Biokraft Foods Hosts 'What We Eat, What We Become' Panel Discussion in the Run-Up to Mumbai Climate Week

Food, biodiversity, and climate voices come together at Mumbai Climate Week through an event hosted by Biokraft Foods in collaboration with Project Mumbai

MUMBAI, India, Feb. 10, 2026 /PRNewswire/ -- Biokraft Foods, in collaboration with Project Mumbai, hosted What We Eat, What We Become, a panel discussion and networking event during Mumbai Climate Week at 3 Art House. The session brought together food founders, climate practitioners, and conservation voices to explore how everyday food choices connect to emissions, biodiversity, waste, and urban food access.

The discussion, moderated by Kamalnayan Tibrewal, focused on practical, speaker-led insights from across the food and climate ecosystem. Siddhant Padte and Ajinkya More, co-founders of Nude Food Cafe, spoke about conscious dining in urban India. Drawing from their experience building a zero-waste restaurant, they discussed how sustainable sourcing, minimal-waste kitchens, and mindful menu design can reduce environmental impact while keeping food familiar and enjoyable.

"Today sustainability has become a cliché. Everyone uses the word, but at its core it is very simple; it is about being mindful. When we started looking at how much food ends up in landfills, especially in a country where many people still sleep hungry, it forced us to rethink our approach to dining. Nude Food Cafe was built from that realization. We work from back to front, always keeping the bin in mind, refusing single-use packaging, reducing waste in our kitchens, and reusing wherever possible. The idea was to build a cafe with purpose and show that even small, individual actions can make a real difference," said Padte, Co-Founder of Nude Food Cafe.

Ajinkya More, Co-Founder, Nude Food Cafe, further added, "We have noticed that people understand and value a dish much more when they know the ingredients behind it. Today, diners are more curious about what they are eating, where it comes from, and how it is sourced. When consumers start asking questions, sustainability becomes a shared effort between the kitchen, the farmer, and the table."

Dipal Damania, Co-founder of Naturefuture, spoke about the link between biodiversity and the food systems that sustain cities. She explained how diverse ecosystems support soil health, climate resilience, all of which directly affect what and how we grow and eat. She emphasized that combining scientific insight with local knowledge and community action can help protect native species and strengthen food security. "When ecosystems are disrupted, the consequences show up in our food and our health. We have seen how the loss of species can lead to disease outbreaks and ecological imbalance. Eating local and seasonal foods, and respecting natural cycles, is one of the simplest ways to support biodiversity and build resilient food systems," said Damania.

Aromi Salot, Mumbai Climate Party Chapter Head and Nature & Impact Data Expert, spoke about the importance of credible, measurable climate action. She highlighted how data can help individuals and communities understand the real impact of their food choices, while also shaping more informed, youth-led climate solutions in cities. "Climate action is not just about individual habits, it is also about community systems. When people understand where their waste goes, how their food choices affect emissions, and when they see the data, they begin to act differently. Data helps turn good intentions into measurable impact," explained Salot.

Nirmal Topiwala, Founder of Re, brought a practical, behaviour-driven perspective to the discussion, focusing on everyday actions that can reduce environmental impact and the role of youth and evidence-based thinking in shaping credible climate action. He further added, "If we are using resources from nature, we have a responsibility to give something back. Real change starts with small, mindful actions in daily life. When millions of people take those small steps together, the impact becomes powerful."

Kamalnayan Tibrewal, Founder of Biokraft Foods and moderator of the session, spoke about the role of food technology and innovation in easing pressure on land, water, and animals. He highlighted cultivated meat and other emerging food solutions as practical tools to improve food security and environmental outcomes without requiring drastic changes to cultural food habits. "Food innovation can help us reduce pressure on land, water, and animals without asking people to give up the foods they love. Technologies like cultivated meat offer a way to meet growing demand while improving environmental outcomes and food security," said Tibrewal.

A central takeaway from the panel was that cities like Mumbai can lead climate action through everyday consumption decisions, starting with what is on the plate.

Following the discussion, attendees participated in a networking session and a cultivated chicken tasting. The tasting featured a dish prepared by Biokraft Foods' NPD Chef, Demetrius D'Souza, offering guests a first-hand experience of how food innovation can move from concept to plate.

The event reflected the central idea behind What We Eat, What We Become, that food is not just a daily choice, but a reflection of the futures being built. By bringing together voices from restaurants, conservation, data, and food innovation, the session showed how what ends up on the plate shapes personal health, urban sustainability, and the wellbeing of the planet.

Panelists

Aromi Salot, Mumbai Climate Party Chapter Head and Nature & Impact Data Expert
Dipal Damania, Co-founder, Naturefuture
Nirmal Topiwala, Founder, Re
Siddhant Padte, Co-Founder, Nude Food Cafe
Ajinkya More, Co-Founder, Nude Food Cafe

Moderator:
Kamalnayan Tibrewal, Founder, Biokraft Foods

Social Media: https://in.linkedin.com/company/biokraft-foods | https://www.instagram.com/biokraftfoodsindia

About Biokraft Foods

Founded by Kamalnayan Tibrewal, Biokraft Foods is a Mumbai-based biotech startup at the intersection of food science, sustainability, and innovation. The company is among the first in India to develop cultivated chicken using advanced 3D bioprinting and tissue engineering, offering a real meat alternative without animal farming. For more information on Biokraft Foods, kindly refer to the Press Kit_Biokraft Foods.

About Mumbai Climate Week

Mumbai Climate Week (MCW), scheduled for February 17–19, 2026, marks India's first platform dedicated to accelerating climate action, empowering Mumbai, India, and the Global South to develop transformative, citizen-driven climate action. The initiative aims to connect local innovation with broader Global South priorities, mobilizing organizations, communities, and entrepreneurs to drive impactful climate action.

Logo: https://mma.prnewswire.com/media/2831726/5737009/MCW_Logo.jpg