The program aims to increase sustainable consumption of food among urban consumers in three cities in the states of Telangana and Andhra Pradesh, India, by promoting sustainable urban and rural production. Food information channels in the form of Food Information Marts (FIMs) are established in urban areas for increasing awareness among consumers on good food habits and ecological footprints of food.

Sectors of activity
Agricultural and Fishery, Consumer Goods, Food & Beverage

Type of initiative
Capacity Building & Implementation, Education & Awareness Raising, Research, Analysis, Assessment

Type of lead actor
Civil society

Start date

End date

Shared by

Divya Veluguri

Program Coordinator

Centre for Sustainable Agriculture

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1. To enhance sustainable food production and consumption in peri-urban and urban areas
2. To reduce the environmental impacts of urban food consumption by promoting ‘Connected Ecological Farming’ in food producing rural areas
3. To build capacities of urban households on sustainable and healthy food choices
4. To develop a model and methodology that helps assess the footprint of the food production and consumption leading to reduced ecological footprint
5. Share the experiences of the project for long-lasting impacts at the sub-national and national level

The project will reach out to 2500 farmers as part of ‘Connected Farming Enterprises’ to adopt sustainable production systems which reduce the ecological foot print in production of food through 10 Producer Knowledge Centres (PKC) in rural areas.

It will also reach 200 urban households to produce food in urban areas and adopt food waste recycling practices which helps in reducing the footprint of cities. Capacity building for urban consumers will be done through Food-Info-Marts in the states of Andhra Pradesh and Telangana with a target of reaching 50,000 urban consumers during the project period.


As collected through the One Planet Reporting

Outcome level

Education on SCP

  • School & College Program for Sustainable Production and Consumption Education

SCP monitoring and reporting

  • Panel data collection
  • Ecological Debt Index - food production

Output level

Outreach and communication for SCP

  • Sustainable Urban Gardening and Nutrient Recycling Outreach
  • Interaction between rural Producers and Urban consumers to promote connected
  • Nutrition Counselling

Training for SCP

  • Urban Gardening Program
  • Organic Farming Training

Knowledge resource and technical tool

  • Food Info Marts
  • Producer Knowledge Centres

Impact and Results

Expected outcomes of the project:

1. Enhanced sustainable food production and consumption in peri-urban and urban areas: Establish Food-Info-Marts that provide healthy, locally grown food and complement with food from Connected Farming Enterprises (CFEs) along with education and advisory on sustainable food production and consumption in rural, peri-urban, urban areas.
2. Reduced environmental impacts of food production: By establishing Producer Knowledge Centres (PKCs) at strategic locations support the farming community to understand the environmental impacts of food production, adopt sustainable production systems, establish nutrient recycling plants to recycle nutrients from the food waste and use the same for food production within and beyond project boundaries.
3. Improve knowledge on ecological impact of production and consumption to different stakeholders through decision support system: Project aims at developing a methodology to quantify the ecological impacts of food production and consumption patterns and develop resources for better decision making. The DSS consists of two components.
• Online resource on ecological footprints of food: This provides useful information on footprints of food for educating the consumers, producers and other stakeholders engaged in food production, supply and consumption.
• Ecological debt index: Multiple social, environmental and climate indicators, coordinated with SDG indicators, developed as an index to monitor the benefits of project interventions.

The concept is briefly detailed as follows:

The GHG mitigation benefits will be measured on a life-cycle basis starting from the production of the food to the consumption at the consumer level. This is achieved by establishing what is called an Ecological Debt Index (EDI) that combines GHG mitigation benefits, resilience benefits and other environmental benefits in terms of water miles, food miles, and carbon footprint that will be assessed and combined into an easy to understand index. The data for the EDI will be collected by direct measurements from the panel data established under the project, sample surveys among the respondents, participatory exercises and published government records. The GHG emissions reductions will be calculated by comparing the emissions under the project with the baseline emissions using the standard methodologies prescribed by IPCC including the emission factor databases.

Next steps and how to get involved

Residents of Hyderabad and Visakhapatnam can support sustainable production by purchasing directly from farmers who have adopted eco-friendly production practices.

Volunteers are welcome to reach out to communities, schools and colleges to promote knowledge on the environmental impacts of food production in partnership with the Centre for Sustainable Agriculture (CSA)

Interested parties may also reach out to CSA to find out more on other ways to get involved