The Green Revolution is a period in history when the productivity of global agriculture increased drastically as a result of new advances. It refers to the development of high-yielding plant varieties, especially of wheat and rice, that increased food supplies in the 1940s-60s. The Green Revolution aimed to introduce high-yielding varieties of cereals to alleviate poverty and malnutrition. The new varieties require large amounts of chemical fertilizers and pesticides to produce their high yields, raising concerns about cost and potentially harmful environmental effects. The Green Revolution had some unintended but adverse effects on the food system in India, such as the degradation of soil quality and the loss of biodiversity. Poor farmers, unable to afford the fertilizers and pesticides, have often reaped even lower yields with these grains than with the older strains, which were better adapted to local conditions and had some resistance to pests and diseases. The Green Revolution has both positive and negative impacts on agriculture and human health. While it was beneficial in ensuring food security, it also has unintended but harmful consequences on agriculture and human health. The Green Revolution is still affecting the food system, and new interventions need to be tested and piloted before implementation, and continuous evaluation of the harms and benefits should guide the implementation.