The hospitality sector is one among the significant waste generators in the country. Much of the waste generated from within the kitchens, all day long buffets and in room dining leftovers are mostly hauled off to landfills.
Disruptions are healthy, as it allows customers to enjoy best services at the cheapest rates. But the disruptors cannot be allowed to disrupt and proliferate simply on the basis of avoiding regulations and taxes.
Mumbai welcomes an entirely new dining experience with the launch of Candy & Green--a 2500 sq ft multi level restaurant in the heart of the buzzing Breach Candy which houses a 750 sq ft farm growing 25 kgs of greens every week.