The lavish buffet stretched as far as the eye could see, a vibrant tableau of fragrant curries, glistening sweets, and mountains of fluffy rice. Laughter and chatter filled the air, the joyous celebration of a wedding in full swing. Yet, beneath the festive veneer, a stark reality was unfolding.
As the night drew to a close, a chilling sight emerged: a fifth of the feast, untouched and uneaten, destined for the bin. This wasn’t an isolated incident, but a grim reflection of a widespread problem. The pang of guilt was undeniable — how could such abundance coexist with the gnawing hunger that plagues millions?
The numbers are staggering. A United Nations report paints a stark picture: Indian households alone discard a shocking 78.2 million tonnes of food each year. The sheer volume of wasted meals is a moral indictment, a silent tragedy played out daily. We wring our hands, lamenting the waste, yet often feel powerless to stem the tide. But what if there was a way to bridge the gap between excess and need?
Enter Padmanaban Gopalan, Dinesh Manickam, and Sudhakar Marimuthu, three production engineering graduates from Coimbatore, who refused to accept the status quo. Witnessing the mountains of discarded food at events, they saw not waste, but opportunity.
In October 2014, they founded ‘No Food Waste’, an organisation born from a simple yet powerful idea: rescue surplus food and deliver it to those who need it most. Their initiative has become a compelling blueprint for transforming the way we address leftover food at gatherings, offering a tangible solution to a seemingly insurmountable problem. This is the story of how a few determined individuals are turning a tide of waste into a lifeline of nourishment.
Fighting food waste in Coimbatore
“We started small, armed only with two shopping bags and a single volunteer. The three of us went around Coimbatore collecting surplus food from local sources and delivered it to homeless people using the public transport system,” says Padmanaban Gopalan.
“Throwing away food benefits no one. Not only could the food have gone to someone in need, but the resource cost is tremendous,” he tells The Better India. His words encapsulate the NGO’s core belief that food should be treated as a precious resource.
The organisation operates on a local level, matching individuals, institutions, and corporations with food surplus to nearby shelters and low-income communities. The NGO ensures that the food reaches its intended recipients without delay.
“Our services include a dedicated call centre, collection vehicles, feeding points, and a sustainable process to ensure safe food recovery and distribution,” Padmanaban says. “By working with a peer-to-peer approach, we believe we can create a sustainable model where people help each other,” he adds.
Building a network of volunteers
Since its inception in 2014, the organisation has expanded substantially. It operates across Tamil Nadu, Andhra Pradesh, and Telangana. With 26 chapters, the most active of which is based in Chennai, No Food Waste has touched thousands of lives, alleviating hunger and raising awareness about food wastage.
Arun Kumar, the regional director of the NGO’s Chennai chapter, shares how the organisation has grown since its early days. “When I first heard about No Food Waste, I was inspired to be a part of the group. I joined the team in 2018 and helped establish the Chennai chapter that same year,” he says.
The Chennai chapter is a crucial hub for food collection and distribution. Every day, the organisation collects surplus food from a wide variety of sources, including IT companies, educational institutions like IIT Madras, corporate events, weddings, and even marathons. “One of our key collaborations is with the Freshworks Chennai Marathon, where we collect excess food after the event to ensure it reaches those who need it most,” explains the regional director.
“Chennai is a city with countless events, and with that comes surplus food,” he adds. “We ensure that none of it goes to waste. Our team collects it, checks its safety, and then distributes it to shelters and individuals in need.”
Volunteers are the lifeblood of the organisation. With around 30 dedicated people working regularly, the NGO also partners with colleges, schools, and corporates to recruit more volunteers and spread awareness.
In times of crisis or environmental challenges, food donations often fall short, making it difficult to ensure a steady flow of meals for those in need. To address this issue, the NGO took a proactive step by opening a community kitchen in a rented space in Pallikaranai, Chennai.
“In addition to food collection, we run this kitchen, where fresh meals are prepared for those in need. Launched in May 2021, it has become a focal point for our operations, enabling us to provide nutritious meals to the city’s homeless and impoverished communities,” says Arun. This kitchen plays a crucial role in maintaining a consistent food supply for vulnerable populations.
The volunteers prepare approximately 700-800 plates of food daily in the community kitchen. The groceries required for meal preparation are sourced through a combination of donations and purchases. Local volunteers and members of the community generously contribute ingredients, playing a key role in supporting the kitchen’s operations. When donations do not fully meet the demand, additional groceries are purchased to guarantee that the kitchen can continue to serve the underprivileged without interruption.
Nandhakumar Ellappan, a volunteer who has been associated with the NGO for a year, shares a personal story, “When I was young and in school, managing both my school fees and food often became a challenge, as I came from a lower middle-class family. There were times when I had no choice but to fill my stomach with water because I didn’t have enough food to eat. That experience left me with a sense of empathy and a strong desire to ensure that no one else would have to endure hunger like I did.”
“When I learnt about the No Food Waste initiative and the Chennai chapter, I immediately reached out to Arun, eager to contribute to such a meaningful cause. Today, I am proud to be part of the team, helping to collect surplus food and make a difference in the lives of others,” he adds.
The process of collecting and distributing food is well-organised. When a donor has excess food, whether it’s from a corporate event, wedding, or any other occasion, they call the No Food Waste helpline.
“A team is dispatched with a vehicle to collect the food, which is then transported to the community kitchen. Once there, the food is checked for safety, properly packed, and distributed to shelters across the city. Our organisation works with a number of shelter homes, including Tower NGO, Regina Charitable Trust, and Integrated Women Development Institute, ensuring that food reaches those who need it the most,” explains Arun.
Maintaining hygiene and food safety rules
“We take extra care to make sure the food is not expired and eliminate any items that may cause allergic reactions. Hygiene is of utmost importance, so we ensure that everyone handling food wears gloves, and we maintain proper cleanliness in our kitchens. We always aim to serve warm and untouched food to those in need, and a dedicated team is responsible for overseeing these processes to make sure everything is done right,” Arun explains.
“Our team is committed to avoiding the use of plastics when distributing food, in line with our sustainability efforts. In partnership with the TN Food Safety Department, we train our volunteers to properly assess food quality and pack it in paper boxes,” he adds.
Additionally, the organisation has a fleet of vehicles stationed in various parts of the city to facilitate the quick and efficient collection and delivery of food.
One of the key factors behind No Food Waste’s success is its partnerships with corporates and institutions. Major companies such as McKinsey, Freshworks, Zoho, and PayPal have supported the NGO by providing food, resources, and manpower. These partnerships have been instrumental in helping the organisation scale its operations and reach more people. The NGO also maintains a close relationship with the Rotary Club of North Madras, which helps with maintenance and logistical support.
“No Food Waste’s financial operations are supported by grants from organisations like the World Bank, Flex, and PayPal. These grants help fund the day-to-day operations, from collecting food to managing the community kitchen and supporting outreach campaigns,” adds Arun.
“On average, we distribute food to between 1,000 and 1,500 people each day, and around 40,000 people are fed each month. In addition to our regular food distribution, No Food Waste plays a critical role during times of natural disasters, providing groceries and meals to affected communities,” says the Regional Director.
Expanding the initiative further
“Our operations have also received widespread recognition, including being featured on the Chennai Super Kings’ social media pages for our work during the IPL tournament. The recognition is a reminder that we are on the right track. But the real reward is seeing the smiles on the faces of the people we serve. That’s what drives us every day,” he adds.
Durga, the coordinator of Tower NGO, says, “The food we receive from No Food Waste, whether freshly prepared or rescued surplus, has been a tremendous blessing for us. Not only has it improved the nutrition of the people we serve, but it has also provided crucial economic relief. The support we receive from No Food Waste has been invaluable in helping us carry out our mission, and we are truly grateful for their commitment to alleviating hunger.”
Beyond food collection, the organisation is also dedicated to raising awareness about the importance of reducing food waste. Through awareness campaigns in schools and colleges, the NGO educates young people about the impact of food wastage and encourages them to donate whenever they have excess food.
“Sometimes, we ask the children to bring home-cooked, fresh food for distribution, and we go along with them to serve it to those in need. This initiative motivates them to work for the cause, especially when they see small children and people who are starving and malnourished,” the Chennai chapter director informs.
As No Food Waste continues to grow, its goal is to expand operations to other cities across India. With increased awareness, more volunteers, and continued corporate support, the organisation hopes to eliminate food waste and hunger on a larger scale.
“Every meal we save, every piece of food we redistribute, brings us one step closer to our mission,” asserts Gopalan.
Edited by Arunava Banerjee; All pictures courtesy Arun Kumar
