SUSTAINABLE F&B

The Indian hospitality sector is making a drastic shi towards sustainable dining, as today’s travellers are becoming more and more conscious about what is being served, where it is sourced from and why? “Sustainable food trends are picking up as travellers are well aware of their carbon footprint and would like to contribute positively to the environment,” says Uchit Vohra, executive chef at ITC Gardenia, Bengaluru.

“Organic food has entered in a big way, as guests are now willing to try locally sourced vegetables, fresh sh and meat which has not travelled across the seas to be on their plate,” adds Vohra.

ITC Hotels’ also has a Responsible Luxury initiative under which a plethora of sustainable food practices have been adopted like Luxury Single Diner Menus, Alert Meets and Pavilion PURE.

When we asked e Oberoi, Mumbai about what has spurred this new interest in eating local as opposed to imported ingredients, executive chef Satbir Bakshi states, “We continue to explore small-town markets in search of key seasonal ingredients and authentic regional recipes that are coupled with constant experimentation for our menu.” An example of this is the Earth, Land and Sea menu at Ziya, where the menu is bifurcated based on the origin or ingredients, and gives the guests a glimpse of regional Indian cuisine.→