Restaurants, chefs and food delivery apps are embracing new technologies and responding to the climate emergency in different ways. Buying directly from farmers, encouraging local artisans and eating seasonal fruit are all important, he says and points out that now different varieties of cereals and legumes are easily available, and should be included in our diet. Veganism is also gaining popularity,” notes Vicky. "It’s very heartening to see the industry responding to the climate change issue, but I personally feel it’s still very superficial.” Marathe and his wife Sujata work to transform food waste and greenhouse gases into useful fuels and green energy."I think the entire world is moving towards cleaner cuisine; people are not really asking how something is made, they ask where it is coming from.There is a surge in the awareness for sure, agrees chef Amey Marathe, but adds that, "We are still very far from really making a difference. From sourcing seasonal and local ingredients and practicing nose-to-tail cooking (ethical, sustainable use of the whole animal) to providing leaf or paper plates and eco-friendly packaging, a conscious effort is being made to ensure zero waste.Revolutionary changes are taking place not only in food production but also in packaging, feels Rupinder Kaur, adding that some shops have done away with plastic packaging even for dry food items. There’s more to responsible consumption than the government banning plastic from time to time.‘We are what we eat’ is one of the maxims of Ayurveda.”Food bloggers also educating people about reducing their carbon footprints