Background

When it comes to nutritious food and steady employment, access to both these areas remains to be a crucial need for many underserved communities in India. More than 20 crore individuals go to sleep on an empty stomach daily while 16% of the country’s population is undernourished. Food wastage further propounds this issue. According to the United Nations Environment Programme (UNEP), 6.87 crore tons  of food goes to waste in India every year due to ineffective distribution. Am amount; that could otherwise feed uncountable people in need. 

Adding to this is the lack of structured skill development programs and access to organized kitchens. People from disadvantaged communities often acquire jobs that rely on unskilled labor. This offers little security and due to limited training in other sectors, especially hospitality where skills like customer service and basic food safety are essential; these individuals are unable to secure sustainable employment. 

Recognizing these challenges, The Indian Community Kitchen (TICK) was established to bridge existing gaps within these vulnerable communities by blending skill-training with access to sustainable food. By fostering such a holistic approach, TICK aims to not only address immediate needs for nutrition but also provide ways for more stable employment and ultimately independence and resilience amongst its beneficiaries.