Addressing rising concerns over indoor and outdoor air quality, MPCB under Siddhesh Kadam’s direction initiated the phased elimination of charcoal tandoors in restaurants, bakeries, and hotels. Following a public hearing in May 2025, plans were drawn up to implement the phase-out over 3–5 months, pending court approval. The move targets harmful emissions from solid-fuel cooking, a lesser-acknowledged but significant contributor to localized air pollution.

Siddhesh Kadam’s leadership ensured that the plan balanced public health with economic sensitivity. Stakeholders were engaged, cleaner alternatives were proposed, and transition time was built into the model. The initiative represents Mr. Kadam’s nuanced approach—enforcement with empathy, where the goal is not just pollution control, but a smoother, socially accepted shift to cleaner practices.