Dont waste food: Hyderabads star hotels lead the way
in reducing food wastage
(http://postnoon.com/2013/06/05/dont-waste-food-hyderabads-star-hotels-lead-the-way-in-reducing-food-wastage/128934) (07.10.2013)
Think. Eat. Save is
the UNEP theme for the World Environment Day 2013. In face of a looming global
food crisis, sustainable consumption and prevention of food waste are now among
the most pressing issues in the world.
The UN Food and
Agriculture Organisation (FAO) estimates that roughly one-third of the food
produced in the world for human consumption every year approximately 1.3
billion tonnes gets lost or wasted.
India, in particular,
with one of the largest malnutrition populations in the world, sees an
estimated 40 per cent of all food produce becoming unfit for consumption before
it even reaches the market.
In the urban set-up,
however, its the F&B industry that was considered a majority stakeholder
in the production of food wastage. But over the years, City hotels say they
have risen to the challenge, implementing tight measures to ensure that
theres little wastage of food.
Where once left-over
food was given away to charities, old-age homes and orphanages, now hotels say
they have a we-wont-give-away-anything-that-we-wouldnt-eat-ourselves
policy.
So instead, theyre
keeping close checks on the quantities produced. After it leaves our premises,
theres no control over the quality of the food and when its served. What we
try and do is plan our menus carefully so there are negligible excesses, say
officials from Marriott, Hyderabad. What Marriott does instead as part of its
CSR activities is provide free freshly-made mid-day meals for school children
in Bowenpally.
The Taj Hotels group,
which has five properties in Hyderabad, shares a similar sentiment. While they
do have tie-ups with NGOs and schools, where they donate food occasionally, the
thrust of their sustainable consumption campaign is really on minimising the
wastes.
Over a period of
time, we have become increasingly conscious. We have learnt to estimate our
requirements and design our inventory so as to ensure that our food does not go
waste. We ask for a minimum guest guarantee and provide accordingly, says HR
manager Rajeev Kumar.
But it is ITC Grand
Kakatiya that has a truly unique approach to dealing with food waste. While
they also strictly control the quantity of food they produce, mass catering events
inevitably lead to 10-15 per cent leftovers. First, we segregate our waste.
Food thats not fit for consumption is processed in our in-house treatment
plant and turned into organic manure, which is then given to our landscapers
or put up for sale, explains executive chef, Sekhar.
While these baby steps
towards sustainable consumption are welcome, they are not enough. Not while
every year the amount of food wasted or lost amounts up to half of the worlds
annual cereals crop.
Because, as Ban Ki Moon
once said, In a world of plenty, no one, not a single person, should go
hungry.
The Dabbawala project
In an ingenious move
to reduce wastage of food in Mumbai, the Dabbawala Foundation got together
with an NGO called The Happy Life Welfare Society and launched a unique
initiative called Share my Dabba to ensure that no child in the city goes
hungry.
The crux of the
campaign is simple. Those with plenty will share with those who have nothing.
All they need to do is put a share sticker on their half-full tiffin box,
which will be collected by volunteers and distributed to slum children. The
pilot project is currently underway and if successful, could be replicated in
cities like Hyderabad too, which need it the most.
Green Walk
Corporates entered the
fray to celebrate World Environment Day with Ascendas mobilising IT
professionals to participate in a four-km Green Walk Marathon on June 7,
2013. The event comes as part of their Green Month campaign to
create awareness about sustainable consumption and food wastage and encourage
participation from the 18,000 working professionals in the Hitec City area.