DLR Prerna hosted an event titled “Connecting Minds and Meals: Recipes for Mental Well-being” at Hayden Hall, Darjeeling. The event aimed to explore the intricate relationship between mental health, nutrition, and well-being, coinciding with Nutrition Week (1st to 7th September) and in anticipation of World Mental Health Day (10th October).
The day featured panel discussions, poster presentations, art installations, interactive games, and local food stalls, all designed to shed light on how our diets impact our mental and physical health. The central theme of the panel discussion was the idea that “We are what we eat,” and how our health reflects our dietary choices.
Priyadarshinee Shrestha from Zero Waste Himalaya shared insights from “The Himalayan Cleanup,” emphasising the strong connection between food consumption and waste. “More than 80% of the plastic waste we collect comes from food packaging, much of it non-recyclable,” she said. Shrestha pointed out that this reflects high consumption of ultra-processed foods, especially among school children, leading to both environmental and health concerns. Priscilla Giri from DLR Prerna supported this by discussing the rise of childhood obesity and mental health issues, such as mood swings and hyperactivity, linked to the consumption of processed foods in Darjeeling’s rural schools.
Psychiatric social worker Lopsang Lama highlighted how ultra-processed foods contribute to mental health challenges in children, including hyperactivity, anger issues, and attention disorders. Lama urged parents to be more mindful of what they feed their children, as diet plays a crucial role in their emotional and mental well-being.
The panellists criticised the promotion of ultra-processed foods through media and celebrity endorsements. They discussed how high sugar and salt content in these foods is linked to health problems like obesity, type II diabetes, and hypertension, and how they negatively impact mental health by disrupting the gut biome.
The panel emphasised the importance of promoting local food cultures, especially traditional fermented foods, as a solution to the rise of unhealthy eating habits. They called for clear front-of-package labelling on processed foods and the enforcement of government regulations banning the sale of junk food within 50 metres of schools.
Ranju Pradhan, head of the Population Education Cell, SCERT Sikkim, discussed efforts to integrate education, health, and family welfare ministries into the curriculum to promote healthy eating. Pradhan shared her experiences in curriculum development, highlighting the importance of including local food cultures in textbooks to foster healthier habits among students.
Ashok Tamang from Springburn School, Pedong, spoke about the significance of mid-day meals in private schools, stressing the need for community support in providing nutritious lunches to students. Yashwant Lama, an artist from FloState, shared his personal experiences of switching to a healthier diet, highlighting the excessive sugar and salt content in popular packaged foods.
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DLR Prerna’s partner schools also presented innovative ideas on improving students’ diets. Karmi Public School showcased its “School Nutrition Garden” initiative, promoting hands-on gardening activities to foster healthier eating habits. Good Hope School, Sonada, focused on “Emotions and Emotion Management,” offering strategies for students to regulate their emotions effectively.
The event also featured a series of interactive, food-themed games designed to deepen participants’ connection with local foods and expand their knowledge of nutrition and mental well-being. Games such as “Guess the Vegetable,” “Local Food Tasting Adventure,” and “Food and Emotions” provided a fun yet educational experience. Winners received honey and locally-made pickles as prizes.
The day concluded with “Compost Conversations,” where participants were encouraged to compost their biodegradable waste to reduce landfill load and reconnect with the soil. WWF India, Tieedi, DLR Prerna, FloState, and Zero Waste Himalaya shared techniques for home and community composting.
The event saw active participation from Darjeeling Municipality, GTA Health, Food and Safety Departments, local schools, colleges, NGOs, artists, and community members.
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