In Mandi, people turn a new leaf for better tomorrow
Tribune News Service
Mandi, September 1
In the face of escalating environmental concerns, the state, Mandi district in a particular, is witnessing a revival of an old practice with modern-day relevance — the use of leaf plates.
As plastic and synthetic materials dominate the scene, this traditional alternative not only keeps the cultural heritage alive, but also offers a sustainable and health-conscious choice.
Tradition revived
In regions such as Mandi, traditional leaf plates crafted from maloo creeper, sal, banana, banyan, palash, gogan and roxburgh fig leaves have been used for centuries. Each type of leaf provides unique benefits. Maloo creeper leaves are widely used in north India. These leaves are known for their antibacterial properties and are associated with traditional medicinal practices. They enhance the flavour of the food and are used extensively in social and religious gatherings. Banana leaves are predominantly used in south India and Southeast Asia. These large, flexible leaves are rich in antioxidants and also impart a subtle flavour to food.
Banyan leaves are valued for their antibacterial properties and are a hygienic choice for dining. Durable and heat-resistant, sal leaves are ideal for serving hot food. Also known as Flame of the forest, palash leaves sturdy and used in Ayurvedic practices for their anti-inflammatory and antioxidant benefits. Gogan leaves are sturdy and large and align with the global shift towards sustainable materials.
Roxburgh fig leaves are used for their size and antimicrobial properties, though their use has declined due to the rise of plastic plates. Indian trumpet tree leaves have anti-inflammatory properties and offer digestive benefits.
Health and environmental benefits
According to Dr Tara Devi Sen, Head of Botany department Government Vallabh College Mandi, leaf plates offer significant health advantages over plastic alternatives. Unlike synthetic materials, leaf plates do not leach harmful chemicals, ensuring a toxin-free dining experience. The natural antibacterial properties of leaves like maloo, palash and gogan contribute to maintaining hygiene and reducing the risk of food-borne illnesses. Additionally, polyphenols and flavonoids found in banana, banyan and roxburgh fig leaves promote digestion and overall health, she added.
“Leaf plates are biodegradable and compostable, in contrast to plastic plates, which take centuries to decompose and contribute to pollution. The use of leaf plates helps reduce waste and supports local economies by providing jobs in rural areas where these leaves are sourced,” she added.
Way forward
Tara Devi Sen asserted that to meet increasing demand and ensure quality, integrating modern machinery into the production of leaf plates was essential. Technology can enhance production efficiency, improve quality and make these eco-friendly alternatives more accessible. Energy-efficient machines also reduce carbon footprint, and biodegradable plates contribute to cleaner environments.
“This modernisation not only addresses the issue of plastic waste, but also stimulates economic growth by creating job opportunities and supporting local artisans. Governments, businesses and individuals need to collaborate to promote the adoption of eco-friendly products like leaf plates. Incentives for biodegradable products and public awareness campaigns can accelerate this shift,” she remarked.
Cultural revival
In Mandi, locally known as Chhoti Kashi, the tradition of using leaf plates remains deeply ingrained despite the prevalence of plastic. The practice of serving food on leaf plates is considered both hygienic and auspicious. Recent initiatives, such as serving langar on taur plates at the Tara Devi temple in Shimla, are steps towards preserving and promoting these traditional practices.
“Educational institutions and community organisations can play a vital role in this transition by incorporating sustainability into their curricula and hosting workshops on leaf plate production and benefits. This can foster a greater appreciation for cultural heritage and promote a sustainable lifestyle,” said Tara Devi Sen.
