Vande Bharat passenger raises concern over rotis heated in plastic packets, IRCTC responds | Trending
A passenger travelling on the Vande Bharat Express raised an alarm after discovering that the rotis served on board were heated inside plastic packets. The complaint quickly reached the Indian Railway Catering and Tourism Corporation (IRCTC), which issued a detailed response and promised a review of its food‑service procedures.
The traveler, who chose to remain unnamed, posted a photo of a steaming roti still wrapped in a thin, clear plastic bag. The image showed visible steam escaping from the packet, prompting concerns that the plastic could melt or release chemicals when heated. In a short message accompanying the photo, the passenger asked whether the railway’s catering staff were aware of the health risks associated with heating food in such packaging.
The post went viral on social media, drawing comments from other commuters who recalled similar experiences on long‑distance trains. Many questioned why a premium service like Vande Bharat, marketed for its modern amenities, would use a practice that appears unsafe.
Within hours, IRCTC released an official statement. The corporation acknowledged the incident and clarified that the plastic packets used are food‑grade, heat‑resistant poly‑propylene (PP) designed to withstand temperatures up to 120 °C. According to IRCTC, the packets are intended to keep the rotis warm and prevent them from drying out during the journey.
IRCTC also highlighted that its catering partners follow the Food Safety and Standards Authority of India (FSSAI) guidelines, which permit the use of certain plastics for heating food when the material meets specific safety criteria. The statement added that staff receive training on proper heating techniques to avoid direct contact between the plastic and open flames.
The corporation promised a “comprehensive audit” of its on‑board catering operations, stating that it would verify that all vendors use approved packaging and that kitchen staff adhere to the recommended heating procedures. IRCTC further assured passengers that any deviation from safety standards would result in immediate corrective action.
Food safety and plastic use
The episode touches on a broader debate about single‑use plastics in food service. While food‑grade plastics like PP are widely accepted for heating, critics argue that repeated exposure to high temperatures can cause micro‑plastics to leach into food, especially when the material is thin or damaged.
International health agencies have issued mixed guidance. The World Health Organization (WHO) notes that approved plastics are generally safe when used as intended, but emphasizes the need for clear labeling and proper handling. In contrast, consumer‑advocacy groups in Europe and North America have pushed for reduced plastic packaging in favor of reusable or biodegradable alternatives.
In India, the government launched a nationwide ban on single‑use plastic bags in 2022, but exemptions remain for food‑grade packaging. The Vande Bharat incident may reignite calls to tighten those exemptions, especially for high‑visibility services such as premium trains.
The concern is not limited to railway passengers. Similar practices are common in airline meals, school cafeterias, and street‑food stalls across the globe. When a high‑profile service like Vande Bharat faces scrutiny, it can set a precedent for other operators.
For the railway sector, the episode underscores the delicate balance between convenience, cost, and safety. Plastic packets are cheap, lightweight, and help maintain food temperature, which is crucial on journeys that can last several hours. However, the growing awareness of plastic pollution and health risks puts pressure on providers to explore alternatives such as insulated containers, compostable wrappers, or reusable trays.
From a consumer‑trust perspective, transparent communication is key. Passengers who feel their health is compromised may switch to alternative travel modes or demand higher standards, influencing market dynamics.
IRCTC’s pledge to audit its catering partners is a first step. Experts suggest that a thorough review should include:
1. Testing a sample of plastic packets for heat‑induced chemical migration. 2. Training staff on optimal heating times to minimize exposure. 3. Piloting eco‑friendly packaging on select routes to gauge feasibility. 4. Publishing audit results publicly to build confidence.
If IRCTC adopts any of these measures, it could become a model for other rail networks in Asia and Africa that rely heavily on packaged meals. Conversely, a lack of decisive action may fuel public criticism and invite regulatory scrutiny.
The incident also aligns with a global shift toward sustainable travel. Airlines are experimenting with biodegradable cutlery, while cruise lines are reducing single‑use plastics. Railways, traditionally seen as an environmentally friendly mode of transport, now have an opportunity to reinforce that image by addressing the micro‑level details of passenger comfort.
A single passenger’s observation about a roti wrapped in plastic has sparked a conversation that reaches far beyond the confines of a train carriage. IRCTC’s response, while reassuring on paper, will be judged by the concrete steps it takes to verify safety and explore greener alternatives. The outcome could influence not only Indian railway catering practices but also set a benchmark for food‑service standards in public transportation worldwide.