restaurants

‘Good to Grab’ is fighting climate change by reducing food waste from restaurants. By rescuing surplus meals and offering them at 50% discounts, the startup is saving over 10,000 plates from ending up in landfills.

Love the Parsi food at Kolkata's iconic restaurant Mancherji's? Supriya Mancherji shares the beautiful love story that laid the foundation of this business in her home kitchen.

Pune-based writer Junisha Dama recently shared an extensive viral Twitter thread that details how old and new eateries are changing Pune’s culinary landscape, and where you can go to eat your favourite food.

Watch the awe-inspiring story of Jayanti Kathale, whose search for authentic Marathi food abroad ended up with her quitting her stable career to start Purnabramha, a restaurant that has a presence across India and Australia today.

“It is important to raise awareness of unsustainable and sustainable palm oil production. One customer at a time, we can create the change.”

“Many guests believed that they could waste food as it was paid for. So we had to ensure we educated them about the entire process that goes into growing and preparing the food, and how its wastage is truly wrong.” #StopFoodWaste

To provide enough sanitation provisions for the residents and tourists, the Guwahati Municipal Corporation has now directed the hotels and restaurant owners to allow women and children to use toilets in their premises for free.

"We have been educating our customers to pack the leftover food and donate it. In addition to the leftovers from our outlet, people of the city also donate food regularly. Sometimes we also have fresh food left in the fridge.”

If these establishments don't follow the BBMP's orders, they could face severe legal action and suffer cancellation of trade licence.

Excessive plastic usage is a major problem in the food industry, especially when it comes to food packaging where the use of plastic carry bags and plastic containers is rampant.