Annapoorna, the midday meal programme of Adamya Chetana reaches over 2 Lakh children in thousands of schools across Bangalore, Hubli, Gulbarga and Jodhpur. The nutritious tasty meals are hygienically prepared at well-equipped kitchens set up specially for this project with the help of government and donors. The meals are packed in stainless steel containers and distributed to schools in customized vehicles. The teachers and volunteers serve the hot meals in the school.

The meal varies everyday- rice and sambar, curd rice, pongal, bisi-bele-bhaat, sweet pongal, daal, Roti, Daliya etc. The inclusion of daal, vegetables, jaggery, condiments make the meals nutritious.

With the assistance of the Government, volunteers, donors, and the corporates, we have been able to reach thousands of school children day after day. As an effective partner in this challenging activity of the Government,we have made this programme exceptional.

Cost Effective:

When we cook for thousands, every paise counts. For Adamya Chetana the huge numbers have been converted to students’ advantage. Costs have been brought down, thanks to economies of scale. Voluntary participation has further reduced the costs. Annapoorna has brought down the per meal cost to less than Rs. 2.00 (excluding rice / wheat). The children, therefore, receive a variety of good quality meals.

Scientific Approach

Annapoorna has created unique processes for preparing and delivering hot midday meals to thousands of children across hundreds of schools.

Maintaining high standards of safety and hygiene every single day.

Getting feedback about quality, quantity, taste and time of delivery from every school are distinctive features which have made Annapoorna a unique brand in the minds of the socially concerned.

This feedback forms the basis of continuous process and product improvement, which is the hallmark of Annapoorna.

We have a quality lab to assist in maintaining quality parameters which are critical to a midday meal programme.

Logistics… for the brave hearted (Bangalore)

When eight tons of rice get cooked in four hours, when four tankers of sambar roll out before the lunch hour has begun, when two tons of vegetables get washed, cleaned and cut by 70 pairs of hands, when 250 kgs of masala tingle the taste buds of thousands of children, when 3000 stainless steel vessels jostle for vehicle space, when 1000 coconuts provide nutritious supplement in the sambar, when 30 vehicles carry wholesome food to 300 schools in busy Bangalore traffic, it’s been a continuous challenge. And a great learning.

We are successfully using non-conventional eco friendly technologies like gasifiers for cooking, plastic free packing and chemical free ingredients in cooking. These add value to the process and promote these practices.

All the above has been achieved by managing a delicate balance of budgets, time and operations.