Published Paper Details:

The integration of traditional and nutritious crops into the hospitality industry fosters sustainability, culinary diversity, and cultural preservation. This study examines the role of indigenous crops, such as millets and pulses, in enhancing food security and promoting eco-friendly practices in hotel operations. Traditional crops offer high nutritional value, resilience to climate change, and a lower environmental footprint compared to commercial crops. The hospitality industry plays a vital role in shaping food trends, making it a key driver in the resurgence of these crops. Case studies of ITC Hotels, Taj Hotels, and The Oberoi Group demonstrate successful initiatives incorporating traditional grains into menus. Despite challenges such as supply chain limitations and guest preferences, solutions like farm-to-table sourcing, staff training, and consumer education can facilitate greater adoption. This research highlights the importance of partnerships with local farmers, sustainable sourcing, and marketing efforts that promote health-conscious and eco-friendly dining. By embracing traditional crops, hotels can enhance guest experiences while contributing to biodiversity conservation and local economies. Future research should explore innovations in sourcing and consumer behavior to further integrate traditional crops into hospitality.