Through its work in Kerala and other partner states, Kudumbashree NRO has developed expertise in establishing foodservice enterprises tailored to the rural landscape, fostering economic resilience and growth in underserved communities. The organization plays a central role in enabling self-sufficiency and entrepreneurial skill-building among rural women and communities.

As the designated TSA for food clusters under the NRLM program, Kudumbashree NRO supports various states in creating a robust ecosystem for foodservice enterprises, including guiding scoping studies and Detailed Scoping Report (DSR) proposals, critical to identifying viable enterprise opportunities that align with local resources and market demand. Beyond strategic planning, Kudumbashree NRO also provides holistic capacity-building initiatives that empower rural entrepreneurs to independently manage and scale their food enterprises. These initiatives include comprehensive training modules, hands-on support, and the establishment of best practices that cater to the unique needs and challenges of rural food service businesses.

Projects under food service sector

Kudumbashree NRO has multiple projects and interventions in the food service domain in multiple states.

• Kudumbashree NRO is currently TSA for NRETP food clusters in 3 States i.e., Madhya Pradesh, Odisha and Uttar Pradesh.
• Kudumbashree NRO is currently TSA for NRLM food clusters in 5 States i.e., Madhya Pradesh, Odisha, Uttar Pradesh, Rajasthan and Arunachal Pradesh (DSR submitted).
• Kudumbashree also has a partnership with Karnataka SRLM as TSA for a special project called Stree Samarthya Yojana (SSY) food service enterprise promotion.

*NRETP project has been completed and post the withdrawal of world bank, the project has been converted into a NRLM cluster.

Introduction of the NRETP Food Service Cluster Project

The National Rural Economic Transformation Project (NRETP) Food Service Project is a transformative initiative focused on empowering rural communities by establishing sustainable food service enterprises. This project primarily targets women in self-help groups (SHGs), providing them with training, resources, and the framework needed to become successful entrepreneurs. The project emphasizes inclusivity, economic empowerment, and long-term sustainability within the rural non-farm sector.

The project has been developed in a way where the main implementation strategy revolves around developing model enterprises in identified areas and focusing on developing capacity building of the SRLM. The replication of the model enterprises is facilitated by the SRLM and supported by NRO.

At a Glance 

• Scope: Aims to establish food service enterprises over three years, including canteens, kiosks, and catering units.
• Focus on Women’s Empowerment: Targets SHG women to create community-owned and managed businesses.
• Partnerships: Involves collaboration with government bodies, technical support agencies, and local institutions.
• Capacity Building: Comprehensive training for skill development, resource management, and operational excellence.
• Economic Impact: Significant job creation and income growth potential in rural communities.
• Impact: Established 59 units and provided skill training to 640 entrepreneurs on Food service enterprises 

Project Context

With agriculture often offering limited and uncertain income in rural areas, there is a pressing need to diversify income sources. This project, under the National Rural Livelihood Mission, seeks to harness the entrepreneurial potential within SHGs by promoting food service clusters. Drawing on Kudumbashree’s successful experiences promoting Cafe Kudumbashree models in Kerala and similar experiments in Bihar under the Didi Ki Rasoi interventions, the project envisions women-led businesses that meet local demands while boosting rural economies.

Major Objectives

• Empower women in rural communities through enterprise ownership.
• Create a support ecosystem to enable SHG women to manage food service businesses.
• Foster sustainable income sources and increase annual household income.
• Promote skill development in areas such as business management, food preparation, and hygiene.

Implementation Design

The project is structured around establishing model enterprises, creating a robust support system, and developing a pool of trained resource persons. The design includes four main components:

• Establishment of Model Enterprises: Initial setups in selected locations as examples for replication.
• Support System Development: Training programs and a State Resource Group to guide entrepreneurs.
• Financial Assistance: Funding support for initial and working capital requirements.
• Monitoring & Management: Ongoing project evaluation, including an operational manual and review processes.

Key Features

• Multiple Business Models: Kiosks, catering units, canteens, and food courts tailored to community needs.
• Quality and Hygiene Standards: Emphasis on maintaining high standards in food quality, hygiene, and service.
• Branding and Marketing Support: Creating a unique brand identity for SHG-run food services to strengthen market presence.
• Sustainability Measures: Use of eco-friendly practices and structured systems for waste management.
• Community Ownership: Structured as partnership firms among SHG members, ensuring shared responsibility and benefit.

State-Wise Details