Source: News Bharati English11 Apr 2017 17:44:15
New Delhi, April 11: Modi on Mann Ki Baat last month highlighted the issue of food wastage at feasts and termed it as an injustice to the poor. The nation taking food wastage on a serious note will be looking over it. The restaurants will be provided by draft explaining about what dish sizes they should serve to a customer.The National Democratic Alliance (NDA) government is preparing to fix portion sizes of dishes served by star hotels and restaurants. Minister of Consumer Affairs, Food and Public Distribution, Ram Vilas Paswan said that if a person can eat only two prawns, why should he or she be served six? If a person eats two idlis why serve four! It’s wastage of food and also money people pay for something that they don’t eat.
Paswan added saying “They are the experts. They should tell us the maximum amount of a dish a person can eat. You go to a Chinese restaurant; they give you so much (of food). We are going to call them (stakeholders) for a meeting. The PM is concerned about food wastage and so we are going to issue instructions to these hotels (about the amount of food to be served)”.
India has the huge problem of food shortage and food wastage. The Global Hunger Index (GHI) 2013 says that India ranks 63rd out of the 78 hungriest countries which poorer than the neighboring countries like Sri Lanka ranks 43rd, Nepal 49th, Pakistan 57th, and Bangladesh 58th. The United Nations Food and Agricultural Organization believes that 17% of Indians are still too undernourished to lead a productive life as its GHI rating has risen from 32.6 in 1990 to 21.3 in 2013. “The amount of food wasted in India can feed all of Bihar for a year”, said September 2016 government report.
The fact is the world’s undernourished people live in India, more than in all of Sub-Saharan Africa. World Economic Forum report 2014 says that food worth $ 8.3 billion or nearly 40% of the total value of annual production in India is wasted. This report doesn't include meat accounts for about 4% of food wastage but 20% of the costs, while 70% of fruit and vegetable output is wasted, accounting for 40% of the total cost.