Elanpro Hosts Saksham Seminar to Advance Food Safety in Bengaluru

Elanpro, India’s leading commercial refrigeration company, hosted Saksham, a first-of-its-kind hospitality sector seminar in Bengaluru, aimed at promoting responsible, safe and sustainable practices across the food and hospitality ecosystem.

The initiative was organised in collaboration with the Hospitality Consultants Forum (HCF) and brought together industry leaders, academia and solution providers.

The event was inaugurated in the presence of Pawan Agarwal, Former CEO, FSSAI, Sathyananda B, President – Supply Chain, Cafe Coffee Day, Subramanya Holla, President, Bruhat Bengaluru Hotel Association, representatives from M.S. Ramaiah College, and Ranjan Jain, Managing Director, Elanpro.

Key Highlights

• Elanpro hosts Saksham, a first-of-its-kind hospitality seminar in Bengaluru
• Focus on food safety, compliance readiness and sustainability
• Over 100 industry professionals engage with experts and regulators

Designed as a one-day, knowledge-led programme, Saksham equipped chefs, hotel engineers, restaurant operators, food business owners, food handlers and emerging F&B entrepreneurs with practical insights to improve safety standards, operational efficiency and service quality.

With over 100 participants, the seminar enabled meaningful dialogue on evolving challenges shaping the region’s food and hospitality landscape.

The programme featured expert-led sessions and interactive panel discussions, conducted both in person and online, focusing on three core pillars: Safety and Hygiene, Compliance and Audit Readiness, and Sustainability.

Topics covered included food safety fundamentals, commercial kitchen fire-suppression systems, reusable drinking-water solutions, grease interception, wastewater lifting mechanisms, capacity planning, and sustainable food processing practices. Sessions also addressed compliance norms, financial risks of non-adherence, and the vital link between refrigeration and food integrity.

Speaking about the initiative, Jain, said, “Bengaluru is growing so quickly as a food and hospitality hub that conversations like Saksham feel more important than ever. When industry leaders, operators and solution providers come together, it creates opportunities to understand what is working on the ground and where gaps still exist. Culture doesn’t change in a day. It strengthens when people learn from each other and consistently reinforce responsible practices. When responsibility flows peer to peer, not just top down, it becomes embedded in daily operations. Saksham is simply the beginning of that shift.”

Speaking about the issue, Agarwal, said, “Compliance has always been one of the sector’s biggest challenges, especially as food businesses expand. Platforms like Saksham allow FBOs to understand not just the ‘rules’ but the ‘reasons’ behind them. This is where behaviour shifts begin. Initiatives like this can significantly strengthen India’s food safety culture and help establishments move from basic requirements to responsible daily practice.”

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The seminar concluded with a panel discussion on strengthening industry accountability. With Bengaluru’s hospitality ecosystem hosting over 12,000 restaurants, a robust cloud kitchen network, and one of India’s highest online food-ordering volumes, Saksham addressed critical gaps in food safety awareness highlighted by inspections across India. The initiative reinforced the importance of informed, compliant and future-ready operations in a fast-growing market.