National Restaurant Association of India has advised restaurants and food service businesses to adopt measures focused on energy conservation, local sourcing and operational efficiency amid ongoing global supply chain disruptions. As part of its recommendations, the association has encouraged restaurants to prioritise locally produced vegetables, grains, dairy products, meat, seafood, spices and beverages wherever suitable domestic alternatives are available. It has also recommended promoting regional cuisines and “Made in India” food products.
The advisory further highlights the need to improve logistics and energy management through route optimisation, EV-based delivery fleets, reduced generator usage, energy-efficient kitchen equipment and employee carpooling initiatives.
NRAI has also urged restaurants to focus on portion optimisation and anti-food-waste measures while encouraging responsible consumer behaviour and healthier food preparation methods.
Additional recommendations include the use of LED lighting, smart refrigeration systems, rooftop solar installations where feasible, digital ordering systems and contactless payment solutions. The association has also advised businesses to strengthen domestic supplier networks and collaborate with sustainable farming networks and Farmer Producers Organisations.
Highlighting the industry’s role, Mr. Sagar Daryani, President, NRAI, said, “ At the time of global economic uncertainty and supply chain volatility, coordinated voluntary action by the food services industry can contribute towards conserving resources, supporting local sourcing, and strengthening operational stability. The industry has consistently come together during challenging periods, and responsible business practices can collectively make a meaningful impact."