Yes, JSS AHER ensures that the food provided on campus, especially in its hostels, includes sustainable, nutritious, and diverse choices that cater to a variety of dietary preferences and requirements, including vegetarian options.
JSS Academy of Higher Education and Research (JSS AHER) is committed to sustainability and inclusivity across various aspects of campus life, including food services. Our on-campus dining facilities, particularly in student hostels and food courts are designed to cater to a diverse student body with varied cultural and dietary preferences. Our food service approach prioritizes sustainable choices, inclusive of vegetarian and vegan options, alongside nutrient-dense, balanced meals to ensure that students have access to healthy and eco-friendly food choices that contribute to their well-being.
The menu provided by JSS AHER across breakfast, lunch, and dinner reflects a balance of nutrients critical for daily dietary needs. Foods are prepared with a focus on nutrient-dense ingredients and include options high in proteins, dietary fibers, and essential vitamins and minerals.
The menu prominently includes vegetarian food options, which can support vegan adaptations by omitting dairy where necessary. Notable choices include:
JSS AHER’s menu focuses on low environmental impact foods by prioritizing plant-based ingredients and minimally processed items that require fewer resources to produce, aligning with sustainable dietary practices.
(Menu provided including with nutritional composition for all the seven (7) days. Food recipes per 100g of edible portions)
JSS AHER’s hostel dining facilities operate on a seven-day meal rotation designed to meet daily nutrient requirements while offering variety and balanced nutrition. Below is a detailed breakdown of the nutritional composition of different meal options provided across breakfast, lunch, dinner, and dessert.
The breakfast menu at JSS AHER provides a selection of vegetarian meals with high carbohydrate and moderate protein content, ideal for sustaining students' energy throughout the morning. Typical breakfast items include poha, aloo paratha, upma, and idli, all prepared in hygienic conditions using fresh ingredients. Nutritional data for some common breakfast items is outlined below:
| Item | Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fat (g) | Dietary Fiber (g) | Total Free Sugars (g) | Sodium (mg) | Calcium (mg) | Iron (mg) |
|---|---|---|---|---|---|---|---|---|---|
| Maggie | 437.0 | 10.40 | 63.50 | 15.70 | 3.90 | 3.40 | 1232.2 | 153.5 | 3.70 |
| Upma | 108.4 | 3.12 | 16.57 | 3.03 | 3.06 | 1.07 | 4.11 | 14.9 | 0.87 |
| Aloo Paratha | 264.0 | 4.75 | 38.17 | 10.76 | 3.30 | 4.63 | 477.0 | 30.0 | 2.65 |
| Tea (100 ml) | 17.0 | 0.52 | 2.80 | 0.46 | 0.0 | 2.72 | 8.0 | 18.0 | 0.01 |
| Coffee (100 ml) | 17.0 | 0.18 | 4.04 | 0.08 | 0.0 | 3.7 | 3.0 | 6.0 | 0.04 |
| Milk (100 ml) | 62.0 | 3.32 | 4.66 | 3.35 | 0.0 | 5.42 | 41.0 | 117.0 | 0.03 |
Our lunch menu provides wholesome meals emphasizing plant-based and dairy protein sources. The lunch offerings include chapati, dal, pulao, rajmah curry, and raita, supporting a balanced intake of macronutrients and fiber.
| Item | Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fat (g) | Dietary Fiber (g) | Total Free Sugars (g) | Sodium (mg) | Calcium (mg) | Iron (mg) |
|---|---|---|---|---|---|---|---|---|---|
| Chapati | 170.0 | 5.84 | 32.5 | 1.55 | 1.2 | 0.65 | 138.0 | 21.0 | 2.03 |
| Dal | 68.0 | 3.40 | 8.12 | 1.67 | 1.9 | 1.01 | 4.77 | 17.15 | 0.92 |
| Rajmah Curry | 60.68 | 2.95 | 6.54 | 1.53 | 2.98 | 1.18 | 3.99 | 24.84 | 1.17 |
| Sambar | 63.61 | 3.15 | 10.38 | 0.85 | 1.96 | 1.76 | 6.96 | 19.41 | 0.89 |
| Moong Curry | 57.48 | 3.19 | 6.02 | 1.37 | 1.76 | 0.82 | 3.78 | 11.53 | 0.72 |
For dinner, the menu offers nutrient-dense options such as ghee rice, paneer curry, aloo fry, and mixed vegetables. These meals provide a balance of macronutrients, minerals, and dietary fiber essential for evening recovery and maintaining satiety overnight.
| Item | Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fat (g) | Dietary Fiber (g) | Total Free Sugars (g) | Sodium (mg) | Calcium (mg) | Iron (mg) |
|---|---|---|---|---|---|---|---|---|---|
| Paneer Curry | 121.49 | 6.37 | 3.32 | 9.13 | 0.89 | 1.0 | 2.07 | 207.63 | 0.93 |
| Ghee Rice | 188.0 | 3.0 | 19.99 | 10.65 | 0.67 | 0.9 | 0.6 | 11.3 | 0.4 |
| Aloo Fry | 150.0 | 2.0 | 22.0 | 10.1 | 1.1 | 0.3 | 7.9 | 9.8 | 0.3 |
| Fried Rice | 163.0 | 4.7 | 31.0 | 2.3 | 1.1 | 0.4 | 396.0 | 19.0 | 1.39 |
| Pav Bhaji | 400.0 | 9.4 | 57.9 | 14.5 | 4.5 | 1.7 | 170.5 | 70.2 | 2.2 |
The dessert menu includes options like jalebi and gulab jamun, alongside healthier choices of fruits such as watermelon, oranges, papaya, and bananas, catering to different tastes while encouraging fruit intake for micronutrient diversity.
| Item | Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fat (g) | Dietary Fiber (g) | Total Free Sugars (g) | Sodium (mg) | Calcium (mg) | Iron (mg) |
|---|---|---|---|---|---|---|---|---|---|
| Jalebi | 300.0 | 4.19 | 62.36 | 4.31 | 1.0 | 42.77 | 146.0 | 131.0 | 0.72 |
| Watermelon | 30.0 | 0.6 | 7.6 | 0.2 | 0.4 | 6.2 | 1.0 | 7.0 | 0.24 |
| Banana | 89.0 | 1.1 | 23.0 | 0.3 | 2.6 | 12.0 | 1.0 | 5.0 | 0.26 |
In addition to sourcing from local vendors, JSS AHER actively implements sustainability practices in its food management systems:
JSS Academy of Higher Education & Research is dedicated to fostering a sustainable food culture on campus through our sourcing policies and partnerships with local suppliers. Our FSSAI certification is a testament to our commitment to providing safe, high-quality, and nutritious food options for our students and staff. By prioritizing local and organic ingredients, we not only enhance the dining experience but also contribute positively to the environment and community. JSS Academy of Higher Education & Research (JSS AHER) is committed to promoting health, sustainability, and nutrition through its food service operations. Our hostels prioritize providing hygienic, nutritious vegetarian meals at nominal rates while adhering to the highest standards of food safety and quality. A crucial aspect of this commitment involves our sourcing policies, which emphasize the procurement of local and organic ingredients for all meals.
JSS Academy of Higher Education & Research (JSS AHER) is committed to providing sustainable food choices that prioritize health, nutrition, and environmental sustainability. A critical aspect of our food sourcing policy is to ensure that all meals served on campus, including those in hostels, food courts, and canteens, utilize high-quality ingredients procured from local vendors and farmers. This commitment is further validated by our adherence to the Food Safety and Standards Authority of India (FSSAI) regulations.
At JSS AHER, we prioritize sourcing ingredients from local and regional suppliers. This approach not only supports the local economy but also reduces the carbon footprint associated with food transportation. Key elements of our sourcing policies include:
| Sl. No | Institution | License No | Validity Period |
|---|---|---|---|
| I. JSSAHER – College of Pharmacy Campus, Mysuru | |||
| 1 | JSSAHER Hostel for Men | 11223335000149 | 04.04.2024 to 04.05.2027 |
| 2 | JSSAHER Hostel for Women | 11223335000150 | 04.04.2024 to 04.05.2027 |
| II. JSSAHER – Medical Institutions Campus, Mysuru | |||
| 3 | JSSAHER Hostel for Women – D Block | 11223335000151 | 04.04.2024 to 04.05.2027 |
| 4 | JSSAHER Hostel for Women – Mess Block | 11223335000152 | 04.04.2024 to 04.05.2027 |
| 5 | JSSAHER Hostel for Men | 11223335000153 | 04.04.2024 to 04.05.2027 |
| 6 | JSSAHER PG Hostel (Guest House) | 11223335000154 | 27.03.2024 to 04.05.2027 |
| III. JSSAHER – JSS Hospital Campus, Mysuru | |||
| 7 | JSSAHER PG Resident Hostel | 11223323000181 | 04.04.2024 to 04.05.2027 |
JSS AHER implements a structured and responsible distribution pattern for purchasing food and related products, focusing on local and sustainable sources. The procurement of food grains, milk, fruits, vegetables, and bakery items is carried out according to the following principles:
JSS AHER collaborates with JSS Enterprises for grocery purchases, ensuring a unified and efficient procurement process that supports local economies.
We actively engage with local suppliers for fruits, vegetables, and bakery items, ensuring that our ingredients are fresh, seasonal, and sourced from nearby farms. This not only fosters community relationships but also reduces the carbon footprint associated with transportation.
Our sourcing also includes partnerships with government-identified agencies for essential items such as gas, milk, and related products. This ensures the procurement of quality products that meet regulatory standards.
The distribution pattern of hostel purchases for the year 2023-24 is as follows: The Hostels functioning under the ambit of JSSAHER ensures responsibility in providing hygienic nutritious vegetarian food at very nominal rates and purchases the required food grains, Milk, Fruits, Vegetables Bakery items in the following pattern:
The distribution pattern of hostel purchases during the year 2023-24 is depicted below in %.
JSS Academy of Higher Education & Research is dedicated to fostering a sustainable food environment on campus through strategic sourcing policies. By prioritizing local and organic ingredients and obtaining FSSAI certification, we ensure that our food service operations not only meet high safety and quality standards but also contribute positively to the health and well-being of our community.
The College as a body always extends support to organize events aimed at promotion conservation and sustainable utilization of the land, including forests and wildlife. The Department of Pharmacognosy of the college annually organizes such events to promote the conservation of medicinal plants in the Nilgiris Biosphere. Also a handy booklet on “Food Adulteration and Safety” consists of extensive information about adulteration and identification was distributed to public.
