Note: This article was first published in editorial/opinion column of “Deccan Herald” on 19th August, 2025. The same is reproduced here for academic purposes only.
Human health and well-being primarily thrive on the kind of food consumed. A fast-paced life and growing restaurant business has no doubt led to more jobs which fuels the economy in its own way. But the kitchens in these restaurants are unchecked, not monitored for food standards, food hygiene, cook hygiene and location hygiene, including maintenance hygiene. That besides, food waste and food safety violations are plaguing the restaurant industry to a great extent, which calls for policy interventions.
The restaurants as a practice, indulge in food additives such as monosodium glutamate to build savory tastes, sodium nitrite which works as a preservative for processed meats, guar gum for thickening sauces and dressings, artificial sweeteners and artificial colors, trans fat, potassium sorbate as preservative and butylated hydroxytoluene and many others which have direct public health consequences.
Most of these food additives have zero nutritional value but rather growing research showcases that non caloric sweeteners, emulsifiers, benzoate preservatives, artificial colors have increasing risks of attention deficit hyperactivity disorder, mental health disorders, carcinogenic effects, cardiovascular diseases and also leading to metabolic syndrome. Disturbed behavior patterns in children have been found associated with azo dye colorants and sodium benzoate preservatives. These chemical agents have had neurotoxic outcomes in animal studies affecting and disrupting the gut microbiome as well.
Currently, municipalities across most cities and townships have food inspectors who are either appointed part time or in contractual positions, some of them, barely visit any restaurants, never inspect the kitchen for safety and hygiene, and leave the destiny of millions of food consumers in the hands of those who prepare food as per their own understanding. Given this practice, the Indian restaurant industry – including canteens, take away food joints, street food outlets, food ordered through delivery aggregators put together are creating an atomic bomb model for gut issues, adult obesity and comorbidities, cardiovascular diseases, metabolic syndrome, mental health issues and cancers.
Addressing the policy gap through public health
The Ministry of food and civil supplies along with the Ministry of health and family welfare have a brilliant opportunity to collaborate with various Institutes of Public Health and NGOs in respected regions to build a framework that enables effective public health monitoring of food joints. Perhaps, enthusiastic district magistrates can also create a task force to enhance the food safety norms in their respective district.
The framework must include addressing foodborne illnesses, adherence to food safety & hygiene standards, use of proper cleaning agents and regulation of food additives. Further contamination of food in these restaurants must be efficiently monitored.
Food waste protocols must be put in place and part of this can be used to support stray animals particularly dogs and cats, building an inclusive one-health policy through district protocols. The district framework must also factor in inventory management of these restaurants, storage of food practices, customer service models and menu designs as part of the monitoring and regulatory mechanism.
The Food Waste Index Report 2021 by the United Nations Environment Programme (UNEP) stated that India generates about 68.7 million tons of food waste per year, out of which 11.9 million tons come from the food service sector which includes caterers, canteens, hotels, other food establishments. This proportion of food waste being generated, can provide a perfect policy solution by looking at pre-consumer waste, food prepared but not being consumed, food prepared and stored, at scale food that remains at parties, events and programs, and also take away left over food which remains unconsumed. Further consumed food waste can be provided to support hungry animals in a meaningful way and also safe disposal of other food waste which does not lead to infection and disease outbreaks.
Food for health governance
As non-communicable diseases soar and young people grow increasingly vulnerable to obesity, metabolic syndrome and heart attacks, food for health governance must become the order of the day. The practice of re-used oil in restaurants, inadequate cooking of food products to indulge in cost cutting, improper food holding temperatures, food being procured from unsafe sources, cold storage food, absence of restaurant hygiene and presence of flies, rodents and other vectors around the kitchen zones collectively contribute to poor food-health governance.
Climate induced challenges, heat waves, flooding other extreme weather events, further acts as a spoiler for food storage and food handling which has direct ramifications on food security and food sustainability. The food systems and health systems convergence ought to occur, in order to regulate the restaurant business sector for ensuring health and safety remains integral to business opportunities.
A focus on preventive health outcomes for citizens, emphasis on home grown, organic food products with minimalistic use of food additives, colors and preservatives and a superior preference for hygiene standards inside the kitchen and outside must form the basis of food inspections moving ahead built on determinants of public health and safety outcomes.
About the Author:
Dr. Edmond Fernandes is Honorary Director, Edward & Cynthia Institute of Public Health, Mangaluru.