R.D. Sharma Committee on Railway Catering Recommendations

The R. D. Sharma Committee on Railway Catering was constituted by the Ministry of Railways, Government of India, to comprehensively review the catering services provided on trains and at railway stations. The Committee was formed following persistent complaints from passengers about poor food quality, overcharging, unhygienic conditions, and lack of accountability in the catering system. Its recommendations sought to enhance transparency, improve quality standards, and introduce professional management in railway catering operations.

Background

Catering services in Indian Railways are a vital component of passenger amenities, directly impacting the overall travel experience. However, by the mid-2010s, widespread dissatisfaction had emerged regarding food quality, pricing irregularities, and service inefficiencies.
Earlier reforms, including the 2010 Catering Policy, had decentralised catering management, giving more responsibility to Zonal Railways instead of the Indian Railway Catering and Tourism Corporation (IRCTC). This led to fragmented supervision and inconsistent service standards across zones.
To address these shortcomings and recommend a sustainable model, the Railway Board appointed the R. D. Sharma Committee, which presented a detailed report outlining corrective measures for policy and operational restructuring.

Objectives of the Committee

The main objectives were to:

• Evaluate the performance and structure of existing catering services.
• Review the 2010 Catering Policy and assess its implementation outcomes.
• Recommend measures to enhance the quality, affordability, and hygiene of food served.
• Suggest reforms for effective oversight and accountability mechanisms.
• Propose the role of IRCTC and private entities in catering operations.

Key Recommendations

1. Centralisation of Catering Services under IRCTC

The Committee recommended that all catering operations, including management of pantry cars and base kitchens, should be handed back to IRCTC. This was to ensure uniform standards, professional management, and centralised monitoring. Zonal Railways would retain only supervisory and regulatory functions.

2. Restriction on Licensing and Sub-Contracting

To prevent corruption and poor service caused by excessive outsourcing, the Committee advised that IRCTC should not further license or sub-contract core catering services to private vendors. However, outsourcing of non-core functions such as housekeeping, logistics, and supply may be permitted under IRCTC supervision.

3. Standardisation of Menu and Pricing

• Meals should be categorised into standardised menus with fixed pricing.
• Prices should be rounded off in multiples of ₹10 (e.g., ₹50, ₹70, ₹100) to avoid overcharging.
• Only items listed in approved menus should be sold onboard.
• Periodic review of rates should be conducted to adjust for inflation and input costs.

4. Promotion of E-Catering and Digital Ordering

The Committee emphasised expanding e-catering services through online and mobile platforms. Passengers should be able to order food of their choice from a list of empanelled vendors and restaurants. This would improve choice, transparency, and competition, especially on long-distance trains.

5. Development of Modern Base Kitchens

It recommended establishing modern, hygienic base kitchens at key railway stations under IRCTC control to ensure centralised cooking, quality assurance, and proper supply to trains. These kitchens should be equipped with modern facilities, food safety certifications, and real-time monitoring systems.

6. Ready-to-Eat (RTE) Packaged Foods at MRP

To address complaints of overcharging, the Committee advised wider availability of Ready-to-Eat (RTE) and pre-packed food items at Maximum Retail Price (MRP). This would also reduce dependence on pantry car cooking and ensure consistent quality.

7. Ensuring Food Safety and Hygiene

• Mandatory quality certification (FSSAI compliance) for all catering units and vendors.
• Regular surprise inspections by IRCTC and Railway officials.
• Use of biodegradable packaging and proper waste management systems onboard.
• Display of hygiene ratings at all food service outlets and stations.

8. Menu Diversity and Regional Cuisine

The Committee encouraged inclusion of regional and local cuisine to promote variety and cultural representation, while maintaining nutritional standards and affordability.

9. Supervision and Accountability Mechanisms

• Each train and major station should have a designated Catering Supervisor responsible for quality assurance and grievance redressal.
• Passenger feedback mechanisms, including toll-free numbers, mobile apps, and QR-code-based surveys, should be strengthened.
• Penalties should be imposed on contractors or officials for verified complaints of overcharging or poor hygiene.

10. Rationalisation of Pantry Cars

For select trains, especially those with short travel durations or alternative food access points, the Committee recommended reducing or replacing pantry cars with station-based meal supply through e-catering. This would reduce costs and improve service efficiency.

11. Transparency in Billing

All onboard vendors must issue computer-generated or digital bills to prevent arbitrary pricing. The use of Point of Sale (POS) machines was encouraged to promote cashless transactions and accurate record-keeping.

12. Enhanced Passenger Choice

Passengers should have the option to opt out of catering charges at the time of booking, particularly on trains where meal charges are included in the ticket fare. This allows flexibility and improves satisfaction.

Implementation and Policy Impact

Many of the Committee’s recommendations influenced subsequent Railway Catering Policy (2017), which officially restored IRCTC’s role as the principal agency for managing catering services across Indian Railways.
Key changes following the report included:

• Transfer of catering management from Zonal Railways to IRCTC.
• Expansion of e-catering services at major stations.
• Standardisation of meals and pricing structure.
• Strengthening of food safety norms and hygiene certification systems.
• Establishment of new base kitchens and audit mechanisms.

However, implementation challenges persisted, including capacity constraints in IRCTC, supply chain issues, and variable service quality across zones.

Significance of the Committee’s Work

The R. D. Sharma Committee’s work was pivotal in transforming railway catering from a fragmented, contractor-driven model to a centralised, quality-assured, and passenger-centric system. It brought focus to hygiene, digital transparency, and consumer choice, aligning railway services with modern standards of public utility management.