The Slow Food movement is now gripping the Indian market, and as it gains momentum, the onus of promoting a sustainable and ecological local gastronomy falls on the hospitality industry at large. Svatma, another Relaix member from Thanjavur, also nominated a local ingredient, Seeraga Samba rice, to the Ark of Taste, and aims to promote its conservation. Jaisal Singh feels these efforts may not be in vain if we act with haste against industrialisation of food. “We lose centuries of expert knowledge and cultural traditions; we lose choice, flavour and the varied landscapes and wildlife associated with traditional farming. In short, we lose biodiversity. It requires organisations and individuals to help create tangible results for the small-scale producers to work with us to revive these foods, and retain and sustain the local jobs surrounding these economies,” he says.