Pune on my plate: Sustainability via local sourcing, the new buzz word in hospitality

While Malaka Spice decided to grow its own, others like Chef Atul Kochhar who was in Pune as part of Swiggy Dineout’s Culinary Sessions, go all out to source ingredients available locally and to fashion their menus around them.

Now, the restaurant sources all its Asian ingredients from the 4 acres they own near Pune. “Currently, on a daily basis, we need about 3-4 kgs of Basil and Lemongrass, about 500 grams of Galangal and about 100 grams of Kaffir Lime at both of our restaurants in Pune,” he said.

Going local

Other than helping them meet the needs for their menu, local sourcing also ticks the box of sustainability – which is getting increasingly popular among restaurants and chefs across the world. Most Michelin Star restaurants now insist on sustainability with local sourcing and farm-to-fork being the flavour of the season. Across the world, Michelin star restaurants are now working with local communities and working out a way to make their operations sustainable. In Pune, some establishments are slowly catching on to the trend of composting their wet waste rather than giving it to the corporation.

Local sourcing, composting, recycling of used ingredients are some of the ways in which the F&B industry is adopting.

While Malaka Spice decided to grow its own, others like Chef Atul Kochhar who was in Pune as part of Swiggy Dineout’s Culinary Sessions, go all out to source ingredients available locally and to fashion their menus around them.

Local sourcing for Kocchar was the result of his father’s feedback when he visited the chef’s renowned London restaurant. In search of the elusive essence which would reflect him, Kocchar went all out for local sourcing.

Four properties of the Neemrana Group of Hotels have the Farm to Fork Concept wherein the properties grow their own vegetables

Sustainability for the chef means working with locally available ingredients and ensuring zero waste. “Every bit of food is used — either on the plate or as filling for some other dish,” he said.

Nair, on his part, ensures that all wet waste generated in their restaurants goes into the composter in their Koregaon Park premises. “Not just this, at a restaurant level, we upcycle old sun boards or posters to make coasters. All candle wax collected from candles burning on tables are repurposed to make new candles,” he said.

Four properties of Neemrana Group of Hotels have adopted the farm-to-fork concept wherein properties are growing their own vegetables. Sonavi Kaicker, group CEO, said it reduces carbon footprint for the properties. “This commitment not only enhances the taste of dishes but also prioritises guest health, fostering memorable experiences,” she said.