𝐂𝐥𝐢𝐦𝐚𝐭𝐞 𝐂𝐡𝐚𝐧𝐠𝐞 𝐁𝐫𝐢𝐧𝐠𝐬 𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞𝐬 𝐚𝐧𝐝 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧𝐚𝐥 𝐂𝐡𝐚𝐧𝐠𝐞 𝐢𝐧 𝐋𝐚𝐲𝐚

…𝑾𝒊𝒕𝒉 𝒏𝒆𝒘 𝒐𝒑𝒑𝒐𝒓𝒕𝒖𝒏𝒊𝒕𝒊𝒆𝒔 𝒕𝒐 𝒈𝒓𝒐𝒘 𝒇𝒓𝒆𝒔𝒉 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆𝒔, 𝒕𝒉𝒆 𝒄𝒉𝒊𝒍𝒅𝒓𝒆𝒏 𝒐𝒇 𝑳𝒂𝒚𝒂 𝒂𝒓𝒆 𝒆𝒎𝒃𝒓𝒂𝒄𝒊𝒏𝒈 𝒉𝒆𝒂𝒍𝒕𝒉𝒊𝒆𝒓, 𝒃𝒂𝒍𝒂𝒏𝒄𝒆𝒅 𝒅𝒊𝒆𝒕𝒔

By Yeshey Lhadon

Laya, a semi-nomadic community perched at an altitude of approximately 3,800 meters above sea level in rugged mountain terrain, is experiencing the effects of climate change in unexpected ways. Traditionally, the Layaps, known for their yak-based food products, such as dried yaksha (yak meat), had a lifestyle deeply rooted in the harsh environment. However, recent warming trends are altering their way of life, presenting both benefits and challenges.

For decades, the community’s primary livelihood has been tied to the collection of cordyceps and highland incense sticks, along with yak herding. However, with the shift in climate, changes are unfolding in the agricultural landscape of Laya, offering a temporary but promising upside. The land is becoming warmer, and the villagers are beginning to see the possibility of cultivating vegetables that were once deemed impossible at such high altitudes. During the 7th Royal Highland Festival, a major step towards this transformation was taken when lottery prizes included high-quality greenhouses worth Nu. 47,000. This initiative is aimed at encouraging the Layaps to focus more on agricultural practices.

Kencho Tshering, a 16-year-old student in Class 9, expresses his love for local delicacy known as filue, a traditional meals of the Layaps, maded mixture of yak cheese, chili, butter, and salt. “It still is a delicacy that kept us strong and healthy, especially during the cold months,” he said. “But now, the land is warmer, and it’s possible to grow more vegetables than before,” he added.

Indeed, as temperatures rise, there is a growing trend of vegetable cultivation. Tandin Yeshi, an 11-year-old in Class 5, noticed that snowfall, once frequent and timely, has become rare. “Now, the land is warmer, and we can grow more vegetables,” Tandin said. The availability of modern technologies, like greenhouses, is also making this possible.

Pema Tshewang, a 13-year-old from Class 3, enthusiastically shared his plans for the future. “If we have a greenhouse, I would love to grow green vegetables like saag (mustard greens) and broccoli. They are not only delicious but also nutritious and help in keeping our bodies and minds healthy.”

Similarly, 11-year-old Tandin Wangyel, a Class 5 student, expressed his preference for vegetables, especially carrots. “I like carrots because I can eat them raw or cooked, and they are great for eyesight and overall health.”

Even younger students like 9-year-old Dorji Nidup, a Class 1 student, are already experiencing the positive impacts of increased vegetable consumption. “I feel more active and healthier when I eat green vegetables,” he shared.

However, despite these hopeful changes, the warming climate has also introduced some pressing challenges. Pema Lham, a 14-year-old from Class 9, highlighted the lack of snow and its effects on water resources. “It used to be freezing cold here, but now the timing for snowfall has changed, and we are facing water shortages. The warmer land, however, allows us to grow vegetables,” she said, adding that the population in Laya is growing, resulting in increased demand for water and more waste accumulation, further exacerbating environmental challenges.

Laya Middle Secondary School, located in the heart of the community, is playing a critical role in promoting nutrition among students. According to Dorji Youden, a 15-year-old Class 9 student, the importance of a balanced diet is constantly emphasized by both parents and teachers. “Our parents and teachers always remind us to eat vegetables because they are good for our health and help us live a long, disease-free life,” he said.

The school’s meals, which include a mix of meat, vegetables, fruits, and eggs, are considered nutritious. “The food is delicious because it includes everything we need for a healthy diet,” said Yoenten Tharchen, a 12-year-old in Class 4. “We get meat, eggs, fruits, and vegetables. The school doesn’t allow junk food, so we eat healthy meals provided by the school.”

Each boarding student receives a monthly stipend of Nu 1,500, from which they pay Nu 900 for three meals, while day students pay Nu 600 for two meals. The Food Corporation of Bhutan Limited (FCBL) supplies the school with basic commodities like rice, lentils, milk powder, and cheese. The school’s standard menu includes fried rice with vegetables, soup such as saag jaju (spinach soup), and carrot vegetable fried rice, with meat provided five times a month and eggs served seven times a month.

However, the school’s remote location presents a logistical challenge. “We have to buy fruits and vegetables from Gasa, which is far away, and it costs us double the price,” said Lak Bdr, a teacher at the school. “For example, a kilogram of apples that costs Nu 100 in urban areas costs us Nu 300 here.” Although the school gets local vegetables like beans, cabbage, and broccoli during the harvest season in September and October, fresh vegetables are a rare luxury.

Sangay Dorji, the school’s warden, noted that the school has limited space for agriculture or greenhouse projects. “The school doesn’t have land to build a greenhouse,” he said. “But with the new principal, we are hopeful that we can lease land nearby and start growing our vegetables.” He also emphasized the importance of encouraging local farmers to focus more on agriculture. “Only about 30 percent of Layaps are involved in gardening. We need to show more interest in farming to support the school’s needs and provide organic vegetables.”

At the Laya Early Childhood Care and Development (ECCD) facility, 20 children aged 3 to 5 are enrolled. Kinley Om, the ECCD facilitator, shared that while children bring packed lunches from home, some meals are not nutritious. “Some children only bring rice and milk,” she noted, adding that unlike other ECCDs, Laya does not observe a “green day” or “fruits day” due to the limited availability of fresh produce.

Kinley emphasized the importance of education on nutrition, stating that while children of educated parents tend to have better meals, it remains challenging to encourage healthier choices among others despite discussions during parent meetings.

Five-year-old Pema Yoesel Lhamo enjoys eating eggs and meat, feeling healthy and happy when consuming these foods. She also eats broccoli, potatoes, and leafy greens, believing, “If I eat green vegetables, I will not be anaemic.” Similarly, four-year-old Pema Lhamo loves broccoli and feels it keeps her body healthy and fit.

Laya Gup, Tshwewang, shared that while the government provided greenhouses to 290 households in Laya several years ago, only 15 households continue to use them. “It’s time to replace the greenhouses,” he said.

Tshwewang also claims a shift in dietary habits, with more than 50 percent of Laya’s population now adopting a vegetarian diet. This change is partly due to religious practices and a growing preference for vegetables over meat. As many Layaps have gained exposure to urban lifestyles through frequent travels to Punakha and Thimphu, they have started incorporating salads into their diets. “Food consumption patterns are changing. Layaps now understand that fresh, green food is more nutritious than dried ones,” said the Gup.

Despite these advances, the transition to a more balanced diet has not been without challenges. “We still need more education on nutrition,” said Dr. Vaani Sethi, a nutrition specialist. “Bhutan continues to face high rates of stunting and anemia among children, and programs promoting balanced diets are essential.”

Pema Choden, the newly appointed health assistant at the Laya Basic Health Unit (BHU), reported that she has not encountered significant nutrition-related issues in the children of Laya. “I haven’t seen cases of stunting or malnutrition here, but I believe we can do more to encourage healthy eating habits among the children,” she said.

This article is supported by a journalism reporting grant on climate change and children from UNICEF through JAB.