Meghalaya tourism bodies urge statewide ban on roadside cooking at tourist spots
Tourism stakeholders in Meghalaya have asked the state government to restrict roadside and open-space cooking at tourist destinations, citing cleanliness and a
Tourism stakeholders in Meghalaya have urged the state government to impose a statewide ban on roadside and open-space cooking at tourist destinations. They said the practice leads to littering and harms the cleanliness of places visited by travellers. The group also argued that it brings limited economic benefit to local communities.
The demand came up during a meeting with Tourism Minister Timothy D Shira on Wednesday. Representatives of different tourism bodies discussed visitor experience and also raised concerns about waste management and cleanliness at popular sites.
Concerns over waste and declining sanitation
Tour operators from the state said cleanliness has been worsening at several tourist spots. E Banlumlang Blah, president of the Tour Operators Association of Meghalaya (TOAM), said that poor sanitation can affect how potential visitors view the state. He also warned that when waste is not managed well, tourism can lose out in a competitive market.
Blah pointed out that many visitors bring their own food and cooking items. They may cook at tourist locations and then leave without using nearby services. He said this pattern increases the load on waste management systems while reducing earnings for local businesses.
Proposed solution: designated zones with waste facilities
Stakeholders suggested that roadside and open-space cooking be prohibited. At the same time, they asked the government to create designated picnic and cooking zones. These areas, they said, should have proper waste disposal facilities so that cooking can happen under regulated conditions.
Alan West, president of the Meghalaya Rural Tourism Forum, echoed the call for a government notification that applies across the state. He said local communities could help identify picnic areas where visitors could cook, provided the locations have a clear waste management setup. West also said the state should balance higher-end tourism with community-based models such as homestays and experiential tourism, so that tourism benefits reach people at the grassroots.
