Bengaluru is set to tackle its food wastage issue with the introduction of a groundbreaking initiative – the 'No Food Waste' vehicle, sponsored by the Airports Authority of India. In a city where approximately 35% of produced food ends up discarded, this innovative step aims to address the alarming statistics. According to the Bruhat Bengaluru Hotels Association (BBHA), an astounding 68.7 million tones of food are wasted annually. P C Rao, the president of BBHA, commended the initiative while shedding light on the sectors where wastage is most prominent, emphasizing the need for prudent handling of surplus food. The venture signifies a collaborative effort to alleviate a critical issue affecting both the environment and society.
Explaining Food Wastage
Food wastage remains a pressing concern globally, and Bengaluru is no exception. A significant portion of this wastage occurs in wedding halls and star hotels, where food is discarded irrespective of its shelf life. Rao highlighted specific items like sweets and certain main courses, emphasizing their durability beyond presumed expiration. Thali meals, a popular choice, contribute significantly to the problem, prompting discussions on educating customers to return unconsumed items. The core issue lies in excessive production, especially in upscale hotels, leading to BBHA's collaboration with the government to implement technologies for demand-based food production.
Reducing Food Wastage in Kitchens
Food wastage encompasses the disposal of edible food at various stages, from production to consumption. Inefficiencies in the food supply chain, over-purchasing, improper storage, and consumer habits contribute to this alarming trend. The consequences extend beyond environmental concerns, impacting economic resources and exacerbating food insecurity.
To mitigate food wastage in kitchens, individuals and establishments can adopt practical measures. Firstly, effective inventory management techniques, such as implementing FIFO (first in, first out) methods and conducting regular stock assessments, can prevent surplus food accumulation. Additionally, portion control practices and menu planning based on demand projections help align food production with consumption requirements, minimizing excess.
Furthermore, embracing creative culinary approaches to utilize leftover ingredients can significantly reduce wastage. Repurposing excess food into new dishes, like transforming vegetable scraps into flavourful stocks or incorporating surplus fruits into desserts, fosters resourcefulness and minimizes disposal.
Implementing stringent food safety protocols while handling surplus food is crucial to ensure its suitability for consumption. Collaboration with local food banks or charities to redistribute excess food to vulnerable communities can also contribute to reducing wastage while addressing food insecurity.
Education and awareness initiatives play a pivotal role in instilling responsible consumption habits among consumers. Encouraging patrons to opt for smaller portions or to return unutilized items for repurposing can help minimize wastage in restaurants and catering establishments.