IT major Cognizant has advised employees to adopt a “Bring Your Own Food” (BYOF) approach at some of its campuses as companies across India respond to disruptions caused by the ongoing commercial LPG shortage. The advisory is part of contingency measures taken by several technology firms to manage operational challenges affecting corporate cafeterias and food vendors.
What the BYOF Advisory Means
Under the BYOF policyemployees are encouraged to bring meals from home instead of relying on food served in company cafeterias. The move comes after food vendors operating inside IT campuses faced difficulty cooking meals due to reduced supply of commercial LPG cylinders.
Cognizant reportedly informed employees that although business operations remain unaffectedthe company is preparing for a “prolonged stress environment” in food and fuel services.
This approach helps reduce demand for LPG-based cooking within corporate campuses.
LPG Shortage Affecting Corporate Campuses
The disruption stems from a broader commercial LPG shortage in Indiawhich has forced authorities to prioritise domestic household gas supply over commercial consumption.
Because of this shift, many corporate cafeterias and food vendors have received reduced LPG allocationsmaking it difficult to run full kitchen operations in large technology parks across cities like Pune, Bengaluru, and Chennai.
As a result, companies have had to reduce food services or temporarily shut down some live food counters.
IT Companies Adapting to the Crisis
Cognizant is not the only company taking such steps. Several major IT firms are adjusting operations to deal with the LPG shortage:
- Infosys has shut down live food counters in some campuses.
- HCLTech allowed employees in certain offices to work from home temporarily.
- Some firms have reduced cafeteria menus or stopped live cooking counters.
These measures aim to maintain business continuity while reducing pressure on fuel supplies used in corporate kitchens.
Alternative Food Solutions Being Explored
Companies are also exploring long-term alternatives to LPG-based cooking in office campuses. These include:
- Using induction and electric cooking systems
- Partnering with cloud kitchens that rely on electric power
- Introducing centralised food supply from external kitchens
Such solutions could help reduce dependence on commercial LPG in large office complexes.
Impact on Employees
The situation has created challenges for many employees, particularly those who depend heavily on office cafeterias for daily meals. Workers staying in hostels or paying-guest accommodations are among the most affected because they may not have access to cooking facilities.
Industry observers say companies may consider hybrid work options or flexible arrangements if the LPG supply crunch continues.
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