LEFT OVER FOODS-THEY STILL HAVE VALUE!

In many Western countries there are flourishing Food Banks which feed thousands of people, most of them poor to buy good and nutritious foods they need because of economic compulsions. The concept of such banks is that through appropriate action tons of foods, which otherwise are wasted because of surplus preparation or date expired market products, can still be salvaged if timely action is taken to protect their quality. Such saved foods are handled with care to preserve their quality scientifically and supplied to institutions and organizations looking after poor people. Of course this concept has spread across the world but in a limited way in many countries out side the wealthy group of nations. It is in this context that one has to appreciate the on-going food saving campaign in Gulf countries that provides good meals to thousands of people who have limited access because of income limitations. Here is a take on this interesting development in Dubai, one of the rich Gulf countries which is laudatory indeed. 

"Thousands of needy residents are feasting on quality leftover food from posh hotels, supermarkets and homes, thanks to a joint initiative by a Dubai-based charity and Dubai Municipality. NGO Ro'yati Family Society in Dubai, which has taken upon itself to collect and distribute leftover food under the Dubai Municipality's supervision, said in 2012 it fed over 70,000 needy residents with leftover food collected from less than a dozen sources. From succulent kebabs, uzis and biryanis (Arabic meat and rice dishes) to mouth-watering kunafas (cheese pastry) and umm ali (bread pudding), workers and families get to party on a sumptuous spread of ready-to-eat foods that is otherwise often beyond their reach. "This year we expect the numbers to double as we are already close to the 70,000 mark," said Lina Kilani, project manager at Ro'yati Family Society. She said the society distributes leftovers among 500 needy families, besides workers in labour camps. "These families, which have around eight to 10 members each, have become so used to our supplies that they call to enquire if they don't see us for a couple of weekends." Kilani said she works on a well-organised schedule as some hotels inform her of their events and potential supplies in advance. "Supermarkets and residents who have parties at homes also call us. We have a dedicated team of five paid staff who with the help of volunteers collect, transport and distribute the leftovers. "She said weekends are peak time as most parties, events and functions are held on Thursdays, Fridays and Saturdays. Ramadan iftars also generate large quantities of leftovers".

Dubai, being a business hub generates huge quantity of food wastes because of hospitality events and large scale feasts during some seasons and the prime movers of this movement must be lauded for their vision and initiative for setting up a viable food handling system that is involved in collecting surplus foods at their source, handle them with high degree of caution to prevent deterioration and deliver to needy beneficiaries with least time lapse. The civic body in Dubai must be complimented for its deep involvement and interest in the project which has made the program an unqualified success. Such initiatives must be shown by civic bodies all over the world including in India and there are may committed humanitarians with necessary resources, skill and experience willing to join the cause provided they have the unqualified support from their civic bodies. Such projects accomplish the twin objectives of saving precious food and feeding people, who otherwise are deprived of required food due to limited personal income.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

NEW TRANSPARENCY POLICY FOR RESTAURANTS-KERALA INITIATIVE

Kerala is supposed to be a 100% literate state in the Indian Union and hence one would expect the population there to be more sensitive to laws of the country which need to be respected by every citizen. The recent report that the hoteliers in that state are flouting the orders of the state High Court is some what disturbing. During the last two years the attitude and behavior of hoteliers all over the country have witnessed a sea change with prices of food preparations being hiked indiscriminately for no rhyme or reason. It defies logic as to why a cup of coffee should cost Rs 10 plus or an idli plate cost Rs 20-25 or a dosa cost Rs 25-30! Of course there is some inflation which is causing marginal rise in the market prices of raw materials but the prevailing prices do not justify such deep escalation, bordering almost on fleecing the customers. Added to this the food regulations are not being followed scrupulously with no one afraid of the law. Here is a take on this unfortunate development affecting millions of consumers who depend on hotel food for meeting their day to day needs.

Even as most of the hoteliers and restaurant owners in the city have started displaying price list of foods, they are yet to comply with the provisions of the Food Safety Regulations for exhibiting ingredients used in their food. As per the provision of the Act, the seller of the food articles is bound to display the ingredients used in foods being sold. High Court lawyer Basil Attipetty, who had obtained an order from the consumer court for enforcing the rules relating to display of price lists, said that the regulations had made it mandatory for sellers of any food stuff to display its ingredient list in their shops. He said that the High Court had recently emphasised the need for regulating the prices of even hotel foods and thereby preventing fleecing by hoteliers. Mr. Attipetty said that the Ernakulam Consumer Disputes Redressal Forum had also ordered displaying of price lists of food stuff in terms of the Kerala Food Stuffs (Display of Prices by Catering Establishment) Order, 1977. He said that some of the hotels were yet to exhibit the price list of food stuff in compliance with the forum's order. He had contended that as per the order, the police and local bodies and civil supplies department had the power to direct hotels and restaurants to display the price list of food stuffs. The forum had also directed the Kochi City Police Commissioner and Superintendent of Police, Aluva Rural, to file a report after implementing the order of the forum. He pointed out that the police officers were yet to file a report on the compliance of the directive. The High Court had also expressed its concern over the soaring prices of hotel foods and suggested bringing in a law to hold the price line of hotel food.

Price control is not a desirable step in a democracy, if it can be avoided. The hoteliers must have self restraint as well as sufficient sensitivity to the feelings of their customers. No body is holding a brief for the way the insipient FSSAI is functioning at present and there must be realistic moderation of rules equitable to both the consumer as well as the hotelier. The rules regarding display of prices along with quantity served must be enforced at any cost and violators must be meted out exemplary punishment. Same is true regarding the nature of ingredients used either through the Menu card or through display. Consumer has a right to know whether the preparations contain any ingredient not to his liking. For example use of ingredients like Garlic, Onion, Chilli and other spices may not  be liked by some and such display will help them to avoid preparations containing these objectionable ingredients. While insisting on such practices the authorities must also look into the practical difficulties faced by the catering industry in meeting such aspirations of the consumer. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com