Last Friday, the air buzzed with excitement as we stepped into the premises of the National Food Promotion Board on Kirimandala Mawatha in Narahenpita. A throng of eager diners had gathered at the newly opened Palessa restaurant, all drawn by the promise of a wholesome and affordable meal.
National Food Promotion Board Chairman Dr. Sujatha Weerasinghe
Launched just days earlier, on Tuesday, Palessa bespoke the Government’s ambitious initiative to fortify food security while ensuring nutritious meals remain within reach for all. This project is a collaborative effort between the National Food Promotion Board, the Ministry of Health, the Ministry of Agriculture, and the private sector.
At the heart of this initiative is the specially curated meal pack, Suguna Sappayama, a nutrient-packed offering available at an affordable Rs. 200. The Chairman of the National Food Promotion Board, Dr. Sujatha Weerasinghe, shared her aspirations to see Suguna Sappayama transcend beyond Palessa’s walls, with plans to introduce the availability of low cost, but nutritious meal packets to public and private restaurants countrywide within a year.
Step inside Palessa, and you are instantly greeted by a feast for the senses. The sheer variety is staggering—hundreds of food options at varying price points, catering to every palate. The tables brim with a variety of local dishes, red rice, white rice, fish, prawns, traditional vegetable curries, salads, wide range of meat curries.
The restaurant’s opening saw the presence of Agriculture, Livestock, Lands, and Irrigation Minister K. D. Lalkantha, who highlighted the importance of providing the public with high-quality, healthy, and sufficient meals. He expressed confidence that this initiative would spark a positive transformation in the commercial food sector, encouraging a shift towards more affordable nutritious foods.
Since its ceremonial opening, thousands of people have visited Palessa to enjoy its meals.
The Sunday Observer met National Food Promotion Board Chairman Dr. Sujatha Weerasinghe to learn more about the new affordable food program.
Here are excerpts from the interview:
Q: Is this program fully funded and managed by the Government?
A: This program is not fully under the Government. It is a public-private partnership. The project is carried out in collaboration with the National Food Promotion Board, the Ministry of Health, and the Ministry of Agriculture. The restaurant is named “Palessa” after our private partner and is managed by the private sector. Our primary aim as a Government partner is to provide a nutritious meal to the public at a lower cost.
Q: How does it operate?
A: All foods at Palessa are prepared in keeping with Health Ministry guidelines and under the supervision of the Government veterinarian of this area. Our goal is to change food habits in Sri Lanka which is a part of the Clean Sri Lanka initiative. Many people tend to consume large portions of rice with minimal vegetables, but we want to encourage a more balanced approach.
Q: What is the composition of a standard low –cost meal at Palessa?
A: We serve one cup of rice per plate, measured at 200 millilitres. While we prefer that people opt for red rice due to its health benefits, those who prefer white rice can choose that option.
Along with the rice, we provide two vegetables (one tablespoon each), three tablespoons of lentils, chickpeas, or mung beans, an egg, and three tablespoons of greens (pala). The entire meal weighs about 400 to 450 grams, which aligns with the Health Ministry’s recommended nutrition standards.
Q: What are your long-term plans for this initiative?
A: Our goal is to establish Palessa as a model for other canteens, restaurants, and eateries—both public and private—across the country. We also want to promote better food safety practices.
One of the main objectives of Clean Sri Lanka is food safety, and as part of that, we serve food on heated banana leaves instead of plastic lunch sheets, which contain micro plastics. This practice not only enhances food safety but also supports local plantain growers by creating new business opportunities.
Q: How do you plan to sustain and expand this initiative?
A: The Government will monitor the program by involving public health inspectors and Divisional Agricultural Officers. We also hope to encourage market participation by fostering competition in providing nutritious meals at affordable prices.
Q: Have you received a feedback from the public?
A: Yes. With the launch of Suguna Sappayama, we introduced a questionnaire to gather public feedback. About two percent of them said the rice portion was insufficient, but our aim is to shift the public away from consuming excessive amounts of rice towards a balanced diet.
Q: How do you address protein intake concerns, especially for those on a budget?
A: Many people associate high protein intake with expensive food items such as prawns, fish, and chicken.
However, the most cost-effective protein alternative is eggs. A single egg provides 30 grams of protein, equivalent to 15 grams of dried fish or sprats, or 40 grams of meat. By promoting Suguna Sappayama, we ensure that the rich and the poor can get the right amount of protein.
Q: What do you say to critics who say that the Government is setting up eateries (Kama Kada)?
A: This is a misconception. The Government is not running eateries; we are promoting nutritious meal packs in collaboration with private sector partners such as Palessa. Our role is to provide knowledge, technological know-how, and supervision, not funding or direct involvement in restaurant management.
Q: How do you plan to change the food habits in Sri Lanka?
A: The younger generation is increasingly consuming fast food and sugary drinks, which is a concerning trend. Our challenge is to initiate an attitudinal shift. This change should start at home. Women, in particular, play a crucial role in ensuring their families eat healthily by serving smaller portions of rice and incorporating more vegetables.
Q. How does the program address food safety concerns while also benefitting local industries?
A. As part of its commitment to food safety, the meals will be served on heated banana leaves instead of plastic lunch sheets, which can release harmful micro plastics into food.
This shift not only ensures a healthier dining experience but also creates new economic opportunities for plantain growers, paving the way for a thriving industry in banana leaf production.
To support this initiative, the National Food Security Board has developed a specialised machine to season, heat, and store banana leaves for serving meals. Interested entrepreneurs are encouraged to visit the facility in Belimulla, Dehiwala, to see the machine. They can either purchase a similar unit or seek assistance from the developers to produce one tailored to their needs.
By promoting banana leaves as a sustainable alternative to polythene sheets, the program aims to minimise plastic waste while generating additional income for plantain farmers. This initiative comes under our “Waste to Wealth” program. It aligns with with the broader goal of making nutritious meals widely available across Sri Lanka within a year.
To ensure its success and sustainability, Government Agencies—including public health inspectors and Divisional Agricultural Officers—will oversee implementation and quality control. By fostering competition among food providers, the program aspires to make balanced, nutritious meals both accessible and affordable to the public.
Q: What are some practical steps families can take to improve their diets?
A: One key change is reducing the excessive use of spices. Over-spicing prevents people from consuming larger portions of vegetables. We encourage eating raw vegetables such as cucumber, tomatoes, and beetroot, which are nutritious and do not require cooking. Inexpensive yet nutrient-rich foods such as pumpkin soup and sweet potatoes should be incorporated into the diets. Our cooking methods must also evolve to retain more nutrients and reduce food waste.
With the Palessa initiative and Suguna Sappayama, we are laying the foundation for a healthier nation. It is our hope that this program inspires Sri Lankans to embrace better eating habits, leading to a stronger, healthier future.
