Volume 2 - Issue 4, July - August 2026

This study examines Satvic temple food as a traditional plant-based food system that may support sustainable hospitality, mental well-being, community cohesion, and ecological responsibility. It responds to growing interest in food-service models that combine health, environmental restraint, cultural meaning, and guest experience within coherent operational systems. Using a qualitative ethnographic design supported by descriptive nutritional interpretation and simplified sustainability assessment, the study draws on participant observation, semi-structured interviews, field notes, recipe and menu documentation, and documentary materials from temple kitchens, Ayurvedic cooking settings, and Satvic lifestyle communities in India. The findings indicate that Satvic temple food combines plant-forward dishes, ritual preparation, communal serving, seasonal ingredients, and low-waste practices. These features appear to support emotional calmness, digestive comfort, social belonging, and reduced ecological burden when interpreted as an integrated hospitality and food-service system. The study argues that the value of Satvic temple food lies not only in individual ingredients or recipes but also in the service environment created through gratitude rituals, shared meal rhythms, ethical discipline, and careful handling of resources. Although the research is exploratory, case-based, and context-specific, it offers useful insights for hospitality management, wellness tourism, institutional catering, culinary education, public health, food sustainability, and traditional knowledge studies. The article contributes by presenting Satvic temple food not only as religious cuisine or cultural heritage, but also as a practical model for sustainable, mental-health-supportive hospitality.

Dr. Supritam Basu,"Satvic Temple Food for Sustainable Hospitality and Mental Well-Being" International Journal of Advanced Multidisciplinary Research and Educational Development, V2(4): Page(316-325) July - August 2026. ISSN: 3107-6513. www.ijamred.com. Published by Scientific and Academic Research Publishing.