Food Forage Forests: A Baby Step Toward Harmony with Nature and Sustainable Development
Dr AK Gupta
May 22, 2025
On the occasion of the International Day for Biological Diversity, observed every year on 22nd May, the University of Trans-disciplinary Health Sciences and Technology (TDU), Bengaluru reaffirms its commitment to ecological restoration and sustainable living through a grassroots initiative—Food Forage Forest Plots (FFFPs). This year’s global theme, “Harmony with Nature and Sustainable Development,” finds local resonance in this small but impactful effort, launched with support from the Rural India Support Trust (RIST) under a Food Future-focused project, led by Dr. Gurmeet Singh, Professor, TDU.
The concept of FFFPs is built on the idea that biodiversity can flourish even in compact spaces, as small as 5,000 square feet. These plots are modelled after natural forest (functional) ecosystems (three dimensional and 7 layered), curated with a rich diversity of local and native plant species—including leafy greens, fruits, flowers, shoots, and medicinal herbs. These plants are chosen not only for their ecological values but also for their nutritional and cultural relevance. A key innovation of this initiative is the revival of classical and traditional recipes using sustainably harvested plant parts from the FFFPs. These traditional preparations offer a healthy and culturally grounded response to a growing concern: the deficit of phytonutrients in modern diets dominated by commercially farmed products. By reintroducing wild edibles into our food plates, FFFPs promote nutritional diversity, community health, and cultural continuity. “Today, our food plate is dominated by a narrow range of farmed products, often lacking in vital phytonutrients,” says Dr. Gurmeet, Project PI. “These wild greens, when integrated into diets through age-old recipes, add much-needed diversity and nutrition while celebrating our traditional knowledge systems.” In urban areas, these micro-forest-ecosystems act as green lungs—cooling cityscapes, enriching biodiversity, and reconnecting people with nature. In rural settings, they complement existing agricultural systems while preserving traditional ecological knowledge and enhancing ecosystem services such as soil health, pollination, and water retention.
Beyond food and nutrition, the FFFPs are a platform for community engagement and environmental stewardship through eco-tourism. By involving local communities, students, farmers, nature lovers, tourists, and youth in their creation and care, this initiative bridges the gap between scientific understanding and traditional wisdom, fostering a deep-rooted, inclusive approach to sustainable development. “These Food Forage Forests reflect the essence of the Biodiversity Day 2025 theme. They’re small steps with a big vision—bringing together biodiversity, sustainability, health, and heritage on the same plate,” says Dr. Gupta, coordinating this FFFP theme from TDU. As the world strives to implement the Kunming-Montreal Global Biodiversity Framework, initiatives like FFFPs at TDU offer replicable, locally driven solutions. They serve as a reminder that living in harmony with nature starts at home—in our communities, gardens, and kitchens.
This initiative is a baby step with a big vision—to inspire a future where living in harmony with nature is not an abstract goal but a lived, local reality. TDU’s effort is a shining example of how small-scale, community-rooted actions can reflect and reinforce global commitments to biodiversity and sustainability. Let us rewild our plates, restore our lands, and rethink our future—one forage forest at a time.
FFFP Team, (Dr. Gurmeet Singh, Dr. A. K. Gupta**, Dr. Tabassum, Dr.ShrideviGothe, Dr. Shilpa Naveen, Ms. Sharanya, Ms. Kousthubha)
(Tripurainfo)
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