<div dir="ltr">Yup. I have seen the same phenomenon in small towns in Gujarat, Maharashtra, Karnataka, Bihar. <br><br>There is also a long history in Indian cities of commercial cooking - not full meals (restaurants), but snacks, dry foods, pickles, canned/bottle foods and beverages - and uplifting of women's economic status. In Ahmedabad,<a href="http://jyotisangh.org/"> Jyoti Sangh</a>, started in 1934 taught cooking, started food sales and service work. And what started from her home in my neighborhood 50 years ago - <a href="http://www.indubenkhakhrawala.com/">http://www.indubenkhakhrawala.com/</a> - has now become a major food and snacks enterprise; there are tens of them throughout Gujarat. <br><br>I want to do a survey of emissions and pollution exposures in commercial cooking. I doubt WHO/EPA care. <br><br>Bleeding hearts over the lot of poor women is such rich business. <br><div><br>Nikhil</div></div><div class="gmail_extra"><br clear="all"><div><div class="gmail_signature" data-smartmail="gmail_signature"><div dir="ltr"><div><div dir="ltr"><div><div dir="ltr"><span style="font-family:georgia,serif;font-size:12.8px"><br>---------</span></div><div dir="ltr"><span style="font-family:georgia,serif;font-size:12.8px">(India +91) 909 995 2080</span><br></div></div></div></div></div></div></div>
<br><div class="gmail_quote">On Wed, Sep 21, 2016 at 11:52 PM, Anand Karve <span dir="ltr"><<a href="mailto:adkarve@gmail.com" target="_blank">adkarve@gmail.com</a>></span> wrote:<br><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex"><div dir="ltr">Dear Nikhil,<div>outsourcing of cooking is already there in Indian cities. Ready to eat chapattees are available all over and many stores are now offering even packets containing ready to eat vegetables. 2-minute noodles, pizzas, breads of all types and many bakery products are other examples. Many factories have their own canteens and there are lunch houses that feed the clients daily by accepting a monthly payment. </div><div>Yours</div><div>A.D.Karve</div></div><div class="gmail_extra"><br clear="all"><div><div data-smartmail="gmail_signature">***<br>Dr. A.D. Karve<br><br>Chairman, Samuchit Enviro Tech Pvt Ltd (<a href="http://www.samuchit.com" target="_blank">www.samuchit.com</a>)<br><br>Trustee & Founder President, Appropriate Rural Technology Institute (ARTI)<br></div></div>
<br><div class="gmail_quote"><div><div class="h5">On Thu, Sep 22, 2016 at 2:43 AM, Traveller <span dir="ltr"><<a href="mailto:miata98@gmail.com" target="_blank">miata98@gmail.com</a>></span> wrote:<br></div></div><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex"><div><div class="h5"><div dir="ltr"><font face="georgia, serif">Anil Rajvanshi had the right idea - rural restaurants. Eating out - and buying prepared foods - has changed the world, not just "clean cookstoves". <br><br>Outsourcing the kitchen is a path to liberation from the drudgery and boredom of daily cooking - and, if regulated properly (some regulation is everywhere in the world), for employment, food safety and economy, and hence better health outcomes all around. <br><br>WHO/EPA need to get their heads out of the fireboxes - emission rate testing and box modeling to derive concentrations, then presume exposures and ADALYs, all that dirty punk rock (sorry, rockers) - and look at the world. <br><br><a href="http://www.nytimes.com/2016/09/21/dining/ten-restaurants-that-changed-america-book-paul-freedman.html?_r=0" target="_blank">The Magnificent 10: Restaurants That Changed How We Eat</a> and </font><span style="color:rgb(0,0,0);font-family:nyt-cheltenham,georgia,"times new roman",times,serif;font-style:italic"><a href="http://www.nytimes.com/interactive/2016/09/21/dining/ten-restaurants-that-changed-america-list.html" target="_blank">‘Ten Restaurants That Changed America’: The List</a>. New York Times 20 September 2016. <br></span><font face="georgia, serif"><br></font><div><font face="georgia, serif">Mr. Freedman should do a list of Ten Restaurants that Changed the Medieval Europe.<br><br>Restaurants are not alone; food processing happens all around, and originated in monasteries, royal courts, armies, places of learning and pilgrimage and along the way. <br><br>Households are a statistical category for the intellectually challenged (and disadvantaged by the education and statistics). People need not - and don't - cook and eat at home all the time. The standardization implicit in the "fundamental foolishness" of WHO/EPA exercise is voluntary eye gouging. <br><br><a href="http://www.npr.org/sections/thesalt/2016/09/21/494262209/food-for-thought-ten-restaurants-that-shaped-america" target="_blank">Food For Thought: 10 Restaurants That Shaped America</a><br><br>The </font><span style="color:rgb(29,33,41);font-size:12px;white-space:pre-wrap"><font face="georgia, serif">history of cooking - and in some places heating - is the history of food, of dwelling, of fire, inside and outside homes. History of humanity.
Bean-counters of Btus, pollutants, DALYs and ADALYs, should survey restaurants and food factories.
Nikhil</font><font face="helvetica, arial, sans-serif">
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