No Eggs, No Garlic, No Onion: Tribal Students in Jharkhand Reject Tasteless and Nutritionally Deficient Mid-Day Meals

Pashchim Singhbhoom, Jharkhand- For over two years, the Annamrit Foundation's centralized kitchen, responsible for providing mid-day meals to government schools across four blocks in Pashchim Singhbhoom district,has been at the center of controversy. Despite numerous complaints from both guardians and students about the food's quality and taste, the kitchen remains operational.

Despite numerous complaints and survey reports, no significant action has been taken to address the issues. MLA Niral Purty recently raised the matter in the Legislative Assembly, prompting the Directorate of Primary Education to confirm receipt of complaints but failing to provide a concrete plan for resolution.

Background of the Centralized Kitchen System

In January-April 2023, the centralized kitchen system was implemented for preparing mid-day meals for 86656 students in 848 government schools across various blocks in East Singhbhoom, West Singhbhoom, Saraikela and Lohardaga districts.

In West Singhbhoom the kitchen serves food to 29068 students of 370 government schools in four blocks of Sadar, Jhinkpani, Khuntpani, and Tantnagar.

This initiative, managed by the Annamrit Foundation—an ISKCON-affiliated organization—was established with support from Tata Steel and the district administration. The food prepared at the central facility is transported to schools via vehicle.

Survey Findings Highlight Severe Issues

Ashok Mundri, a volunteer from the Khadya Suraksha Jan Adhikar Manch shared details about the issue with The Mooknayak. He said, the Manch had held a survey in September and November 2023, that revealed alarming discrepancies between the food quality before and after the centralized kitchen system's implementation. The survey covered 42 schools across 23 panchayats, ranging from 1 to 35 km from Chaibasa city. The findings are deeply concerning:

• Quality and Taste Concerns: All 42 surveyed schools reported that the meals previously cooked on-site were significantly better than those provided by the centralized kitchen. 92% of teachers agreed that the quality and taste of the food prepared at the schools were superior. Students also reported that the food from the centralized kitchen often had an unpleasant smell and taste. Common issues included undercooked vegetables, stale rice, and watery dal. Complaints have also been made about finding insects in the food on certain occasions.

• Nutritional Deficiencies: The meals served by the centralized kitchen are reportedly devoid of nutritious ingredients like fresh green vegetables and eggs, which were previously included. Eggs, which were supposed to be provided twice a week, are frequently missing from the meals, replaced by bananas in some cases. This has led to a decrease in student attendance on days when eggs were previously served, as the presence of eggs was linked to improved attendance.

• Student and Teacher Feedback: 80% of school cooks reported that at least once in the past month, the food they received was spoiled. Students expressed dissatisfaction with specific dishes, such as the vegetable pulao and khichdi, leading to increased food wastage. Teachers and cooks noted that the previously prepared meals were warm, fresh, and flavorful, contrasting sharply with the current offerings.

• Timeliness and Transparency Issues: Although 58% of schools reported that the food generally arrives on time, 35% reported occasional delays. Moreover, the centralized kitchen's operation lacks transparency. Attempts by local teams to inspect the kitchen were thwarted, citing the need for higher-level permissions. This lack of oversight has fuelled skepticism and frustration among educators and parents.

• Economic Impact: The transition to a centralized kitchen has adversely affected local economies. Previously, local farmers provided fresh produce for school meals, which has ceased since the new system's implementation. Additionally, payments to local cooks remain overdue, raising concerns about job security and the broader impact on the community.

  Mundri criticized the administration for its inaction, stating that the situation remains unchanged even after seven months now despite repeated appeals.

The Mooknayak spoke to another volunteer Dobro Bari who highlighted a significant issue with the centralized kitchen managed by the ISKCON group. Bari pointed out that the kitchen deliberately avoids using garlic and onion in its food preparations, a practice rooted in the organization's dietary principles.

During a stakeholder meeting attended by students, Bari noted that the central kitchen’s representative defended this choice by claiming that garlic and onion offer no substantial nutritional benefits. However, this explanation has been met with strong criticism from local volunteers and stakeholders.

In the tribal culture, garlic, onion, meat, and eggs are integral to daily dietary practices. Volunteers argue that omitting these fundamental ingredients from meals not only disregards the cultural preferences of the community but also diminishes the nutritional value and acceptability of the food provided.

Earlier, the students had fresh and tasty food with green vegetables. Now green vegetables are never available. The vegetables are half cooked. It is common for rice and lentils to get spoiled. By feeding food without onion and garlic, a particular religious thinking is being imposed on tribal children.

They contend that the essence of a mid-day meal program, which is to offer nutritious and culturally appropriate food to underprivileged children, is undermined by these dietary exclusions.

In a concerted effort to address ongoing dissatisfaction with the centralized kitchen system providing mid-day meals, local villagers have begun submitting formal complaints to their Gram Sabhas. This move follows persistent grievances about the quality and cultural appropriateness of the meals.

The Khadya Suraksha Jan Adhikar Manch has called for the immediate cessation of the centralized kitchen system and a return to the previous model where meals were prepared on-site in schools.

They argue that the current system's failure to provide adequate nutrition and quality is a violation of national food security laws and constitutional values. The organization also urges that no future contracts for mid-day meal provision be awarded to external entities. They have warned that if the concerns are not addressed by August 17, they will hold dharna and sit-in protests until the issue is resolved.