As a passionate foodie, I often find myself indulging a bit too much and resorting to doggy bags to save

leftovers and avoid wastage. But I've often wondered, aren't restaurants guilty of wasting food too?

According to the Ministry of Agriculture in India, a staggering 50,000 INR crores worth of food is wasted
annually. The restaurant industry is a significant contributor to this waste, encompassing eateries,
hotels, caterers, canteens, and similar establishments. This waste is typically categorized as pre-
consumer waste during preparation, plate waste left by customers, and post-consumer waste from
uneaten takeaways.

The United Nations Environment Programme's (UNEP) food wastage index report paints a grim picture,
indicating that 68.7 million tonnes of food are wasted each year in Indian homes alone. That's roughly
50 kgs per person, making India the second-largest household food waster globally, trailing only behind
China.

The reasons for such waste are manifold, including overproduction, oversized portions, menu variety,
fussy diners, and poor inventory management.

To address this alarming issue, companies like Too Good to Go Inc., based in the US, have emerged with
a noble mission to combat food waste. Founded in 2015, this company connects customers with surplus
food from restaurants, cafes, and stores at discounted rates. They've raised a substantial $86 million in
funding to date.

Their app allows users to browse nearby establishments, place orders, and pay seamlessly. Customers
can then collect their meals at specified times, enjoying quality food while reducing waste. Too Good to
Go generates revenue through commissions on sales and collaborates with partners for additional
income streams.

Following suit, Mumbai-based SaveEat has pioneered India's first food-saving app, earning accolades like
the "Best Concept of the Year" at the Food Connoisseurs India Convention 2023. Their model aligns with
Too Good to Go's ethos, furthering sustainability in the hospitality sector.

Imagine if giants like Zomato or Swiggy adopted such initiatives, leveraging their vast restaurant
networks for positive change and profitable business ventures. Of course, challenges like maintaining
health and sanitation standards remain crucial, but with innovation and dedication, these hurdles can be
overcome.

In essence, tackling food waste isn't just about environmental responsibility; it's a lucrative opportunity
intertwined with social impact.