Samir’s enduring relationship with nature and the planet
“Recycling and reusing
mean innovating”
The commitment shows in the smallest of things. Like turning coconut frond sticks into over 100 brooms every month. Distributing handmade paper bags. Segregating and recycling about 100 bottles and tins monthly. Repurposing around 200 rice gunny bags each month into handy packets for neighbourhood shops. Recycling coconut shells and leaves into aesthetic buffet presentations. It is a happy handshake that helps reach out to the fraternity too.
“Reducing should be
part of the culture”
Every attempt is made to limit the footprint. At their central kitchen, Samir has insisted on green building practices with minimum carbon impact. Green waste is cleverly segregated and used for vermi composting. Every day 50-60 kgs of waste is composted resulting in 200 kgs of fresh 100% organic compost after every 3 months. Approximately 60 units of solar power get generated per day. RO reject water is redeployed for irrigating coconut trees. Cycling to work has been encouraged to prevent air pollution. The use of sustainable gas and e-choolas are part of the thoughtful steps taken.
“There’s no global
without local”
Native produce has been something Samir has consciously sourced, meeting and encouraging farmers even while achieving more organic flavours. He knows his neighbouring agricultural folks by name. No matter what the dish, from fresh salsas to complex biryanis, from herbed pork roasts to sushi, local enhances global at Sam’s.
“The environment around
us is our responsibility”
Nurturing the beauty of the garden is a pleasant part of the day job. So too, seeing the potential for natural goodness in every grain, by researching the health quotient of staples like barley, millets and sprouts in various food options. And for animal-lover Samir, only ethical sourcing of meat will do.
“A lockdown is when a leader
must show up”
Samir knew food and Covid-safety would be a challenge in tough times. In 30 days, 40 migrant workers were relocated, 63,000 meals were prepared fresh and distributed through the Chennai Police (with support and provisions from the Chennai Task Force, The Kindness Foundation and the resilient people of Chennai). A further 70,000 ready meals were served up (with the Chennai Task Force and Bhoomika Foundation) while 90 tonnes of grocery survival kits were also supplied via Bhoomika. (1000 “doggo” meals were distributed through NGOs like Coco Foundation and Tailtale.)
Gunit’s deep connection with people and causes
“I believe in championing
Streedom”
Co-founded by a woman entrepreneur, Sam’s has a 1:3 mandate for employing women – inclusivity and gender equality rank high on the vision. Sam’s is committed making women self-reliant, self-confident members of their family and the wider society. The Streedom initiative fuels financial freedom, with regular skills training, events and programs. Shaping a network of like-minded women into a strong collaborative community has been truly satisfying.
“The power of two hands
and one mind”
Streedom offers training programs in practical talent areas that bring in a steady income – in skills such as sewing, handicrafts and other vocational avenues. This makes women either ready to be hired or indeed ready to venture out as entrepreneurs with their own small businesses.
“Enriching the ingredients
of life”
Cooking being an essential skill and one that demonstrates an innate flair and passion, Streedom has planned culinary courses with a two-fold objective. One, to make food for the family healthier and tastier. Two, to create career opportunities in catering or food services.
“The joys of learning …
and earning”
Streedom educates women on Government welfare programs and how to leverage the financial and social support available. Computer literacy is another focus area, where education and training allow women to acquire basic software skills and pursue online, freelance or even remote work.
“Inclusion is not an option
but an imperative”
Culinary environments lend more peace and creative outlets for the autistic. One of the team members at Sam’s for instance, was thought to be erratic and incapable, until he entered the kitchen and displayed a talent for phenomenal cooking. Today, Sam’s has tied up with Canbridge School of Autism, with selected students flourishing in a professional environment, surrounded by a team that makes them feel safe, nurtured and rewarded.
It’s our world