As the world observes World Food Day 2025 under the theme “Hand in Hand for Better Food and a Better Future”, India is turning to its ancient wisdom to respond to modern nutrition challenges. The Ministry of Ayush, in collaboration with the Food Safety and Standards Authority of India (FSSAI), is spearheading efforts to integrate ‘Ayurveda Aahara’ — a holistic food philosophy rooted in balance, nature, and wellness — into the national and global dietary discourse.
In this direction, FSSAI has released the first definitive list of Ayurveda Aahara products under Category A, developed in consultation with the Ministry of Ayush. Drawing on authoritative classical Ayurvedic texts, the list provides a standardised framework for authentic Ayurvedic dietary preparations — a move that is expected to enhance consumer trust, support industry innovation, and strengthen India’s position in the global health food sector.
Highlighting the broader significance of this initiative, Union Minister of State for Ayush, Shri Prataprao Jadhav, said,
“This year’s World Food Day theme resonates deeply with India’s traditional wisdom. Ayurveda Aahara is not merely food — it is a philosophy that blends health, sustainability, and compassion for nature. We are working to make Ayurveda Aahara a cornerstone of global nutrition, with the goal of building a disease-free, healthier future.”
Vaidya Rajesh Kotecha, Secretary, Ministry of Ayush, noted that the formalisation of the Ayurveda Aahara category brings much-needed clarity to both producers and consumers.
“The growing international interest in Ayurveda-based food systems underscores India’s critical contribution to holistic nutrition. This definitive list will foster confidence in Ayurveda Aahara, support startups and innovators, and address the rising burden of lifestyle-related disorders through time-tested dietary principles.”
Professor Anupam Srivastava of the National Institute of Ayurveda (NIA), Jaipur, remarked: “By integrating Ayurvedic dietary principles into mainstream nutrition frameworks, India is demonstrating how traditional knowledge systems can guide sustainable and mindful eating. The Ayush-FSSAI collaboration exemplifies the spirit of working ‘hand in hand’ for better food and a better future.”
