If there were a hierarchy of buzzwords that get thrown around as often as your neighbour puts out gossip on the Kitty group, at the very top would be sustainability. Everyone’s scrambling to crack the code and bake it into their processes – because if we don’t, there might not be much of a planet left in 50 years.The food business isn’t that far behind. With climate change staring us in the face, restaurants are gradually adopting sustainable practices that aim to reduce their carbon footprint and give back to nature, rather than merely taking from it.
“I believe it’s a reaction to necessity and awareness. As climate realities become more acute, restaurants, being resource-intensive businesses, are becoming aware of the role they play in adding to or reducing their environmental footprint. Sustainability has shifted from being a “nice to have” to an integral part of how responsible businesses are run,” says Rakshay Dhariwal, Managing Director, Passcode Hospitality, which has the bar PCO under it.
According to Grace Muivah, Brand Lead, OMO, a sustainable restaurant based in Delhi “Consumer preferences are also evolving. More customers actively seek out businesses that prioritise eco-friendly practices, and they tend to support restaurants that reflect their values around sustainability and ethical sourcing.”
Zareen Ali Desai, founder and head chef at Bagan Farms in Kolkata, highlights the growing importance of adopting sustainable and thoughtful food practices. She believes that challenges such as climate change, food waste, and a deepening disconnect from nature make it vital to rethink how food is grown, prepared, and consumed. She further explains that the food industry holds considerable influence and must take responsibility for its impact. With greater awareness around food systems and mounting environmental concerns, she sees sustainability not as a choice but a necessity to safeguard the future of our land, farmers, and communities.
The concept of sourcing locally and maintaining a ‘zero waste’ kitchen is deeply rooted in India’s culinary traditions. From using coriander stems in chutneys to transforming leftover rotis into khakhras, desi kitchens have long embraced the idea that nothing should go to waste. Today, chefs are reviving these sustainable practices—crafting menus that incorporate vegetable tops, fish bones for broths, jackfruit seeds in curries, and even turning kitchen scraps into compost.
Keeping in mind their own beliefs, what their consumers are demanding and wanting to leave a greener planet for future generations, these restaurants across the country are making a case for sustainable practices as much as they can.
OMO focuses on sourcing seasonal, local produce from trusted producers across India, ensuring fresh, high-quality ingredients while supporting sustainable farming practices. “By celebrating what’s grown close to us, we’re not only nourishing our guests but also fostering a deeper connection to the land and promoting environmental stewardship. It’s about creating a dining experience that nourishes people and the planet,” says Muivah. At OMO, sustainability is woven into every aspect of operations—from sourcing locally and supporting local farmers who reduce their carbon footprint to using organic and regenerative methods that protect the soil and environment. In the kitchen, they creatively repurpose ingredients such as vegetable scraps, like turning cauliflower trimmings into a creamy purée served with OMO Grills.
The Pass Code Hospitality group has made conscious choices across the board—from eliminating single-use plastics to sourcing locally and seasonally. In Goa, some of their restaurants run partially on solar power and compost organic waste for their herb garden. Ceramic Maya Pistola Agavepura bottles are fully reused, with no additives used in the spirit. “We engage local craftspeople as well, and we look to help maintain Indian agave farming, preserving our carbon usage and contributing to indigenous farming,” says Dhariwal
He explains that the idea of sustainability began in a place of individual conviction and turned into business policy. “I have always thought that hospitality must return value over profit, must celebrate communities, advance craft, and leave light footsteps. And then, as we grew into new cities and sectors, it just made sense to create systems that honoured local ecologies. We don’t consider sustainability a marketing tickbox—it’s a way of life.”
At Kolkata’s Bagan Farm, the farm came first, and then a part of it was turned into a farm to table restaurant. The founders, Desai and her partner wanted to create a space that felt honest, where food wasn’t just tasty but also rooted in where they were based and what they believed in. To them, sustainability wasn’t just a trend, it was their way of life and so the restaurant felt like a natural extension of it.
After the 2020 massive cyclone Amphan hit Kolkata, the family’s farmland was battered, they lost trees, and electrical lines fell. “As we started clearing and cleaning, the idea of Bagan Farm came to be. We didn’t want to build something fast or flashy, we wanted something rooted. So Bagan Farm grew out of that soil, slowly, carefully, as a place where food, nature, and community could come together again,” explains Desai.
Much of the food is grown on-site in soil tended by the team, with the rest sourced from local farmers. They compost kitchen waste, avoid plastic, cook the available seasonal produce and make everything from scratch—from sourdough to fermented veggies. “We serve under the shade of trees, where birdsong and breeze are part of the experience. Nothing is rushed. Nothing is wasted.”
“We’re in the business of bringing people joy, and that shouldn’t come at the cost of the planet. If I’m building something that hopefully lasts decades, I want it to have integrity. And as someone who works closely with young chefs and bartenders, I also feel a responsibility to lead by example,” says Vijeta Singh, partner at Cobbler & Crew, Pune.
At Cobbler & Crew, the team tries to be as mindful as they can in every part of operations, from waste management and ice usage to local sourcing and energy conservation. They repurpose plastic waste into coasters, use glass and rice husk takeaway containers, and source garnishes and ingredients from small local vendors and organic farms. “We’ve even rethought how we manage bar waste like ice and water usage to reduce excess. Is it perfect across the board? No, but it’s consistent and honest, and we keep pushing to do better,” explains Singh.
“We’ve been doing this for the past 10 years and we didn’t establish sustainability because it was trendy, but because we have always been a mission-led, purpose-led organisation,” says Nitin Dixit, Co-Founder, Greenr Cafe, which has outposts in Mumbai, Delhi NCR, and Goa.
The restaurant follows a sustainable approach through clean and conscious eating. Their food is almost entirely free from processed ingredients and chemicals, and they use compostable packaging for deliveries. “We’re focused on clean eating and building community. On the backend too, now we’re slowly looking at recycling food waste and reducing the amount of plastic being used in our kitchens,” says Dixit.
Supply chain operations remain the biggest challenge for restaurants when it comes to following sustainable practices. Transportation costs, availability of produce and separation of waste make it tough for establishments to achieve complete sustainability in their operations. “Local suppliers often face seasonal constraints, making menu consistency tough. Sourcing sustainably can mean inconsistent yields and quality, requiring flexible planning and creative cooking, without compromising on quality,” says Muivah.
Dhariwal explains that scalability is yet another challenge. What is possible to establish in a boutique setting in Goa might not be possible in a high-volume urban environment in Mumbai. Yet another challenge is consistent seasonal produce. .
“Sometimes there’s too much, other times not enough. Sourcing locally means we don’t always get what’s convenient, and the bigger challenge is shifting mindsets: accepting menu changes or skipping out-of-season ingredients. But in those challenges, we’ve found creativity, resilience, and deep satisfaction. It can cost more or take extra effort, but it’s always worth it,” explains Desai.
Waste management is also a big hurdle to cross. Dixit explains that one of the biggest hurdles to achieving sustainability on the backend is the lack of support—specifically, finding people willing to collect and process separated waste. Singh agrees, “There’s a lot of unlearning to be done, both with vendors and teams, from how deliveries are packed to how waste is separated. But once your team is aligned, it becomes a habit. That said, we’re always a work-in-progress.”
While it is a tough battle to fight, these green superheroes are trying their best to contribute to the planet and make dining a more sustainable and grounded experience for consumers. It’s not just about eating out, it’s also about connecting with nature and acknowledging what it’s giving us.
