Г-жа Debarati Chakraborty
I am a doctoral student at University of Kalyani,India. My Ph.D title is An investigation of genetic and biochemical characters of aroma in traditional rice landraces. I'm also working on effects of pollutions and climate change on socio-ecological services rendered by wetlands and mangroves.
Г-жа Debarati Chakraborty
Respected Sir
As mentioned in my earlier comments on 2.2.1, Sustainable Diets being defined as protective and respectful of biodiversity and ecosystems, culturally acceptable I mentioned about a Bengali ritual of eating 'Choddo sag' (14 greens). It is well known that leafy green vegetables are among nature’s best nutrition supplements Bhoot chaturdashi, celebrated a day before Kali Puja among Bengali is believed to be the day Narakasur (a demon) was killed, according to mythology. It is on this day 14 greens are consumed a list of which along with their scientific names are given below:
14 greens/Choddo sak
1. Waterclover green Marsilea minuta
2. Chick pea/Bengal gram leaves Cicer arietinum
3. Spinach leaves Spinacia oleracea
4. Corchorus sp. young Jute green
5. Calabash green Lagenaria siceraria - lac
6. Squash green Cucurbita sp.
7. Green amaranth Amaranthus viridis
8. Hincha saag /Helencha saag Enhydra fluctuans
9. Fenugreek green Trigonella foenum-graecum
10. Vine spinach Basella alba
11. Oriental radish green Raphanus sativus var. Longipinnatus
12. Black mustard green Brassica nigra
13. Water spinach green Ipomoea aquatica
14. Red amarnath leaves Amaranthus cruentus
Moreover, in another Bengali ritual of Lakshmi Puja, it is a must to have a khichdi (an Indian dish made with rice and lentils) to use particularly Gobindobhog, an aromatic rice landrace. In winter, it is common to celebrate the ritual of Makar Sankranti with aromatic date palm jaggery (Nolan gur) based sweet dishes (Payesh- a type of rice based kheer and pithe- rice cakes). These rituals are few of several examples of innumerable traditional dishes which are not only directly contributing to nutritional benefits but also to the conservation of indigenous landraces (eg. Gobindobhog). The date palm jaggery helps to improve digestion, have high iron, potassium and magnesium content. Thus my suggestion is instead of making the document totally technical even if a few of such innumerable traditional culinary dishes name can be included along with an emphasis towards their health benefits, it will motivate its users to have their very own traditional foods. After all, until and unless we are actually growing and eating our own traditional, local foods we can't contribute directly towards their conservation. Another such example is drumstick tree Moringa oleifera every part of which is used in Indian culinary traditions from ages and now it is well known for its medicinal benefits. We need for such examples from all over the world to understand the concept of Sustainable Diets being rooted to everyone's unique culture and biodiversity.
Г-жа Debarati Chakraborty
Dear Sir
The key concepts in relation to sustainable food systems in section 2.2. is well defined but not well described with examples. For example, in section 2.2.1, Sustainable Diets has been rightly defined as protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible but these points are not clearly explained with appropriate examples. Though the example of the Mediterranean diet is given its major components were not mentioned and so it is difficult to understand why it is a typical example of Sustainable Diet. I think it is better to explain the examples which help to understand the definition of a sustainable diet. For example, in Bengali diet, there is a special role of several types of greens. There is a ritual like 'Choddo sag' (14 greens) which involves eating of all these green and its considered to be auspicious in Bengali tradition. To emphasize the point of protective and respectful of biodiversity and ecosystems examples of uncultivated, forest foods which are often highly nutritious can be given.
Similar points can be raised about the section 2.2.4. Resilient Production Systems where Resilient Agricultural Production Systems is defined as the capacity of agro-ecosystems, farming communities, households or individuals to maintain or enhance system productivity by preventing, mitigating or coping with risks, adapting to change, and recovering from shocks, examples were not elaborated.
Addition of examples will help common practitioners to understand all these important points in a much practical manner.
Yours sincerely
Debarati