The Mid-Day Meal Scheme in Andhra Pradesh, renamed after philanthropist late Dokka Seethamma following the suggestion of Jana Sena Party president and Deputy Chief Minister Pawan Kalyan, has been deemed a failure, according to an independent study.
Initially limited to school students, the scheme was extended to Intermediate students in the current academic year, an initiative spearheaded by Nara Lokesh.
While the scheme was promoted as a transformative initiative aimed at eliminating hunger and ensuring students receive proper nutrition for academic success, a recent ground report by People’s Pulse presents a starkly different picture.
The report highlights a significant gap between the scheme’s noble objectives and the realities faced by students.
According to the findings, substandard food quality, inadequate funding, and poor implementation have led to widespread dissatisfaction among students, parents, and stakeholders, diminishing the scheme’s intended impact.
The report said the fundamental flaw lies in the inadequate budget allocated per meal just Rs.14.50 per student. In the face of inflation and the rising cost of food, this amount is nothing short of inadequate to deliver nutritious and wholesome meals.
In contrast, the state-run Anna Canteen meals cost Rs 27 per plate (Rs 22 from the government and Rs 5 from the beneficiary), clearly indicating the disparity in budgeting for two state-funded meal initiatives.
“To ensure balanced and healthy meals, the per-student meal allocation should be raised to at least Rs 30,” the People’s Pulse said.
On paper, the menu curated by the government appears promising, but the reality is far from satisfactory.
Meals often lack freshness, as they are cooked in the morning and served hours later, resulting in spoiled food by noon.
Particularly concerning is the use of inferior-quality rice (commonly known as Doddu rice), which is hard and tasteless, leaving 34.8% of students dissatisfied.
A mere 23.3% of students rated the scheme as satisfactory, highlighting the pressing need for transparency and consistent oversight.
The report also highlights the poor hygiene standards maintained in cooking and serving areas, the report pointed out.
