IIHM Bangalore recently rolled out an inspiring initiative that put sustainability at the heart of culinary innovation. The event encouraged student chefs to rethink food waste, proving that even peels, seeds, and rinds can be turned into gourmet creations.

The initiative showcased inventive use of ingredients often discarded—like onion peels, jamun seeds, pineapple peels, watermelon rinds, pumpkin seeds, and cucumber peels. Students transformed these through methods like drying, powdering, and reusing them in desserts, starters, and accompaniments.

Director of IIHM Bangalore, Sanchari Chowdhury, highlighted the importance of this shift, "As culinary students, we know that sustainability isn’t just a trend, it’s a responsibility. Recycling food waste not only reduces waste but also adds creativity and value to our kitchens. Above all, it teaches us to respect the ingredients we work with and set an example for the industry."

The program featured a sustainability challenge where around 20 students had 90 minutes to create innovative dishes from “basket ingredients” that included recycled items. The competition encouraged them to balance creativity with practical sustainability—a skill embedded in their curriculum.

Faculty mentor Chef Vijaitha explained the practical aspects, "To ensure safety, items like peels and seeds are always air-dried or recooked before reuse. This keeps hygiene intact while allowing us to explore new flavours and textures. Showing students how waste can be transformed into valuable dishes at minimal cost changes the way they see food and sustainability."

Beyond cooking, the event reinforced broader eco-conscious practices such as cutting down on plastic use, replacing cling film with paper or jute alternatives, and embedding recycling into daily hospitality operations. These steps reflect a growing global movement where the food and hospitality industries aim to reduce environmental impact.

One participating student shared, "Using ingredients that would normally be thrown away to create delicious dishes taught me how important it is to think creatively and responsibly about food. Even small changes in the kitchen can make a big difference to the environment."

By empowering students with these skills, IIHM Bangalore continues to strengthen its commitment to a sustainable culinary future—proving that innovation and responsibility can thrive together in shaping tomorrow’s hospitality industry.

The Federation of Himachal Hotels and Restaurant Association (FOHHRA) has written to Prime Minister Narendra Modi, seeking urgent relief to revive the state’s battered tourism and hospitality industry. The association has called for strict enforcement of RBI and MSME restructuring frameworks, a halt to SARFAESI actions, and financial assistance to support struggling hoteliers.

In its appeal, FOHHRA has requested interest subvention and a nine-month moratorium on loan repayments, pointing out that hotel units have remained completely shut during this year’s monsoon season, which caused widespread destruction across Himachal Pradesh.

The association’s four-page letter also pressed for flexible restructuring timelines, long-term hotel loans of up to 20 years, reversal of excess interest and penal charges, and a freeze on asset downgrades without collateral backing.

According to official data, Himachal received 41% excess rainfall between June 20 and September 25, leading to losses of nearly ₹4,861 crore. The state recorded 47 cloudbursts, 98 flash floods, and 148 major landslides, claiming 262 lives this year alone. In 2023, monsoon-related losses were estimated at around ₹10,000 crore with over 550 fatalities.

FOHHRA president Gajender Thakur stressed the urgency of intervention, saying, “Himachal is a tourism-based economy, and a large number of people—hoteliers, transporters, shopkeepers, travel agents, guides, taxi drivers, photographers, and vendors, depend on it. Many small and medium operators have already shut down, while others are on the brink of collapse after taking loans for their businesses.”

The association flagged that many borrowers are being charged interest rates as high as 15%, forcing some to sell personal assets or resort to high-interest informal loans just to stay afloat. Despite being registered MSMEs, hoteliers are reportedly facing SARFAESI proceedings, which FOHHRA argues violate RBI’s restructuring guidelines.

The letter urges the Prime Minister to direct the Finance Ministry, Reserve Bank of India, Ministry of Tourism, and state authorities to ensure effective relief measures, helping the sector move toward sustainable revival.

The tourism industry, a backbone of Himachal’s economy, has been hit repeatedly in recent years by natural disasters, financial disruptions, and regulatory challenges, leaving the hospitality sector in urgent need of government support.

In a boost to Uttarakhand’s hospitality landscape, Ashoka Leisure Valley LLP has announced the upcoming launch of Ramada Plaza by Wyndham Jim Corbett Kotabagh, an upscale 100-room hotel expected to open in the third quarter of 2027. Developed in partnership with Wyndham Hotels & Resorts, the world’s largest hotel franchising company with more than 8,300 hotels in over 100 countries, the new property will bring Wyndham’s trusted international hospitality standards to one of India’s most sought-after wildlife destinations.

Nestled in the scenic surroundings of Kotabagh and located close to the Kota Safari Zone via the Bhandarpani Gate, the hotel will combine nature with premium comfort. It will feature well-appointed guestrooms, a multi-cuisine restaurant, a stylish bar, expansive lawns, and a modern banquet hall, catering to both leisure and business travellers.

Ashok Arora, Partner at Ashoka Leisure Valley LLP, said, “We are proud to partner with Wyndham Hotels & Resorts to bring the Ramada Plaza by Wyndham brand to Kotabagh. With its strategic location near the Kota Safari Zone and premium facilities, this hotel is designed to attract domestic and international travellers while setting a new benchmark for hospitality in the region.”

Rahool Macarius, Market Managing Director, Eurasia, Wyndham Hotels & Resorts, added, “Partnering with Ashoka Leisure Valley LLP to introduce Ramada Plaza by Wyndham to Jim Corbett reflects our commitment to expanding in high-demand leisure destinations across India. The hotel will provide travelers with a premium stay experience that combines Wyndham’s global standards with the unique natural beauty and local charm of this iconic region.”

The signing of Ramada Plaza by Wyndham Jim Corbett Kotabagh reinforces Wyndham’s expansion strategy in India, particularly in wildlife and leisure destinations. Once complete, the hotel will not only serve as a premium getaway for travellers but also elevate Jim Corbett’s growing reputation as a world-class tourism hub.