The kitchen and bar teams at The Bombay Canteen are routinely briefed on how to differentiate between sell by, use by, and best by dates. It is important to know that different products spoil at different rates, and one must always check products to see if they are still good to use before discarding since spoilage rates can also change depending on environmental and storage factors. This allows us to efficiently manage our food production and reduce wastage. 

$1500 converts to approximately 105,300 Indian Rupees, a significant amount for most Indian households when you take into account the median income in the country. There are many shortcomings in the educational system in India, schools lack teachers and funds especially in rural parts of the country. Most educational systems only place emphasis on Mathematics and Sciences, primarily because it is believed that these subjects lead to higher paying career opportunities. There is not much emphasis given to education about social issues or even climate change. Hence, I would spend this money on supporting educational programs that encourage a more holistic approach to learning and being responsible members of society. 

at our restaurant we keep a detailed record of our daily wastage which helps us track and record wastage. 
to reduce the cooked food wastage we have reduced the production quantities and for raw vegetables we are going to set up compost bins. 

We at The Bombay Canteen strive to source a majority of its ingredients daily from local producers to ensure freshness, showcase seasonality and support local farmers. The percentage of produce locally sourced is tracked via a daily consumption report. Additionally, supporting local food systems also cut downs the environmental damage caused by transportation of goods. 

this is the first time i'm coming across silvopasture, i have come to learn that it is a big benefit to the farmers, produce, and animals, we are going to connect to our local farmers and contribute in every ways possible. 

Most of our actions around expiring/expired products are riddled with doubt. When in doubt, throw it out is the common mantra we follow. But taking some time to understand the difference between these dates and actually the implications is powerful so we don't waste food that's still perfectly fine. I would maybe open things and see and taste if they're still unsure before throwing it away.

I hadn't heard of silvopasture until I came across this challenge. I think the biggest advantage is that it is doubly effective, in that you don't cut down forests to make a place for grazing lands and it also improves the resilience. 

The power of designing and retrofitting urban environments to encourage walking and cycling is not only improving the life quality of citizens but the environment too.
There is so much to improve in waste management. There should be more anaerobic digestion facilities supplying energy to our cities. 

The organic matter helps to restore soil which then supports biodiversity, more resilient crops with a higher yield, and by restoring a damaged ecosystem we can prevent pollution.

The expiry dates are put forth by the manufacturer and have nothing to do with the safety of the food.