The Luma Institute has successfully concluded its flagship “Sustainability in Hospitality” five-day intensive program, held from 5-10 January 2026 at Canvas V, Panchsheel Park, New Delhi, marking a defining milestone for India’s hospitality and foodservice sector as it aligns with global sustainability, inclusivity, and climate-resilient growth imperatives.

Designed for hospitality students, young professionals, educators, and food-system innovators, the program addressed a critical gap in the ecosystem: the absence of structured, evidence-based training for chefs and frontline hospitality professionals navigating rapidly evolving global expectations. These include plant-forward cuisine, allergen-aware service, diversity, equity and inclusion (DEI), and carbon-conscious menu design, competencies increasingly essential in international hospitality markets.

Bridging the gap between food innovation and the plate

As India and the wider Global South witness accelerated growth in plant-based foods, alternative proteins, and sustainable supply chains, the professionals tasked with translating these innovations to the plate, chefs, kitchen teams, and hospitality staff, have often been left out of the transition.

The Sustainability in Hospitality program was conceived to change this narrative.

By integrating climate science, food-systems thinking, global sustainability frameworks, and hands-on hospitality operations, the curriculum equipped participants with practical, globally relevant skills to meet the demands of a more conscious, health-aware, and internationally mobile consumer base.

Participants engaged in immersive learning modules covering:

• Climate impacts of food systems and carbon-smart menu development

• Plant-forward culinary innovation aligned with global hospitality standards

• Allergen safety, dietary diversity, and guest inclusivity

• DEI best practices within foodservice and hospitality environments

• Practical operational tools linked to the UN Sustainable Development Goals (SDGs)

Industry, Science, and Hospitality Converge

The program concluded on January 10, 2026, with the Future of Food Summit, an Innovation Showcase & Exhibition that brought together HoReCa leaders, sustainability-driven brands, educators, and emerging culinary talent.

The showcase served as a high-impact platform for organizations redefining sustainable food and hospitality to engage directly with the next generation of industry professionals—fostering collaboration across education, industry, and innovation.

Supported by a diverse coalition of partners including Food Tech Biz, Animal Climate Health Save Foundation, Plant Based Foods Industry Association, Indian Culinary Forum, World Vegan Vision, Veganuary, Physician Association for Nutrition India, Vezlay Foods, White Cub, Bliss by Anju, 1.5 Degree, and Canvas V, among others, the initiative underscored the importance of cross-sector collaboration in building resilient, climate-aligned hospitality ecosystems.

A first-of-its-kind initiative in the Global South

Positioned as a foundational shift rather than a one-off workshop, the Sustainability in Hospitality program stands among the first structured, future-focused hospitality training initiatives of its kind in the Global South.

To ensure accessibility and inclusivity, Luma Institute offered need-based scholarships, with scholarships extended to all participants for the inaugural edition, reinforcing its commitment to equitable capacity-building.

By prioritizing science-backed learning over misinformation, the program directly addressed pressing industry challenges, including:

• Rising diet-related health risks

• Growing environmental pressure on food systems

• Increasing expectations from international travellers

• The urgent need for safer, more inclusive hospitality practices

Building global competitiveness from India

As hospitality and tourism markets across Southeast Asia and beyond rapidly adapt to global sustainability standards, Luma Institute’s initiative positions India’s hospitality workforce to remain globally competitive, while preserving its cultural depth and culinary identity.

Operating at the intersection of education, sustainability, and industry transformation, Luma Institute continues to strengthen its role as a Global South institution shaping the future of food and hospitality.

A final day centered on action and impact

The five-day journey concluded with a full-day, action-oriented agenda that embodied the program’s holistic vision. The day opened with a graduation ceremony, formally certifying participants of the Sustainability in Hospitality Program, followed by the unveiling of key learning resources.

Expert-led keynotes explored the intersections of climate change, food systems, and hospitality, the role of plant-based nutrition in health and performance, and the commercial viability of alternative proteins. Insightful panel discussions examined the rise of plant-forward dining, evolving guest expectations, and the business opportunities unlocked through sustainable menu strategies.

The agenda also celebrated industry leadership, with awards recognizing hotels, restaurants, catering services, plant-based brands, chefs, and influencers driving tangible change across the sector. A dedicated networking session enabled meaningful industry connections, while the day concluded with a musical call for compassionate food futures, reinforcing the cultural, environmental, and human dimensions of food choices.

The success of the inaugural Sustainability in Hospitality program sets the foundation for future editions, sending a clear message to the hospitality ecosystem:

The future of food will be defined not only by innovation, but by the people trained to serve it responsibly, inclusively, and at scale.