Tackling food waste together: Hoteliers Association of Bengaluru's initiative

NT Correspondent

Bengaluru: In Bengaluru, a concerning 35% of food, particularly from events and hospitality, goes to waste, exacerbating the national issue of Farm to Fork Waste.

The Hoteliers Association of Bengaluru has taken up the mantle to combat this problem, actively engaging with stakeholders.

Collaborating with Mr. K.H. Muniyappa, Karnataka's Food and Civil Supplies Secretary, they aim to reduce the annual 68.7 million tons of wasted food.

Efforts include awareness campaigns targeting owners, workers, and consumers. A recent meeting emphasised educating schoolchildren and displaying posters in key locations.

The association urges the government to create videos for cinemas, TV, and public spaces to amplify the message of responsible food consumption.

The Hoteliers Association of Bengaluru is working closely with the NAPA KIN initiative, recognising the importance of a united front.

Through these initiatives, the association hopes to address food waste collectively, creating a more sustainable future for the community.