PART TWO :

THE RESEARCH
Observations of Food Habits
A day's Meal Plan of Akshaj

  BREAKFAST LUNCH SNACK DINNER

DISH RICE WITH CHAPATIS WITH
NAME POHA BEANS BISCUITS LENTILS
CO 2 CO 2 CO 2 CO 2
INGREDIE EMISSIO INGREDI EMISSI INGREDIE EMISSI INGREDIE EMISSIO
  NTS NS ENTS ONS NTS ONS NTS NS
TURMERI
  C N-A- RICE 116MAIDA 22WHEAT 29
FLAT
  RICE 102BEANS 482SUGAR 56LENTILS 161
  POTATO 280           
                 
                 

Possible modifications to the existing meal   I will replace Potatoes with

tomatoes, capsicum, raw banana, as they emit less amount of carbon di
oxide   I will replace Beans with cauliflower as cauliflower are less
expensive and release less gas
I will eliminate Sugar as it is not healthy
A day's Meal Plan of Tia

  BREAKFAST LUNCH SNACK DINNER

Dish Khichdi (rice with Milk/Coffee and Chapati with
Name Bread-Butter pulses) Biscuits Bhaji/Gravy
CO 2 CO 2 CO 2 CO 2
INGREDIEN EMISSIO INGREDIE EMISSIO INGREDIEN EMISSIO INGREDIEN EMISSION
  TS NS NTS NS TS NS TS S
Wheat Chapati/
1 Bread 88 Rice 88 Coffee 161 Naan 170
Dal (Lentil
2 Butter 273 Tomato 232 Biscuits 162 Soup) 53
Chicken
3 Eggs 336 Onion 84 Curry 491
Fried
4 Milk 676 Chili 30 Vegetable 183
5 Fruits 104 Potato Fry 290

Possible modifications to the existing meal   White bread or Rye bread is ideal with only 86, but
Brown bread is healthy and its footprint is only slightly larger. Almond milk is the best choice for the
environment as its Carbon Footprint is only 113. Instead of bananas, we could consume apples. Dry
fruits could also be a substitute. We could eliminate the use of Tomatoes in Rice. Replace biscuits
with healthier options such as dryfruits. Chicken Curry could be replaced by Thovail Chutney, a
healthy blend of pulses and spices.
A day's Meal Plan of Pranshu

  BREAKFAST LUNCH SNACK DINNER

DISH RICE WITH CHAPATIS WITH
NAME POHA BEANS BISCUITS LENTILS
CO 2 CO 2 CO 2 CO 2
INGREDIE EMISSIO INGREDI EMISSI INGREDIE EMISSI INGREDIE EMISSIO
  NTS NS ENTS ONS NTS ONS NTS NS
cottage
  potato 280 cheese 427 banana 104 peas 338
  onion 203 capsicum 162 apples 72 cauliflower 78
  tomato 232 tomato 232
  potato 280
                 

Possible modifications to the existing meal   I will replace the cottage cheese with
red and yellow bell pepper in lunch because having dairy products often are expensive
and is not good for health. I can reduce the carbon dioxide emission in breakfast by not
using the potatoes in the recipe so that my breakfast becomes healthier. I can reduce
the amount of peas in dinner to control the emission of carbon dioxide or replace it by a
vegetable which emits less carbon dioxide
A day's Meal Plan of Paavani

  BREAKFAST LUNCH SNACK DINNER

MXED
DISH VEGETABLE
NAME POHA STEW idli sambar
CO 2 CO 2 CO 2 CO 2
INGREDIE EMISSIO INGREDI EMISSI INGREDIE EMISSI INGREDIE EMISSIO
  NTS NS ENTS ONS NTS ONS NTS NS
poha (flat
  rice) 88 potato 140 peanut 27 tomato 232
  potato 140 carrot 91 walnuts 85 lentil 80
  tomato 232 cauliflower 78 apple 152 carrot 91
                 
                 

Possible modifications to the existing meal  -I refused to eat vegetables and fruits and
ate more snacks and junk food especially in the evening, but after changing my diet,
now I eat more of fruits and nuts because they are healthier and don’t contribute
much in CO2 emission. I prefer home cooked veggies like green peas, cauliflower,
cabbage, carrots, capcisum and lady finger rather than eating packaged food. Also
included fruits like banana, orange, apple, pomegranate and tomato.
A day's Meal Plan of
Siddharth

  BREAKFAST LUNCH SNACK DINNER

DISH
NAME Poha Mix veg stew Milk and Fruits Idli and Sambar
CO 2 CO 2 CO 2 CO 2
INGREDIE EMISSIO INGREDI EMISSI INGREDIE EMISSI INGREDIE EMISSIO
  NTS NS ENTS ONS NTS ONS NTS NS
  Poha 88 Potato 140 Walnuts 85 Tomato 232
  Potato 140 Carrot 91 Almonds 168 Lentils 80
Cauliflow
  Tomato 232 er 78 Apple 152 Carrot 91
 
                 

Possible modifications to the existing meal   I will include Oats along with nuts
in my breakfast as it will keep me fuller for longer duration. Include salad in my
lunch to reduce processed food intake. Would replace the dinner with some
lighter options like vegetable stew and little bit of rice.
Report by Akshaj
1) Which alternatives did you find?
I found alternatives in my breakfast and lunch and chose to include healthier eco-friendly foods.
2) What are the recipes for the meals?
The changed recipes are :- No potatoes in poha., I removed beans from my lunch and included
less carbon emitting vegetables like cauliflower.
3) Did you encounter any problems?
Yes, it was tough switching from my regular potatoes in the poha( flat rice).
4) Did you and your family enjoy the meals.?
Yes, both me and my family were very happy to know that we weren’t creating as much of a
carbon footprint unlike other families.
5) Was eating ‘green’ cheaper or more expensive?
It was cheaper and more eco - friendly.
6) What, do you think, are the benefits of eating more green.
There are various benefits of eating green like, One feel’s better about ownself as one is making
small difference in the world’s pollutant levels. IOne needs to spend lesser money on expensive
dairy and other vegetables. Also, assocciated is better quality of life and health.
7) Do you think there are disadvantages to eating more green? If so, what are they?
No, I don’t think there are any disadvantages to eating more green vegetables and food. I only
think there are many advantages we don’t even acknowledge and haven’t even thought
about.
Report by Pranshu

1)Which alternatives did you find?

Ans- I found out the alternatives for my breakfast, lunch and dinner. I found that I can replace my meal
with more healthier options.
2)What are the recipes/ingredients for these meals?
Ans- I replaced my meal with sprout Ingredients are-  Onion, Tomato , Green chilli , Black salt , Few drops
lemon
3)Did you encounter any problems?
Ans- yes, it was hard adjusting to the taste of the salad because my family is used to spicy and salty food.
4)Did you and your family enjoy the meals?
Ans- It took them time, but eventually my family started enjoying the meals and they liked it very much.
5)Was eating ‘green’ cheaper or more expensive?
Ans- It was a bit expensive as the season of those vegetables was not there so they were expensive to
buy.
6)What, do you think, are the benefits of eating more green?
Ans- There are many benefits of eating green as the carbon dioxide emission is less and it is very easy to
digest and does not put any load on our body.
7)Do you think there are disadvantages to eating more green? If so, what are they?
Ans- I think there is only one disadvantage of eating green and that is when we buy green vegetables off
season, they are very costly at that time and are also not worth their price.
Report by Tia

1) Which alternatives did you find?

Ans- Tomatoes could be replaced with a vegetable that has a lesser carbon footprint. The consumption of
non-vegetarian food in our diet can be limited and replaced with healthier options.
2) What are the recipes/ingredients for these meals?
Ans- We could opt for rye bread instead of wheat bread, replace tomatoes with onions, not consume an
excess of packaged foods, such as biscuits, and eat healthy vegetables instead of regularly consuming
chicken or other non-vegetarian food.
3) Did you encounter any problems?
Ans- None, whatsoever. These changes were quite easy to make in our lifestyle and have helped me and my
family to be more eco-conscious and also to eat healthy.
4) Did you and your family enjoy the meals?
Ans- Yes, we did. They were not only environment-friendly, but delicious too.
5) Was eating ‘green’ cheaper or more expensive?
Ans- It varies. For example, it's much more cheaper to substitute vegetables which have a greater carbon
footprint for those which have one that is much lesser. Even eating less of meat and meat products and
instead eating produce is inexpensive. However, sometimes, this is not the case. For example,
consuming almond milk on a regular basis instead of cow or buffalo milk is environment friendly, but
not budget friendly. Even eating dryfruits daily is similar to this.
6) What, do you think, are the benefits of eating more green?
Ans- It helps our bodies as we eat healthier, it helps the environment as we reduce our carbon footprint, and
it is also cost friendly, for the most part.
7) Do you think there are disadvantages to eating more green? If so, what are they?
Ans- No, I do not think there are any disadvantages, except for it being expensive at times.
Report by Siddharth

1.Which Alternatives did you find?

I found many alternatives for my daily meals like oats as a replacement for Poha(Flat rice),and
also tortilla and mix vegetable stew instead of Idli and Sambar
2.What are the recipies/ingredients of these meals ?
The ingredients for Breakfast are Bananas,Almonds and Milk,Ingredients of Lunch are Olive
oil,Vinegar,Mustard sauce,Lettuce and different types of vegetables and the
ingredients for dinner are Tortilla,Sweetcorn,Gravy and Rice.
3.Did you encounter any problems?
Yes, I had some problems with the food as tasty as my normal food.But,after a few day i felt
habituated to it and did not have any problems.
4.Was eating 'green' food cheaper or more expensive?
The food that i ate was definitely cheaper as compared to my normal food.
5.Did you and your family enjoy your meals?
Yes,me and my family enjoyed the ,at first we all did not like it that much.But, given enough time
we started to like it.
6.What do you think are the benefits of eating more green?
There are many benefits of eating green as it heal keep the environment safe,keep you healthy
and help the plants and animals as well.
7-Do you think there are disadvantages of eating more green?
If so,what are they?No, I don't think that there are any disadvantages of eating more green.
Report by Paavani

1. which alternatives did you find?

Ans . Earlier we used to make stew with very minimum green vegetables, but now we always make
sure that most of the vegetables are added into the stew, even if its in less quantity.
2 What are the ingredient of this meal?
Ans. The ingredients used in this dish are potato, green peas, carrot, capsicum, broccoli, and not only
these many other suitable vegetables according to the person's taste.
3. Did you encounter any problems?
Ans. A sudden shift in choice of dish was awkward initially but we got used to it gradually.
4. Did you and your family enjoy the meals?
Ans . Yes,. We enjoyed the meal .
5. Was eating green cheaper or more expensive? –
Ans. Eating greens was easier to make and cheaper, as these vegetables and fruits are locally
harvested and are ready to eat, compared to other processed foods so overall eating
green was cheaper
6. what do you think, the benefits of eating more green? –
Ans. Eating more green is nutritious and easy to digest.It will emit less carbon-di-oxide . -it will be
cheaper to prepaare. A lot of water is used in cleaning of meat, while vegetables just
need a rinse and they are ready to eat.  
7. Do you think there are any disadvantages of eating green, if so what are they?
Ans.No, Eating green is full of nutrition but sometimes there are some paticular nutrition needed for
sports players, as they need more energy, which greens dont have but are present in
foods like tuna fish and chicken but can be replaced with better vegetarian options.
 INTERVIEW REPORT
• Ms. Fiona Anthony
• Our carbon footprint affects the environment in many ways, usually negatively. As the population of
our country increases, travel increases. Due to this pollution, birds, animals, and even human beings
are negatively affected. One way of combating this issue is carpooling or using public transportation.
This is a common and practical way to support our environment.
•
Green meals heavily benefit the environment. It doesn’t just mean switching to plant based foods or
vegan diets or lowering our meat intake. Along with buying local or seasonal food that is easy to
procure, we can make simple changes in our lifestyle. For example, we can buy our vegetables fresh
from the market instead of going to malls and buying pre-packaged food. We can even try growing
vegetables or fruits in our backyards or balconies.
•
Some ways in which we can reduce our carbon footprint are-
• Instead of eating take-out or junk food, we can try to eat more at home. This can be done by making
bite-sized portions to ensure minimal wastage of food. 
• Avoid eating processed foods or buying food that has wasteful packaging. Not only are they bad for our
health, but they’re also bad for the environment.
• Avoid eating foods that are saturated with fats or sugars.
•
Green meals do not necessarily mean that we only make changes in our diet. There can also be
changes in our lifestyle and this can help us to be more mindful of our surroundings and can motivate
us to have a firm resolve to do our best to contribute to a healthy and clean environment.
 INTERVIEW REPORT
•Ms. Kiran D’Souza
•A daily meal plan should consist of everything in moderation. Switching to a vegetarian diet
is better than following a diet consisting mainly of meat and other things. Those who follow
a vegetarian diet usually have more energy compared to those who do not eat much
vegetables. It keeps the stomach on the lighter side and also helps with digestion.
•
In this day and age where the population is rapidly growing, we need to carefully consider
our lifestyle and the choices we make. Eating meat can be considered as cruelty to animals
and thus, a more plant-based diet could be more beneficial.
•
Along with diet, physical as well as mental fitness is important. Non-veg food is definitely on
the delicious side, and this causes us to eat more and fill our stomachs. This gives our body
a bulkier look.
•
Ideal foods to eat are a combination of protein and fibre. Instead of skipping meals or
eating three large meals, eating small meals throughout the day at regular intervals can
help our body to have a balanced internal constitution.
 SDG ACTIVITY

The research “ My Green Meals” is related to SDG

Goal 12: Ensure sustainable consumption and production patterns

Worldwide consumption and production of food — a driving force of the global

economy — rest on the use of the natural environment and resources in a way that
continues to have destructive impacts on the planet. 
Sustainable consumption and production can also contribute substantially towards
low-carbon and green economies.
The food sector accounts for around 30 per cent of the world’s total energy
consumption and accounts for around 22 per cent of total Greenhouse Gas
emissions.
By our research, we shall try to counsel or advocate among our friends and family
the effects of green house emissions and its overall impact on climate change and
also its cascading effect on nature as well as environment. We shall try to influence
them to contribute though marginally in terms of the choice of food that they can
make in order to accomplish this goal.
 CONCLUSION
By being a part of EUMIND – MY GREEN MEALS , we have understood how by making
small and meaningful changes to our daily diet we can contribute so much towards our
nature, towards our mother Earth and also to our country , but foremost our own health
and well-being ( basically human being).
We pledge to take this research forward and contribute as much as we can to whatever
we have learned during the course of investigation, trials , interview with expert and data
compilation by not just following it diligently but also promoting the same amongst our
folks and promoting Green Meals.
We can make our meals greener by choosing to opt for that food options for which there
is less carbon footprint. Replace protein supplements like meat with more healthier
vegetarian options like Paneer, tofu, sesame seeds , green leafy vegetables that not just
satiate hunger but by different combinations of spices can be made even more healthier
and tastier. Replace cola and sweetened drinks with natural sources like coconut water or
sugarcane juice. Replace juices with entire fruit to ensure the water and fibre intake too, a
more purposeful consumption.
The goal we will follow is, “ Eat to Live and not Live to Eat “
 AWARENESS ACTIVITY
• Poster Making
TEAM ENGAGED IN AWARENESS
ACTIVITY
Thank
You