There is also growing demand for organic and pesticide-free food.
From Farm to Table: Govt Urges Hotels to Partner with Farmers for Fresh and Organic Produce
Agriculture Secretary Devesh Chaturvedi urged hotels and restaurants across India to procure produce directly from farmer-producer organisations (FPOs). This is a significant move for strengthening the link between farmers and the hospitality sector. The move is focused on improving returns for growers by cutting out middlemen from the supply chain.
The Agriculture Ministry and the Hotel and Restaurant Association of Northern India jointly organised an event. Addressing the event, Chaturvedi said, “We have a large number of hotels and restaurants across the country. If you are able to develop a partnership with the local farming community to get authentic food, vegetables, spices, and other products, it will be a win-win situation.”
The secretary emphasised that India has around 35,000 FPOs nationwide, including 10,000 formed under government schemes. The ministry plans to launch a web-based platform to facilitate direct sourcing, where FPOs can register their surplus produce to enable hotels and businesses to procure fresh and authentic ingredients seamlessly.
He also called on the hospitality industry to promote Geographical Indication (GI) tagged food products. He highlighted that India has multiple registered GI products beyond Basmati rice, including vegetables, fruits, and processed foods. “Promoting these GI products in your cuisines will allow tourists to experience the heritage of our country through authentic food,” he added.
The government’s move comes against the backdrop of the agricultural sector’s contribution of 18 per cent to India’s GDP, while 46 per cent of the workforce is employed in this sector. It highlighted the persistent income gap between farm and non-farm sectors. Chaturvedi pointed out challenges such as fragmented landholdings, limited bargaining power, and a significant gap between farmgate and retail prices. He noted that direct partnerships could help bridge this gap.
There is also growing demand for organic and pesticide-free food. Groups of farmers producing certified organic products could partner with hotels for sustainable and high-quality sourcing.
Additional Secretary of the Tourism Ministry, Suman Billa, reinforced this idea and said, “When a tourist travels, what he cherishes most is an authentic experience. Gastronomy is a key part of that experience and requires fresh ingredients.”
In response, the Federation of Hotel and Restaurant Associations of India announced plans to publish a directory of FPOs along with their products and contact details and establish a dedicated cell to facilitate direct connections. Leaders from Lemon Tree Hotels, Sarovar Hotels, and Wyndham Hotels and Resorts** attended the event that signals industry readiness to adopt this initiative.
This initiative could transform the hospitality supply chain. It can benefit both farmers and consumers while promoting authentic Indian culinary experiences.
