Sustainability is the key word in almost every aspect of our lives nowadays, be it food, fashion, or travel. Right from the big choices to the small ones, our decisions are mostly dependent on factors like limited resources and reusability. And keeping in mind the significance of sustainable living, Travel + Leisure India & South Asia, in collaboration with Hyundai KONA Electric, brings Road to Sustainability, a three-part sustainable living series with thought leaders from the fields of travel, food, and lifestyle.
In part two, chef Thomas Zacharias heads to Goa in the Hyundai KONA Electric to understand sustainability and clean eating better. Zacharias begins the journey with a few important questions, “When you say sustainable, the larger question is sustainable for whom? For your carbon footprint or sustainable for the land itself? What about the people who grow our food? Or the kind of packaging that’s used to transport it?”
Food and Sustainability Our country is home to varied landscapes and with changing regions, seasons and topography, the crops we grow, the food we eat, and the agricultural rotation patterns we follow also change. But one practice that is common through all of this is sustainability. And chef Zacharias seems to be in agreement.
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