Brands
Zomato collaborates with Startup India; announced plastic free orders
Mumbai : Zomato, India’s food ordering and delivery platform announced a ‘Plastic-Free Orders Packathon’ in collaboration with Startup India to encourage innovation in sustainable packaging for food delivery orders. The Packathon is a competition for startups to showcase food delivery and sustainable packaging options for restaurants catering to online food orders.
Zomato chief sustainability officer Anjalli Ravi Kumar, said, “ Zomato is deeply committed to reducing the environmental impact of food deliveries. In September 2023, we began to recognise restaurants that have adopted sustainable packaging materials for food deliveries via a ‘Plastic-Free Orders’ banner.
The program is live in 8 cities and 3.6 million orders have been recognised as plastic-free till 31 December 2023. The program surfaced the fact that many national restaurant chains have adopted paper-based or bagasse-based packaging. Standalone, mid-tier and budget restaurants, especially those outside metro cities, are struggling with the availability of affordable and functional alternatives to plastic packaging for their deliveries. The problem is particularly acute for restaurants specializing in gravy-based cuisines with multiple condiments and accompaniments. We believe focused innovations hold the answer to this problem and the Packathon is a way to surface and recognise Indian innovators.”
Startup India, vice president Aastha Grover, said, “The launch of Zomato Plastic-Free Packathon is a testament to our shared commitment helping Indian businesses and citizens transition to sustainable practices. Given the burgeoning issue of plastic pollution, this initiative is a clarion call to all Indian startups to innovate and devise sustainable packaging solutions for food delivery that can significantly reduce plastic usage. This challenge presents a unique opportunity for Indian startups to showcase their ingenuity and contribute to a new era of sustainable consumption. As part of Startup India’s mission, we are excited to facilitate and support innovative solutions that will preserve our planet for future generations.”
Open to all DPIIT-recognised start-ups, the deadline for application submission to the Packathon is 29 February. The top three winners will receive prices worth 10 Lakhs, 5 lakhs and 3 lakhs respectively, in addition to receiving the opportunity to showcase their solution to Zomato’s restaurant partners.
Zomato also announced its comprehensive 2030 sustainability goals, including, continuing to facilitate 100 per cent plastic neutral food delivery orders through voluntary recycling, and also facilitating delivery of 100 million plastic-free food orders by 2025. Over the years, Zomato has undertaken various initiatives to reduce the environmental impact of food deliveries, through its 3Rs approach of ‘reduce, recycle and reward’.
In 2021, the company made ‘do not send cutlery’ the default option on its food ordering and delivery app, giving customers the option to ask for cutlery, only if they needed it. Over the past two years, this simple initiative has cut cutlery waste by 1,000 MT, or 1 million kilos. In FY 23, Zomato recycled 20,000 MT of plastic waste – more than 2X the weight of plastic used by restaurant partners to package orders received through Zomato.
In 2023, the company launched a recognition programme for restaurant partners who make the switch to plastic-free alternatives for their Zomato deliveries.
Link to the Packathon:
Brands
India’s food culture takes a bold turn in 2025
From fusion desserts to experiential dining, four trends reshape how the nation eats.
MUMBAI: India’s plates just got a serious upgrade in 2025 because when tradition meets TikTok and fusion meets fitness, even the humble samosa starts feeling trendy. The Godrej Food Trends Report 2025 predicted several shifts in Indian eating habits, and the past year proved the forecasters right. From reimagined desserts to immersive dining experiences, Indian consumers showed they want authenticity, convenience, global flavours and health in equal measure.
Here are four trends that truly came alive in 2025 and are now shaping how India eats and dines:
1. Indian Desserts Get a Modern Makeover Traditional mithai found fresh life through fusion experiments. Cheesecakes, truffles and plated desserts inspired by classics like gulab jamun and rasgulla gained popularity, while chocolate-forward, fruit-led and lower-sugar options appealed to younger diners. According to the How India Eats 2025 report, desserts and ice-cream parlours were among the fastest-growing segments in organised food services. Examples: The Bombay Canteen’s Coffee Rasgulla Sundae and Le Chocolate Cakes and More’s Gulab Jamun Cake. Chef Aarohi Sanghavi of Maki Patisserie noted the shift toward seasonality and fresh Indian produce, while Chef Heena Punwani of Maska Bakery highlighted the appeal of flexible, weekend-special menus.
2. Social Media Becomes the New Menu Food discovery went fully digital. Instagram Reels, YouTube reviews and creator-led content heavily influenced dining choices, with food remaining one of the most consumed categories on social media. Restaurants began designing visually striking dishes specifically for shareability, while many diners found new spots through viral videos rather than traditional advertising. The How India Eats 2025 report revealed that over 75% of marketing spends by leading QSR chains now go toward digital channels. Cafes like Mokai and Candies became creator favourites, and brands such as Bastian Hospitality curated highly shareable pop-ups and events. Kavita Rajwade of IVM Podcasts emphasised how long-form storytelling helps decode food’s cultural and economic layers, while Pranav Joshi of Floydian Cookery admitted his page grew far beyond expectations.
3. Snacking Culture Goes Mainstream India’s love for snacks evolved into a full grazing lifestyle, with many opting for multiple small bites throughout the day instead of three structured meals. This shift spurred innovation in formats—from gourmet chips and fusion street food to protein-packed options. Restaurants responded with small-plate menus designed for sharing. The How India Eats 2025 report noted that late-night orders grew nearly 3x faster than dinner. Brands like The Whole Truth Foods and Green Snack Co. popularised clean-label snacks such as protein bars and roasted nuts. Madhushree Basu Roy of Pikturenama Studios predicted a mix of convenience, health consciousness and global influences, while freelance food writer Sharmila Vaidyanathan observed that consumers want the best of both worlds healthy options for routine snacking and traditional treats for special occasions.
4. Dining Becomes an Experience, Not Just a Meal The most noticeable shift was the rise of experiential dining. Consumers increasingly sought restaurants that offered more than good food, they wanted immersion, storytelling and chef-driven concepts. Venues like Papa’s in Mumbai (intimate tasting menus), Bombay Daak (theatrical regional flavours) and Masala Library (modernist presentations) turned meals into memorable events. Tasting menus, themed pop-ups and chef collaborations became more common, transforming dining out into entertainment. The How India Eats 2025 report highlighted how experience-led formats and storytelling are key to attracting younger diners. Chef Karan Upmanyu of ParTTwo in Bengaluru observed that new outlets are breaking away from rigid formats, focusing instead on creating relaxed spaces where people simply enjoy spending time.
As 2026 unfolds, these trends suggest India’s food culture is no longer just about what’s on the plate, it’s about how the plate makes us feel, connect and remember. From a quick Reel-inspired snack to a full theatrical dining experience, Indian diners are voting with their forks for food that is both rooted in tradition and unafraid to experiment. The table, it seems, has never been more exciting.
