For Gujarat’s Nishtha Chauhan, respecting food and leaving zero waste had been a household norm. Her family treated food with utmost respect, reused what they could and composted kitchen waste. However, when she stepped outside, she began to notice how people treated food, convenience and waste.Many spoke about eating healthy meals and making mindful choices yet when they stepped into cafes or restaurants, indulgence took over. This was also because healthy options seldom appeared or appealed to younger customers. This is when the working 24-year-old Radio Frequency engineer truly began thinking deeply about food and health.
Creating an eco-friendly space
She spent 7 months experimenting with recipes with her mother and sister, turning millets into recipes like vada pav and momos. Millets, had a special connection, not only with the country, but also with Nishtha, whose grandfather believed in traditional grains like these. In December 2021, she opened Café Arambh in Thaltej, Ahmedabad.Her café does not rely on single-use items. Customers wash their hands and use a reusable towel to dry them. Steel straws replace plastic ones, and reusable cutlery takes the place of disposable alternatives. It uses leaf plates and bowls that decompose naturally and the team collects all wet waste to add it to a composter. When the waste turns into manure, the café uses it for their plants.While the café culture depends on air-conditioned places, Nishtha uses water sprinklers and coolers to keep the space comfortable. Moreover, she sources her ingredients from nearby farmers and vendors to reduce the carbon footprint.In terms of the menu, it is limited to maintain quality and control waste. The kitchen prepares food based on expected demand and when an item runs out, the team informs customers instead of replacing it with pre-prepared stock.“I started with very little money,” she shared. When the café opened, customers were initially sceptical. However, when she explained to them why she was doing this, explaining her reasoning, over time people not only understood but also appreciated the thought behind the choices.
The impact over the years
Nishtha’s decisions have added up to a measurable impact. She began with Rs 70,000 to Rs 80,000 and 4-5 tables. Today, her cafe has avoided 576,000 single-use plastic items and prevented 1.7 tonnes of plastic waste. It has reduced carbon emissions by 28.3 metric tonnes by operating without air conditioning. Local sourcing has prevented an additional 17.3 metric tonnes.Together, these choices have helped avoid 45.6 metric tonnes of carbon emissions. In FY23, the café generated an annual income of around Rs 78 lacs which grew to Rs 96 lacs in FY24. In FY25, it reached Rs 1 crore from a single branch, with the owner earning around Rs 12 lakh monthly.For Nishtha, better choices do not need to begin perfectly, they need to begin honestly.
