This study examines Satvic temple food as a traditional plant-based dietary system with implications for sustainable well-being, mental health, and ecological food practice. Rooted in Ayurvedic and yogic philosophy, Satvic food emphasizes fresh, seasonal, minimally processed, and spiritually prepared ingredients, excluding meat, alcohol, onion, and garlic. Although historically significant, Satvic temple food has received limited academic attention as a model for sustainable nutrition and holistic health. Using qualitative ethnographic methods, the study combined participant observation, in-depth interviews, and nutritional document analysis across temple communities in India. The findings suggest that Satvic dietary practices support reduced psychological stress, improved digestive health, and stronger community cohesion. The study also highlights sustainability benefits through zero-waste cooking, local sourcing, and seasonal alignment. Furthermore, Satvic food principles align with the United Nations Sustainable Development Goals, particularly those related to health, well-being, responsible consumption, and zero hunger. Overall, Satvic temple food offers a valuable model for integrating traditional knowledge into modern hospitality, healthcare, and public food policy. Its wider adoption may contribute to more sustainable food systems and support both human and ecological well-being..

Dr. Yuvraj Pandharinath Jadhav, "Satvic Temple Food as a Model for Sustainable, Mental-Health-Supportive Hospitality" International Journal of Humanities and Social Sciences Research Studies, V1(4): Page(48-61) September-October 2026. ISSN: 3139-0854. www.ijhssrs.com. Published by Scientific and Academic Research Publishing.