Centralized Kitchens in TN Schools: Will It Avert Discrimination? Here's What Activists Say

Chennai- In response to the Chandru Committee's recent recommendation to replace on-site cooking of midday meals with centralized kitchens in Tamil Nadu schools to prevent discrimination against Dalit cooks, several educationists and activists have voiced strong opposition.

They argue that centralized kitchens would do more harm than good, citing issues such as reduced accountability, food quality concerns, and potential job losses for marginalized women. Similar concerns have been raised in other states, where centralized kitchen meals have led to increased food wastage and dissatisfaction among students.

A group of prominent educationists and activists have expressed deep concerns regarding a recent recommendation made by the Chandru Committee, which proposes replacing on-site cooking of school meals with centralized kitchens in Tamil Nadu.

In a letter addressed to Tamil Nadu Chief Minister, they argue that centralized kitchens, though seemingly efficient, could undermine the nutritional quality and social benefits of the midday meal scheme, particularly in rural areas.

The letter, signed by respected figures such as economist Jean Drèze, public health doctor Sylvia Karpagam, and educational activist Prince Gajendra Babu, outlines several reasons why the move to centralized kitchens could do more harm than good.

One of the key arguments made by the Chandru Committee in favor of centralized kitchens is that it would prevent discrimination against Dalit midday meal cooks. While acknowledging the existence of such discrimination, the letter’s signatories argue that centralization is not the solution. Instead, they advocate for a firm stance by the administration to uphold the right of Dalit women to cook midday meals, rather than caving in to discriminatory practices.

The activists also question whether the committee sought the views of the affected women themselves, pointing out the lack of evidence that their opinions were considered.

Key Concerns Raised

1. Accountability and Transparency: On-site cooking in schools ensures a higher level of accountability, as meals are prepared in front of students, teachers, and sometimes even parents. Centralized kitchens, on the other hand, often operate with minimal public scrutiny. Both the Comptroller and Auditor General (CAG) and the Parliamentary Committee on the Welfare of Scheduled Castes and Scheduled Tribes have raised concerns about irregularities in some of the country's most well-known centralized kitchens.

2. Additional Costs and Risks: Centralized kitchens involve extra expenditure on storage, transportation, and sometimes refrigeration, especially during hot months. Without adequate arrangements, there is a risk of food spoilage during transit. These logistical challenges not only raise costs but also compromise the quality of the meals.

3. Employment and Social Impact: Decentralized kitchens in schools employ a significant number of poor women as cooks and helpers, 27% of whom are Dalit or Adivasi women in Tamil Nadu. The Chandru Committee’s suggestion to redeploy these women in other public-sector jobs is seen as impractical. The activists argue that these women should continue to be employed in their current roles, which also help to empower them socially and economically.

4. Profit Motive and Menu Restrictions: When centralized kitchen contracts are awarded to private contractors, profit motives can often overshadow the goal of providing nutritious meals to children. In some instances, contractors have imposed irrational restrictions on the midday meal menu, such as excluding eggs or even basic ingredients like onion and garlic, which are essential for balanced nutrition.

Jharkhand: Concerns Rise Over Centralized Kitchen's Failure to Provide Nutritious School Meals

Reports from states like Jharkhand and Rajasthan suggest that food transported from centralized kitchens often reaches schools cold and less palatable, leading to food wastage.

In West Singhbhum, Jharkhand, a centralized kitchen managed by the Annamrit Foundation serves meals to 29,068 students across 370 government schools in four blocks. Despite initial support from Tata Steel and the district administration, the initiative has faced criticism for failing to provide nutritious meals. Reports indicate that the meals lack fresh vegetables and eggs, leading to decreased student attendance, especially on days when eggs were once served.

Additionally, 80% of school cooks reported receiving spoiled food at least once in the past month, and both students and teachers have expressed dissatisfaction with the quality and taste of the meals, leading to increased food wastage.

Activists from the Khadya Suraksha Jan Adhikar Manch have called for an end to the centralized kitchen system, advocating for a return to on-site meal preparation to ensure better nutrition and compliance with national food security laws.