ICF’s initiative on sustainable farming

The Indian Culinary Forum (ICF) organised a workshop — ‘Hydroponics: A Sustainable Approach for Growing Greens in Restaurants & Hotel Kitchens’ at the India International Centre. Curated by 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, an agri linked technology venture, as the resource person.  Yadav opened the session by highlighting the competitiveness of hydroponics compared to conventional farming methods. He elaborated on the numerous advantages of hydroponics.

He also introduced attendees to various hydroponic systems, including Deep Water Culture (DWC), Nutrient Film Technique (NFT) and Vertical Tower Hydroponics. 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 the harvesting of these greens.

Concluding the event, Chef Davinder Kumar, President of ICF, congratulated all participants on successfully completing the workshop. He emphasised ICF’s culinary vision of sharing knowledge within the fraternity to protect food heritage, uphold food safety standards and promote sustainability.

Addressing the attendees, General Secretary of ICF Chef Vivek Saggar said, “You can have a great career only if it’s built on a solid foundation.” He encouraged participants to engage in upcoming ICF events, emphasising the importance of continuous learning and skill development.

Sharing his thoughts on the workshop, Chef Prem stated, “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 ICF’s commitment to fostering innovation and sustainability in the culinary industry, providing valuable insights into the future of sustainable food practices in hospitality.