Banquets & events
Edible leftovers mean financial loss, with no quick way to sell them and no proper disposal system.
Our story
Seen once. Never unseen.
How a student in Hazaribagh turned a hard-to-ignore sight into a company.
where it began
Kota
After Class 10, while preparing for JEE, founder Vinayak Sinha watched freshly cooked food being thrown away outside hostels while many people nearby were hungry.
Hazaribagh
Back home, he saw the same waste at a social function. The gap between surplus food and hunger was impossible to miss.
The farmers
During a project under NITI Aayog, he spoke directly with farmers and learned about the challenges they face in farming.
The realization
India doesn’t lack food. It lacks efficient connection, transparency and resource optimization.
“We don’t just recycle food, we restore dignity, rebuild soil and reshape the future.”
Team ANNVITRA
Who feels the gap
Surplus and need rarely meet. Four groups carry the cost.
NGOs
Traditional collection and donation, little transparency and no steady food supply.
Restaurants & street vendors
Food-tech commissions are heavy for small vendors, and inedible waste earns nothing.
Farmers
Machinery rental and organic fertilizer are costly, and middlemen inflate what shoppers pay for vegetables.
What banquet owners told us
We have spoken with 50+ banquet owners and caterers in Hazaribagh and Delhi. They described surplus after nearly every event, with no structured way to manage it, and the large majority said they would be willing to join ANNVITRA. These are survey conversations, not signed partnerships.
Hungry for a better plate?
Open our pilot web app to order surplus and fresh food at a fair price, or tell us how you’d like to take part.