The Akshaya Patra Foundation operates its kitchens at ISO standards and has 21 kitchens that are ISO certified. We have adopted advanced technologies such as Six Sigma, Kaizen, blockchain, and IoT to ensure efficiency, safety, and quality control in our kitchens. We follow strict procurement practices based on standards adapted from the Food Safety Standards Act 2006 (FSSA) to ensure that the food we serve is safe and of the highest quality.
Our centralized kitchens are designed with frugal innovation in mind, allowing us to cook between 10,000 to 250,000 meals within 6 hours while prioritizing innovation, efficiency, and safety. We employ 6,000 men and women, with 30% of our workforce being women. Our cooking to consumption time is 4 hours or less, ensuring that the food we serve is fresh and hot.
In locations where the geographical terrain does not support a centralized kitchen model, we have successfully implemented a decentralized model where local women cook up to 5,000 meals daily. This model provides rural women with a sustainable source of income, helping them to break the cycle of poverty. We believe that by empowering women and providing them with a livelihood, we can make a positive impact on the community as a whole.
Local, fresh vegetables are procured on a daily basis. We follow FIFO and FEFO methods when issuing raw materials for production in order to identify, store and retrieve raw materials in a manner that reduces waste.
75 quality checks prior to, during and after the cooking process occur to ensure hygiene, quality of service and taste.
Food is at an optimum 65 degrees when it is served to the children. There is a direct correlation between the temperature of the meal and consumption – the hotter the meal, the higher the consumption.
Cuisine is catered to the local palate, making it more appealing to children. For example, North Indian cuisine is roti-based and South Indian cuisine is rice-based.
Menus are rotated every 30 days.
We follow Good Manufacturing Practices (GMP) and are subject to monthly inspections.
Kitchens employ gravity flow mechanisms and fresh fruits & vegetables are processed via high-speed, mechanized cutters on conveyor belts, to minimize the need for human handling.
We use stainless steel 304 grade vessels that are steam-sterilized to pack the food prior to being transported.
Vehicles use a puffed body to reduce temperature loss and a honeycomb structure to hold vessels upright, to retain freshness.
Logistic charting for route optimization for safety and on-time delivery.
Our specialized, GPS-equipped vehicles are heat and dust insulated, ensuring food arrives hot and fresh.
Each vehicle successfully delivers over 150,000 meals in 6 hours, daily.
We receive feedback from schools on a daily basis.
Quality Officers review feedback and initiate appropriate improvement actions.