SSI-I implements scalable projects that drive the adoption of Sustainable Agricultural Practices(SAP) by participating farmers. There are five core components of SAPs for spices production, which consider not just the food safety and agronomic implications of sustainability but also the economic and developmental aspects of the farming community:

1. FOOD SAFETY: A key requirement for participating farmers is that the agricultural produce meet pesticide residue and food safety requirements.

2. COMMUNITY DEVELOPMENT AND WELL-BEING: Community development is a process where community members come together to take collective action and generate solutions to common problems. This type of collective action undertaken at a grassroots level ranges from small initiatives within a small group to large initiatives that involve the broader community.

3. OPTIMUM AVAILABLE RESOURCE MANAGEMENT: This involves optimising resource systems, through appropriate management practices, to enable users to maximise the economic, environmental and social benefits from limited available resources whilst maintaining or enhancing the ecological support functions of the same resources.

4. PROACTIVE FARMING SYSTEMS: The primary objective of proactive farming systems is to develop farmers as businessmen with a focus on improving productivity, increasing profitability, ensuring sustainability and guaranteeing ethical working conditions, and an equitable distribution of the results of production

5. VALUE ADDITION ACTIVITIES: The focus is on unlocking innovations that enhance livelihoods and embed sustainability within the farming system.

6. CREATING MARKET LINKAGES: Connecting markets to sustainably-grown products by formalizing local and regional trade and linking village gate to the markets.

7. VALUE CHAIN DEVELOPMENT: Transforming agriculture for better yield and farmer profitability through professionalizing value chain operations.