The Indian Culinary Forum (ICF) successfully organized a workshop titled “Hydroponics: A Sustainable Approach for Growing Greens in Restaurants & Hotel Kitchens” at the India International Centre. Curated by Dr. Chef Prem Ram, Joint Secretary of ICF, the event saw enthusiastic participation and was supported by the entire ICF Committee.
The workshop featured Awneesh Yadav, Founder and Director of Integrated Hydroponics India Private Limited, Noida, as the resource person. His AgriTech firm specializes in designing and installing farm hydroponic systems, setting up commercial farms, producing hydroponic products, and managing farm produce. The primary objective of the workshop was to equip restaurants and hotels with the knowledge and techniques to grow their own greens sustainably using hydroponics.
The session was structured into three key segments: an introduction to hydroponics, practical insights on integrating hydroponic practices into hotel and restaurant kitchens, and an interactive Q&A session followed by a live demonstration of harvesting and tasting hydroponically grown produce.
Mr. Yadav opened the session by highlighting the competitiveness of hydroponics compared to conventional farming methods. He elaborated on the numerous advantages of hydroponics, such as faster plant growth, higher yields in smaller spaces, significant water savings, and reduced dependency on fertile land. He emphasized that hydroponic systems use up to 90% less water than traditional farming, making them ideal for drought-prone areas. Additionally, hydroponics eliminates risks associated with soil erosion, pests, and diseases, while reducing the need for chemical pesticides and herbicides.
Mr. Yadav also introduced attendees to various hydroponic systems, including Deep Water Culture (DWC), also known as The Floating Garden; Nutrient Film Technique (NFT), referred to as Continuous Flow; and Vertical Tower Hydroponics, noted for its space-saving and efficient farming capabilities. He brought along a variety of hydroponically grown greens, including lettuces like endive, butterhead, and romaine, herbs such as basil, parsley, and wheatgrass, and microgreens like pea shoots, radish, and mustard. Participants witnessed firsthand how these greens are harvested during the live demonstration.
Concluding the event, Chef Davinder Kumar, President of ICF, congratulated all participants on successfully completing the workshop. He emphasized ICF’s culinary vision of sharing knowledge within the fraternity to protect food heritage, uphold food safety standards, and promote sustainability.
The workshop sparked considerable interest among attendees, who actively participated in discussions, asked questions, and explored how hydroponic systems could be effectively integrated and maintained in restaurant and hotel kitchens.
Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, addressed the attendees, stating, “You can have a great career only if it’s built on a solid foundation.” He encouraged participants to engage in upcoming ICF events, emphasizing the importance of continuous learning and skill development.
Dr. Chef Prem Ram, Joint Secretary of the Indian Culinary Forum, shared his thoughts on the significance of the workshop, saying, “Hydroponics is not just a trend; it’s the future of sustainable culinary practices. By integrating these methods into our kitchens, we not only ensure fresh and healthy produce but also contribute to environmental conservation. This workshop is a step forward in empowering our culinary community with the knowledge to innovate responsibly.”
The workshop underscored the Indian Culinary Forum’s commitment to fostering innovation and sustainability in the culinary industry, providing valuable insights into the future of sustainable food practices in hospitality.
