• NRAI Encourages Sustainable and Energy-Efficient Practices across Restaurants

New Delhi, 15^th May 2026: The National Restaurant Association of India (NRAI) has encouraged restaurants and food service businesses to adopt measures focused on energy conservation, local sourcing, responsible consumption, and operational efficiency in light of ongoing global supply chain disruptions.

As part of its recommendations to members, NRAI has advised restaurants to prioritize procurement of locally produced vegetables, grains, dairy, meat, seafood, spices, and beverages to reduce dependence on imported ingredients wherever suitable domestic alternatives exist, and promote “Made in India” food products and regional cuisines.

The recommendations further encourage restaurants to optimize delivery routes, shift a portion of intra-city logistics toward EV-based delivery fleets, reduce non-essential generator usage, improve kitchen energy efficiency, and encourage employee carpooling and staff transport pooling.

NRAI has also recommended portion optimization and anti-food-waste initiatives, encouraging consumers to order responsibly and avoid wastage, while promoting healthier preparation methods and responsible consumption practices.

The advisory additionally highlights the importance of supporting domestic dining campaigns, regional culinary festivals, Indian seasonal menus, local food traditions, and domestic travel-linked hospitality partnerships. It also recommends the adoption of LED lighting, smart refrigeration systems, energy-efficient kitchen equipment, optimized air-conditioning usage, rooftop solar installations where feasible, and stronger digital ordering and contactless payment systems.

Restaurants have been encouraged to strengthen domestic supplier networks, review dependence on imported products, source from sustainable farming networks and Farmer Producers Organisations, and promote awareness around food waste reduction, energy conservation, responsible consumption, and support for Indian products and local businesses.

Highlighting the need for collective industry action, Mr. Sagar Daryani, President, NRAI, said, “ At the 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 the food services sector is a major consumer of fuel, logistics, edible oils, electricity, imported ingredients, and packaging materials, and that collective industry action can play an important role in resource conservation and operational stability.

About NRAI:

National Restaurant Association of India is the voice of the Indian Restaurant Industry. Founded in 1982, by L.C. Nirula of Nirula’s, Madan Lamba of Volga, O.P. Bahl of Khyber Restaurant, R.D. Gora of Gazebo, A.S. Kamat of Kamat Restaurants & other leading restaurateurs, it represents the interests of 500000+ Restaurants, an industry valued at INR 5.69 lakh crores. Being the leading association of the Indian Restaurant Industry, NRAI aspires to promote and strengthen the Indian Food Service Sector. The Association in its 42nd year, has a pan-India presence and is governed by a committee of members and led by a President and Office Bearers. The committee consists of over 30 Restaurant CEOs / Owners representing various national and international brands from the F&B sector. The association works closely with a network of State and City Chapters across the country.