Bhagavad Gita & Sattvik Ahara
Understanding the three classifications of food described in Bhagavad Gita Chapter 17.
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Promoting authentic Sattvik food through transparent standards, certification, quality practices and consumer awareness.
Sattvik Ahara is a traditional Indian concept of food associated with purity, nourishment, balance and well-being.
The Bhagavad Gita describes Sattvika Ahara as food associated with longevity, vitality, health, happiness and satisfaction.
Traditional Indian knowledge also emphasizes freshness, suitability, moderation, preparation, purity and the relationship between food and mental well-being.
Sattvik food should therefore not be defined only by whether a product is vegetarian. A complete standard requires clear and transparent criteria.
Bhagavad Gita 17.8–10 describes Sattvika, Rajasa and Tamasa Ahara.
Chandogya Upanishad 7.26.2 connects purity of food with purity of mind.
Classical Ayurvedic literature provides extensive principles concerning food qualities, digestion, suitability and health.
A structured approach to evaluating food quality, ingredients, preparation and traceability.
A transparent process designed to evaluate compliance with the applicable Sattvik standard.
Submit certification application and product details.
Review ingredients, documents and processes.
Assessment of applicable facilities and processes.
Certification decision based on defined requirements.
Certificate issued with digital verification.
Sattvik standards can be developed for multiple food and related categories.
Enter the certificate number to check its status.
Learn about Sattvik Ahara, traditional Indian dietary knowledge and modern food standards.
Understanding the three classifications of food described in Bhagavad Gita Chapter 17.
Exploring the relationship between purity of food and purity of mind in traditional Indian thought.
Understanding ingredients, processing, hygiene, traceability and certification.
Producers, restaurants, institutions and food businesses can explore Sattvik certification and applicable standards.