NGO in Lucknow, its Kitchen and mid-day meal

The Mid-Day Meal Scheme is an initiative of the Government of India to provide nutritious school lunch to children of government schools and government-aided schools across the country. Over the years, this Scheme has proved itself to be a supporting pillar in the success of education-related initiatives too.

NGO in Lucknow

Studies show that mid-day meal has had a positive impact in increasing enrolment, attendance, and performance of children. It has also played a major role in reducing drop-out rate among children. To amplify this impact, The Akshaya Patra Foundation, a mid-day meal NGO has been sustainably expanding its operations and strategically increasing its beneficiary base so that more and more children can be benefitted. It began providing mid-day meal in Uttar Pradesh by establishing a centralised kitchen in Vrindavan in August 2004.

Akshaya Patra has two centralised kitchens in the state – Lucknow and Vrindavan. On each school day, it provides freshly cooked, locally palatable, nutritious meals to more than 2-lakh children in Uttar Pradesh. The below table shows the location-wise reach of Akshaya Patra in Uttar Pradesh:

Akshaya Patra in Uttar Pradesh

Akshaya Patra meticulously designs its meal menu to suit the local taste while keeping the recommended nutrition levels intact so that children readily consume the meal and gets nourished appropriately. So, as an NGO in Lucknow and Vrindavan, Akshaya Patra’s mid-day meal menu consists of items such as plain rice, black chana pulao, vegetable pulao, roti, mixed dal, bottle gourd chana dal, palak dal, mix vegetable curry with soya chunk, aloo matar, aloo desi chana sabji, aloo rajma, raitha, and kheer.

Impact of the meal

Archana - Akshaya Patra Beneficiary

Archana, a Standard VI student of Salempur-Pataura Primary School in Kakori, Lucknow, has become an inspiration for many at a very early age. An ardent athlete, her tryst with track-and-field began when she was in Standard III. Her Physical Education teacher has supported her and motivated her to keep improving in her talent.

Over the past years, Archana has won many medals and trophies in various field events, and the most celebrated among them are her gold medals in long jump, 100m, 200m, and 400m sprint. She says fitness and health is primary when she is training and practicing and hence she eagerly waits for Akshaya Patra meals because this meal provides her with the required nutrition. She looks up to P.T. Usha as her idol and the children of her school, her village, and neighbouring villages looks up to her as their idol. Archana aspires to serve the nation by joining the Police Force. And, believes that her sports background will be an added advantage in attaining her goal.

Archana is just one among the 2-lakh beneficiaries of the NGO in Lucknow who is gradually stepping towards her dream for the simple reason that she has got the opportunity to attend school and is receiving healthy meals every day. Now, imagine the effect and transformation among children when each of them is supported with mid-day meals!

Support school meals and get tax benefits

Join the efforts of Akshaya Patra in providing mid-day meals to children. Your donation will have a dual benefit – first, it will support education of children by providing them with nutritious school meals; second, your contribution will be considered as tax deductible donations. So, use this opportunity to benefit children in need and get yourself exempted from tax too. Donate now!

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New Kitchens of an NGO in Rajasthan Feeds Hungry Children

The seventh most populated state in India, Rajasthan is home to 24% of the population aged between six and fourteen. However, it is also battling with child malnutrition, low literacy, and high out of school and school drop-out rate. Rajasthan is one of the four BIMARU (Bihar, Madhya Pradesh, Rajasthan, Uttar Pradesh) states that have the lowest literacy rate and learning outcomes compared to other states in the country.

Rajasthan has the fourth lowest literacy rate in the country and has the lowest female literacy rate of just 52.66% (Census 2011). Amongst the several measures taken by the Central and State Government to improve this situation, the Mid-Day Meal Scheme is proving to be a potential intervention. To further the efforts of government, many NGOs such as The Akshaya Patra Foundation has partnered to provide mid-day meal in Rajasthan.

Mid-day meal in Rajasthan

It has been 14 years since Akshaya Patra is providing mid-day meals in Rajasthan. It began serving meals from 2004 by establishing its first centralised kitchen in Jaipur. Witnessing the impact of the meal in the health and education of beneficiary children, this NGO in Rajasthan strategically expanded its operations to Baran in 2005, Nathdwara in 2006, Jodhpur in 2013, and Ajmer in 2016. Recently, in 2018, the Foundation inaugurated two new centralised kitchens in Bhilwara and Jhalawar. With the addition of these two new locations, the Foundation is nourishing 26,701 more children thereby increasing the beneficiary base to 2,27,253 children from the earlier 2,00,552.

The Bhilwara is the 6th and the Jhalawar is the 7th kitchen in the state. The cost of the Bhilwara kitchen construction was sponsored by Rural Electrification Corporation Limited (a Navratna Enterprise of Government of India). It is currently feeding 11,480 children in 83 schools. The Jhalawar kitchen has been sponsored by D.S. Group and is currently feeding 15,221 children in 157 schools. All these kitchens directly impact the health and education of children. The beneficiary children receive at least one nutritious meal per day and eventually receive the much-needed education.

Here is the location-wise reach of this NGO in Rajasthan:

Akshaya Patra in Rajasthan

The expansion of Akshaya Patra’s operations is a result of support from the Government and philanthropic donors. It is a testimony that when the government and the community come together for a cause, it multiplies the impact. Thus, choose to be the catalyst by contributing donation for NGO. Your donation will positively change the lives of children and will be an important intervention in the progress of the country.

5 Food Hygiene and Safety Principles Followed By Akshaya Patra

About Akshaya Patra

The Akshaya Patra Foundation is a mid-day meal NGO in India headquartered in Bengaluru, Karnataka. The Foundation has been in the service of children since its inception in 2000. With a vision, “No child in India shall be deprived of education because of hunger”, the Foundation strives to provide freshly cooked, wholesome, and tasty meals to school going children. Currently, Akshaya Patra provides mid-day meals to more than 17-lakh children on each school day and it aims to feed 5 million children by 2020.

Food hygiene at Akshaya Patra

As they say, the greater the expanse of work, greater is the responsibility. And, it is evident in Akshaya Patra’s field of service. The Foundation makes use of the centralised kitchen concept to serve meals in urban and semi-urban areas, and the decentralised kitchen concept to provide meals in remote areas. Preparing and serving lakhs of meals every day is not an easy task and to serve hygienic and clean food requires utmost diligence and commitment. Thus, to ensure that children receive hygienic and safe food each time, this  NGO in India follows several measures during each stage of production – pre-production, production, and post production. Here are five principle hygiene and safety measures followed by each kitchen of Akshaya Patra irrespective of being centralised kitchen concept or decentralised model:

Quality assurance of raw materials: The Supplier Quality Management System incorporating factors such as Supplier Selection, Supplier Qualification, Supplier Rating etc. is adhered to at each kitchen to ensure procurement of the right and the best quality raw material. The raw materials are accepted only after thorough quality inspection to confirm it meets the Foundation’s raw material specifications that has been adapted from Food Safety and Standards Act 2006.

Storage and handling: Perishable raw materials like vegetables are either procured daily or stored in cold storage. Dry raw materials are stored in dedicated storage rooms. To ensure use of fresh raw materials, all the kitchens follow the FIFO (First In First Out) and FEFO (First Expiry First Out) methods while issuing raw materials for production.

Sanitisation: All raw materials are thoroughly washed and cleaned with potable water. The kitchen equipment and cleaned before and after use and are sterilised using steam.

Protective gears: All kitchen employees mandatorily follow hygiene practices like hand washing and sanitisation and make use of protective gears such as masks, gloves, boots etc.

Food packing and transportation: The cooked food is packed in insulated vessels and are transported to schools in customised insulated vehicles. The insulated vessels and vehicles retain temperature and ensure meals remain fresh till it is consumed by children.

With the reputation of being considered as the top NGO in India, Akshaya Patra is well-aware of its purpose and responsibility towards lakhs of children it feeds each day. Hence, it also undertakes various improvement processes to enhance its operations, efficiency, productivity, and certainly hygiene and safety.

NGO in Karnataka & Its Kitchen

NGO in Karnataka

The Akshaya Patra Foundation is a mid-day meal NGO serving nutritious meals to 1.7 million children on every school day. Its journey as a mid-day meal NGO began in Bangalore in the year 2000. After the Supreme Court’s mandate in 2001, Akshaya Patra partnered with the Central Government and State Government to implement the Mid-Day Meal Scheme in Karnataka and across India.

Akshaya Patra started off its mission to provide ‘unlimited food for education’ by establishing itself as an NGO in Bangalore and providing school meal to 1,500 children in five government schools from its first kitchen in H.K. Hill. Over the years, the Foundation has expanded its reach to seven locations in the state – three in Bangalore, and one each in Ballari, Hubballi, Mangaluru, and Mysuru. Currently, Akshaya Patra has a beneficiary base of 4,86,172 children across 2,968 schools.

Advantages of Mid-Day Meal Scheme

The Supreme Court’s mandate on 28 November 2001 directed all the State Governments and Union Territories to implement the Mid-Day Meal Scheme in every Government and Government assisted schools. As per the Scheme, every child must be provided with a prepared mid-day meal on every school day. The six main aims of this Scheme are:

  • avoid classroom hunger
  • increase school enrolment
  • increase school attendance
  • improve socialisation among castes
  • address malnutrition
  • empower women through employment

Being a mid-day meal NGO, Akshaya Patra strives to give these advantages of mid-day meal scheme to the each and every child of the state and the nation.

Akshaya Patra’s reach in Karnataka

Akshaya Patra serves nutritious mid-day meal in seven locations of Karnataka – three in Bangalore, and one each in Ballari, Hubballi, Mangaluru, and Mysuru. To know when the kitchens started its operation, visit: Kitchen details

All the kitchens in Karnataka are centralised and mechanised cooking units. Among all, H.K Hill and Vasanthapura kitchens are ISO 22000:2005 certified, whereas Ballari, and Hubballi are ISO 22000:2005, ISO 14001, and OHSAS 18001 certified. The Mangaluru, Mysuru and Jigani kitchens are in the process of certification.

Meal Menu of Karnataka Kitchens

Akshaya Patra wants to make sure that children enjoy their meals. Thus, while maintaining the recommended nutrition levels, the Foundation designs its meal menu to suit the local taste of a particular location. So, Karnataka being a South Indian state, the menu caters to the typical southern taste. The meal menu in Karnataka consists of: rice, pulao (a rice-based dish made with vegetables), bisibelebaath (a rice-based dish made with vegetables and lentils), tomato rice, sambar (a mixed vegetable and lentil curry), upma (a semolina-based savoury dish), sweet pongal (a rice-based sweet dish), payasam (a vermicelli-based sweet dish), kesari baath (a semolina-based sweet dish), curd, and pickle.

The prepared meals are delivered to schools in customised insulated vehicles. This allows children to receive fresh and hot meals. And, for this, each of the kitchens in Karnataka has their designated meal delivery vehicles.

Socio-developmental Initiatives

Aside from serving nutritious mid-day meals as an NGO in Bangalore and in Karnataka, Akshaya Patra has also partaken several socio-developmental initiatives as follow:

  • Sponsoring hygiene practice & food safety guidance to government school students
  • Planting of saplings on World Environment Day
  • Distribution of 7500 Hygiene kits to Government School students
  • Blood Donors Camp on Blood Donation Day
  • Scholarship for Merit Students
  • Teachers Day programme

Eco-friendly methods in Karnataka kitchens

While ensuring that the advantages of mid-day meal scheme reach every child in the state, Akshaya Patra also implements various eco-friendly measures to benefit the environment. Some measures are as follows:

  • Biogas stoves that are smokeless have replaced LPG.
  • The recycled water from the Sewage Treatment Plant is used to water plants
  • Effluent Treatment Plant/ Sewage treatment Plants are installed to treat wastewater before it is released into the environment
  • Rainwater harvesting
  • Solar lights and solar heater as an alternate source to reduce the use of electricity.

Make a difference

Akshaya Patra is striving to make a tangible, sustainable, and lasting change. In doing so, it is putting all its efforts to provide something as basic as food to maximum children. As responsible citizens, it is our duty too to ensure children receive healthy meals and education. Thus, support the efforts of Akshaya Patra by contributing NGO online donations. By contributing just Rs. 950, you can provide a year full of school meal to a child!

NGO in Andhra Pradesh & Its Kitchen

The Central Mid-Day Meal Scheme is a government initiative to provide freshly cooked nutritious lunch to government and government-aided school children. Over the years, this Scheme has turned out to be a strong medium in the progress of Sarva Shiksha Abhiyaan. And, so that the benefits reach each and every child, many NGOs have stepped forward to expand this Scheme by partnering with the Central Government and State Governments. One such NGO is The Akshaya Patra Foundation that began its journey as a mid-day meal NGO in Andhra Pradesh in 2008.

Akshaya Patra’s reach in Andhra Pradesh

Mid day meal in Andhra Pradesh

Akshaya Patra began implementing the mid-day meal programme in Andhra Pradesh by establishing its first centralised kitchen in Vishakhapatnam in 2008. Gradually, it expanded its reach by establishing centralised kitchens in Kakinada (2015), Mangalagiri (2016), and Nellore (2017). All the kitchens are 5S and GMP standardised huge cooking units. They strictly adhere to hygiene and cleanliness standards and implement Kaizen, Continuous Improvement Projects and Six Sigma methodologies to improve productivity and efficiency of operational processes. By implementing the mid-day meal scheme in Andhra Pradesh, Akshaya Patra currently provides freshly cooked wholesome school lunch to 74,409 children in 370 schools.

Meal Menu of Andhra Pradesh kitchens

So that children enjoy and eat their school lunch readily, Akshaya Patra has designed its meal menu to suit the local taste of a particular location by maintaining the nutritional quality intact. The items served to children in Andhra Pradesh as part of the school lunch are: rice, vegetable biryani (a popular rice dish), pulihora (tamarind rice), sambar (a mixed vegetable and lentil curry), green leafy vegetable dal (lentil curry), pappucharu (a type of sambar), vegetable curry, raitha (a curd-based side dish), janthikalu (a South Indian savoury snack), sweet pongal (a rice-based sweet dish), and banana.

The prepared meals are delivered to schools in customised insulated delivery vehicles. This helps to retain freshness until it is consumed. Each of the four kitchens in Andhra Pradesh has their designated meal delivery vehicles to deliver meals to children on every school day.

You can make a difference

As a mid-day meal NGO in Andhra Pradesh, Akshaya Patra wants to benefit more children with the goodness of nutritious school lunch. Though the NGO operates in a Public-Private Partnership model and receives government aid to run the programme, it requires support and involvement of the civil society too. It takes just Rs. 950 to feed a child for the entire year. Along with supporting healthy growth in children, this meal gives them an opportunity to attend school and get educated. It upholds the dreams and hopes of children and instils the determination to achieve it. Not 10, but you can always make a difference by feeding at least 1 child. Sponsor a child, today!

NGO in Telangana & Its Kitchen

According to the ‘Telangana Socio-Economic Outlook 2018’, there is a substantial discrepancy in literacy rate across the state. While Hyderabad fairs significantly with 83.2%, Jogulamba Gadwal district is struggling with 49.9% literacy rate. It has been reported that of the total 31 districts, 26 districts have literacy rates below the State average of 66.54%. In order to bring the low scoring districts at par with the high scoring districts, the government is putting in lot of efforts. In support of the government’s effort, The Akshaya Patra Foundation, an NGO in Hyderabad began its mid-day meal service in the state in 2008.

Purpose of mid-day meal programme

On 28 November 2001, the Supreme Court of India passed a mandate stating, “We direct the State Governments/Union Territories to implement the Mid-Day Meal Scheme by providing every child in every Government and Government assisted Primary School with a prepared mid-day meal.” Through this scheme it was intended to:

  • avoid classroom hunger
  • increase school enrolment
  • increase school attendance
  • improve socialisation among castes
  • address malnutrition
  • empower women through employment

Headquartered in Bengaluru, Karnataka, Akshaya Patra wanted to give these advantages of mid-day meal scheme to the children of India. Hence, after its inception in 2000, the NGO started expanding its reach across the country. The Foundation made its foray to Telangana by establishing its first kitchen in Hyderabad in 2008. Currently, this NGO is feeding a total of 91,675 children in 805 government schools across the state.

Akshaya Patra Kitchens in Telangana

mid day meal in Telangana

Beginning its journey in 2008, today Akshaya Patra is providing mid-day meal in Telangana from its three centralised kitchens located in Hyderabad, Narsingi, and Kothagudem. Recently, the Foundation inaugurated its fourth kitchen in Kandi and it is the NGO’s largest one-of-a-kind hi-tech mega kitchens. Equipped to feed 1-lakh children per day, this kitchen was built in partnership with the Infosys Foundation.

With a grant of INR 18.50 crore, Infosys Foundation funded the entire construction cost of this kitchen. Alike all Akshaya Patra kitchens, the Telangana kitchens strictly adhere to hygiene and cleanliness standards in all its kitchen processes too. To improve productivity and efficiency of operational processes, Kaizen, Continuous Improvement Projects and Six Sigma methodologies are a part of a Telangana’s kitchen operations.

The kitchens of Telangana feature all the aspects of centralised kitchens such as cauldrons, trolleys, rice chutes, grinding machines, RO plants, and the like. Each of the kitchens has dedicated customised delivery vehicles to transport cooked meals to all beneficiary schools. The NGO in Hyderabad makes use of biogas briquettes and solar power as form of fuel and energy to operate the kitchen.

Menu of Telangana kitchens

Akshaya Patra has designed its meal menu to suit the local taste so that children enjoy their meal to the utmost. In line with the same, some of the menu items served to children in Telangana are: rice, lemon rice, sambar (a mixed vegetable and lentil curry), sundal (a South Indian dish, a dry legume-lentil preparation spiced, tempered, along with fresh coconut), pappu (a type of South Indian lentil curry), tomato pappu, vegetable biryani (a popular rice dish), and vegetable korma (an Indian dish made with vegetables and yogurt)

Socio-developmental initiatives

Besides providing mid-day meal, the Hyderabad kitchen is also involved in various socio-developmental initiatives to ensure betterment of the beneficiaries and the society. Some of the initiatives are:

  • Conducting awareness programmes
  • Life skills programme
  • Scholarship programme
  • Anganwadi Feeding
  • Feeding expecting and lactating mothers

As a mid-day meal NGO, Akshaya Patra wants to multiply its reach so that many more children receive the advantages of mid-day meal scheme. For this, the NGO operates in a Public-Private Partnership model, and while it is receiving aid from government, it also requires support and involvement of the civil society. Partake in the Foundation’s endeavour of providing ‘unlimited food for education’. Choose to donate to charity by either contributing funds online, sponsoring a school for a year or by donating a meal delivery vehicle. Your one contribution can make a huge difference in a child’s life. And, did you know that you can feed a child for the entire year with just Rs. 950!

5 Advanced Technologies Adopted in Akshaya Patra Kitchens

Kitchen technologies

The Akshaya Patra Foundation is a mid-day meal NGO in India. It has been in the service of children since 2000. The Foundation has been recognised as the world’s largest NGO-run school meal programme. It runs the programme in a Public-Private Partnership model receiving aid from Central and various State Governments including help from Corporate and individual donors. The NGO aims to provide unlimited food for education and is aware of its responsibility in providing nutritious, hygienic, and clean food to children. Typically, a centralised Akshaya Patra kitchen has the capacity to cook up to 100,000 meals and to increase efficiency and productivity, the Foundation has adopted various technologies in the kitchen operations. Several Corporate partners have helped the Foundation in the endeavour of introducing technological intervention in the kitchens. Here are five main technologies adopted in the kitchens:

1. Roti-making machine – Since roti (Indian flatbread) is a staple item in the North Indian menu, the North Indian kitchens are equipped with roti making machines, with the capacity to roll out up to 200,000 rotis from 6000 kilograms of wheat flour. This enhances hygiene and efficiency since the whole process is mechanised and there is minimal human intervention.

Roti making machine

2. Hot insulated vessels and vehicles – The Foundation makes use of hot insulated vessels and vehicles to pack and deliver cooked meals to schools. The use of insulation technology ensures that the meals remain fresh until it is consumed by children. To aid this, State Bank of India, one of The Foundation’s Corporate partners have recently contributed INR 88 lakhs for the procurement of insulated vessels.

Insulated vessel and vehicle

3. Conveyor belt – In order to increase efficiency during the loading process, the kitchens are equipped with conveyor belts. After packing, the containers are sent on a conveyor belt that gets loaded into customised insulated meal delivery vehicles.

Conveyer belt

4. GPRS in meal delivery vans – The Foundation has incorporated GPRS technology in its meal delivery vehicles to ensure safety and on-time delivery of meals.

Mid day meal van

5. Eco-friendly interventions – Aside from regular technological interventions, the NGO has also adopted green technologies such as biogas plant, briquette boiler, and solar power in some of its kitchens to reduce carbon footprint and operational cost.

Recently, the Foundation inaugurated its hi-tech mega kitchen at Kandi, Telangana. This is the largest among all the existing kitchens. The Infosys Foundation, one of the NGO’s Corporate partners have funded the construction of this mega kitchen. Some of the salient technologies in this kitchen are:

  • Silikal Industrial Flooring – It is a completely non-porous, seamless, sealed surface thereby reducing the colonization by microbes and bacteria and contributing to better hygiene. It is skid resistant and prevents accidental slips and falls, plus it has a long durability with limited maintenance and lower lifecycle cost.
  • ReFlex Reverse Osmosys System – It is a water purifying system to make water more potable. Flexible operation and resistance to scaling and fouling greatly improve the reliability of ReFlex RO systems.
  • COMBLOCK Boiler for Steam Generation – It is the latest in Boiler Technology which combines the best of Integrated Furnace Boiler and Hybrid Boiler. While increasing efficiency by up to 85%, it can also reduce carbon footprint by up to 40%.
  • ANDICOS Waste to Energy Generation System – It is a technology to treat a combination of solid waste generated in sewage treatment process and organic kitchen waste generated in the kitchen.

To know more about the technologies used, visit: Kandi Kitchen

The ReFlex Reverse Osmosys System and ANDICOS Waste to Energy Generation System are the first of its kind technologies in India. Aside from the above-mentioned technologies, this NGO in India has also adopted Kaizen, Continuous Improvement Projects, and Six Sigma methodologies as an integral part of kitchen operations.

By taking these measures Akshaya Patra is continuously improvising and enhancing its role as a mid-day meal NGO. And, these features are solely being adopted in Akshaya Patra kitchens to enhance hygiene, increase operational efficiency, reduce cost, reduce carbon footprint, and most importantly to provide nutritious and safe meals to over 1.7 million children across 12 states of India, on every school day.

An NGO in India has adopted Kaizen technology

Akshaya Patra Kitchen

In pursuit of continuous improvement, several Industries and businesses across the globe have adopted Kaizen as an integral part of their operational processes. ‘Kaizen’ is a Japanese word meaning ‘improvement’. It is a Japanese philosophy referring to activities for continuous improvement of functions and processes of an organisation and personal efficiency too. Implementation of Kaizen philosophy is a regular sight in various manufacturing industries, logistics companies, and the like.

Cognizant of the improved efficiency and productivity, The Akshaya Patra Foundation, an NGO in India has adopted Kaizen in its processes. Akshaya Patra is a mid-day meal NGO serving school lunch to 17,12,460 children in 36 kitchens across 12 states of India, every day. For this, the NGO operates centralised kitchens in urban and semi-urban areas, and decentralised kitchens in remote areas. The centralised kitchens have the capacity to cook up to 1 lakh meals each day and serves meals to schools located in its area and neighbouring areas, whereas decentralised kitchens concentrate in providing meals to located within its immediate reach. In order to enhance its efficiency and increase its productivity, Akshaya Patra implements Kaizen in its kitchen operations. This method is followed in each kitchen unit to innovate, rethink, and reassess work, and implement efficient procedures.

To appreciate and encourage the use of Kaizen philosophy, the Foundation regularly recognises and rewards innovative practices. Here are some of the improvements from across different kitchens of this NGO in India:

Lid steriliser at Vadodara kitchen, Ahmedabad 

Lid-steriliser-at-Vadodara-kitchen,-Ahmedabad

Tool shadow board at Vasanthapura kitchen, Bengaluru 

Tool-shadow-board-at-Vasanthapura-kitchen,-Bengaluru

Increase in per hour roti production batches at Ajmer kitchen, Rajasthan

Increase-in-per-hour-roti-production-batches-at-Ajmer-kitchen,-Rajasthan...

Air powered grease gun at Bellary kitchen, Karnataka

Air-powered-grease-gun-at-Bellary-kitchen,-Karnataka

The above-mentioned were just a few mentions of the many Kaizen interventions in the kitchens of Akshaya Patra. The Foundation is a recipient of Indizen Award, CII National Food Safety Award, Lean Six Sigma Award, Quality Mark Award, and Asian MAKE Award by CII. Aside from Kaizen, this NGO in India also adopts Six Sigma methodologies and undertakes several Continuous Improvement Projects so that resources can be maximised, productivity can be doubled, quality can be enhanced, and service to children can be multiplied.

Akshaya Patra’s Highlights of 2017-18

Akshaya Patra Kitchen

The Akshaya Patra Foundation is recognised as the world’s largest NGO-run school lunch programme. It is an Indian NGO implementing the Mid-Day Meal Programme across 12 states in India covering more than 14,000 government schools in 36 locations. Over the past 17 years, with the vision of ‘No child in India shall be deprived of education because of hunger’, this charitable trust has impacted lives of over 1.7 million school going children. Strategic planning, execution, and its operational model of Public-Private Partnership have contributed to Akshaya Patra’s sustainability and expansion. It has been continuously progressing towards its mission of ‘feeding 5 million children by 2020’. Each year the NGO plans futuristically and steers its efforts to achieve it. As the journey for the new fiscal begins, here are the highlights of the past Financial Year 2017-18:

Akshaya Patra Achievements

In keeping with two of its core values – accountability and transparency, Akshaya Patra discloses its audited financial statements and operational progress of every financial year in the form of Annual Reports. The NGO Annual Report updates all its stakeholders on its overall developments and achievements along with stating the plans for the next fiscal. Each year, the Foundation’s Annual Reports have received much appreciation at the global and national platforms. During 2017-18, the report received the prestigious:

  • Golden Shield Award 2017 for Excellence in Financial Reporting by the Institute of Chartered Accountants of India (ICAI).
  • PRCI Collateral Awards 2017 at the 11th Global Communication Conclave.

With respect to operations, Akshaya Patra expanded its reach to nine more locations across the country:

Akshaya Patra kitchen locations

This Indian NGO is leaving no stone unturned to maximise the impact of the Mid-Day Meal Programme. And, the progress by far affirms that the Foundation will continue to move ahead and transform lives of children to create generations of healthy and confident citizens.

Read our beneficiaries hope stories at: https://www.akshayapatra.org/stories-of-children

How Does Akshaya Patra Manage Food Production Process

Cooking for a large number of people is challenging as it requires that the chef ensures all elements are in place. In the kitchens of The Akshaya Patra Foundation, it’s an everyday operation that runs like clockwork.

Stop Hunger

The Foundation, an NGO in Bangalore, which runs the school lunch programme for children across 12 states in the country, now serves hot lunches to over 1.6 million school children every day. It supplies freshly-cooked food from 34 kitchens and is scaling up with every passing day. The food prepared here is distributed in 13,800+ schools.

Akshaya Patra’s established systems and process have been dealing with an emergent situation with ease.

Quality Assurance during procurement

The Supplier Quality Management System (SQMS) process covers subprocesses like supplier selection, supplier qualification, supplier rating, etc., to ensure the right and best raw materials are procured. One can sponsor a child to ensure a needy child is part of the system.

Storage and Handling 

Fresh vegetables are procured on a daily basis. Cold storage is used to store ready-to-cook cut vegetables to retain freshness. Rice is supplied by the Food Corporation of India.

Quality and Safety during cooking 

All kitchens of Akshaya Patra follow a standard process. This process is charted out to ensure hygiene and quality. Personal hygiene and Food Safety training are provided regularly to the kitchen staff to ensure hygiene standards are met.

Food Packing and Transportation 

The distribution staff picks the food from kitchens and delivers it at various schools around the kitchen. They travel by delivery vans fitted with a honeycomb structure to prevent food from spilling. The vehicles are also insulated to maintain the temperature of the cooked meals. The vans are also equipped with GPS, which makes it easy to monitor the van and ensure the food reaches the school on time.

The large centralized kitchens, on an average, have the capacity to cook up to 2,00,000 meals. For running such large scale operation, one can donate to charity to be part of the operations.