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Sustainability in foodservice is a collaborative process. Over the last decade, many companies in the foodservice industry have come to realize the importance of developing the tools and resources necessary to create more sustainable products, reduce energy and water usage, and to increase recycling and efficiency. Sustainable practices incorporate products and services that reduce environmental impact and provide improved health benefits and/or positive social impacts as a result of the preparation and/or delivery of the meal. A good synergy among foodservice business owners, local farmers and producers, designers and manufacturers can help to promote environment-friendly practices, sustainable production and operations and better profits. Through continued innovation, research, development, use of best-in-breed energy efficient technology and best practices, we can design, drive and manage sustainable foodservice businesses which are not only benefit clients or end-customers but also have a tremendous positive impact on the environment. The purpose of this webinar is to identify barriers to implementing sustainable practices in restaurants, and explore ways that restaurateurs can incorporate sustainable business practices.

Theme: Sustainable practices in food service management

Date :  5 Oct 2020

Time : 12:30 pm- 01:30 pm


Dr Chef Varinder Singh Rana, Dean, CT University , Ludhiyana

Dr Rana is honoured by Tourism Minister of Punjab for initiating a Bakery Unit at Central Jail, Ludhiana. He has shown his presence as Jury of Master Chef Punjabi-A Cookery Reality Show of DD National Punjabi. He is doing various cooking shows on National Television. He also represented State of Punjab in Republic day Celebration at Red Fort, New Delhi. He has served Jury in ICF and IFCA events at National and International Level. He has been awarded with Best Culinary Educator award by Indian Federation of Culinary Association (A Nodal Body of Ministry of Tourism, Government of India). He grabbed Two silver Medals and one bronze medal for Republic of India (Our Nation) at International Culinary Challenge, Uzbekistan where 22 countries participated.

Chef Gunjan Goela, Consultant ITC Hotels

Having been in her field of expertise for more than 25 years is a familiar face on numerous cook-shows across television channels like BBC, TLC, History Channel, NDTV Good Times, Star TV, ETV, DD etc. Solely responsible to bring the ancient as well as traditional cuisines back to the Indian dining. She had the unique opportunity to be applauded for her effort when she had to cook for the Hon PM Shri Modi, and a galaxy of top National as well as international guests.

Dr Chef Saurabh Sharma Associate Professor,Amity University, Jaipur

Experienced specialist with a demonstrated history of working in the food & beverage industry. Skilled in Catering, Food & Beverage, Mediterranean Cuisine, Hospitality Management, and Hotel Management. Dr. Sharma, has received the certificate from World Chef’s Feed The Planet for completing the introductory course of Sustainability Education for culinary professionals. Recently he is been appointed as Editorial board member for International journals & Research Paper e-Publisher in Engineering and science, where his responsibility is to review the quality of research papers. Dr. Chef Saurabh Sharma has become an integral part of many National / International Chef’s associations. He has also successfully achieved a world record in making the largest and heaviest “Lasagna” recorded in INDIA BOOK OF RECORDS. He has worked for many media house like ZEE TV, ETV, DOORDHARSHAN, IBA NEWS, for on-air television cookery shows.

Cordinators :

Ms Rekha Kaushik



Dr Mahesh Uniyal

Co convenor


Dr Neha Sharma

Organizing Secretary


Mr Gurucharan Singh

Organizing Secretary


Organized by :

MMICT& BM (Hotel Management)

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