As the LPG issue destroys its kitchen, Infosys tells Pune staff to bring meals from home

Infosys has informed employees that food courts across its campuses in Pune, Bengaluru and Chennai will operate with a limited menu due to an ongoing shortage of commercial LPG supplies affecting the hospitality sector. The company issued separate internal communications on Wednesday, highlighting that the disruption has constrained vendors’ ability to provide the full range of cooked meals.

At its Pune development centre, employees have been advised to avoid organising campus events that require catering support and, where feasible, to bring food from home. The company noted that food courts will temporarily function with a restricted menu, with some cooked items being sourced from vendors’ external central kitchens to maintain continuity of services.

Infosys has also asked its food court operators to explore alternative cooking arrangements, including the use of electrical appliances and biofuel-based solutions, to reduce dependence on LPG during the supply crunch. In its communication, the company urged employees to cooperate, stating that small individual adjustments could collectively help manage the situation more effectively.

At the Chennai campus, vendors are working on alternative arrangements to minimise disruption, though certain offerings such as live food counters have been suspended until further notice. The company indicated that normal operations and the full menu would be restored once LPG supplies stabilise.

Similarly, employees at the Bengaluru campus have been informed that some food items may either be unavailable or served in limited quantities as vendors continue to deal with supply constraints.

The development comes even as Infosys continues to strengthen its sustainability initiatives. According to its latest ESG report for 2024–25, the company processes 100% of organic waste generated across its campuses—including food and garden waste—through biogas plants and organic waste converters. The biogas generated is reused in food court kitchens, while the compost is utilised for landscaping, reflecting efforts to build a more self-sustaining and environmentally responsible campus ecosystem.