Overview

The Bengaluru Hoteliers Association has directed restaurants to stop placing real cooked dishes or food samples on display to attract customers at entrances and billing counters. Customers and the Food Safety and Standards Authority of India (FSSAI) raised concerns that these samples, which restaurants throw away at the end of each day, lead to intentional food waste. The association has urged members to replace actual dishes with high-quality photographs, arguing that this switch will help curb food wastage. It stressed that “preventing food waste is a shared responsibility” and highlighted how Bengaluru’s 2,000-plus restaurants could create a big impact by adopting this change.

FSSAI Pushes Drives Action

Subramanya Holla, president of the Bengaluru Hoteliers Association, explained that FSSAI’s push drove them to act. He warned that if members refuse, they are open to FSSAI or the government taking legal measures against food waste. Holla observed that live food displays, once uncommon, have recently become widespread in malls and other high-footfall areas.

Industry Voices Mixed Opinions

Several hotel and Darshini owners have responded with caution. Some agreed they could shift to photos or digital screens, but others argued that the food samples produce far less waste than leftover food from customers. A Darshini manager pointed out that people choose dishes based on what they see, and said they typically only display new items rather than the entire menu. He argued that compared to other kitchen waste, this sample of waste is minor.

Digital Displays Offer Pros and Cons

Another Darshini owner said cooked food displays help customers make choices. Prashanth Raj, who owns IDC Hotel on Residency Road, supported digital displays for their flexibility and ability to provide information, but questioned whether all restaurants could afford or manage them.

Visuals Still Matter for Sales

Many hoteliers noted that displaying real food encourages faster sales, especially in tourist-heavy areas where visitors rely on seeing dishes before ordering. This discussion highlights Bengaluru’s growing focus on food sustainability and more responsible hospitality practices.

Source: The Times of India