en Nutrition Nutrition پژوهشي Research <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times="">Escalating mental health disorders and environmental degradation have renewed interest in traditional food systems that integrate nutrition, spirituality and ecological care. This article investigated sattvic and sacred culinary traditions in Indian temple contexts, focusing on Mahaprasad, Chappan Bhog and associated offerings to investigate how they support sustainable well-being and mental health. Using mixed methods design, the study combined focused ethnographic fieldwork in temple kitchens with nutritional analysis of key sattvic dishes and life cycle assessment of associated cooking practices. Ethnographic data showed that sacred food rituals cultivated communitas and might help moderate disconnection and loneliness that underlie contemporary psychological distress and guest experience erosion in modern food service. Nutritional profiling indicated that sattvic preparations were rich in fibers, micronutrients and bioactive compounds linked to improved gut-brain signaling, decreased inflammation and neuroprotection [4&ndash;7]. Environmental assessment demonstrated that earthen cookware, seasonal sourcing and circular use of food and fuel significantly decreased waste, carbon intensity and chemical exposure, compared with industrial food systems. Synthesizing these strands, the study conceptualized sacred sattvic food ways as integrated socio<span mincho="" ms="" style="font-family:">‑</span>culinary systems that simultaneously nourish body, mind, community and planet while representing principles of zero<span calibri="" style="font-family:">-</span>waste low<span calibri="" style="font-family:">-</span>carbon hospitality. The discussion outlined how selected design elements such as prasad<span calibri="" style="font-family:">-</span>style service plant<span calibri="" style="font-family:">-</span>forward menus anchored in temple staples and ritualized communal dining could be adapted into contemporary hospitality and wellness settings without religious proselytization. By linking food rituals, nutritional psychiatry and sustainability metrics, the study contributed an interdisciplinary model of &ldquo;sacred choice architecture&rdquo; that nudged diners to healthier lower<span calibri="" style="font-family:">-</span>effect behavior through atmosphere, sequencing and meaning rather than restriction or moralizing [4&ndash;9].<b> </b><span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span> Sattvic food, Temple cuisine, Sustainable hospitality, Nutritional psychiatry, Guest experience, Life cycle assessment, India 1 8 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-1191-1&slc_lang=en&sid=1 Supritam Basu supritambasu1991@gmail.com 10031947532846007222 10031947532846007222 Yes Sheraton Grand Hotel Dubai, Dubai, UAE