TLDR: Akshayakalpa Organic celebrates the one-year anniversary of its “Good Food Talks” podcast with a special episode featuring Zerodha founder Nithin Kamath and Akshayakalpa CEO Shashi Kumar, discussing sustainable food systems, organic farming, and consumer awareness.
Akshayakalpa Organic, India’s first certified organic dairy brand, commemorates one year of its flagship podcast Good Food Talks with a compelling anniversary episode titled ‘What’s Good Food Really in India?’. This milestone edition brings together Shashi Kumar, Co-founder and CEO of Akshayakalpa Organic, and Nithin Kamath, Founder and CEO of Zerodha and Rainmatter, for a candid, solutions-driven conversation about what it takes to make food clean, fair, and future-ready.
Launched in August 2024, Good Food Talks has grown into one of India’s most credible platforms for science-backed, system-focused conversations around food. Over 13 episodes, it has featured guests from across various walks of life, such as communicators, athletes, founders, policymakers, sustainability advocates, and public health leaders, each offering a unique lens on India’s food and farming challenges.
This 13th episode is a full-circle moment, as Kamath, who appeared in the podcast’s very first episode, returns to reflect on what’s changed and what hasn’t. From carbon-positive farming to consumer consciousness, the episode explores hard truths and actionable hope.
Speaking during the podcast, Nithin Kamath, Founder and CEO of Zerodha and Rainmatter, stated, “We keep talking about clean eating and sustainability, but unless we invest where it matters most, at the farm, with the farmer, we’re only treating the symptoms. Real change begins when consumers start asking the right questions about what they eat and where it comes from.”
Their dialogue brings attention to the gaps between intention and action. While consumers increasingly demand clean labels and ethical sourcing, most food systems remain extractive, draining soil health, exploiting producers, and accelerating emissions. The Akshayakalpa model challenges that norm. With over 2,200 organic farms supported by 350+ field officers, the company delivers daily support in animal care, soil management, and water access. The impact is measurable, and the carbon emissions per litre of milk have dropped from 2.6 kg CO₂ to 1.41 kg CO₂ over a decade for Akshayakalpa Organic.
At the heart of this regenerative approach is the integration of animals, not as yield-maximising units, but as ecosystem builders. Akshayakalpa tracks over 23,000 cows across 30,000 sq. km, with each farm operating off-grid. More than 750 methane gas units have been installed, turning cow dung into clean energy for cooking and water heating. What remains is routed to biodigesters and distributed to fields through low-energy pumps, closing the nutrient loop and restoring soil fertility.
Adding his perspective, Shashi Kumar, Co-founder and CEO of Akshayakalpa Organic stated, “Good food is not a luxury; it’s a fundamental right. But to make it truly accessible, we need to fix the ecosystem, empower the farmer, rebuild the soil, and reimagine the systems that connect them to every plate.”
The episode also features insights into Devarakadu Natural Farm, Akshayakalpa’s 75-acre research initiative that simulates real-world 1-acre, 5-acre, and 10-acre farm models. With six integrated income streams—dairy, poultry, banana, vegetables, tender coconut, and beekeeping—these blueprints aim to demonstrate that profitability, food security, and ecological sustainability can co-exist.
Another highlight is Akshayakalpa’s decentralised kitchen model, which now serves over 40,000 organic meals per month to its team members at just ₹55 per plate, proving that affordability, nutrition, and zero-waste operations can go hand in hand.
As Good Food Talks completes its first year, Akshayakalpa reiterates its belief that food isn’t just about taste or nutrition; it’s about trust, systems, and stewardship. And it invites everyone, from eaters, investors, policymakers, and entrepreneurs, to become part of the change.
Watch the episode here:
