Local procurement to energy conservation measures: NRAI issues advisory for restaurants

Business To Business, New Delhi, 15^th May 2026: The National Restaurant Association of India has issued an advisory urging member restaurants to adopt measures such as local sourcing of ingredients, reducing food wastage and improving kitchen efficiency amid supply chain disruptions linked to the ongoing conflict in West Asia.
The association encouraged restaurants and food service businesses to focus on energy conservation and responsible consumption practices in view of rising uncertainty in global supply chains.
As part of its recommendations, the NRAI advised restaurants to prioritise procurement of locally produced vegetables, grains, dairy products, meat, seafood, spices and beverages wherever suitable domestic alternatives are available.
The industry body also called on establishments to promote “Made in India” food products and regional cuisines to reduce dependence on imported ingredients.
In addition, the advisory suggested optimising food portion sizes to minimise wastage and enhancing operational efficiency in kitchens to manage rising input costs and supply disruptions more effectively.
The recommendations come amid growing concerns over the impact of geopolitical tensions and energy market volatility on imports, logistics and food supply chains in India.