"A lunch of rice, dal, potatoes with east Himalayan chives, cured dry fish and sohryngkham, a wild berry pickle This lunchtime, apart from the staple rice and dal, there is a dish of potatoes with east Himalayan chives, cured dry fish and sohryngkham, a wild berry pickle. Much of it has been sourced from local farmers, including parents of the pupils, while the rest has been grown in the school's kitchen garden."
"Across the remote state of Meghalaya originally part of Assam and home to the Khasi, Jaintia and Garo communities fresh, locally sourced ingredients such as millet, fruit and wild greens are used to supplement the carbohydrate-heavy fare of rice, lentils and the occasional egg that dominate the programme's menus. The shift is courtesy of an initiative by the North East Society for Agroecology Support (Nesfas), which aims to make school lunches healthier, more sustainable and climate-resilient."
Meghalaya government schools provide free on-site lunches under the PM Poshan midday meal programme, with menus traditionally heavy on rice, lentils and occasional eggs. Laitsohpliah government school serves hyperlocal meals that include rice, dal, potatoes with east Himalayan chives, cured dry fish and sohryngkham wild berry pickle. Much of the food is sourced from local farmers, including pupils' parents, and from the school's kitchen garden. Since 2022, 26 government schools in the state have adopted locally grown, nutrient-rich ingredients through an initiative by the North East Society for Agroecology Support (Nesfas). The initiative aims to make lunches healthier, more sustainable and climate-resilient, improving children's appetite and energy.
Read at www.theguardian.com
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