AHIMSA, in collaboration with the Department of Home Science, Gandhigram Rural University, recently conducted a collaborative study on uncultivated foods, focusing on 12 traditionally foraged greens, of which six have been published so far. The research highlights the nutritional, cultural, and ecological importance of uncultivated food resources and their role in strengthening sustainable food systems. The findings were presented as a poster at the Indian Knowledge Systems Conclave 2026, showcasing evidence-based insights on how uncultivated greens support sustainable diets, biodiversity conservation, and community health. The poster received the Second Prize at the conclave, marking an important recognition of this work. This achievement underscores the value of indigenous knowledge systems, interdisciplinary collaboration, and research that connects traditional wisdom with modern science, inspiring continued efforts to document and promote traditional food practices for future generations.