The Indian Culinary Forum (ICF) organized a workshop titled "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 Private Limited, Noida, as the resource person. His AgriTech firm specializes in designing and installing farm hydroponic systems, setting up commercial farms, producing hydroponic products, and managing farm produce. The primary objective of the workshop was to equip restaurants and hotels with the knowledge and techniques to grow their own greens sustainably using hydroponics.
Yadav opened the session by highlighting the competitiveness of hydroponics compared to conventional farming methods. He elaborated on the numerous advantages of hydroponics, such as faster plant growth, higher yields in smaller spaces, significant water savings, and reduced dependency on fertile land.
He emphasized that hydroponic systems use up to 90% less water than traditional farming, making them ideal for drought-prone areas. Additionally, hydroponics eliminates risks associated with soil erosion, pests, and diseases, while reducing the need for chemical pesticides and herbicides.
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