The National Restaurant Association of India (NRAI) has issued an advisory encouraging restaurants and food service operators across the country to adopt energy-efficient practices, strengthen local sourcing, and improve operational sustainability amid ongoing global supply chain disruptions.
The advisory recommends restaurants prioritise domestically sourced ingredients including vegetables, grains, dairy, seafood, meat, spices, and beverages wherever suitable Indian alternatives are available. NRAI has also urged the industry to actively promote regional cuisines and “Made in India” food products as part of a broader push towards self-reliance and supply chain resilience.
As part of the recommendations, restaurants have been advised to optimise delivery routes, encourage EV-based intra-city delivery fleets, reduce non-essential generator usage, improve kitchen energy efficiency, and adopt employee carpooling and pooled staff transportation systems.
The association further highlighted the importance of portion optimisation and anti-food-waste initiatives, encouraging responsible ordering practices among consumers while promoting healthier food preparation methods and mindful consumption.
NRAI also recommended increased focus on domestic dining campaigns, regional food festivals, Indian seasonal menus, and partnerships linked to domestic travel and hospitality. The advisory encouraged adoption of LED lighting, smart refrigeration systems, energy-efficient kitchen equipment, optimised air-conditioning, rooftop solar installations where feasible, and stronger digital ordering and contactless payment infrastructure.
Additionally, restaurants have been encouraged to strengthen domestic supplier ecosystems, reduce reliance on imported products, source from sustainable farming networks and Farmer Producer Organisations (FPOs), and create greater awareness around food waste reduction, energy conservation, and support for local businesses.
Commenting on the initiative, Mr. 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 India’s food services sector remains a significant consumer of electricity, fuel, logistics, edible oils, imported ingredients, and packaging materials, making industry-wide sustainability measures increasingly important for long-term operational resilience and cost optimisation.
