New Delhi, May 9 (KNN)  Sustainable business practices that are being followed in the world today are akin to bailing out the Titanic with a teaspoon, said former general manager of environmental initiatives at ITC Hotels, Niranjan Khatri, quoting author Paul Hawken who wrote a book on industrial ecology.

Also the founder of Sambhav, Khatri who is considered a pioneer of sustainable business in the Indian hospitality industry has referred to the quote to state the gravity of the current situation, stating that we can draw numerous inferences from the same.

He said that India has taken a good step to articulate National Voluntary Guidelines (NVG), all aspects of them being applicable to the hotel industry.

On food wastage, Khatri said that on a global scale approximately USD 750 billion is wasted.  While the waste in the West is post production, in the Asian countries, waste is generated because 50 per cent of produce does not reach the market owing to lack of cold chain facilities.

Given the scenario, all organisations needs to see how they can minimise waste, he said.

In ITC hotels they sensitize staff to take only the right amount of food they can eat.  They also observe a no-bin day when staff will be careful about serving themselves only the food they can eat. “These habits need to be multiplied in many locations,” he said.

Khatri also talked about initiatives the industry can take to address the issue.  Patrons with guests could be encouraged to order less quantity, for instance if the group size is 10, they could order enough for 8 people.  Restaurants could also cleverly reduce portion size; offer a welcome meal in the room with a variety in smaller portions for those who are unable to go to the restaurant for a meal; and use innovative ways to sensitize guests about ordering the right quantity.