How Sustainable Cooking is Practiced at Haritachala

Written by Tanvi Pothireddy

As organic products are not grown using synthetic fertilizers or chemicals, they are superior to chemically grown ones. Sounds like the prime pick? Not quite. Here in Saipatham and Haritachala, we raise the bar: we cultivate superfoods. Not only do we avoid chemicals and pesticides, but we enhance the soil's biodiversity by creating a self-sustaining ecosystem around our crops. These aspects will be hard to find in the organic aisle of the local supermarket. The fruits and vegetables that go to supermarkets are usually raised in monolith farms, where each type is grown exclusively - mangoes are grown in dedicated mango farms, potatoes are cultivated in separate potato farms, etc. his means they do not grow together with other varieties. This decreases biodiversity in the soil, since there’s only one type of plant in that area. In addition, if one plant gets a disease, the rest of the same variety will also get infected as there isn’t any diversity. 

Sustainable cooking involves practices that minimize environmental impact, support local economies, and promote a healthy lifestyle. Here in Saipatham and Haritachala, we are practicing this culinary art. But, we do more than just using organic foods to make nourishing dishes. The Saipatham-spun process of sustainable cooking takes root long before we even fire up the stove, right down in the belly of the soil!

Now that we’ve understood the first step of sustainable cooking, let’s look into the next one. We’re not at the cooking process just yet. Before that, we have to use sustainable ingredients too. Since we started sustainable cooking not long ago, we haven’t progressed to the stage where every ingredient is made in Saipatham or Haritachala, so a few ingredients are bought from the store. They are not just organic, but they are also local and seasonal. Buying locally decreases transportation, which results in more shelf life and less fuel consumption and less greenhouse gas emission. Seasonal foods are more suitable for that season’s weather. Nature, the universal mother, knows what's best for her offspring, and seasonal food is its testament. 

An alternative step is to procure other ingredients from our gurubandhu’s gardens. Many of our gurubandhus grow their own gardens with love and care, and that is what makes plants so wholesome and abundant. Creating a food network between our gurubandhus will be the next big idea in sustainable cooking.

Still not at the cooking part yet! The preparation we do before cooking is the next step. The main prep we do is cutting vegetables. While cutting, we have to be mindful. For instance, if someone were slicing a banana, they could zoom through and chop off the ends without thinking, but that would result in them wasting a part of the banana. Instead, by using a couple more seconds, they could neatly cut off the ends so as to not throw away any banana in the process. How we cook is just as important as what we cook. It’s not an end product, it’s the path along the making that shows the difference.

At Saipatham, we've made significant cooking changes, including the introduction of two large stainless steel steam cookers. Previously, we utilized large aluminum pots, but this transition offers a much healthier alternative. These cookers feature a small fire that heats water within, generating steam to cook the food placed in the trays. Currently, we employ these new cookers specifically for preparing rice. This way of cooking conserves time, water, and fuel.

Now for the actual cooking. The emotional ingredient we add while cooking matters a lot. If we cook in disharmony (not with love), the dish won’t taste as delicious as something prepared with love. The people receiving the dish may absorb the same state that was put in while cooking. At Saipatham, volunteers show their love and dedication by being in remembrance of Baba while working. 

The next step is offering Annaprasad. While offering, volunteers are generous without being overly liberal. Serving food in plates actually increases mindfulness compared to offering the food in packages. When volunteers pack the food, they have to put the same amount in every box. This scenario might lead to unnecessary wastage when the quantity exceeds individual needs. Vice versa, if someone thinks one box won’t be enough for them, they will take another one ‘just in case’. And if one box ends up filling them? On the other hand, if we use plates instead of to-go boxes, Annaprasadam can be served as per Sai devotees’ appetites and this act also brings a human touch. Speaking of serving, we know the boxes and plates are biodegradable, but what they are made of is truly unique: sugarcane pulp. Yes, it is more expensive than plastic, but ethics tells us that what is helpful to both the environment and our health is a better choice. 

The plates or boxes used for serving meals are composted once people have finished eating. First, volunteers have to make the plate neat by wiping it down. Next, all the plates are shredded. Shredded pieces decompose quickly. Lastly, the pieces get mixed with other wet and dry waste, and after a few months, the compost is ready. If we didn’t practice composting and if we used plastic plates, and threw them away, the organic waste (our food) would get mixed with the plastic in landfills. When plastic and organic waste rot together, they emit more greenhouse gasses than if they were in separate landfills. If there is any leftover food after everyone has had their feast, instead of throwing it away, Saipatham offers Annaprasadam to fellow Sai devotees near Dwarakamai. Don’t you think Baba and Guruji thatha will be pleased by this?

All these steps focus on sustaining harmony in nature. Sustainable cooking results in zero wastage, improved biodiversity, a healthy community and helps preserve the Earth. Saiptham’s cooking core team is practicing all these steps and are researching how to make them more sustainable under the guidance of Pujya Ammagaru and Sruti akka. We're not just making food, we're cooking a revolution, one deliciously sustainable bite at a time.