SOCIAL CONNECT & RESPONSIBILITIES(21SCR39) BY HARISH N (1RI21CV016)
CHAPTER-I
PLANTATION AND
ADDOPTION OF A TREE
NEEM TREE
INTRODUCTION
Neem is a member of the mahogany family, Meliaceae. It is today known by
the botanic name Azadirachta indica A. Juss. In the past, however, it has been
known by several names, and some botanists formerly lumped it together with at
least one of its relatives. is a member of the mahogany family, Meliaceae. It
is today known by the botanic name Azadirachta indica A. Juss. In the past,
however, it has been known by several names, and some botanists formerly lumped
it together with at least one of its relatives
The exact origin of this native range
of this species is obscure, but it is thought to be native to the Indian
Sub-continent (India and Bangladesh) and South-east Asia. It’s naturalised
distribution (global) Locations within which Azadirachta indica is naturalised
include northern Australia, tropical Asia, Africa, Fiji, Mauritius, Puerto
Rico, the Caribbean and many countries in South and Central America.
Introduced, naturalised or invasive in East Africa Azadirachta indica is
invasive in parts of Kenya, Tanzania and Uganda (A.B.R.Witt pers. obs.).
THE HABITAT OF THE NEEM TREE
The habitat of neem tree is generally
dry and hot. The tree can tolerate temperatures up to 122 degrees Fahrenheit,
but it cannot cope with cold; temperatures below 40 degrees Fahrenheit cause
the tree's leaves to fall and can kill the tree. Neem tree's ideal temperature
range is about 50 to 98 degrees Fahrenheit. Known for its drought tolerance,
neem tree can survive as little as 6 inches of annual rainfall but grows best
when it receives 18 to 47 inches per year. It tolerates dry periods lasting
seven or eight months. In the wild, it grows at altitudes between sea level and
2,300 feet.
POTENTIALITY OF NEEM
Neem has a lot of potential uses in
field of medicine. For eons, it has been in the field of ayurvedic. Now, there
has been ongoing studies to see the potential use for various disease.
INFECTIONS
Viral infections:
Neem might help with dengue fever by
possibly stopping the growth of the dengue virus. It might interfere with the
replication of the coxsackie B virus, a group of viruses that causes ailments
ranging from stomach upset to full-fledged infections in humans. Neem leaf has
traditionally been used for viral diseases such as chickenpox and smallpox as
well. However, more studies are required to prove such claims.
Bacterial infections and Skin
infections:
Recent studies have focused on
antibacterial activities of neem in the mouth, specifically in gum disease and
tooth cavities. Neem is also thought to be very effective in managing scabies,
but sufficient scientific data does not exist for human studies. Since neem
might have potential antimicrobial properties, it may be helpful for various
skin problems and diseases such as acne, eczema, and other skin conditions.
Neem oil might also help with psoriasis symptoms. However, more research is
required to back up such claims.
Fungal infections:
Studies have shown that neem might
have antifungal characteristics, which might help with fungal infections like
athlete’s foot, ringworm and candida, commonly called as a yeast infection or
thrush-causing organism. Thrush is a fungal infection that can occur in the
mouth, throat or other parts of the body. However, more research is required.
CANCER:
Flavonoids and other chemicals found
in neem might play a role against the worsening of cancer. Several studies
suggest that high flavonoids might help stop the growth of cancer. Neem and its
extracts have a potential action against a wide range of cancer cells in humans
that include cancers of the skin, breast, lung, oral, stomach, liver, colon,
and prostate. However, much more extensive research is required to prove its
potential use. Moreover, cancer is a serious condition and you should consult a
qualified doctor for its diagnosis and treatment.
DIABETES:
Studies have recently started to
focus on the hypoglycaemic (lowering blood sugar) effect of neem. The exact
mechanism is not clear, however, the effects are visible.3 Please consult a
doctor, as conditions like diabetes are to be diagnosed and treated by a
doctor.
LIVER:
Neem might have some effect on liver
protection, which in turn might aid the purification of blood. Neem leaf might
help reduce liver damage occurring due to chemicals by stabilising serum marker
enzyme levels and by increasing antioxidant levels, like those present in
natural carotenoids, vitamin E and C. These antioxidants might help to neutralize
free radicals and may inhibit damage. However, more research is required.
Kindly consult a doctor. Potential uses of Neem for Immunity: The most
important potential use of neem may be due to its immune-stimulating
property. It might help both the cell mediated and lymphocytic immune systems,
including “Killer T” cells. These cells might help to kill viruses, other
microbes, etc. by releasing toxic chemicals into them. However, more research
is required to be sure.
SIDE EFFECTS OF NEEM
Interactions with Other Drugs:
There is a lack of studies regarding the interactions of neem with other
drugs. Therefore, there is a need for more research on this subject. However,
you should consult a doctor before using neem and its parts. You should make
sure to disclose all the current medication being used.
CHAPTER-II
HERITAGE WALK
BANGALORE PALACE
INTRODUCTION
Bangalore
Palace is a royal palace located
in Bangalore, Karnataka, India, in
an area that was owned by Rev. J. Garrett, the first principal of the Central
High School in Bangalore, now famous as Central
College. The
commencement of the construction of the palace is attributed to him.
A hub of posh boutiques, enterprising micro-breweries and sprawling tech parks, Bangalore is also a city with many personalities, shaped over time due to its multi-layered history. Folks who seek to experience the classic royal charm of Bangalore can head over to one of its older landmarks, the sprawling Tudor-inspired estate of Bangalore Palace. The palace was built in the year 1887 by King Chamaraja Wadiyar and is today open to the public who come to witness the lavish and elegant splendour of one of South India’s most enduring dynasties.
Quick Facts Of Bangalore Palace
Timings: 10 AM to 5.30
PM
Entry Fees: INR 230
(Indians) INR 460 (Foreigners)
Visit Duration: 2 to 3 hours
Address: Palace Road,
Vasanth Nagar, Bengaluru – 560052 (MAP)
HISTORY
Bangalore Palace
stands on a piece of land originally owned by Reverend J Garrett, who was the
principal of Bangalore Central High School. In 1873, the land was purchased at
a cost of 40,000 rupees by the British guardians of Maharaja Chama Rajendra
Wadiyar X, who was a minor then. The property was purchased to provide a
suitable place for the young Maharaja to stay in Bangalore and complete his
administrative training. The construction of the palace started in 1874 and was
completed by 1878. John Cameron, who was also the superintendent of Lal Bagh
Botanical Gardens, carried out the landscaping of the property.
Maharaja Jayachamaraja Wadiyar added the platform for musicians and the twin external staircase outside the Durbar Hall during his reign. Since 1970, the palace has been at the center of several legal tussles. At present, Bangalore Palace is under the ownership and control of Smt. Pramoda Devi Wadiyar, who is the legal heir to Sri Srikantadatta Narasimha raja Wadiyar, a descendant of the Wadiyar royal family. The palace has been opened for public visits since 2005.
ARCHITECTURAL DETAILS
Bangalore
palace is model of Windsor Castle. The total area of Bangalore palace is spread
in 45000 square feet. It is a two storied granite building with fortified
towers and turreted parapets which are characters of Tudor architecture of
England. Interior of Bangalore palace is full of decorations with floral
patterns, intricately carved capitals, patterned cornices. The façade of the
palace is exotic with combination of tall watch-towers. It has Roman pointed
arches and bastion –like towers. It is in the heart of Bangalore.
Furnished with impressive furniture featuring
Victorian, neo-classical, and Edwardian elements adorn the palace interiors. Elegant
wood carvings, cornices, floral motifs, and relief paintings done on the
ceiling further add to the beauty of the interiors also boasts of stained glass
and mirrors imported from England as well as wooden fans that lend the palace
an old-world charm. There are around 35 rooms in the palace, most of which are
bedrooms, and a swimming pool. The open courtyard within the edifice attracts
attention due to the fluorescent blue ceramic tiles used in its decor. One of
the major highlights of the palace is its elaborately decorated Durbar Hall
that has a huge elephant head adorning it. Situated on the first floor, the
hall features stained glass windows and has a screen demarcating the area
behind which women used to sit and watch the assembly proceedings in the bygone
days. It is surrounded by beautiful garden with rich layout
in pointed recesses which add majesty to the contour of the building. The
vine-covered walls make the palace look like it was lifted out of English
countryside. The palace is home to many renowned 19th and
20th century
paintings. There is a large collection of photographs that chronicle the
different generations of the Wadiyar dynasty.
CRAFT CORNERS
Dastkar
Bazaar is the one of the craft corners near Bangalore palace. Craft corners was
established in 2003.The main aim of craft corners is to give beautiful handmade
crafts to people. In CRAFTING CORNER all crafts are made by handicapped artists
and widow. Craft business gives opportunity to all enough them to showcase
their talents as well as it can become source of income. There are many
types of crafts such as Handmade jewelry, Bags, Showcase items, etc.
Started in 1981, Dastkar works
with an extensive number of 600 craft groups across 29 Indian states, thus
affecting the lives of more than 1 lakh artisans every year. Dastkar aims
at a two folded objective - realizing the potential of the craft sector as a catalytic
tool for the social and economic upliftment of the crafts community, and
enriching the cultural relevance of Indian handicrafts across India. Dastkar’s
role is to help craftspeople find the opportunity, confidence & resources
to become self-sufficient. Our Bazaars and Exhibitions provide craftspeople
with exposure and direct interaction with the urban customers, enabling them to
gauge market trends and customer demands for themselves while increasing
greater awareness and appreciation of the Indian handicrafts amongst the urban
population.
The BENGALURU DASTKAR BAZAAR will
offer a wide range of lifestyle accessories, silver jewellery, and adornments,
metal crafts, carved furniture & decorative products, pottery &
ceramics, basketry & fibre crafts, leather products, traditional paintings,
a variety of hand-woven, embroidered, block printed textiles and much more from
every corner of the country. Dastard invites you to help crafts people revive
and recover lost livelihoods during the lockdown.
CHAPTER-III
ORGANIC FARMING AND
WASTE MANAGEMENT
INTRODUCTION
Organic farming ,also known as ecological farming or biological
farming, is an agricultural system that uses fertilizers of organic origin such
as compost manure, gr manure,
and bone meal and
places emphasis on techniques such as crop rotation and companion planting.
It originated early in the 20th century in reaction to rapidly changing farming
practices. Certified organic agriculture accounts for 70 million hectares
(170 million acres) globally, with over half of that total in Australia. Organic
farming continues to be developed by various organizations today. Biological pest control,
mixed cropping and the fostering of insect predators are encouraged. Organic
standards are designed to allow the use of naturally-occurring substances while
prohibiting or strictly limiting synthetic substances. For instance,
naturally-occurring pesticides such as pyrethrin are
permitted, while synthetic fertilizers and pesticides are
generally prohibited. Synthetic substances that are allowed include, for
example, copper sulphate elemental sulphur and Ivermectin.
Genetically modified organisms, nanomaterials,
human sewage sludge, plant growth regulators, hormones,
and antibiotic use in livestock husbandry
are prohibited Organic farming advocates claim advantages in sustainability openness, self-sufficiency, autonomy and independence health, food security,
and food safety.
Organic
agricultural methods are internationally regulated and legally enforced by many
nations, based in large part on the standards set by the International Federation of Organic
Agriculture Movements (IFOAM), an
international umbrella organization for
organic farming organizations established in 1972 Organic agriculture can be
defined as "an integrated farming system that strives for sustainability,
the enhancement of soil fertility and biological diversity while, with rare
exceptions, prohibiting synthetic pesticides, antibiotics, synthetic
fertilizers, genetically modified organisms, and growth hormones".Since
1990, the market for organic food and
other products has grown rapidly, reaching $63 billion worldwide in 2012. This
demand has driven a similar increase in organically-managed farmland that grew
from 2001 to 2011 at a compounding rate of 8.9% per annum. As of 2020,
approximately 75,000,000 hectares (190,000,000 acres) worldwide were farmed
organically, representing approximately 1.6% of total world farmland .Organic
farming can be beneficial on biodiversity and environmental protection at
local level. However, because organic farming has lower yields compared to
conventional farming, additional agricultural land is needed elsewhere
in the world, which means that natural land has to be converted into
agricultural land. This can cause loss of biodiversity and negative climate effects that
outweigh the local environmental gains achieved.
HISTORY
Agriculture was
practiced for thousands of years without the use of artificial chemicals. Artificial fertilizers were
first developed during the mid-19th century. These early fertilizers were
cheap, powerful, and easy to transport in bulk. Similar advances occurred in
chemical pesticides in
the 1940s, leading to the decade being referred to as the 'pesticide era'.
These new agricultural techniques, while beneficial in the short-term, had
serious longer-term side-effects such as soil compaction, erosion,
and declines in overall soil fertility,
along with health concerns about toxic chemicals ki entering the food supply.
In the late 1800s and early 1900s, soil biology scientists
began to seek ways to remedy these side effects while still maintaining higher
production.
In
1940 Howard published his An Agricultural Testament.
In this book he adopted Northbourne's terminology of "organic
farming". Howard's work spread widely, and he became known as the
"father of organic farming" for his work in applying scientific
knowledge and principles to various traditional and natural methods. In the
United States J. I. Rodale,
who was keenly interested both in Howard's ideas and in biodynamics, founded in
the 1940s both a working organic farm for trials and experimentation, The Rodale Institute,
and Rodale, Inc. in Emmaus, Pennsylvania to
teach and advocate organic methods to the wider public. These became important
influences on the spread of organic agriculture.
The
term "eco-agriculture" was coined in 1970 by Charles Walters,
founder of Acres Magazine, to describe agriculture which does not use
"man-made molecules of toxic rescue chemistry", effectively another
name for organic agriculture.
Increasing
environmental awareness in the general population in modern times has
transformed the originally supply-driven organic movement to a demand-driven
one. Premium prices and some government subsidies attracted farmers. In the
developing world, many producers farm according to traditional methods that are
comparable to organic farming, but not certified, and that may not include the
latest scientific advancements in organic agriculture. In other cases, farmers
in the developing world have converted to modern organic methods for economic
reasons.
CROP
DIVERSITY
Organic farming encourages crop diversity.
The science of Agroecology has
revealed the benefits of polyculture (multiple
crops in the same space), which is often employed in organic farming. Planting
a variety of vegetable crops supports a wider range of beneficial insects, soil
microorganisms, and other factors that add up to overall farm health. Crop
diversity helps the environment to thrive and protects species from going
extinct.
COMPOSTING
Using manure as a fertilizer risk contaminating food with animal gut
bacteria, including pathogenic strains of E. coli that have caused fatal
poisoning from eating organic food. To combat this risk, USDA organic
standards require that manure must be sterilized through high temperature thermophilic composting.
If raw animal manure is used, 120 days must pass before the crop is harvested
if the final product comes into direct contact with the soil. For products that
do not directly contact soil, 90 days must pass prior to harvest.
In
the US, the Organic Food Production Act of 1990 (OFPA,) as amended, specifies
that a farm can not be certified as organic if the compost being used contains
any synthetic ingredients. The OFPA singles out commercially blended
fertilizers [composts] disallowing the use of any fertilizer [compost] that
contains prohibited materials.
ECONOMICS
The economics of
organic farming, a subfield of agricultural economics,
encompasses the entire process and effects of organic farming in terms of human
society, including social costs, opportunity costs, unintended consequences, information asymmetries,
and economies of scale.
Labour
input, carbon and methane emissions,
energy use, eutrophication, acidification, soil quality, effect on
biodiversity, and overall land use vary considerably between individual farms
and between crops, making general comparisons between the economics of organic
and conventional agriculture difficult.
In
the European Union "organic
farmers receive more subsidies under Agri environment and
animal welfare subsidies than conventional growers".
PRODUCTIVITY
Studies comparing yields have had mixed results. These differences among
findings can often be attributed to variations between study designs including
differences in the crops studied and the methodology by which results were
gathered.
A
2012 meta-analysis found that productivity is typically lower for organic
farming than conventional farming, but that the size of the difference depends
on context and in some cases may be very small. While organic yields can be
lower than conventional yields, another meta-analysis published in Sustainable
Agriculture Research in 2015, concluded that certain organic on-farm practices
could help narrow this gap. Timely weed management and the application of
manure in conjunction with legume forages/cover crops were shown to have
positive results in increasing organic corn and soybean productivity.
Another
meta-analysis published in the journal Agricultural Systems in 2011
analyzed 362 datasets and found that organic yields were on average 80% of
conventional yields. The author's found that there are relative differences in
this yield gap based on crop type with crops like soybeans and rice scoring
higher than the 80% average and crops like wheat and potato scoring lower.
Across global regions, Asia and Central Europe were found to have relatively
higher yields and Northern Europe relatively lower than the average.
PORFITABLITY
In the United States, organic farming has been shown to be 2.7 to 3.8
times more profitable for the farmer than conventional farming when prevailing
price premiums are taken into account. Globally, organic farming is 22–35% more
profitable for farmers than conventional methods, according to a 2015
meta-analysis of studies conducted across five continents.
The
profitability of organic agriculture can be attributed to a number of factors.
First, organic farmers do not rely on synthetic fertilizer and pesticide inputs,
which can be costly. In addition, organic foods currently enjoy a price premium
over conventionally produced foods, meaning that organic farmers can often get
more for their yield.
The
price premium for organic food is an important factor in the economic viability
of organic farming. In 2013 there was a 100% price premium on organic
vegetables and a 57% price premium for organic fruits. These percentages are
based on wholesale fruit and vegetable prices, available through the United
States Department of Agriculture's Economic Research Service. Price premiums
exist not only for organic versus nonorganic crops, but may also vary depending
on the venue where the product is sold: farmers' markets, grocery stores, or
wholesale to restaurants. For many producers, direct sales at farmers' markets
are most profitable because the farmer receives the entire markup, however this
is also the most time and labour-intensive approach.
There
have been signs of organic price premiums narrowing in recent years, which
lowers the economic incentive for farmers to convert to or maintain organic
production methods. Data from 22 years of experiments at the Rodale Institute
found that, based on the current yields and production costs associated with
organic farming in the United States, a price premium of only 10% is required
to achieve parity with conventional farming. A separate study found that on a
global scale, price premiums of only 5-7% were needed to break even with
conventional methods. Without the price premium, profitability for farmers is
mixed.
For
markets and supermarkets organic food is profitable as well, and is generally
sold at significantly higher prices than non-organic food.
ENERGY
EFFICIENCY
Compared to conventional agriculture, the energy efficiency of organic
farming depends upon crop type and farm size.
Two
studies – both comparing organically- versus conventionally-farmed apples –
declare contradicting results, one saying organic farming is more energy
efficient, the other saying conventionally is more efficient.
It
has generally been found that the PRODUCTIVITY Studies comparing yields
have had mixed results. These differences among findings can often be
attributed to variations between study designs including differences in the
crops studied and the methodology by which results were gathered. Another
meta-analysis published in the journal Agricultural Systems in 2011 analyzed
362 datasets and found that organic yields were on average 80% of conventional
yields. The author's found that there are relative differences in this yield
gap based on crop type with crops like soybeans and rice scoring higher than
the 80% average and crops like wheat and potato scoring lower. Across global
regions, Asia and Central Europe were found to have relatively higher yields
and Northern Europe relatively lower than the average.
PORFITABLITY
In
the United States, organic farming has been shown to be 2.7 to 3.8 times more
profitable for the farmer than conventional farming when prevailing price
premiums are taken into account. Globally, organic farming is 22–35% more
profitable for farmers than conventional methods, according to a 2015
meta-analysis of studies conducted across five continents. There have been
signs of organic price premiums narrowing in recent years, which lowers the
economic incentive for farmers to convert to or maintain organic production
methods. Data from 22 years of experiments at the Rodale Institute found that,
based on the current yields and production costs associated with organic
farming in the United States, a price premium of only 10% is required to
achieve parity with conventional farming. A separate study found that on a
global scale, price premiums of only 5-7% were needed to break even with
conventional methods. Without the price premium, profitability for farmers is
mixed. For markets and supermarkets organic food is profitable as well, and is
generally sold at significantly higher prices than non-organic food.
ENERGY EFFICIENCY
Compared to conventional agriculture, the energy efficiency of organic
farming depends upon crop type and farm size. Two studies – both comparing
organically- versus conventionally-farmed apples – declare contradicting
results, one saying organic farming is more energy efficient, the other saying
conventionally is more efficient. It has generally been found that the labor
input per unit of yield was higher for organic systems compared with
conventional production.
SALES AND MARKETING
Most
sales are concentrated in developed nations. In 2008, 69% of Americans claimed
to occasionally buy organic products, down from 73% in 2005. One theory for
this change was that consumers were substituting "local" produce for
"organic" produce.
LABOUR EMPLOYMENT
Organic production is more labour-intensive than conventional
production. On the one hand, this increased labour cost is one factor that
makes organic food more expensive. On the other hand, the increased need for
labour may be seen as an "employment dividend" of organic farming,
providing more jobs per unit area than conventional systems. The 2011 UNEP
Green Economy Report suggests that increase in investment in green agriculture
is projected to lead to growth in employment of about 60 per cent compared with
current levels" and that "green agriculture investments could create
47 million additional jobs compared with BAU2 over the next 40 years".
Much of the growth in women labour participation in agriculture is outside the "male
dominated field of conventional agriculture". Operators in organic farming
are 21% women, as opposed to 14% in farming in general.
ENVIRONMENTAL
IMPACT AND EMISSIONS
Researchers at Oxford University analysed 71 peer-reviewed studies and
observed that organic products are sometimes worse for the environment. Organic
milk, cereals, and pork generated higher greenhouse gas emissions per product
than conventional ones but organic beef and olives had lower emissions in most
studies. Usually organic products required less energy, but more land. Per unit
of product, organic produce generates higher nitrogen leaching, nitrous oxide
emissions, ammonia emissions, eutrophication, and acidification potential than
conventionally grown produce. Other differences were not significant. The
researchers concluded that public debate should consider various manners of
employing conventional or organic farming, and not merely debate conventional
farming as opposed to organic farming. They also sought to find specific
solutions to specific circumstances. A 2018 review article in the Annual Review
of Resource Economics found that organic agriculture is more polluting per unit
of output and that widespread upscaling of organic agriculture would cause
additional loss of natural habitats. Proponents of organic farming have claimed
that organic agriculture emphasizes closed nutrient cycles, biodiversity, and
effective soil management providing the capacity to mitigate and even reverse
the effects of climate change and that organic agriculture can decrease fossil
fuel emissions. "The carbon sequestration efficiency of organic systems in
temperate climates is almost double (575–700 kilograms per hectare per year
(16.3–19.8 lb/acre/Ms)) that of conventional treatment of soils, mainly owing
to the use of grass clovers for feed and of cover crops in organic
rotations." However, studies acknowledge organic systems require more
acreage to produce the same yield as conventional farms. By converting to
organic farms in developed countries where most arable land is accounted for,
increased deforestation would decrease overall carbon sequestration.
SALES
AND MARKETING
Most sales are concentrated in developed nations. In 2008, 69% of
Americans claimed to occasionally buy organic products, down from 73% in 2005.
One theory for this change was that consumers were substituting
"local" produce for "organic" produce.
LABOUR
EMPLOYMENT
Organic production is more labour-intensive than conventional production.
On the one hand, this increased labour cost is one factor that makes organic
food more expensive. On the other hand, the increased need for labour may be
seen as an "employment dividend" of organic farming, providing more
jobs per unit area than conventional systems. The 2011 UNEP Green Economy
Report suggests that increase in investment in green agriculture is projected
to lead to growth in employment of about 60 per cent compared with current
levels" and that "green agriculture investments could create 47
million additional jobs compared with BAU2 over the next 40 years".
Much
of the growth in women labour participation in agriculture is outside the
"male dominated field of conventional agriculture". Operators in
organic farming are 21% women, as opposed to 14% in farming in general.
ENVIRONMENTAL
IMPACT AND EMISSIONS
Researchers at Oxford University analysed 71 peer-reviewed studies and
observed that organic products are sometimes worse for the environment. Organic
milk, cereals, and pork generated higher greenhouse gas emissions per
product than conventional ones but organic beef and olives had lower emissions
in most studies. Usually organic products required less energy, but more land.
Per unit of product, organic produce generates higher nitrogen leaching,
nitrous oxide emissions, ammonia emissions, eutrophication,
and acidification potential than conventionally grown produce. Other
differences were not significant. The researchers concluded that public debate
should consider various manners of employing conventional or organic farming,
and not merely debate conventional farming as opposed to organic farming. They
also sought to find specific solutions to specific circumstances.
Proponents
of organic farming have claimed that organic agriculture emphasizes closed
nutrient cycles, biodiversity, and effective soil management providing
the capacity to mitigate and even reverse the effects of climate change and
that organic agriculture can decrease fossil fuel emissions.
"The carbon sequestration efficiency of organic systems in temperate
climates is almost double (575–700 kilograms per hectare per year
(16.3–19.8 lb/acre/Ms)) that of conventional treatment of soils, mainly owing
to the use of grass clovers for feed and of cover crops in organic
rotations." However, studies acknowledge organic systems require more
acreage to produce the same yield as conventional farms. By converting to
organic farms in developed countries where most arable land is accounted for,
increased deforestation would decrease overall carbon sequestration.
WASTE
MANGEMENT
Waste management is an important part of the urban infrastructure, as it
ensures the protection of the environment and of human health. It is not only a
technical environmental issue, but also a highly political one. Waste
management is closely related to a number of issues such as urban lifestyle,
resource consumption patterns, jobs and income levels, and other socio-economic
and cultural factors. Lately there has been a trend to enlarge the scope of
waste management and include it within the larger concept of resource
management. Today, waste management must be seen in its full context. It cannot
be solved with merely technical end-of-pipe solutions. When we employ a
long-term waste management strategy to ensure sustainable development, this
will not only affect a number of different dimensions; there are also different
levels of decision-making and action involved. Decision-making and action take
place at various levels – nationwide, regional, local and finally in
households. All aspects and all actors must be considered when we develop a
waste management system and implement it in daily life. There are also large
differences in the level of proficiency in the countries of the world. It is
easy to forget that the category of countries that are now ‘fine-tuning’ their
waste management systems is a minority. The vast majority of countries is busy
struggling with such basic issues as ensuring sufficient collection services
and implementing a minimal degree of control at disposal sites at the same time
as they are facing increasing waste amounts due to the trend of urbanisation.
There is an interesting parallel to draw between the problems faced by the
cities of today’s low-income economies and those of 19th century North America
and western Europe. In both cases, the pace of population growth outstripped
the capacity to manage urban services.
‘The total lapse of more than a century from the first clear stirrings of
public interest in urban waste services to the present time in high-income
countries suggests that a comparable change in low-income countries, where
public interest is not yet fully aroused, is not likely to be swift. Until
public interest is aroused, additional public funding for improved waste
service is unlikely unless accompanied by increased prosperity.’ (WHO, 1998)
The organisation of efficient waste collection in western Europe and North
America took around 20 years, as public and political interest in waste
management ‘was delayed to the 1960s and 1970s in the wake of another period of
economic growth.’ (MacFarlane, 2001). Due to this complex situation, it is
indeed a challenging task to come to a satisfying solution. On the following
pages, we have prepared a general report on the components necessary to attain
sustainable waste management and we have included several relevant examples.
The information used in this report was provided by a number of our national
members and by a large number of other sources (as referred to in the
bibliography). A UNEP reference group has also contributed to this text by
providing material input and giving comments. The ISWA Scientific and Technical
Committee and an internal ISWA reference group have also been helpful with
advice.
ENVIRONMENTALLY
SOUND MANAGEMENT OF SOLID WASTES
Environmentally
sound waste management is recognised by most countries as an issue of major
concern. For both developing and developed countries, waste management is an
important factor in ensuring both human health and environmental protection.
Article 21.4 of Agenda 21 states that ‘Environmentally sound waste management
must go beyond the mere safe disposal or recovery of wastes that are generated
and seek to address the root cause of the problem by attempting to change
unsustainable patterns of production and consumption.’ Sustainable waste
management is realised by using the technical, organisational and financial
resources available in a particular locality. Definitions of sustainable waste
management will differ depending on the circumstances. The following components
are indispensable for the purpose of guide lining the implementation of a
system that will be able to achieve the overall environmental objectives of
countries and/or regions:
• waste policy, including a waste hierarchy;
•
waste planning; • regulatory framework;
•
enforcement of the law.
Waste
management is usually regulated by a national and/or regional waste policy. The
following hierarchy is generally accepted in this context:
•
waste prevention and minimisation;
•
reuse and recycling;
•
environmentally safe waste treatment including disposal.
Another
important component is waste planning and the co-ordination of other policies
on a national, regional and local level. Waste planning makes it possible to
take into consideration the large number of different factors that have an impact
on the waste management system. The overall policy is linked by the objectives
and targets that form the regulatory framework for the industry. The complexity
of the framework differs from one country to another, but it sets the scene for
the industry. In most developed countries, the industry is strictly regulated
with regard to licensing, authorisation and compliance with the law of the
different waste treatment facilities. Waste planning is also often subject to
legislation: the general contents of a plan and the procedure of how to realise
it are established by the law. Enforcement of the law and the powers of the
regulatory authorities to ensure that the regulatory framework is respected are
necessary tools for efficient legislation. This is a weak point in most
countries. Non-compliance with environmental legislation is not always
deliberate. But there is still a tendency in society to consider this kind of
violation less serious than the violation of other laws. The lack of efficient
enforcement of such laws is often due to the lack of financial and human
resources.
DESCRIPTION
OF THE WASTE INDUSTRY
Over the years, the waste industry has developed into three main groups depending on the type of waste dealt with:
•
municipal solid waste: this group often includes commercial and institutional
wastes,
•
industrial waste: industry-specific waste depending upon the industrial
activity concerned,
•
hazardous waste. Household hazardous waste is usually included in MSW. In
developing countries there is often no distinction made between the different
sources of waste; it is simply all mixed. Healthcare waste is a small, but
highly significant waste stream with a highly rated perception of risk. It
contains a wide range of hazardous materials, as well as infectious materials.
In this field, there is a significant potential for improvement in all
countries regarding waste prevention, segregation and recycling. This is
especially true in developing countries where there is a lack of special
management and an urgent need for training
HAZARDOUS
WASTE MANAGEMENT
All countries generate hazardous
waste. The quantities generated and their potential impacts depend on many
factors, including the level of industrial development, the way in which wastes
are managed, the existing state of the local environment and the capacity of
the receiving media. While many developed countries now have effective
hazardous waste management systems in place, other countries with a long-term
industrial base have not yet developed hazardous waste management systems to
the same extent. In the developed world, hazardous waste management programmes
were started around 30 years ago. They were prompted by a number of pollution
incidents. Some of those early mistakes turned out very costly, and the task of
cleaning up old pollution can be a very long one. In the United States of
today, more money is spent on dealing with past pollution than on managing the
current disposal of hazardous wastes, even though the quantities of newly
generated waste are greater. While each country’s hazardous waste management
system is different, the national systems have some common features. Perhaps
the most important of those are the staged introduction of controls and the
gradual development of facilities. While the proper controls and facilities are
put in place, interim solutions are employed. Some environmentally developing
countries have already started to develop a comprehensive system for the
environmentally sound management of hazardous wastes. Many are considering how
to start, while others have not yet realised the necessity to begin at all.
There is a number of lessons to be learned from the experiences and the
mistakes made in developed countries during the implementation phases of their
hazardous waste management systems. These include:
•
wide-ranging hazardous waste management control cannot be introduced overnight,
it must be introduced in stages;
•
legislative and enforcement measures must be developed at the same time as
facilities and support services are established;
CHAPTER -IV
WATER CONSERVATION
INTRODUCTION
Rivers are said to be the means of survival for our civilization. Rivers
are considered to be a powerful and precious national asset of India. The
conservation of the river ecosystem is non-transferable now. A reasonable legal
protection mechanism working hand in hand with the existing statutes must be
instituted for the protection of rivers. The restoration and conservation of
rivers must be of the highest priority for sustaining humanity and ecology for
the present and future generations. River conservation is a planned activity
connected with various habitat features and outlines how to conserve all
the rivers spread across India.
River Conservation: Challenges and Opportunities discusses the main threats faced by river ecosystems, the main socioeconomic drivers of these threats, and the possibilities to conserve and restore rivers. The main message is one of urgency: there is no time to lose to preserve a significant proportion of river biodiversity. But it is also a message of hope: rivers are the fastest ecosystems to recover from disturbance, and it is possible to restore them to healthy states.
This book is addressed not only to
scientists or environmentalists, but to every person interested in
understanding and preserving one of the most fascinating parts of our Planet
Earth.
CAUSES OF POLLUTION
IN RIVER BODIES
BY HUMANS
Waste from
households particularly sewage water from houses that get discharged into
rivers or other various water bodies. These wastes are mainly in form of
wastage, garbage from personal usage, or liquid wastes and wastes from sewage.
These wastes are mainly for domestic use. Along with dumping wastes into water
bodies from industries, or by dumping ground by local people. These dumps
usually contain plastic, aluminum, glass which affects rivers and is harmful to
aquatic life as these wastes don’t easily degrade inside water.
BY INDUSTRIES
Industrial wastes are usually
composed of very harmful substances like lead, asbestos, petrochemicals, and
traces of mercury, which are hazardous for aquatic life and humans and the
quality of water. Various industries are now being constructed near rivers just
to dump waste easily, which is moderated by a commission. These also include
wastes from plants, textile factories, fertilizer mills, paper mills, hospital
wastes, etc who generate liquid and solid wastes into rivers which contaminates
them.
WASTES DUE TO RELIGIOUS PRACTICES
Indians have a high religious factor
as cleaning themselves in rivers is said to wash away their sins, dumping dead
bodies in the river, dumping religious figures of idols after the worship is
done for the period are harmful to river bodies.
DUE TO ACID RAIN
Even though acid rain may seem like a
natural problem, it is wise to note that acid rains are caused due to acidic
particles in the contaminated air. These particles in the atmosphere get mixed
with water vapor and result in acid rain which harms the rivers. This results
in thermal pollution which increases the temperature of water bodies and gets
altered due to these man-made activities. These toxic products when released
are harmful to the native plant as well as the animals including aquatic animals.
RAINWATER
HARVESTING (RWH
It
is the collection and storage of rain, rather than allowing it to run off.
Rainwater is collected from a roof-like surface and redirected to a tank,
cistern, deep pit (well, shaft, or borehole), aquifer,
or a reservoir with percolation, so that it seeps down and restores the ground
water. Dew and fog can also be collected with nets or other tools. Rainwater
harvesting differs from stormwater harvesting as
the runoff is typically collected from roofs and other surfaces for storage and
subsequent reuse. Its uses include watering gardens, livestock, irrigation, domestic use with proper
treatment, and domestic heating. The harvested water can also be committed to
longer-term storage or groundwater recharge.
Rainwater harvesting is one of the simplest and oldest methods of self-supply of water for households, having been used in South Asia and other countries for many thousands of years. Installations can be designed for different scales including households, neighbourhoods and communities and can also be designed to serve institutions such as schools, hospitals and other public facilities
APPLICATIONS
Rainwater capture
and storage system, Mexico City campus, Monterrey
Institute of Technology and Higher Education
Cistern, Mission District, San
Francisco, California
Rainwater
capture, Gibraltar East Side,
1992
Home, with rain
collection jars on roof, Panarea, Aeolian
Islands, north of Sicily
Rainwater
harvesting and hand washing system for a toilet in Kenya.
Rainwater
harvesting in Burkina
Faso
Plastic Pond for
Rainwater Harvesting, Nepal, 2013
Rainwater
harvesting system, Kiribati
Rooftop
rainwater harvesting is used to provide drinking water, domestic water, water
for livestock, water for small irrigation, and a way to replenish groundwater
levels.
Agriculture
In regards to urban agriculture,
rainwater harvesting in urban areas reduces the impact of runoff and flooding.
The combination of urban ‘green’ rooftops with rainwater catchments have been found
to reduce building temperatures by more than 1.3 degrees Celsius. Rainwater
harvesting in conjunction with urban agriculture would be a viable way to help
meet the United Nations Sustainable
Development Goals for cleaner and sustainable
cities, health and wellbeing, and food and . The technology is available,
however, it needs to be remodeled in order to use water more efficiently,
especially in an urban setting.
Kenya
has already been successfully harvesting rainwater for toilets, laundry, and
irrigation. Since the establishment of the country's 2016 Water Act, Kenya has
prioritized the regulation of their agriculture industry. Additionally,
areas in Australia use harvested rainwater for cooking and drinking. Studies
done by Stout et al researching the feasibility in India found RWH was most
beneficial used for small-scale irrigation, which provides income with the
sales of produce, and overflow used for groundwater recharge.
Missions
to five Caribbean countries have shown that the capture and storage of
rainwater runoff for later use is able to significantly reduce the risk of
losing some or all of the year's harvest because of soil or water scarcity. In
addition, the risks associated with flooding and soil erosion during high
rainfall seasons would decrease. Small farmers, especially those farming on
hillsides, could benefit the most from rainwater harvesting because they are
able to capture runoff and decrease the effects of soil erosion.
Many
countries, especially those with arid environments, use rainwater harvesting as
a cheap and reliable source of clean water. To enhance irrigation in arid
environments, ridges of soil are constructed to trap and prevent rainwater from
running down hills and slopes. Even in periods of low rainfall, enough water is
collected for crops to grow. Water can be collected from roofs, dams and
ponds can be constructed to hold large quantities of rainwater so that even on
days when little to no rainfall occurs, enough is available to irrigate crops.
Industry
Frankfurt Airport has
the biggest rainwater harvesting system in Germany. The system helps save
approximately 1 million cubic meters of water per year. The cost of the system
was 1.5 million dm (US$63,000) in 1993. This system collects water from the
roofs of the new terminal which has an area of 26,800 square meters. The water
is collected in the basement of the airport in six tanks with a storage
capacity of 100 cubic meters. The water is mainly used for toilet flushing,
watering plants and cleaning the air conditioning system.
Rainwater
harvesting was adopted at The Velodrome – The London Olympic Park – in order to
increase the sustainability of the facility. A 73% decrease in potable water
demand by the park was estimated. Despite this, it was deemed that rainwater
harvesting was a less efficient
CHAPTER-V
FOOD WALK
PURI
Puri (sometimes
spelled as poori) is a deep-fried bread made
from unleavened whole-wheat
flour that originated in the Indian
subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually
served with a savory curry or bhaji, as in puri bhaji, but may also be
eaten with sweet dishes.
Puris are most
commonly served as breakfast and snacks. It is also served at special or
ceremonial functions as part of ceremonial rituals along with other vegetarian food offered
in Hindu prayer as prasadam. Puris are
prepared with wheat flour, either atta (whole
wheat flour) or sooji (coarse wheat
flour). In some recipes, ajwain, cumin seed, spinach, or fenugreek
seeds are added to the dough. The dough is either
rolled out in a small circle or rolled out and cut out in small circles, then
deep fried in ghee or vegetable
oil. While deep frying, puris puff up like a round ball because moisture in the
dough changes into steam which expands in all directions. When they are
golden-brown in colour, they are removed and either served hot or saved for
later use (as with the snack food pani puri). Rolled puris may
be pricked with a fork before deep frying to make flat puris for chaat like bhel puri. A punctured puri
does not puff when cooked because the steam escapes as it cooks.
Puri can be eaten with many savoury accompaniments,
including korma, chana masala, dal, potato-based
curries (for example, saagu, bhaji, bhujia, Aloo ki
tarkari, shaak, and sambharo), shrikhand and basundi. In some parts of
India, puri is also served with a mixed vegetable dish that is prepared during
Hindu Puja. Puri is also
eaten with sweet accompaniments, such as kheer (a dessert
prepared with rice, milk and sugar) or halwa (in
Hindi-speaking regions of India, the expression "Halwa puri khana",
"to eat puri with halwa", signifies a celebration – of possibly
modest means). Puri is often the bread of choice for festivals and special
occasions.
In southern India,
puri is almost always made for breakfast, and on the east coast (Andhra, Tamil
Nadu) it's rarely eaten with non-vegetarian dishes. Often, they will be served
with pickles, chutneys, dal masalas, potato masala, or gourd curry (either
ivy, ridge, or bottle varieties).
PREPARATION METHOD:
1. In
a mixing bowl, add in water. Add salt & mix in to dissolve.
2. Add
wheat flour & mix well. Add wheat flour until it doesn’t take up any more
flour.
3. Add
semolina & knead the dough well. Semolina should not soak in the
water. Semolina helps make pooris crisp yet soft.
4. Make
a hard, tough dough. A stiff & tight dough. Not a soft one like that
of chapati. Or pooris will absorb in oil on deep frying.
5. And use
the dough immediately to make pooris. The longer you let them stand, the
more oil, they’ll absorb.
6. Make
small lemon sized balls of dough.
7. Heat
up oil for deep frying.
8. While
the oil gets hot, roll each dough ball into a small, round circle using a
rolling pin. Do not make it too thin nor too thick. Use wheat flour
to dust to help you roll.
9. If
you flatten out the dough too much, it’ll burst open on deep frying & will
absorb in oil. Do not let the flattened out pooris dry, deep fry them
immediately.
10. Once, the oil’s
rolling out, set it to medium & drop in a poori.
11. The poori will
start to puff up & float to the top.
12. Give the poori a
little push using your ladle in places it doesn’t puff up.
13. Setting the flame
to medium is important or the pooris will burst open on high flame &
absorb in more oil. If the flame is on low pooris will absorb in oil too.
Medium flame is the key to make perfect pooris.
14. After frying couple
of pooris, if the oil is too hot reducing the flame or turn off the flame
for few minutes. If the oil gets cold then increase the heat for few minutes.
Maintain the oil temperature (medium hot) by increasing or decreasing the heat
through out.
15. Once the poori is
fully puffed up on one side, flip it & fry it on the other side for few
seconds.
16. Once it's properly
fried on both sides & is golden in colour, remove it from oil & drain
it on a blotting paper. Do not fry it for long or it gets crispy and hard
with a darker colour.
17. Serve it hot with a
side of your choice. Pooris are best had while they’re hot, with time they get
hard or soggy/oily.
HEALTH BENEFITS OF PURI:
Puri is generally prepared with
whole wheat flour, which
is rich in phosphorus, which helps to build our bones
- It may help to build bones.
- It may help to gain weight.
- It may increase red blood cells.
- It may promote good
digestion.
NUTRITIONAL BENEFITS OF PURI:
44gm has the
following nutritional composition.
KHEER
Kheer,
also known as payasam, is a sweet dish and a type of wet pudding popular
in the Indian
subcontinent, usually made by boiling milk, sugar
or jaggery,
and rice,
although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli,
or sweet corn It
is typically flavoured with desiccated
coconut, cardamom, raisins, saffron, cashews, pistachios, almonds,
or other dry fruits and
nuts, and recently pseudo grains are
also gaining popularity. It is typically served as a dessert.
According to the food historian K. T. Achaya, kheer or payas,
as it is known in southern India, was a popular dish in ancient
India. First mentioned in ancient Indian literature, it was a mixture of
rice, milk and sugar, a formula that has endured for over two thousand years.
Payas was also a staple Hindu temple food,
in particular, and it is served as Prasad to devotees
in temples.
The Indian version of a sweet pudding is what we refer to as Kheer. It is basically a milk-based dessert, which has other ingredients, sweetener and flavorings added to it. The most classic version of this dessert is the rich Rice Kheer, where you slow-cook rice grains, whole milk and sugar to perfection. Addition of saffron, nuts, cardamom, etc. is quite subjective when it comes to this typical Kheer Recipe. This particular creamy version is my family’s heirloom recipe which you will love for its deliciousness.
PREPARATION
1. Rinse ¼ cup basmati rice a couple
of times in fresh water and then soak in enough water for 15 to 20 minutes.
2. While the rice
grains are soaking, take 1-litre full-fat milk in a heavy wide pan or saucepan
or kadai.
3. Keep the
pan on low to medium-low heat. Stir at intervals so that the milk does not
burn at the bottom of the pan.
4. Let the milk
come to a boil.
5. Take 1
tablespoon milk from the pan in a small bowl. Let the milk become warm. Then,
add a few saffron strands to the milk. Keep aside.
6. After the milk
begins to boil, drain all the water from the rice and add it to the boiling
milk.
7. Mix very well
with a spoon.
8. Simmer and cook the rice on low
heat. No need to cover the pan when the rice is cooking.
9. Cook the rice grains till they are
50% done or half-done.
10. Then, add 5 to 6 tablespoons
sugar or as required. You can add raw sugar or white sugar. I generally use
unrefined raw sugar.
11. Mix the sugar in the milk.
12. Continue to cook rice on low to
medium-low heat. Stir at intervals.
HEALTH BENEFITS OF KHEER
1. Improves gut health
Rice present in kheer contains good
amount of starch which helps in improving gut health and also reduces
inflammation too. Rice kheer is rich in carbohydrates that help in bringing
back the glycogen which is used up while doing heavy exercises.
2. Cooling Effect
Rice kheer provides a cooling effect
not only on stomach, also the full human body. This is useful in the summers
because in summers body drains too much energy to control the metabolism and
manage the overheat nature of the body, a small bowl of cold kheer can prove to
be harmless in such situations.
3. Goodness of Rice
The Major ingredient in rice kheer is the Milk. Milk contains amino
acids that are needed to maintain and perform various body functions. Kheer can
be consumed by diabetics also but after the consultation of doctors or
dieticians.
NUTRITIONAL VALUES OF KHEER
Kheer contains a good amount of vitamin C and A. it is also a good
source of calcium and low in cholesterol, here are the nutritional facts of one
bowl of rice Kheer:
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