The National Restaurant Association of India (NRAI) has encouraged restaurants and food service businesses to adopt measures focused on energy conservation, local sourcing, responsible consumption, and operational efficiency in light of ongoing global supply chain disruptions.

As part of its recommendations to members, NRAI has advised restaurants to prioritize procurement of locally produced vegetables, grains, dairy, meat, seafood, spices, and beverages to reduce dependence on imported ingredients wherever suitable domestic alternatives exist, and promote “Made in India” food products and regional cuisines.

Focus on Energy Conservation and Operational Efficiency

The recommendations further encourage restaurants to optimize delivery routes, shift a portion of intra-city logistics toward EV-based delivery fleets, reduce non-essential generator usage, improve kitchen energy efficiency, and encourage employee carpooling and staff transport pooling.

NRAI has also recommended portion optimization and anti-food-waste initiatives, encouraging consumers to order responsibly and avoid wastage, while promoting healthier preparation methods and responsible consumption practices.

Supporting Domestic Dining and Regional Culinary Traditions

The advisory additionally highlights the importance of supporting domestic dining campaigns, regional culinary festivals, Indian seasonal menus, local food traditions, and domestic travel-linked hospitality partnerships. It also recommends the adoption of LED lighting, smart refrigeration systems, energy-efficient kitchen equipment, optimized air-conditioning usage, rooftop solar installations where feasible, and stronger digital ordering and contactless payment systems.

Strengthening Domestic Supplier Networks

Restaurants have been encouraged to strengthen domestic supplier networks, review dependence on imported products, source from sustainable farming networks and Farmer Producers Organisations, and promote awareness around food waste reduction, energy conservation, responsible consumption, and support for Indian products and local businesses.

NRAI Highlights Need for Collective Industry Action

Highlighting the need for collective industry action, Sagar Daryani, President, NRAI, said, “At a 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.”

The association noted that the food services sector is a major consumer of fuel, logistics, edible oils, electricity, imported ingredients, and packaging materials, and that collective industry action can play an important role in resource conservation and operational stability.