Thirumazhisai

Embracing Sustainable Farming: Insights from Mrs. Archana P Stalin

Written by cpsglobalblog

On the 12th of July 2024, the students of IG YR1 to IB YR2 at CPS Global School,
Thirumazhisai, attended an insightful session on sustainable farming. Mrs. Archana P Stalin,
an accomplished entrepreneur dedicated to organic farming and sustainable living, was the
esteemed speaker. She graduated with a degree in Geoinformatics from the College of
Engineering, Guindy, Chennai. In 2016, she founded myHarvest Farms, a platform
empowering Indian farmers and supplying consumers with fresh, organic produce.
The session, titled "We Are What We Eat," provided students with valuable insights into
sustainable farming and its emphasis on preserving and restoring the environment. Mrs.
Archana explained the negative impact of using imported store-bought fruits and vegetables,
often stored in cold storage for long periods. She highlighted that seasonal and local foods are
less likely to be artificially ripened, retaining more nutrients than produce that travels long
distances.
She discussed the benefits of organic farming, a sustainable agricultural system where animal
and plant wastes are used instead of chemical fertilizers and pesticides. Though organic
farming can be more costly and yield less, its positive impact on health and superior taste
make it worthwhile. Organic produce, which is not genetically modified (non-GMO), reduces
our exposure to harmful chemicals. Studies suggest that organic produce may have higher
levels of certain nutrients due to healthier soil and farming practices.
Mrs. Archana emphasized the importance of a well-rounded diet comprising locally sourced,
organic produce for maintaining optimal health and ensuring a steady supply of essential
nutrients. She highlighted that buying locally produced food benefits consumers and
increases farmers' revenue by reducing logistics costs.
Overall, the session enlightened students about the importance of understanding the origins of
their food. It motivated and encouraged them to be mindful of their food choices, making
them conscious consumers.

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