Having spent over six years immersed in the food sector, working with prominent brands like Tata Soulfull and DS Group, alongside three years in academia, a pattern has become clear: prioritizing energy management trumps traditional time management strategies.
We often attribute a lack of focus to burnout or monotonous lectures, but the underlying cause often originates in our diet.
For students at AISSMS and professionals alike, embracing a plant-based or vegan diet moves beyond just environmental considerations; it can genuinely boost productivity. Consider the following reasons to perhaps rethink that heavy, non-vegetarian meal during the work week.
First, that post-lunch slump is avoidable. We’ve all been there: consuming a heavy meal loaded with animal fats and processed carbs around 1:30 PM, only to find yourself struggling to stay awake by 3:00 PM. The culprit? Your body is diverting substantial energy to the digestion process.
In my experience formulating food, I’ve witnessed the impact of complex carbohydrates like millets, oats, and whole grains, which provide slow-release fuel. Opting for a plant-centric lunch, perhaps a hearty dal, vegetable curry, or a millet-based bowl, can help avoid that energy spike and subsequent crash, giving you sustained energy to power through that late afternoon meeting.
Next, let’s talk about nourishing the hardware, or your brain. This organ is an energy-intensive one, consuming roughly 20% of your daily energy. When discussing brain food, we’re really talking about inflammation. A high intake of saturated fats, common in heavy meat diets, can elevate inflammation, which leads to brain fog.
Conversely, foods like walnuts and flaxseeds are rich in ALA (Alpha-linolenic acid). In the industry, we often fortify foods with these, but getting them from natural sources is ideal, helping to maintain smooth cognitive function.
Consider kitchen efficiency, too. The most common complaint I hear from students and young professionals is, “Sir, I don’t have time to cook vegan food.” But meat typically requires the longest cooking time and demands strict hygiene protocols to prevent cross-contamination, whereas plant-based proteins, such as lentils, chickpeas, and paneer alternatives, can be prepared in minutes. Here’s an industry insider hack: During my time at Tata Soulfull, we focused heavily on millets like Ragi. Why? Because they’re quicker to prepare than heavy meats and offer longer-lasting satiety. A simple Ragi malt or a sprout salad takes just five minutes to make and provides more sustained energy than a fast-food burger.
Finally, some watch-outs. It would be remiss of me not to offer a few words of caution. Going vegan doesn’t mean existing on potato chips and samosas; that’s junk veganism. If you eliminate meat and dairy, you need to address two key areas: Vitamin B12, as this nutrient is difficult to get from plants, so supplementation is recommended. Protein quality is also key; don’t just eat rice, combine it with Dal to create a complete protein profile.
The bottom line? You don’t have to adopt a “vegan” label immediately. Try shifting your workday lunches to 100% plant-based for one week and monitor your energy levels at 4 PM. You might just find the energy to complete that assignment or ace that presentation without relying on that third cup of chai.
Mr. Dhananjay Jadhav
Assistant Professor