MANGALURU: The Akshaya Patra Foundation (TAPF), which currently feeds over 17,000 children in 165 schools in the Mangaluru region, is planning to expand its Midday Meal programme to an additional 10,000 children pending government approval. “There are donors willing to support these added numbers,’’ said Shridhar Venkat, CEO of TAPF. This expansion is made possible by TAPF’s transformative kitchen facility, which has the capacity to serve 27,000 meals daily.
The kitchen, established in December 2023, supports the education and well-being of children in 165 schools, including 124 government and 41 government-aided institutions. Venkat acknowledged the significant contributions of philanthropists like the late V Ravichandran, Vijay and Shama Kedia, GT Foundation, and Diya Systems (Mangalore) Pvt Ltd in this mission.
Located at Kodman Village in Bantwal taluk, the kitchen is designed with eco-friendly initiatives. Solar energy is utilized to generate hot water for cooking, integrated with a heat pump to maintain water temperature. Infrared burners are used for quicker cooking, with plans to transition from LPG to CNG for even greater environmental benefits.
An advanced effluent treatment plant (ETP), developed with a Sri Lankan scientist-turned-consultant, is in the works to further enhance sustainability. The ETP will recycle water for gardening and landscaping, ensuring compliance with pollution control standards. Solar streetlights have also been installed to reduce grid power dependency.
Venkat emphasized the impact of the midday meal programme in combating hunger and malnutrition among children in Karnataka. He highlighted that the meals serve as an incentive for school attendance. Each meal costs about Rs 15, with Rs 6.5 subsidized by the government, and the balance raised through donations from trusts, corporates, foundations, and individuals. The foundation serves parboiled rice with a menu that caters to the local palate and repeats fortnightly.
Goodwill ambassador chef Sanjeev Kapoor, an advisory board member, visits the facilities and provides insights to enhance the taste and sensory features of the meals.
