Should restaurants charge for wasting food? Chefs share their views

Up to date on: Aug 22, 2025 10:54 am IST A restaurant in Pune introduces a ₹20 superb for meals wastage, sparking debate on social media. Cooks emphasise the significance of aware consuming practices The key phrase of sustainability has entered the meals enterprise, the place wastage is a recurring theme. A daily problem confronted by eateries is clients ordering greater than they will eat, leading to cooked meals going to waste day in and time out. Addressing this problem, a South Indian restaurant in Pune got here up with an answer. Meals wastage superb at a Pune restaurant: Cooks share their views(Photograph: Adobe Inventory) A customer took to X to share a handwritten menu (see proper) with a disclaimer on the finish: “You can be charged ₹20 for losing meals.” This transfer garnered 12K views on X and began a recent debate: Is that this a coverage that needs to be applied? Social media customers and culinary consultants stay divided on this subject. Whereas some hail it as a long-pending transfer to sort out meals wastage, others opine that it fuels guilt as a substitute of spreading consciousness. A symbolic chargeChef Nishant Choubey tells us that he has confronted an analogous penalty when he left a meal throughout a go to to Germany. “Individuals ought to perceive their appetites and be aware of the wastage. One ought to take smaller parts or not order an excessive amount of meals at one time,” he insists. Calling the coverage essential, Chef Suvir Saran feels that such a small penalty is not going to trigger monetary damage. However it’s going to make clients cease and assume earlier than ordering greater than they will eat: “Meals waste is not only about cash — it’s in regards to the effort of farmers, the sources used to develop, cook dinner, and serve the meals. Even a symbolic cost can create consciousness and construct a tradition of aware consuming.” A aware changeHowever, culinary skilled and chef advisor Reetu Uday Kugaji believes in altering the pedagogy, with an emphasis on consciousness somewhat than guilt-tripping. She says, “The objective ought to all the time be to encourage respect for meals, not instil guilt. As an alternative of punishing diners, we must always create consciousness.” She additionally explains how such a change could be applied: “Eating places can encourage aware consuming by designing menus that educate diners, providing smaller portion choices, and making it simple to take leftovers residence.” How you can be an expert-approved conscientious dinerThe accountability of managing extra waste lies not simply with the curators, but additionally with the purchasers. Cooks share suggestions and methods to make sure that diners take cost: Order small parts, and add extra to the checklist if you’re nonetheless hungry.As an alternative of ordering particular person dishes, order shared gadgets for the desk, particularly when attempting a brand new place.Don’t hesitate to ask about portion sizes — cooks and restaurant employees are all the time blissful to information you.When at buffets, assist your self to small portions. When you prefer it and wish extra, go for seconds!If not sure about an merchandise or your urge for food, finest to keep away from ordering it.When you can’t end what’s in your plate, merely request a takeaway.