Our passion for Ayurveda and good food is rooted in sustainability. We care about the environment and also about the wellness of the people who make our food. Eating organic, natural, grass fed and free range and so on, is important...but we want to make a difference in the lives of the people who bring it to our plate. As the environmentalist Jane Goodall said, “You cannot get through a single day without having an impact on the world around you. What you do makes a difference, and you have to decide what kind of difference you want to make”.
Our goal is to source our product ethically. So before we embark on launching a product we go to the source of where our key ingredients are grown. Our social initiative is dedicated to the people who grow our food, making sure that they have access to opportunity, and the education and equipment they need to grow efficiently and sustainably.
We believe a fair income is a human right and we are taking action to achieve this. Hence, the Makhana Revolution.
Our mission is to work at the grassroots level with farmers who harvest the lily seeds. We want to help with the education of their children so that they have access to better opportunities in the future. Improving the infrastructure at source is another route to improving the lives of the farming community and calls for an investment in better technology.
Wellness is more than being free from illness: it is a process of change and growth towards a mentally and physically healthy lifestyle. Through the Happy Chef Project we build frameworks and tools for chefs and employees in the foodservice industry to manage the mental and behavioral tendencies that feed stress which they face on the job, resulting in greater health, happiness and productivity.