Electrifying Institutional Cooking in India

Electrifying institutional cooking represents a transformative shift towards more sustainable and efficient food preparation methods in large-scale settings such as schools, hospitals, and canteens. By replacing traditional fuel-based cooking with electric alternatives, institutions can significantly reduce their carbon footprint, enhance energy efficiency, and improve overall kitchen safety and hygiene.

Institutional Cooking kitchens (here also used interchangeably as Commercial cooking), across India, including those at Apollo Hospitals, AIIMS, “Didi Ki Rasoi,” and ISKCON’s kitchen in Bengaluru, Anganwadis, mid –day meals in schools,  have undergone a significant transformation with the adoption of electrification as their primary cooking method. By integrating modern electric appliances like induction cooktops and electric ovens, these kitchens have not only streamlined their operations but also prioritized the health and well-being of their patrons. This shift underscores their commitment to providing safe, nutritious meals efficiently, reflecting a blend of  technological advancement and compassionate service to communities they serve.

The Indian government plays a crucial role in promoting electric cooking through various initiatives and campaigns. The “Go Electric” Campaign aims to raise awareness about the benefits of electric cooking, encouraging institutions across India to make the transition. The National Efficient Cooking Programme (NECP) focuses on deploying energy-efficient induction cooktops and offers financial incentives to support the integration of renewable energy for cooking purposes. Innovative financing options such as credit-linked initiatives and PAYC (Pay-As-You-Cook) models help institutions manage upfront costs effectively.

Anganwadis in India operate on reimbursement models based on utility bills, but the induction cookstoves provided lack IoT capabilities or energy meters, making tracking energy consumption difficult.

This is can be resolved by upgrading to appliances with energy monitoring infrastructure. While household-level appliances suffice for Anganwadis, institutional kitchens preparing mid-day meals require commercial-level appliances, necessitating complex and time-consuming training. Therefore, training and capacity building for cooks is essential for the successful electrification of institutional cooking.

Currently, eCooking appliances in institutions are primarily used for secondary tasks like reheating and boiling. Proper training and an uninterrupted power supply are essential for making eCooking the primary cooking mode. Bihar and Jharkhand represent significant markets for both eCooking and radiant cookstoves. Here eCooking appliances are extensively used for livestock cooking, reducing dependence on firewood significantly.

While transitioning to electric cooking presents challenges like high initial investments and infrastructure limitations, these hurdles can be overcome through strategic planning and support. Innovative financing models and subsidies help offset initial investments in electric cooking appliances, making the transition financially viable for institutions. Investing in energy infrastructure and leveraging decentralized renewable energy sources, like solar power, ensures reliable and sustainable energy supply for institutional kitchens. Comprehensive training programs and community engagement initiatives play a crucial role in overcoming resistance to new cooking technologies and promoting acceptance.

The future of institutional cooking in India is bright and sustainable. By embracing electric cooking technologies and integrating renewable energy sources, institutions can not only reduce their environmental footprint but also enhance service quality and operational efficiency. The transition to electric cooking represents a significant step towards sustainable institutional operations in India. With government support, innovative financing, and comprehensive training, we can overcome challenges and ensure a successful transition. Together, let’s pave the way for a cleaner, more efficient, and healthier future through electrifying institutional cooking.

In embracing electric cooking, institutions in India are not just upgrading their kitchens; they are pioneering a shift towards greener, safer, and more efficient culinary practices. With ongoing support and innovation, the journey towards sustainable institutional cooking promises continued benefits for health, cost savings, and environmental conservation.