Budgetary planning figure. Final investment may vary based on technical assessment, vendor quotations, site conditions and implementation requirements.

The temple kitchen currently purchases all vegetables from external markets, with no control over quality, chemical use, or supply chain. Growing organic produce on campus reduces costs, ensures quality, and creates an educational demonstration of sustainable food systems.

Develops an organic kitchen garden on campus land, growing vegetables, herbs, and greens for the Annadanam kitchen. Includes composting integration (Project 04), drip irrigation, and a community education programme where visitors can learn about organic growing.

E: Eliminates pesticide use; reduces food miles; integrates with composting cycle. S: Food security and nutrition for Annadanam. G: Harvest volumes and kitchen usage published seasonally.

Suitable for CSR themes around food security, sustainable agriculture, or community nutrition. Sponsorship available for infrastructure, seeds, or the education programme.

Annadanam beneficiaries who receive meals, kitchen staff, and community members who participate in the education programme.

Seasonal harvest reports and kitchen utilisation data will be published. Garden open for community visits.

Project execution by Xylem Foundations. All funds are managed under the Foundation's governance framework.