In Jammu and Kashmir, the marriage season brings lavish wazwan feasts, with 150-200 kg of mutton cooked per wedding in the Kashmir Valley, featuring up to 50 dishes. With 1,500-2,000 weddings daily from May to October, around 4 lakh kg of mutton is prepared daily, but up to 50% risks being wasted—equating to 2 lakh kg worth Rs 2.4 crore, enough to feed thousands. This strains the region’s resources and contradicts cultural values of moderation, especially when malnutrition is rising.
Social pressures to showcase wealth lead to overcooking and spoilage, worsened by late guest arrivals. Inefficient storage and supply chains further exacerbate losses. The 2025 rotten meat crisis, where 12,000 kg of substandard mutton was seized, highlighted the need for change, with some eateries shifting to vegetarian options.
Community practices offer solutions. Guests taking leftovers home in provided bags save over 1 lakh kg of meat daily, reducing landfill waste. Past government restrictions on guest numbers and dishes, though poorly enforced, provide a blueprint for stricter rules. Religious leaders advocate for simpler menus to align with sustainable values.
To reduce wastage this season, families should plan precise guest counts, serve plated meals instead of buffets, and donate surplus to NGOs like Feeding India. Using local, seasonal ingredients and educating youth on mindful consumption can shift norms. Households opting for modest menus can ease financial burdens and set an example.
By curbing excessive meat preparation, Jammu and Kashmir can honor its cultural heritage while building a sustainable future for its wedding traditions.
