countering this.

5. Prepping ingredients and not just dishes

While meal prepping does involve preparing full meals ahead of time, the tedium of eating the same meal–or even similar meals–every day can make you averse to the whole process. Instead of prepping full meals, consider prepping ingredients. Chop vegetables, boil dals and soak pulses overnight, prepare spice marinades in advance for a quick dinner after work. This reduces waste by giving you flexibility to cook fresh, diverse meals without the stress of starting from scratch.

6. Pre-chop and freeze vegetables

Vegetables like peas, beans, carrots, and spinach freeze beautifully. Contrary to popular belief, frozen vegetables don’t lose their nutritional value. In fact, they’re often frozen at peak freshness, locking in nutrients better than produce slowly aging in your fridge for days. Freezing also gives you the ability to prep it in bigger batches, because you can use them over a longer period of time.

Also read: Micronutrients 101: Your guide to nature's tiny health boosters

The Don’ts

1. Don’t forget about the safety of your food

Cooked rice and dals are particularly susceptible to bacterial growth. Store them in shallow containers to cool quickly and refrigerate within two hours. While refrigeration is a must, make sure to consume them within the first few days.

2. Don’t give into storage myths

Myth: Freezing food reduces its nutritional value.
In reality, frozen foods, especially vegetables like peas, spinach, and corn, are flash-frozen at peak freshness. They are actually a reliable alternative to fresh produce. The same also applies to meat, if you so choose to marinate and prep meat ahead of time in the freezer.

Myth: Refrigerating food for more than a day makes it unhealthy.
When in reality, properly stored, cooked food can last up to 3–4 days in the refrigerator without losing its quality or nutritional value. The key is to cool food quickly and store it in airtight containers.

Myth: Freezing chapatis makes them rubbery.
In reality, semi-cooked chapatis or parathas freeze and reheat well on a hot tawa, retaining their softness. The trick is to separate each piece with parchment paper before freezing. Instead of microwaving your chapatis, make sure to heat them on a pan/tawa.

3. Don’t overstuff your fridge

Meal prepping is ultimately about organisation. Overloading your fridge can cause uneven cooling, leading to spoilage. Prioritise what you’ll actually eat instead of prepping with misplaced gusto.

4. Don’t discard edible scraps

That ridge gourd peel you were about to toss can be turned into a delicious chutney. The stems of coriander, often thrown away with their muddy roots, can add incredible flavour to a curry base or tadka. Vegetable scraps can be used for stocks or composted to reduce waste. Meal prepping doesn’t have to compromise efficiency over sustainability when you can have both!

Meal prepping and food wastage 

India wastes an estimated 78.2 million tonnes of food annually, nearly one-third of what is produced. This wastage occurs at every stage—harvest, storage, transportation, and consumption. In urban households, much of it comes from the kitchen: uneaten leftovers, rotting produce, and over-purchased groceries.

The environmental cost of this waste is staggering. It is estimated that decomposing food in landfills contributes to 8–10% of global greenhouse gas emissions. For a country like India, where millions still go hungry daily, the dichotomy is stark.

Meal prepping, if done thoughtfully, can help address this crisis with appropriate stockage, freezing, repurposing leftovers, and upcycling your ingredients. At the end of the day, meal prepping can shape up to a practice of productivity, autonomy and care.

Also read: Macronutrients 101: What your body craves and why

Kombucha, a tangy, fizzy fermented tea, has captured the attention of health enthusiasts across the world. In India, it has made its way into cafes and grocery stores, but at a steep cost—bottles often range between ₹250 and ₹400. Brewing your own kombucha at home offers a far more economical solution, with costs dropping to just ₹10–₹15 per serving. Beyond the savings, the DIY process lets you control the ingredients, ensuring a healthier drink free from preservatives and excess sugar. You can also infuse it with flavours that you like, whether it’s ginger, tulsi, or fruit blends like mango or guava.

Making kombucha at home involves fermenting sweetened tea with a SCOBY—a Symbiotic Culture of Bacteria and Yeast that works its magic over time. The process is surprisingly simple and requires little more than tea, sugar, and patience.

Also read: The 'plant' doctor will see you now

Step-by-step guide

To start with, the tea is brewed, sweetened, and allowed to cool. You can use black or green tea, but make sure to brew a big old batch of it, and add sufficient sugar (usually a fourth of a cup of sugar for one litre of tea). Kombucha is brewed pretty much like any other fermented drink: the microbes in your brew need sugars to feed on, so they can release molecules and proteins that fizz up your brew. But they can only feed on cane sugar–so don’t swap it out for any other sweeteners. The tea will cool down, and that’s when you add the SCOBY to it. This is a gelatinous, fairly cloudy slab of microbes that will feel slimy to the touch. You can find SCOBY online (in SCOBY kits) or even get them from friends who regularly brew kombucha. Along with the SCOBY, add some starter tea–a small amount of store-bought, unflavoured kombucha. If this reminds you of setting aside milk in a dark corner of your kitchen to turn it into dahi, it’s because both processes follow the exact same science: just like you’d add one spoon of microbe-filled dahi to milk and start an infinite chain of homemade curd, you can keep aside some unflavoured kombucha from your brewing batch and keep adding it, as a starter, for your future batches!

Brewing kombucha doesn’t take too long–compare it to vinegars, which sour away for months before you can use them!–but if you want to cook up a flavoured kombucha, it does take two phases. The first phase is to ferment the sweet tea into kombucha and the second, shorter phase is to flavour it with fruits.

The first fermentation (F1) takes place over seven to 10 days, with the bacteria and yeast transforming the sugary tea into a probiotic-rich, slightly sour beverage. Make sure you store your clean glass jar of tea and SCOBY in a cool, dark corner (ideally, 20-26° C); avoid direct sunlight or drafty spots.

The length of fermentation determines its taste—shorter brews are sweeter, while longer ones have a tangier, almost vinegary kick.

The second phase of fermentation (F2) is optional, but fairly straightforward if you wish to infuse flavour into your kombucha. To begin with, remove the SCOBY from your kombucha, and strain the liquid. Divvy it up into small batches that you want to flavour, and go ahead and add your flavourings: fruit pieces or juices; pieces of ginger or herbs; spices like cinnamon, cardamom etc. Transfer these batches into clean, air-tight bottles, leaving some room at the top. This phase requires you to ferment the drink again for about two to five days, so a lot of fizz will form: that’s why the room at the top. In fact, one crucial step in this process is to “burp” the bottles daily. Quite literally, you are required to slowly open the bottle caps and release the gas before screwing it tight again. Five days of this, and you’ll have a flavoured, fizzy drink.

When you’re happy with the flavour and carbonation, remember to store your kombucha in refrigerators–not just for it to chill, but also because this will finally stop the fermentation and carbonation process.

Great for gut and environment 

Brewing at home also has an environmental edge. By reusing jars and bottles, you cut down on the plastic waste associated with store-bought drinks. For Indian kitchens, where sustainability and frugality are often part of daily life, this is an added advantage. Plus, the joy of nurturing your own SCOBY and watching the tea evolve into kombucha can be immensely satisfying—it’s like a living science project in your kitchen.

However, there are a few precautions to keep in mind. Cleanliness is crucial, as contaminated equipment can lead to mold or harmful bacteria. Always use sterilised jars and utensils to ensure a safe brew. If you notice fuzzy mold growing on the surface—a rare but possible issue—it’s best to discard the batch and start over. Additionally, kombucha is naturally fizzy, so bottles need to be sealed tightly during secondary fermentation to trap the carbonation. This step requires careful monitoring to prevent over-fermentation, which can lead to pressure build-up in bottles.

Also read: The fragile future of Guchi mushrooms

The health benefits of kombucha make it worth the effort. It’s loaded with probiotics that improve gut health and digestion, and its antioxidants may help reduce inflammation. It’s also a great alternative to sugary sodas and energy drinks, offering a natural caffeine kick with minimal calories. For those wary of sugary beverages, homemade kombucha provides the ability to control the sweetness, especially important for people managing diabetes or simply aiming to reduce sugar intake. It’s important to note, though, that you can’t actually brew kombucha without sugar, or even with less sugar–the microbes need enough to feed on. So, the way to control sweetness is to monitor for how long you ferment your kombucha – the longer the brew, the more sugar will be consumed by the microbes, and the less there will be for you. By some estimates, fermenting kombucha for about 50 days removes all the sugar in it.

While the process may seem intimidating at first, kombucha brewing is forgiving and adaptable to Indian kitchens. You don’t need specialised equipment—just a large glass jar, a breathable cloth to cover it, and bottles for storing the finished product. With just a little practice, you’ll have a refreshing, healthful drink that’s not only easy on your wallet but also packed with flavour and probiotics.

Brewing kombucha at home isn’t just about health or saving money—it’s a step towards a more intentional way of living. By taking control of what you consume, you create a drink that’s uniquely yours, while reducing reliance on packaged goods. For those looking to embrace healthier habits without breaking the bank, kombucha offers an easy, rewarding start.

Teasing grain, vegetables, and citrus from the earth has always demanded back-breaking labour. The life of a farmer is one of constant exposure—to the merciless summer sun, the bitter chill of winter, and the unpredictable rains. And the toil doesn’t stop with the weather. Pest invasions, crop failures, and slim margins often drive farmers to abandon their fields, for the promise of steadier incomes in urban areas. The modern agricultural system, which relies heavily on machines plowing through fields and industrial grade pouring of chemicals over crops, has left many farmers feeling overwhelmed and disillusioned.

Amid a system that constantly demanded more labour and machinery, came Masanobu Fukuoka: a Japanese farmer and philosopher with an entirely different approach—one rooted in humility and a near-religious deference to nature. Fukuoka passed away in 2008 at the age of 95, but his philosophy continues to resonate. His vision—of a farming system that works with nature rather than against it—offers a counterpoint to the high-input, high-stress agriculture that dominates much of the world today.

His method, often referred to as “do-nothing” farming, rejects the core pillars of conventional agriculture: no plowing, no chemical fertilisers, no pesticides, and no weeding. Fukuoka doesn’t mean to say that farmers should sit idle. Rather, his philosophy is about stepping back and observing nature’s wisdom, allowing it to guide farming practices instead of imposing human will.

Born in 1913, Fukuoka’s journey to this radical simplicity was anything but straightforward. He began his career as a scientist, working in a laboratory to develop agricultural techniques. But a crisis of faith in the modern approach to farming led him to return to his native village. There, he tested his ideas on his own fields, slowly uncovering what he called “natural farming.”

Beyond conventional wisdom

“An object seen in isolation from the whole is not the real thing,” Fukuoka wrote in his 1975 book The One-Straw Revolution, a no-tilling manifesto. Through this work, he gently but firmly dismantled the premises of modern agriculture, arguing that they had damaged the soil, weakened plants, and poisoned ecosystems. For Fukuoka, nature was a unified and self-sufficient whole, capable of thriving without human interference. Human “cleverness,” he believed, was often the root of the problem.

Natural farming, as Fukuoka practiced it, required less labour than traditional methods but not a complete absence of effort. Although the method is also called ‘no-till’ or ’do-nothing farming’, it doesn’t translate to sitting back and relaxing. There was still work to be done—casting seeds, mulching, and maintaining the land thoughtfully with care and sensitivity. But the goal was to work in a symbiosis with nature, not in disruption of it. For example, instead of plowing to control weeds, Fukuoka used a ground cover of white clover and a mulch of barley straw to suppress unwanted growth. His approach was deliberate and experimental, not one that left the land recklessly abandoned.

Also read: Sikkim shows how to farm without chemicals

“Crops grow themselves,” he famously proclaims, insisting that plants, left to their natural course, would flourish without the need for heavy-handed human intervention. Yet, he acknowledged that this philosophy cannot be adopted overnight. Transitioning to natural farming often requires an initial period of adjustment—some weeding, composting, or pruning—but these measures would gradually diminish as the system stabilises.

Rethinking weeds and insects

Fukuoka distilled his philosophy into four guiding principles: no cultivation, no chemical fertilisers or prepared compost, no weeding by tillage or herbicides, and no dependence on chemicals. These were not rigid commandments but a framework that farmers can adapt to their unique environments. Fukuoka repeatedly emphasised that his methods were not recipes to be copied. When one of his students tried to replicate his techniques on a different land, the attempt failed. Each plot of land, Fukuoka argued, requires its own process of observation and experimentation.

The man’s admiration for nature extended to weeds and insects, long considered villains of the farm. Weeds, he argued, often played a beneficial role: fixing nitrogen in the soil, aerating it, and even repelling harmful pests. Similarly, he believed that conventional pest-control methods—whether chemical or mechanical—were futile if they ignored the relationships among insects. His fields, notably free of rice leaf-hoppers–tiny, sap-sucking enemies of rice crops–became a case study for scientists who wondered how his ecosystem seemed to regulate itself.

Chemical herbicides, however, remained godsent for many farmers. Before their invention, weeding rice fields was a grueling task, involving miles of walking through flooded paddies with a weeding tool. Fukuoka understood why these chemicals were embraced but urged farmers to consider the long-term costs—to the soil, the crops, and their own health.

A straw revolution

The inspiration for Fukuoka’s approach to rice farming came early in his life–from an abandoned field he stumbled upon, where healthy rice seedlings were thriving in a tangle of weeds. This chance encounter led him to rethink the entire planting cycle. Instead of sowing seeds in spring, he turned into balls and began scattering them in the fall, mimicking the natural drama of the plant. By tilting the balance slightly in favour of his crops and interfering as little as possible, he found a way to produce a copious amount of yields without disrupting the ecosystem.

“Almost everyone thinks that ‘nature’ is a good thing, but few can grasp the difference between natural and unnatural,” he wrote. For Fukuoka, farming was a sacred act, grounded in a philosophy that goes beyond considerations of soil analysis and harvest yields. He saw food as a mirror of the human condition: crops grown unnaturally weakened the body, creating a cycle of dependence on supplements and medicines.

Also read: Bullocks are staring at an existential crisis

Natural farming in India

India, with its longer growing season and rich biodiversity, offered fertile ground for Fukuoka’s ideas. During his visit to the country, he met Subhash Palekar, a farmer from Maharashtra who had been practicing chemical farming until 1986. Inspired by Fukuoka, Palekar developed Zero Budget Natural Farming (ZBNF), a system that has since gained traction across Karnataka and beyond. Of course, Indian farmers had been practicing various forms of natural farming for centuries before the green revolution, in the 1960s, forced them to adopt high-cost chemicals and hybrid seeds. But these methods yielded crops at the cost of the soil’s health and nourishment. So, when Fukuoka carried his technique to India in 1988, it was welcome.

The Indian government has recently taken significant steps to promote natural farming as part of its low-carbon agricultural transition. The 2024-25 Union Budget reduced fertiliser subsidies and earmarked resources for 10,000 bio-input resource centers. These hubs aim to distribute natural fertilisers like “Jeevamrit” and neem-based pesticides, supporting the government’s goal of bringing one crore farmers into natural farming by 2025. Yet, logistical challenges remain, from scaling up these initiatives to ensuring farmers have the resources and knowledge to make the transition.

(Banner image: https://landbyhand.org/natural-farming-with-masanobu-fukuoka/)

Also read: How an Alappuzha coir exporter nurtured a one-acre forest

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.