INDIAS MEGA KITCHEN

AKSHAYA PATRA
HUBLI
BY: MANISH SUJANANI
137513

AKSHAYA PATRA
Not-for-profit organisation since 2000
headquartered in Bengaluru, India.
Strives to fight issues like hunger and malnutrition.
In partnership with the government and
philanthropic donors implemented Mid-Day Meal
Scheme.
Initially serving just 1500 children across 5
schools. It now caters1.4 million children from
10,845 schools across 10 states in India.

VISION
No child in India shall be deprived of education
because of hunger.
MISSION
To feed 5 million children by 2020
It has continuously leveraged technology to cater
to millions of children and has developed state-ofthe-artkitchens.
It reaches out to 1,429,878 children across 10
states of India through kitchens in 24 locations.

HUBLI KITCHEN
Started in 2004 serving 4000 students and
presently covers 1,26,000 children over 789
schools.
Centralised model with advanced technological
initiatives.
Capacity to produce meals for 1,75,000.
Gravity flow model.
ISO 22000:2005 certified.
320 employees.

LAYOUT
PRE-PROCESSING AREA

COOKING AREA
GODOWN
AND
SILOS

PACKING

LOADING
AND
TRANSPOR
T

PROCUREMENT
Simulation Quality Management System
incorporated to form tie-ups with local vendors.
Raw Material Specifications adopted from Food
Safety Standards Act 2006 (FSSA).
Perishable material bought in from a radius of 4060 kms.

Rice is supplied by the Food Corporation of India

(FCI).

Raw material comes in every 3-4 days.

STORING, HANDLING AND

PRESERVING
Vegetables are sorted and cleaned manually.
Cold storage is used to store ready-to-cook cut
vegetables to retain freshness.
The kitchens follow the FIFO (First In First Out)and
FEFO (First Expiry First Out).
Rice grains are stored in silos.

FUEL
Briquettes
A compressed block of coal dust or other
combustible biomass material such as charcoal,
sawdust, wood chips, peat or paper.
4000 kilos of briquettes required each day.
60% saving on fuel expenses.

OPERATIONS
PRE-PROCESSING
AREA
All equipments are
sterilized before use
with steam.
Every evening
vegetables are sorted
and washed in
chlorine water.
They are then
mechanically chopped

PRE-PROCESSING AREA
Every morning at 3.30am operations commence.
Remaining vegetables are chopped and batched
(6000-7000 kilos)
500-700 kilos of spices are sorted in batches.
400-500 coconuts are grounded.
Rice (12000-15000 kilos) and Dal are washed.

GRAVITY FLOW

COOKING AREA
Two rows of cauldrons
8 for sambhar each with
capacity of 1200 liters.
10 for rice each with
capacity of 100 kilos.
Critical Control Points
(CCPs) are checked and
recorded at periodic
intervals
All utensils are made of
stainless steel of 304
grade.
High pressure steam for

PACKING
Gravity flow
mechanism continues.
Food packed in 35004500 utensils.
Each utensil tagged
with a batch number
which serves to track
the process from
cooking area to
dispatch.

LOADING AND TRANSPORT

Specialised vans
Insulated interiors.
Closing/Opening
sensors.
Spin proof metallic
grids.
GPS clad.

GLOBAL POSITIONING
SYSTEM
Daily coverage of an average of 3000 kms.
Route optimization.
Tracking the vans in transits.
Regulate their speed and act efficiently in
breakdowns or emergencies.

POST-DELIVERY PROCESS

CONTINUAL IMPROVEMENT
METHODS
Good Manufacturing Process (GMP) Monthly Audits,
Surprise Audits on Food Safety & Quality.
Quality Metrics Performance.
Detailed Customer Satisfaction Surveys at periodic
intervals.
Adopted a holistic approach and designed a
programme called AkshayaPragathi.

REFERENCES
http://www.akshayapatra.org/our-kitchens
National Geographic: Indias Mega Kitchens
Akshaya Patra, Shiksha ka Mahabhog.
http://www.thebetterindia.com/6048/tbi-photo-ess
ay-akshaya-patra-how-to-make-1-5-million-meals-i
n-less-than-5-hours
/
http://blog.akshayapatra.org/hubli-kitchen-fromtraditional-to-contemporary/