The Green Revolution of the 1970s was hailed for its impact on increasing food production in India. However, in order to do this, the traditional links between food, technology, ecology and culture had to be changed. New high-yeild seeds, the hallmark of the Green Revolution, led to accelerated loss of genetic diversity. Uniformity in crop cultivation was accompanied by intensive use of chemicals, particularly pesticides. In a similar way, the ntroduction of water intensive crops drained the ground water, significantly raising the amount of water required for irrigation and depleting natural resources. Along with this, indigenous knowledge and ways of doing agriculture were relegated to the background, transforming agriculture into a subsidiary activity and farmers into mere facilitators of agricultural processes.