Bhubaneswar: Deep-fried items such as puri, vada and bonda are likely to go off the platter at college hostels and canteens as higher education department has directed govt and aided colleges across the state to reduce the use of cooking oil in hostels and canteens, and avoid serving fried food items, in the wake of the ongoing disruptions in the global supply chain of edible oil.In a letter on Friday, deputy secretary to govt Ramesh Chandra Behera asked the principals of all govt and non-govt aided colleges under the higher education department to take steps in line with Prime Minister Narendra Modi’s appeal to citizens to contribute towards managing the impact of the ongoing global crisis. The department cited a series of international events, including the Covid-19 pandemic, Russia-Ukraine conflict and the ongoing Iran crisis, as factors that have disrupted the global supplies of food, fuel and fertilisers. The letter noted that India was also facing the adverse effects of rising costs and supply constraints.The advisory specifically recommends avoiding high-oil breakfast items such as puri, vada and bonda, and reducing deep-fried food without compromising nutritional value.The department has also advised institutions to promote the use of traditional fats such as ghee, and mustard and groundnut oils in place of imported palm and sunflower oils, wherever feasible. In addition, NSS and YRC volunteers have been encouraged to organise awareness campaigns on reducing oil consumption in everyday cooking.Officials said the measures are aimed at encouraging prudent use of edible oil and supporting broader efforts to manage the impact of the global supply disruptions.The direction, however, evoked mixed reactions. “We understand that the govt is trying to deal with the supply challenges. If the menu remains nutritious and tasty, reducing fried items can actually be good for our health as well. At the same time, we should take this as a learning and stop depending on imported items,” Ankit Jena, a college student, said.
