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Promoting a dining culture sans plastic

20 November 2019 01:37 am - 0     - {{hitsCtrl.values.hits}}

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It is a well-known fact that nature is adversely impacted due to pollution caused by irresponsible acts of human beings. With the rapid industrialization, today the world is experiencing environmental pollution at an alarming rate. The fast growing consumerism has given rise to production in excess. With ever increasing products, there is no doubt that there are products made of polythene and plastic. This has rendered many unhealthy conditions for human beings and has challenged their existence as their impact is always negative. Owing to this, marine pollution has brought many risks to inculpable sea creatures. Therefore, it is necessary to reduce the use of polythene and ‘single use of plastic. Don’t you think that it’s inspiring to see a restaurant which has completely cut down the ‘single use of plastic’? If so now you can enjoy a healthy meal at ‘Ranbath’ Organic restaurant, located in the heart of Colombo 5.

Pearl Protective Organizers, an environmental conservation organization protecting  marine environment and promoting sustainable vendor best practices in Sri Lanka, launched in agreement with Ranbath organic food. Ranbath Oraganic Food Director Randima Balasooriya signed the memorandum of understanding, the Pearl Protector Approved’ Accredited Standardization Certificate against ‘Single use Plastic’ with Pearl Protectors on November 13, 2019 at Ranbath.The coordinator of the Pearl Protectors Muditha Katuwawala said that the Pearl Protectors are focused on food vendors and restaurants in reducing the use of ‘single use plastic’ and improving the sustainability of the environment. He also highlighted the necessity of protecting the marine environment.

According to the Pearl Protectors the certification has three levels based on the restaurant/food vendors commitment, which are Euphotic Level (level1), Disphotic Level (level 2), and Aphotic Level (level 3). The mentioned levels are based on depth layers of the ocean. 


Euphotic Level 

  • No plastic straws been used by staff or provided to customers.
  • No plastic bags been used by staff or provided to customers.
  • No plastic bottles been used by staff or provided to customers.
  • No plastic lunch wrapping been used by staff or provided to customers.

Disphotic Level

  • No plastic straws been used by staff or provided to customers.
  • No plastic bags been used by staff or provided to customers.
  • No plastic bottles been used by staff or provided to customers.
  • No plastic lunch wrapping been used by staff or provided to customers.
  • No plastic cutlery been used by staff or provided to customers.
  • No plastic cups been used by staff or provided to customers.
  • No plastic bottles been used by staff or provided to customers.
  • No plastic packaging of any item that is offered to the customers.

Aphotic Level

  • No plastic straws been used by staff or provided to customers.
  • No plastic bags been used by staff or provided to customers.
  • No plastic bottles been used by staff or provided to customers.
  • No plastic lunch wrapping been used by staff or provided to customers.
  • No plastic cutlery been used by staff or provided to customers.
  • No plastic cups been used by staff or provided to customers.
  • No plastic bottles been used by staff or provided to customers.
  • No plastic packaging of any item that is offered to the customers.
  • Promotes in recycling and reducing’single use of plastic’
  • Provides filtered water facility.
  • Prioritizes segregating waste. 

“It was our new idea to start off a restaurant without plastic since all the other restaurants use plastic in serving food to their customers on daily basis”, Managing Director and founder of Ranbath Organic Food Janaki Kathriarachchi told Daily Mirror. She is happy to receive the licence, she further added.

Ranbath organic and ecofriendly restaurant in Sri Lanka serves heirloom rice varieties and delicious traditional vegetables. These fresh vegetables are supplied to their restaurants from the organic farm in Piliyandala. One would definitely feel like dining there again after they have tasted rice and curries from Sri Lankan authentic Cuisine.

The traditional experience of dining at villages has been brought to the customers in the restaurant .They have used simple ‘Nelum Kole’ instead of lunch sheets, and plastic cups with polished coconut shells. This awesome way of serving the customers at Ranbath is an inspiration to other restaurants in the country. Most importantly, earthen jars: gurulettu add an awesome traditional concept where everybody believes in the natural water purification inside these clay pots. 

Today unhealthy diets contribute to majority of the diseases.So far it has been a major issue for Diabetes,heart diseases and high blood pressure.People should therefore consume organic food in order to save their lives.If people cultivate their own vegetables at their own gardens it will create a whole nation free of diseases.With regard to the future hazards Ranbath made a great leap to protect the environment and to save the future from the un-degradable plastic and polythene demons.

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