Vidyashilp School in Banashankari, Bengaluru, has issued a circular to parents announcing a ban on food deliveries from platforms like Swiggy and Zomato on campus. The school joins a growing list of educational institutions in the city that have prohibited such services over the past few years to address concerns about nutrition, hygiene, peer pressure, and security.
Reasons Behind the Ban
Principal Poornima Mahesh of Vidyashilp School explained that what began as a single dessert ordered by a mother for her daughter quickly escalated into a daily routine of 4-5 deliveries. “Outside food is not nutritious and hygienic, often high in oil, salt and preservatives,” she said. The school aims to foster a culture where children appreciate homemade food and understand the effort parents put into preparing meals.
Mahesh added, “When a child brings home-cooked food, it is a community and a family that is coming together. In case a parent is unable to cook, we have requested them to order a healthy food option to their home, pack it in a normal lunch box and send it.”
Addressing Disparity and Peer Pressure
Gayethri Devi, principal of Little Flower Public School, highlighted the issue of disparity among students. “Imagine a child sitting with a humble pulav, when his classmate next to him eats a pizza. It creates unnecessary distractions and leads to unwanted peer pressure, where children pester their parents to order food for them,” she said.
Security and Logistical Challenges
Usha Mahesh Reddy, director principal of NPS Hosur Road, pointed out safety concerns. “Since external delivery personnel are not part of the school community, it is important for us to carefully regulate access to the campus for safety concerns. Managing frequent deliveries also creates logistical challenges and can disrupt the smooth functioning of the school day.” Another principal noted that security guards spend too much time guiding delivery personnel instead of focusing on their primary duties.
Setting Examples for Students
Interestingly, schools have extended the ban to staff as well to set an example. Kalai Selvi, head of school at Vidyashilp Academy, said their in-house kitchen prepares food for 3,000 people, including students and staff. This year, they used ragi cultivated on campus, and children involved in the process learned the value of food. “That orientation also helps us to encourage healthy food practices and setting examples for the younger grades,” she added.
