Search Results forfood
ATM 2025 explores food waste reduction
As travel companies face a growing array of challenges, from operational inefficiencies to increasing demand for sustainability, food waste has surfaced as an unavoidable issue within the travel and tourism industry. During the “What a Waste! How to Better Manage Food Waste in Tourism” session on the Future Stage at Arabian Travel Market (ATM) 2025, experts highlighted how operational inefficiencies, shifting consumer expectations, and the growing demand for sustainable business practices reshape hospitality management. Delegates learned that two critical areas, food waste and energy generation, offer immediate opportunities for companies to achieve significant environmental and economic benefits. Driving hotel food waste initiatives Highlighting the role of local engagement, Enas Sobhy Ali, Head of Corporate Social Responsibility, Tadweer, discussed how hotels can drive food waste initiatives: “I believe that one of the key challenges that facing in the hospitality industry is the disconnection between operation and impact. As the priority for the hospitality industry is customer satisfaction, this can lead to overproduction and significant food waste from hotels. One of the most effective and simplest ways to address this is to start introducing waste auditing and enhancing the system for recycling bins.” According to the UNEP Food Waste Index Report 2024, the world wasted an estimated 1.05 billion tonnes of food in the combined retail, food service and household sectors. Out of the total food waste in 2022, 60% happened at the household level, with food services responsible for 28% and retail for 12%, underscoring the urgent need for more efficient and sustainable food waste practices. New models for sustainable energy generation are arising Speakers highlighted that reducing food waste can drive a circular economy in the hospitality sector. Additionally, new models for sustainable energy generation are assisting operators in lowering their carbon footprints. The session also offered practical solutions for hotel owners, operators, and investors eager to incorporate environmental stewardship into their main business strategies. Dr. Amal Albedwawi, Senior Food Safety Specialist, UAE Food Bank, said: “As the UAE Food Bank, the main challenge we face when it comes to rescuing and recycling food from hotels and hospitality entities is the many different management approaches within the industry. Each hotel operates separately from one another, so we need to explain the merits of recycling food waste to each manager individually. We try to make them understand that we work closely with the Food Safety Department to ensure that the participating hotels will not undertake any risk by participating in our food bank programmes.” Danielle Curtis, Exhibition Director ME, Arabian Travel Market, commented: “Sustainability challenges, such as food waste, require innovative thinking and collaboration within our industry. By facilitating practical discussions, ATM 2025 provides businesses with the knowledge and strategies they need to implement real change and safeguard their operations for the future.”
SriLankan Airlines lauded for outstanding food service at PAX Readership Awards
SriLankan Airlines received the Outstanding Food Service by a Carrier award for South Asia at this year’s PAX Readership Awards. The event was held on Wednesday, 9th April, in Hamburg, Germany. The award proves yet again that SriLankan Airlines’ culinary expertise continues to level up its inflight dining experience for passengers. Airline commercial head Dimuthu Tennakoon expressed his gratitude by saying: “We take great care to ensure our onboard menus are a sensory treat, as food plays a crucial role in shaping the overall flying experience, whether you are a first-time traveller or frequent flyer. We continuously review passenger feedback across different sectors to craft our menus, while guaranteeing that meals are prepped with the freshest ingredients, cater to diverse preferences and dietary needs and feature regular updates. This recognition reaffirms that we’ve got the recipe right for our onboard food service.” Exceptional dining in the air The SriLankan Airlines’ inflight menu offers a perfect blend of local cuisine from each market the airline operates in and quintessential Sri Lankan hospitality. For its South Asian service, SriLankan presents a choice of meals inspired by the localities within its widespread network spanning India, the Maldives, Pakistan, Bangladesh and Nepal. The airline’s customers from this region can look forward to the familiar tastes of home; from an assortment of biriyani and masala; to Idli, upma, samosas, paratha, chapathi; and traditional curries such as palak paneer, aloo gobi, gobi masala, butter chicken makhani; and more. Regardless of routes, the mainstay on every SriLankan Airlines’ flight is the Sri Lankan meal option, featured under its award-winning SriLankan Flavours menu. Using heritage recipes and authentic, local ingredients, SriLankan Airlines serves delicious classics such as egg roti with paraw fish curry and crumb fried prawns; dhunthel rice with traditional curries; kuruluthuda heirloom rice with chicken pepper curry and local vegetables; and lamprais.
Food & Hotel Asia – Food & Beverage officially opens in SIngapore
The highly anticipated Food & Hotel Asia – Food & Beverage (FHA-F&B) event officially opened today, 9th April, in Singapore, cementing its position as Asia's premier international food and beverage platform. With an expected 65,000 attendees from both local and international markets, FHA-F&B is set to once again unite industry professionals, culinary innovators, and industry leaders under one roof. Running until Friday, 11th April, the event was formally opened by Singaporean minister of state / minister of trade and industry Alvin Tan, Australian high commissioner to Singapore Allaster Cox, WorldChefs president Andy Cuthbert, and Informa Markets’ vice-president in Asia Ian Roberts. Tan said of the event: "I'm proud to share that over 70 Singapore companies are showcasing at the Singapore Pavilion at FHA F&B 2025. Our companies carry with them the strength of the Singapore brand: a mark of quality, innovation, and excellence. In a more uncertain, fragmented, turbulent world, our food manufacturing sector must continue to stay global, stay creative and stay green." Cuthbert added: "FHA F&B 2025 continues to be a vital stage for culinary excellence and global collaboration. It's inspiring to see chefs, producers, and innovators coming together to shape the future of food.” A global showcase Over 1,600 exhibitors from 50 countries are showcasing their innovations and solutions, marking this as the largest gathering of its kind in the region. The event's 12 dynamic segments offer attendees a rich and diverse experience, covering everything from cutting-edge gastronomy to sustainable industry practices. These segments are designed to meet the evolving needs of culinary professionals and food enthusiasts alike. For this run of FHA-F&B, Australia is the partner country thanks to a collaboration with the Australian Trade and Investment Commission (Austrade). Cox said of this: "As Partner Country of Honour at FHA F&B 2025, Australia is proud to showcase the strength of our food and beverage industry on this global stage. Our longstanding partnership with Singapore, built on quality, sustainability, and shared ambition, continues to create new opportunities through strong trade ties and the Australia-Singapore Comprehensive Strategic Partnership.” With all that in mind, FHA-F&B continues to be the definitive platform for the food and beverage industry in Asia. Whether it's exploring the latest trends in food innovation, experiencing live culinary competitions, or engaging with global experts, attendees are guaranteed an enriching, inspiring experience.
MITEC lauded at 2025 ASEAN Food & Travel Awards
The Malaysia International Trade & Exhibition Centre (MITEC) received Asia’s Premier Trade & Exhibition Hub Award 2025 in the MICE Category of the prestigious ASEAN Food & Travel Awards 2025. This accolade reaffirms MITEC’s unwavering commitment to excellence in hosting global trade events and exhibitions. The awarding ceremony was held at the Mandarin Oriental Kuala Lumpur where industry leaders and visionaries from across the region came to honour outstanding contributions in the food, travel, and MICE industries. The ASEAN Food & Travel Awards 2025 celebrates organisations that demonstrate innovation, leadership, and exceptional service, setting new benchmarks for excellence within their respective fields. A testament to dedication Receiving the award on behalf of MITEC, its CEO Mala Dorasamy gratefully declared: “This recognition is a reflection of our team’s relentless dedication to positioning MITEC as the venue of choice and the gateway to Southeast Asia for international trade and exhibitions. Our commitment to delivering world-class experiences remains steadfast as we continue to foster meaningful connections and drive economic growth in the region.” MITEC’s achievement further cements its role as a key player in the regional MICE landscape, reinforcing Malaysia’s position as a leading destination for global business and trade events. With its state-of-the-art facilities, strategic location, and exceptional service offerings, MITEC continues to attract international exhibitions, conventions, and business events, contributing significantly to the nation’s economic and tourism growth.
The Food Bank Singapore joins the Sands Cares Accelerator
Las Vegas Sands and Marina Bay Sands jointly announced that The Food Bank Singapore has joined Sands Cares Accelerator today, 5th March. The Sands Cares Accelerator is a three-year membership programme that seeks to advance nonprofits to deliver greater community impact. The Food Bank Singapore is the seventh organisation to join the Sands Cares Accelerator, which Sands launched in 2017 to help fast-track nonprofit organisations on the tipping point of making a leap in community impact. What will this mean for the organisation? During its time in the Sands Cares Accelerator, The Food Bank Singapore will focus on expanding its Bank Card Programme. This initiative aims to better serve beneficiaries by simplifying the food distribution process. The nonprofit will receive US$100,000 per year for the three years of membership, along with structured guidance, and strategic counsel and mentorship from Sands and Marina Bay Sands to help achieve its Bank Card Programme goals and make it sustainable upon completion of the Sands Cares Accelerator. A long-standing partnership Since 2016, Marina Bay Sands has partnered with The Food Bank Singapore in numerous engagements. The resort provides ongoing donations of unserved banquet food from the Marina Bay Sands Expo & Convention Centre, while team members regularly volunteer in the organisation’s warehouse to sort food donations and take inventory. This announcement is aligned with the successful completion of Marina Bay Sands’ fourth annual Sands Cares Global Food Kit Build with The Food Bank Singapore yesterday, 4th March. Approximately 300 Marina Bay Sands Team Members, retail tenants and Sands Hospitality Scholarship recipients participated in assembling 6,000 kits, which included biscuits, rice and tinned food.
Chef Chalee Kader to join Kita Food Festival’s Singapore Weekender
Kita Food Festival announced that Thai chef Chalee Kader of Michelin-starred Wana Yook in Bangkok is joining this year’s Singapore Weekender. Kader is one of an exceptional lineup of Michelin and Asia's 50 Best chefs joining the event which runs from 12th to 17th March. As part of the Weekender event, this celebrated chef will bring his bold interpretation of kao gaeng rice curry to Singapore for dinner at the exclusive members' club 67 Pall Mall at the Shaw Centre’s Art Deco penthouse on 16th March. Unforgettable flavours Known for his modern approach to Thai cuisine, Kader will craft an unforgettable meal for lucky guests. The menu features dishes like Southern Thai crab curry with chopped betel leaves and climbing-wattle shoots; yum makuah or grilled eggplant, shrimp and fried shallot salad with a spicy Thai dressing of lime, fish sauce and chili; and gaeng jahd, a clear chicken and dried shrimp broth with tapioca pearls and daikon. Beverages will be matched by Pall Mall’s head sommelier, Roberto Duran, and feature wines that match and compliment the sweet, sour and spicy elements of this extraordinary Thai feast.
Sofitel and MGallery hotel restaurants honoured by Australian Good Food Guide
Five Sofitel and MGallery hotels in Australia were recently honoured with Chef's Hat rankings by the Australian Good Food Guide. These accolades are a prestigious recognition of exceptional culinary talent, creativity, and dedication to excellence. At the same time, they highlight a strategic and intentional shift by Accor to elevate food and beverage offerings as an essential part of the guest experience. The intersection of food and travel has never been more important, and the recent relaunch of the Sofitel Sydney Wentworth is the perfect example of this evolution. Following a complete renovation, the Sofitel Wentworth now offers four bars and restaurants by House Made Hospitality, which bring the old-school glamour back to hotel dining while incorporating the latest trends in food and drinks. This renewed focus on culinary excellence speaks to the growing trend of travellers seeking authentic regional flavours and unique gastronomic experiences when they visit new places. Taking an art form to a new level David Fraser, vice-president of operations for Sofitel, MGallery and Emblem hotels in the Pacific, said: "At Sofitel hotels, cuisine is an art form and an expression of local flavours, often with a touch of French zest; while MGallery hotels are known for delivering memorable and meaningful moments with a focus on mixology that is inspired by local culture and flora. These Chefs Hats are a testament to our teams, who excel at the culinary arts and who deliver outstanding experiences to our guests every day.” As guests increasingly seek authentic, region-specific culinary experiences, these award-winning hotel restaurants are proving that travel is as much about the flavours as it is about the destinations. From the crisp, fresh air of the Blue Mountains to the glamour of Sydney's Darling Harbour, each hotel and restaurant offers a distinctive taste of the region that leaves a lasting impression. Along with a renewed focus on dining, Sofitel and MGallery Hotels are also in the midst of a strategic expansion phase, which includes 32 Sofitel and Sofitel Legend hotels in the pipeline including in Prague, India and Egypt and 26 percent of the Sofitel network under renovation. Meanwhile, the MGallery boutique brand is unfolding a new chapter with 48 hotels in the pipeline including in Japan, the Caribbean, and Mexico. Who’s on the honour roll? 2 Hats: Atelier by Sofitel – Sofitel Sydney Darling Harbour Atelier by Sofitel is a true culinary masterpiece located in one of Sydney's most spectacular hotels. The restaurant's refined French-inspired menu, crafted by an exceptional team of chefs, showcases a blend of artistry and technique. Guests can expect impeccable service, stunning harbour views, and a creative culinary journey that delights the senses. The restaurant's two-hat achievement is a testament to its exceptional dedication to fine dining. 1 Hat: Newmarket Restaurant – The William Inglis Hotel Nestled in the heart of the prestigious William Inglis Hotel, Newmarket Restaurant is a vibrant, modern eatery that draws inspiration from the rich history and local produce of its surroundings. The kitchen's commitment to contemporary Australian flavours, paired with seasonal ingredients, creates a dining experience that captures the essence of the region in every bite. 1 Hat: No.1 Sublime Pt – Fairmont Resort Blue Mountains Set against the stunning backdrop of the Blue Mountains, No.1 Sublime Pt offers a fresh take on modern Australian cuisine. This intimate, elevated dining experience highlights local produce and celebrates regional flavours in dishes that are both inventive and grounded in tradition. 1 Hat: Garcon Bleu – Sofitel Adelaide With a refined yet approachable atmosphere, Garcon Bleu at Sofitel Adelaide transports guests to the heart of French culinary tradition. The restaurant emphasises both technique and simplicity, creating dishes that reflect the elegance and artistry of classic French cooking, with a distinctly local twist. Each plate is a celebration of seasonal Australian produce and French-inspired finesse. 1 Hat: Luma Restaurant – The Playford Adelaide Luma Restaurant offers a sophisticated yet welcoming setting for guests to explore modern Australian cuisine with an emphasis on local and seasonal ingredients. The menu is a tribute to the rich diversity of South Australian produce, with flavours that are bold, balanced, and reflective of the region's unique terroir. Luma's commitment to sustainability and its innovative approach to food make it a standout among Adelaide's dining scene.
Synthesis and Kita Food Festival hold first session of The Future of Food
The Future of Food Series 2025, organised by Synthesis and Kita Food Festival, launched the first in a series of seminars on Monday, 20th January. The series consists of a novel format including three test-kitchen seminars and a symposium exploring what we are likely to be eating ten years from today. Synthesis is a Singapore-based brand strategy consultancy that creatively brings together public data in unexpected ways to expose opportunities and help prepare businesses for the future. The Kita Food Festival is an exploration and celebration of food in Southeast Asia that brings together some of the region's leading chefs and culinary minds. The Future of Food aims to reveal how populations and climate change will dramatically reshape our diets in the next decade and spotlight future solutions. This year's event built upon Synthesis' research, Menu 2034, which modelled 100,000 possible versions of the world in 2034 to spotlight two possible futures: radical transformation, where we turn to tradition and regenerative agriculture to live within planetary boundaries, and resilient adaptation, where innovation, science and technology help us create novel foods to thrive in changing environments. Dealing with evolving resources The first test kitchen with the theme of Source took place at the Synthesis Creative Data House, focusing on where to source food to raise production in a resource-challenged world. Currently, more than 50 percent of the world's calories come from three plants: rice, wheat, and corn. Considering that about 30,000 plants are edible by humans, diversifying our nutrition is crucial to build resilience in a world where food systems are increasingly under pressure due to climate change-induced extreme weather events. Polycropping also helps enhance soil health in the long term. Around 75 guests from across the food chain explored various immersive stations and sampled foods of the future including seaweed and cricket hazelnut madeleines, Vertical Ocean prawn milk rolls, crudités with climate-resilient plants from the Singapore wet market and Blueyou Selva Shrimp oat congee. Chef Christopher Kong of Dearborn and his team crafted creative future-resilient dishes for the guests and chef Oliver Truesdale-Jutras introduced climate-consequential wines, offering guests a taste of what to come. The event also included an engaging panel discussion featuring René Benguerel, CEO at BlueYou (Switzerland); Enzo Acerbi, CTO at Vertical Oceans (Singapore); Nithiya Laila, culinary anthropologist (Hong Kong, Singapore); Didier Chanove, innovations lead at Kerry Group (Singapore); and BE WTR managing director Christian Lukey (Singapore). Benguerel said: “We need to go back to local knowledge and cultural heritage to innovate nutrition habits and become climate resilient. Laila, on the other hand, underlined the importance of avoiding the temptation to chase perfection from ingredients by being flexible and experimental when eating and cooking.” Immersion into the future of food Reflecting on the success of the event, Synthesis founder Lee Fordham said: “Knowledge and data are important, but knowledge doesn't change behaviour. Our mission of this Series, in partnership with Kita, is to immerse people in the future, and through dialogue and collaboration, spark change through clarity and shared vision.” The upcoming test kitchens will explore the biggest impact areas; 'Stretching' the food we already have and 'Finding Sustenance' in the future of food. Fordham added: “We're also very excited about the Symposium, which will take place at New Bahru, with the participation of industry leaders from scientists and food innovators to farmers and anthropologists.” Kita Food Festival co-founder Darren Teoh remarked: "I think it's fascinating that we're at a point in human history where the very systems we've created to sustain ourselves are now causing so much harm. The recent Synthesis and Kita dialog surrounding food sourcing really brought this to light. The world is grappling with issues like monocropping, the loss of biodiversity, and access to truly nutritious food; and, in many cases, just food itself. What stood out to me was seeing the panelists, each in their own way, tackling these challenges. It's encouraging to witness people working through these complexities and contributing to what is, ultimately, a collective effort: a jigsaw solution that we're all piecing together."
Singapore Weekender by Kita Food Festival returns this March
The highly anticipated Singapore Weekender by Kita Food Festival is slated to run from 12th to 17th March. The event is also set to bring on its most ambitious programme to date. set to return from 12 to 17 March 2025, bringing its most ambitious programme to date to Singapore. Supported by the Singapore Tourism Board, this year’s expanded lineup solidifies the festival’s role as a platform for connection, innovation, and celebration of Southeast Asia’s vibrant culinary diversity. Featuring 12 extraordinary events and over 50 participants, the festival champions its mission of fostering collaboration, advancing sustainability and celebrating the rich heritage of the region’s food culture. More than just another food event Kita Food Festival is more than a culinary event: it is a movement that celebrates and advances Southeast Asia’s food culture. According to Kita Food Festival co-founder Darren Teoh: “The future of Kita lies in its ability to adapt and evolve, and the move to Singapore as a hub represents an exciting new chapter. It’s not just about curating exceptional dining experiences but fostering meaningful conversations that resonate beyond the kitchen. Kita has always been about community, sustainability, and the narratives that define our food. By embracing this next step, we’re creating opportunities to explore fresh perspectives, connect diverse voices, and inspire change not just within the industry, but across the wider community.” By spotlighting diverse flavours, championing sustainability, and fostering collaboration, the festival bridges the gap between those who grow and produce food and those who enjoy it. Kita’s events aim to create spaces where ideas can flourish, ultimately paving the way for a more inclusive and sustainable food future. This year’s expanded programme introduces several exciting additions that are a first for the Kita: Three Future of Food seminars across January and February. Pop-up menus showcasing innovative ingredients and futuristic culinary creations. A large-format event highlighting Southeast Asian flavours and culture. Celebrating culinary innovation The 2025 Singapore Weekender will feature world-class chefs and culinary talents in an extraordinary showcase of four-hand dinners, kitchen takeovers, and the grand Big Barbecue finale. Highlights include: Award-winning Chef Kelvin Cheung of Jun's (Dubai) will join Eugene See Birds of a Feather (Singapore) for a four-hands dinner. Two Michelin-starred Chef Syrco Bakker from Syrco Base (Bali) will be hosting a kitchen takeover at 1880. Acclaimed Chef Keiko Kuwakino from Satoyama Jujo (Japan) will be presenting her artistry at PO in The Warehouse Hotel, showcasing her unique approach to food inspired by Ayurvedic philosophy. Recently recognised as The West Australian Good Food Guide’s Young Chef of the Year, Brian Cole of Hearth Restaurant & Lounge (Perth) will be delivering a six-course West African-inspired feast at Tamba. More dinners and food events will be released shortly. Come to the Big Barbecue The Big Barbecue, held at Gourmet Park Kampong Bugis, will celebrate bold flavours, featuring chefs: Ricardo Allen of Camp Caribbean (Singapore), known for recreating some of his grandmother’s classic recipes to bring a taste of the Caribbean to Southeast Asia. Adam Penney from modern British diner, Carnaby (Singapore), who brings a modern flair to comforting British classics. Linn Yong, Chef Patron of Limau and Linen (Kota Kinabalu), known for championing sustainability in Sabah, focusing on community partnerships and working closely with local farmers. Taiki Rattanapong from Homburg (Bangkok), whose take on the classic American burger took the internet by storm back in 2018. Waymann Cheong of Lucky Hole (Penang), winner of the Michelin Guide Kuala Lumpur & Penang 2025 Young Chef Award. Let’s talk about the Future of Food Central to the festival is the Future of Food series, developed in partnership with creative data consultancy Synthesis Partners and supported by sustainable water company, Be WTR. Following the success of the first seminar on 20th January, the second and third instalments will take place on the 10th and 24th February, exploring innovative sourcing solutions, as well as sustaining, and stretching food for future generations. The series culminates in the Future of Food Symposium on 17th March, which will feature thought leaders including: Joxe Mari Aizega, General Manager at Basque Culinary Center academic institution with the first Gastronomic Faculty in Spain with an Official Degree in Gastronomy and Culinary Arts. Eelke Plasmeijer, Dutch co-founder of Bali’s award-winning restaurant Locavore Nxt and now, a groundbreaking restaurant that includes a distillery, farm and research lab. Award-winning social entrepreneur, Helianti Hilam of JAVARA, whose initiatives builds supply chains, works with smallholder farmers and food producers, nurtures rural entrepreneurs, introduces value added technology among producers, and creates a wide range of organic food products of rural Indonesia. Australian restaurant critic- turned farmer, chef, TV host and food writer Matthew Evans known for his TV programme The Gourmet Farmer, as well as books SOIL, On Eating Meat and The Real Food Companion. Dalia Adler, Head of Marketing at Eat Vow a food company that crafts entirely new meats through cell-culturing. The symposium will address critical issues in food security and sustainability, embodying Kita Food Festival’s commitment to uniting chefs, producers, and food enthusiasts to inspire meaningful change in the food and beverage industry.
FHRAI raises concerns over Zomato and Swiggy’s private label food delivery
Representative Image The Federation of Hotel & Restaurant Associations of India (FHRAI), the third largest hospitality association in the world, has expressed serious concerns over Zomato and Swiggy’s recent move to enter the private label food delivery business. The association points out several issues, including unfair competition, misuse of restaurant data, and potential risks to food safety. Zomato and Swiggy are now using their market dominance to directly compete with the very businesses they were meant to support. FHRAI is set to meet with the Ministry of Commerce to discuss these concerns and push for regulatory action to ensure fair practices in the food service industry. The aim of raising this issue is to address the growing concerns about the misuse of restaurant data by food delivery platforms and the unfair competitive advantage these platforms now hold over restaurants. By leveraging data from restaurants, such as customer preferences and sales trends, Zomato and Swiggy can create personalized deals that directly impact the restaurant’s business. This not only threatens the livelihoods of small and medium-sized restaurants but also raises questions about data privacy and consent. Pradeep Shetty, Vice President of FHRAI, said: “We are meeting with the Commerce Ministry very soon and have requested an expedited appointment to discuss this serious issue. The actions of platforms like Zomato and Swiggy represent a direct violation of established e-commerce regulations. These companies were originally designed to function as neutral marketplace platforms, connecting consumers with restaurants, not as direct competitors. By introducing and selling their own food products, they undermine the very essence of a marketplace model, creating an uneven playing field that disproportionately harms restaurants. What is particularly alarming is the use of years' worth of proprietary data collected from restaurants on customer preferences, order history, and sales trends to develop and promote their own branded products. Restaurants are excluded from access to this data, making it even more challenging for them to compete. This creates a dangerous environment for small and medium-sized enterprises and raises significant ethical and legal concerns around the misuse of sensitive data.” “Additionally, there are serious questions surrounding the food safety standards applied to these private label products. While restaurants are subject to stringent safety regulations, there is no transparency regarding whether the same standards are being enforced for products sold by these platforms. The lack of fairness and a level playing field exacerbates the challenges faced by our members, making it difficult for them to survive, let alone thrive, in this competitive landscape. This not only risks consumer trust but also threatens the reputation of the entire restaurant industry.” he further added. Zomato and Swiggy, which initially operated as platforms connecting restaurants with customers, have now ventured into the quick commerce space by creating their own private label food products. These platforms use restaurant data to create personalized offers and discounts, which in turn puts restaurants at a disadvantage, as they are essentially competing with their own information. The lack of clear regulations around the production and sale of these private label products raises concerns about the safety and quality of food being delivered to consumers. With this move, the platforms are now not only controlling the distribution of food but also the creation and sale of it, which could lead to monopolistic practices. FHRAI stresses that the food service industry needs to be regulated in a way that ensures a level playing field for all stakeholders whether they are restaurants, food delivery platforms, or consumers. It is essential that these platforms operate transparently, ensure proper consent for the use of restaurant data, and comply with the food safety standards expected from all food providers. FHRAI aims to push for the establishment of clear and enforceable guidelines to protect restaurant data and ensure that private label food products sold by platforms like Zomato and Swiggy adhere to the same food safety and quality standards required for restaurant food. FHRAI seeks to ensure a fair, transparent, and competitive environment in the food service industry, where both restaurants and consumers are protected. The association urges regulators to take swift action to address the growing concerns related to data misuse, unfair competition, and food safety in the wake of these new developments in the food delivery market.
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