From fourteen waste bins every day, we now only need one. We know that from the number of waste bins: it has come down from 14 to 1. They have to cough up `100 per every 10 gm.It’s been six months since the initiative was taken up and Ibnii’s initiative works. At The Ibnii Spa Resort food wasted by guests is weighed and billed to the atithi at the rate of `100 per 10 gm.” He also feels that “we have to be very mindful, both when serving and ordering food, and think about the millions around us who struggle to have at least one meal a day. So, what the resortin Coorg did was asmart move”, he feels.The proceeds go to a not-for-profit organization that feeds children at an orphanage in Madikere.Uday Nitrogen making machine Factory Dhanda of Asvah 24 says “The initiative to impose fines on consumers who waste food that they ordered may sound novel in India, but globally, countries like Germany, the UK, and some other developed nations have tried it and succeeded in reducing food wastage. Its streets, garbage bins and landfills stand silent testimony. At the end of the stay, the guests are told at checkout how much they wasted. “We have to develop a culture not to waste food”, he says.That when it was decided to charge guests for the food they have not eaten.” added Shreya. However, he adds that ordinary restaurants and roadside shops will find it hard to implement such a rule, as customers won’t be willing to spend extra on wasted food.According to K. Some feel that restaurants should keep wastage in mind while deciding on serving portions, while others are of the opinion that customers should be fined for wasting food. end-of Tags: coorg, food waste.

“We have seen a drastic decrease in the quantity of food waste. The guests were told they could place any number of orders. However, he cautions that “When we insist thatwasted food has to be paid for, we should make sure that food wastage is reduced in the long run”, adding that, “if this does not happen, the initiative is of no use. Hoteliers in Chennai also needs to take efforts to protect and preserve foodgrain for the benefit of the large number of poor in our society who are struggling to survive on a single meals a day. But the wastage went on. So it was decided to decrease the portions.You’ve heard your gran say it at the dinner table: waste nought.Food wastage is an alarming issue in the country. Over one-third of all food produced globally goes waste, and if food waste were a country it would be the third largest emitter of greenhouse gases. “In Indian restaurants, the sellers and the buyers tend to serve and consume more than what is needed.

“We must consider food wastage a bad habit”, he says.One luxury resort situated in the hills of Coorg, Karnataka has paid heed to that suppertime sermon. The quantity of food that we serveor the quantity of food that we order sometimes exceeds need and this leads to wastage. The payout is dropped straight into a donation box.

Twenty-five per cent of the world’s water supply is used to grow food that is never eaten. The city of Chennai is no different from the rest of India.There has been no blowback from the guests too; they rather appreciate it. Nidhin Bharath, food enthusiast and owner of a Belgium Waffles franchise in Ambattur, people in the city have to develop the civic sense to accept that food wastage is a serious issue.”He feels that it is a good initiative and that restaurants in Chennai should be part of efforts to reduce food wastage.There has been a drastic decrease in the quantity of food waste since the initiative was taken up. The process is simple: at the end of every meal ordered by a guest, whatever is left over is weighed on a scale in front of them.”Ibnii’s CSR adviser Shreya Krishnan told Deccan Chronicle that the resort’s composting units used to be overworked with 14 large bins collecting food waste daily

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