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.

Amol Pol

Executive Housekeeper, Radisson Blu Hotel Pune Kharadi

Radisson Blu Hotel Pune Kharadi is committed to environmental sustainability through its “Planet v/s Plastic” campaign. Our eco-conscious practices include replacing disposable plastics with sustainable alternatives, promoting recycling and waste separation, and educating guests and staff on reducing plastic use. The ‘Soap for Hope’ program by Diversey allows us to recycle soaps and reuse glass bottles. In-room tags encourage guests to recycle, reuse, and conserve resources. These efforts have reduced our environmental impact, aligning with our global Net Zero promotion, ensuring a more sustainable future.

Chef Omkar Dabhane

R&D head, PAUL & MIKE CHOCOLATE

Firstly, we prioritize the responsible handling and storage of ingredients by minimizing our use of traditional kiln wrap and opting for air-tight, food-safe containers. This not only maintains the quality and freshness of our ingredients but also reduces plastic waste, aligning with our environmental values.

Secondly, our packaging choices reflect our dedication to sustainability. We utilize recyclable foil as the primary packaging material for our chocolates, ensuring optimal temperature control while being mindful of our environmental impact. Additionally, our secondary packaging consists of carefully crafted paper boxes, reinforcing our commitment to reducing plastic pollution and promoting eco-friendly alternatives.

At Paul and Mike Chocolate, we believe that small changes can make a significant difference in protecting our planet. Through our practices and ongoing efforts to educate and inspire consumers, we strive to create a greener future—one delicious chocolate at a time.