Green Restaurant Uttarakhand

Background

The Green restaurant (GR) pilot project has not been implemented as per the schedule and plan made in March this year. The prime reason is the inability to identity a willing partner with the prerequisites as per the Request for proposal Document (RFP).

The future course of action for the GR was an agenda point to be discussed in the 10th board meeting held on 30th August 2010. The board has consented the strategy to having consultation workshops and discussions with potential partners as well persons from the industry itself .The Board also consented to revise the present proposal in context to pre requisites of land and bring in flexibility for present business holdings. Present restaurant owners are to be also incorporated. Keeping the course of action in consideration a workshop with industry members was organized on 7th Sept.

Workshop

A consultative workshop was organized in association with Confederation of Indian Industries (CII) on “Green Restaurant” on 07 September 2010 at the office of Uttarakhand Organic Commodity Board. The members related to hospitality and business industry participated in the workshop. The objective of the workshop was to take the views of the people in the restaurant and hospitality industry on the concept of the Green Restaurant and to seek suggestions and feedback on the proposed business model of Green Restaurant.

The workshop was conducted under the chairmanship of Mr. K.C Punetha, Chairman UOCB. Ms. Vibha Malhotra, Director CII was present during the workshop. Ms. Binita Shah, Sr. Program Manager, Mr. Tarpan Kulshreshtha, F&B Manager & Mr. Rohit Laspal, Marketing manager from UOCB was also present during the workshop.

The following people participated in the workshop:
1. Mr. Hemant Kocchar, Madhuban hotel
2. Mr. Praveen Sharma, Chevron hotels
3. Mr. Jagat Batra, Uttaranchal Industries
4. Mr. Sharad Sundriyal, 13 gaon
5. Mr. Devesh, 13 gaon
6. Mr. R.C Bhardwaj, Uttarakhand Tourism Development Board
7. Mr. Krishan Singh Rautela, Uttarakhand Public Private Partnership Cell
8. Mr. Sudhir Verma , Business man
9. Mr. Devendra Singh , Business man

The workshop started with a welcome note and introduction of the participants. After that Ms. Binita Shah spoke about the background of UOCB, organic farming in Uttarakhand and the basic concept of Green Restaurant. Subsequently a presentation on Green Restaurant was given by Mr. Tarpan Kulshreshtha making the participants aware about the concept of the restaurant and the role of UOCB and the private party in developing the restaurant in PPP mode.

After the presentation there was an open discussion about the concept of the restaurant. In the open discussion the participants presented their view on various possibilities to implement the project.

Views and suggestions of participants

As the workshop continued the participants came out with their views about the concept. The open discussion was moderated by Mr Krishna Rautella of the PPP cell. Mr. Praveen Sharma from Chevron hotels said that the state government or UOCB should provide land on long lease for at least 30 years where the restaurant can be built and operated under PPP mode to cover the risk. Mr. Sharad Sundriyal from 13 gaon commented that for the supply of raw material to the restaurant, UOCB should take the responsibility. Mr. Hemant Kochar, Madhuban hotel said that restaurant business is a risky business and the any successful retail can happen only if the merchandise is totally guaranteed. On the other hand he also said that UOCB should first implement a prototype of such a model of Green Restaurant and then invite the private entrepreneurs to follow and multiply such ventures.

There were also views that once in operation there should be a provision of territorial monopoly to safeguard the business investment of the partner.

The ideas of conversion of existing restaurant owners into organic restaurant should also be taken up. Mr Kocchar said that he was willing to incorporate an organic menu in his restaurant. But Mr Sundriyal said that this would dilute the concept of the organic place, Ms Binita added that the word organic can only be used once the supply chain as well as the restaurant is totally certified.

Participants suggested that locations like Dehradun, Rishikesh and Haridwar are the most suited locations to do the pilot project. Mr Praveen Sharma said that his location in Rishikesh, Ram Jhula is ideally suited to the concept and if the location is considered he is willing to invest in to the restaurant.

Mr Sundriyal said that his location in 13 gaon is also suitable and he also willing to start the place in case some of his queries and worries regarding the supply chain of the organic ingredients are fulfilled.

Mr Bhardwaj from Tourism Board added that the board has a land bank document in place for the use of the proposal; Mr Praveen Sharma said that the document is very old and not updated. The use of irrigation department land as well as forest land and rest houses could also be identified. Ms Binita said that the UOCB has already wasted 12 months in locating and finalizing land from the different government departments which was finally not found to be feasible at all.

Chairman of the board said that in case any land has been identified as suitable the same can be followed up with the department. The GR cell served organic tea , organic amaranth biscuits, organic finger millet sandwich , pumpkin & corn soup, rice bean cutlets as well as ‘ Kafal ‘ mocktail. The group appreciated the small meal and one of the participants showed great interest in the production for the industrial amaranth biscuit.

In the end the workshop was summarised with the fresh hope of implementation of the GR. Ms Binita thanked all the participants and said that a fresh RFP would now be published keeping the views in consideration.