Prem Pogakula

Executive Chef, The Westin Hyderabad Mindspace

In celebration of World Earth Day’s theme, “Planet vs Plastics,” we’re proud to showcase our dedicated efforts toward a sustainable future. Here’s how we’re actively contributing to this global cause:

Crafting Menus: Delve into our thoughtfully curated menus designed to minimize plastic packaging. Embracing locally sourced, fresh ingredients not only enhances flavour but also significantly reduces plastic waste generated through transportation.

Kitchen without Plastics: Step into our kitchen, where we have implemented stringent regulations to eliminate single-use plastics. From opting for reusable containers to exploring eco-friendly alternatives like glass or metal storage solutions, were reshaping culinary practices with sustainability at the forefront. We also use sustainable bento boxes for our MBOW-packed lunches to minimize single-use plastic.

Collaborating with Suppliers: Partnering with suppliers who share our eco-conscious values, we ensure that ingredients are delivered in sustainable packaging materials, further reducing our environmental footprint. Recyclable paper, cartons are used to transport produce.

Empowering Our Team: Through comprehensive training programs, our chefs are equipped to recognize the environmental impact of plastic waste. Empowered to innovate in cooking and storage methods, they spearhead progressive approaches toward sustainability.

Community Engagement: Beyond our kitchen doors, we’re actively engaging guests and local community members through educational initiatives and captivating cookery demonstrations. By fostering awareness and inspiring action, we’re igniting a movement toward reducing daily plastic consumption.

Soundar Rajan

Executive Sous Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

At Sheraton Grand Bengaluru Whitefield we always believe that “Food is Life.” It nourishes the body and soul and has the ability to sustain the world. An ongoing focus of sustainable lifestyle initiatives is the opportunity to draw inspiration from global cuisines in moving toward a more plant forward diet. After all for many cultures it is already essential to their way of life, rather than a ransom and also happens to be better for human health and the planet. For example, at Sheraton Grand Bengaluru Whitefield we have elevated farm to fork concept as a whole dining experience for our guests. We have got almost all our spices are sourced from a local spice garden established in the vicinity. Our buffet spread has a section dedicated to healthy food and detox (herbs infused) beverages. Our barmen dish out titillating cocktails has been used locally grown herbs & edible flowers. These initiatives will bring together food and beverage professionals to discuss current trends and to make cordial decisions about menus, recipes, and ingredient selection impact our planet, our health, and our industry. The long–term vision of these initiatives is one that integrates optimal nutrition and social responsibility within the food and beverage industry.

Suresh Baabu

Executive Chef, Kochi Marriott Hotel 

World Earth Day encourages global reflection on food sustainability. Chefs champion sustainable and vegan choices, recognizing food’s impact on the planet. Animal agriculture contributes to emissions, deforestation, and water scarcity, while plant-based diets use fewer resources and have lower carbon footprints. Chefs innovate with ancient grains and local ingredients, reducing waste through creative techniques like fermentation. The vegan movement, once fringe, now leads the sustainable food conversation, proving plant-based dishes can be delicious and planet-friendly.

Sandeep Kalra

Director of Culinary, Pullman+Novotel, New Delhi, Aerocity

Conservation of food waste is an integral part of our team of chefs at Pullman and Novotel New Delhi Aerocity. Daily menus are planned keeping in mind how busy the hotel is predicted to be, as well as the number of events and the guest list. While preparing dishes, chefs try to use vegetable peels, etc., for stocks or, better yet, use them creatively as chips or garnishes. Guests are actively encouraged to manage food waste. Any remaining scraps are repurposed for composting, enriching an on-site sprawling 5500 sq ft herb garden. This sustainable cycle ensures a harmonious balance between culinary delight and environmental stewardship.

The team has also implemented comprehensive sustainability measures to create a cleaner, greener environment. Single-use plastic items in rooms have been replaced with sustainable alternatives along with eliminating plastic straws, and stirrers, thus reducing waste and promoting eco-friendliness.

The hotel has also established an on-site water bottling plant, producing 2500 bottles per day for events and guest rooms leading to a significant reduction in single-use plastic waste creating a more sustainable operation overall. Collaboration with a waste management company has enabled the conversion of waste into energy, with 95% of power for the hotel being sourced from renewable sources.

A standout feature is the 5500 sq. ft. herb garden, supplying fresh produce showcased at the Farmers Basket, highlighting the commitment to source local ingredients.

Ashish Pant 

Chef De Cuisine, Lords Hotels and Resorts

Our restaurants are continuously striving to transition to paper bag packaging in order to reduce their plastic impact. When food is delivered, paper bags and reusable containers do not release any highly toxic or harmful gases into the environment. Additionally, we have ceased the use of single-use plastic water bottles and have implemented the use of reusable ones at meal tables and refill stations. 

Vishwanath and Shwetha

Founders of India Sweet House,

This Earth Day,  India Sweet House, a beloved name for traditional Indian sweets and savouries, is taking a delicious step towards a greener future.  In a thoughtful initiative, they are encouraging customers to be part of the solution with  “Unbox Sustainability”, offering a 10% discount to those who choose to forgo disposable packaging. The “Unbox Sustainability” initiative kicks off on Earth Day, April 22nd, and will continue for the entire year.  Customers are encouraged to bring their own reusable containers for their favourite sweets,  enjoying a discount while making a sustainable choice.  This small step collectively contributes to a significant reduction in single-use packaging, fostering a healthier planet for everyone.

“At India Sweet House, the sweetness extends from our treats to the world we create. By offering eco-friendly options, we hope to inspire a ripple effect of conscious consumption, one delicious bite at a time. The ‘Unbox Sustainability’ initiative is a simple yet impactful way to reduce waste and promote a mindful approach to consumption.”