The Food Lab is working in Kashmir, a naturally-resource rich region in South Asia. The lab team started work in partnership with the University at Kashmir with a pilot project on haakh (2016-2017), a green leafy vegetable akin to collard greens. Through interviews with small-scale growers, stakeholders, and residents, the team aims to gain an understanding of how land use change and planning decisions impact the production and consumption of haakh. Haakh was chosen for this pilot study as it is beloved by Kashmiris, is an affordable vegetable, and is only grown in the Kashmir region. The Haakh Project is made possible in part by a grant from the University at Buffalo Asian Studies Program.