A few years back, I was working as a senior editor in one of India’s well-known travel magazines. And for the #ResponsibleTourism issue, I landed at a unique homestay in the buffer zone of Kali Tiger Reserve, Karnataka. An open kitchen, a handmade earthen oven with a leopard on top, food was a delight here. No calorie tropes and hard drinks, just fresh food and fruits. There was no food wastage, no sky-high pricing, just the best seasonal and locally sourced stuff. This was a good example of a self-sustaining model where the community mattered.