Maharashtra Cabinet Makes Healthy Food Mandatory in State Government Offices
In a decision taken during a state Cabinet meeting chaired by Chief Minister Devendra Fadnavis in Mumbai, healthy snacks, nutritious meals, and balanced menus have been made mandatory across government and semi-government meetings, official programmes, training sessions, conferences, and canteens in Maharashtra.
The initiative aims to encourage balanced lifestyles and healthy eating practices among government officers and staff. All departments are required to ensure that nutritious food is served during official events and training programmes, embedding healthier dietary habits into the daily routines of employees.
Under the state's new guidelines, preferred snack options will feature seasonal fruits including bananas, apples, guavas, and papayas, along with boiled eggs, boiled pulses, poha, idli-sambar, hot milk on request, and sugar-free green tea. Traditional and locally sourced items such as nachni bhakri, jowar and bajra bhakri, buttermilk, salads, vegetables, dals, and usals will also be encouraged.
The government has highlighted the need to cut down on oily and highly processed snacks while prioritizing local and traditional foods. For full meals, government departments and institutions have been advised to serve dal, usal, leafy vegetables, buttermilk, salads, vegetables, and a balanced selection of grains wherever required.
The new health norms will also be integrated into future catering contracts signed by government and semi-government offices. Before introducing the changes, institutions must discuss health concerns and dietary habits with their staff. Institutions are also tasked with building awareness around nutritious diets and preparing guidelines, with the option to reference standards set by the Indian Council of Medical Research-National Institute of Nutrition (ICMR-NIN).
The initiative has already been partially introduced at the canteen in Mantralaya in Mumbai. The Mantralaya canteen menu now includes fruits, boiled eggs, boiled pulses, poha, idli-sambar, hot milk, and green tea, while lowering the availability of oily snacks. Main meals at Mantralaya feature dal, usal, leafy vegetables, buttermilk, salads, and pulao.
