Updated on: Aug 22, 2025 10:54 am IST
A restaurant in Pune introduces a ₹20 high-quality for meals wastage, sparking debate on social media. Chefs emphasise the significance of aware consuming practices
The key phrase of sustainability has entered the meals enterprise, the place wastage is a recurring theme. A daily problem confronted by eateries is prospects ordering greater than they will eat, leading to cooked meals going to waste day in and time out. Addressing this problem, a South Indian restaurant in Pune got here up with an answer.
A customer took to X to share a handwritten menu (see proper) with a disclaimer on the finish: “You will be charged ₹20 for wasting food.” This transfer garnered 12K views on X and began a contemporary debate: Is this a coverage that needs to be carried out? Social media customers and culinary specialists stay divided on this subject. While some hail it as a long-pending transfer to deal with meals wastage, others opine that it fuels guilt as an alternative of spreading consciousness.
A symbolic cost
Chef Nishant Choubey tells us that he has confronted an identical penalty when he left a meal throughout a go to to Germany. “People should understand their appetites and be mindful of the wastage. One should take smaller portions or not order too much food at one time,” he insists.
Calling the coverage essential, Chef Suvir Saran feels that such a small penalty is not going to trigger monetary damage. But it’ll make prospects cease and suppose earlier than ordering greater than they will eat: “Food waste is not just about money — it’s about the effort of farmers, the resources used to grow, cook, and serve the food. Even a symbolic charge can create awareness and build a culture of mindful eating.”
A aware change
However, culinary professional and chef marketing consultant Reetu Uday Kugaji believes in altering the pedagogy, with an emphasis on consciousness fairly than guilt-tripping. She says, “The goal should always be to inspire respect for food, not instil guilt. Instead of punishing diners, we should create awareness.”
She additionally explains how such a change could be carried out: “Restaurants can encourage mindful eating by designing menus that educate diners, offering smaller portion options, and making it easy to take leftovers home.”
How to be an expert-approved conscientious diner
The accountability of managing extra waste lies not simply with the curators, but additionally with the shoppers. Chefs share ideas and methods to make sure that diners take cost:
- Order small parts, and add extra to the record if you’re nonetheless hungry.
- Instead of ordering particular person dishes, order shared gadgets for the desk, particularly when attempting a brand new place.
- Don’t hesitate to ask about portion sizes — cooks and restaurant employees are all the time joyful to information you.
- When at buffets, assist your self to small portions. If you prefer it and wish extra, go for seconds!
- If uncertain about an merchandise or your urge for food, finest to keep away from ordering it.
- If you’ll be able to’t end what’s in your plate, merely request a takeaway.
