Visvesvaraya Technological University

Jnana Sangama, Belgavi – 590018

AICTE ACTIVITY POINTS PROJECT REPORT (20 Points)

ON

Zero Food Waste – Connecting Foodless with Hotels and Community Halls

Submitted By

Mr. Shahnawaz [3KC19CV420]

Under the Guidance of

Prof. Syed Nawaz

Department of Civil Engineering

K.C.T. Engineering College

Affiliated to Visvesvaraya Technological University,
[Affiliated University, Belgaum]
K.C.T. Campus, Qamar-ul-Islam
Qamar Colony, Roza, Kalaburagi - 585104
2021-2022
 Zero Food Waste – Connecting Foodless

K.C.T. Engineering College

Affiliated to Visvesvaraya Technological University,
[Affiliated University, Belgaum]
K.C.T. Campus, Qamar-ul-Islam
Qamar Colony, Roza, Kalaburagi - 585104

CERTIFICATE
Certified that the AICTE Activity Points Project entitled ““Zero
Zero Food Waste – Connecting
Foodless with Hotels and Community Halls
Halls” carried out by Mr. Sha
Shahnawaz
Nawazbearing USN:
3KC19CV420 a bonafide student of K.C.T. Engineering College in partial fulfillment for the
award of Bachelor of Engineering in Civil Engineering of the Visvesvaraya Technological
University, Belagavi during the year 2021-22..
202 It is certified that all
theory/practicals/corrections/ns/suggestions
theory/practicals/corrections/suggestions
theory/practicals/correctio indicated
suggestions indicated for Activity
for Activity Points h Points
have haveave under
been executed been
executed under the directions
Prof. MD Prof. Syed
ofAhmed TheNawaz.
projectThe project
report has report has been
been app apprroveoved
d as as
it satisfies the
it satisfiesrequirements
academic the academic in
requirements in respspe
re ct of AICTE ectPoints
Activity of AICTE Activity
presc Points said
ribed for prescribed
degree.for ththe
e said degree.

Signature of Guide Signature of HOD Signature of Principal

Prof. Syed Nawaz Prof. Syed Mohammad Zakir Ali Dr. S.A.M.N. Quadri
Dept of CV HOD Principal
KCT - Kalaburagi Dept of CV KCT - Kalaburagi
KCT - Kalaburagi
 Zero Food Waste – Connecting Foodless

DECLARATION

I, Mr. Shahnawaz bearing the USN 3KC19CV420, student of 8th Semester B.E. Department of Civil
Engineering, K.C.T. Engineering College, Kalaburagi declare that the AICTE Activity Project work
entitled “Zero Food Waste – Connecting Foodless with Hotels and Community Halls”, has
been duly executed by me under the guidance of LGS Social Innovation and Research Centre (An
unit of LGS Trust) and Prof. Syed Nawaz, Department of Civil Engineering, K.C.T. Engineering
College, Kalaburagi. The Project report of the same is submitted in partial fulfilment of the
requirement for the award of Bachelor of Engineering degree in Department of Civil Engineering
by Visvesvaraya Technological University, Belgaum during the year 2021-2022.

Date: Mr. Shahnawaz

Place: Kalaburagi 3KC19CV420
 Zero Food Waste – Connecting Foodless

ACKNOWLEDGEMENT
The satisfaction that accompanies the successful completion of the project report which would be
complete only with the mention of the almighty God and the people who made it possible, whose
report rewarded the effort with success of project presentation

We are grateful to K.C.T. Engineering College for providing us an opportunity to enhance our
knowledge through the project.

We express our sincere thanks to Dr. S.A.M.N Quadri, Principal, KCT – Kalaburagi for providing
us an opportunity and means to present the project.

We express our heart full thanks to Prof. Syed Mohammad Zakir Ali, Head, Department of Civil
Engineering, KCT – Kalaburagi for encouragement in our project work, whose cooperation and
guidance helped in nurturing this project report.

We would like to express profound thanks to the project guide Prof. Syed Nawaz, Project head
and Internal Guide, Department of Civil Engineering for the keen interest and encouragement in
our project presentation.

We extend our thanks to the LGS Social Resource and Research Center for their effort and
endurance to bring out the best in us.

Finally, we would like to thank our family members and friends for standing with us through all
times.

Mr. Shahnawaz

[3KC19CV420]
 Zero Food Waste – Connecting Foodless

ABSTRACT

The AICTE Activity Points project has the focus on applying engineering skills to solve the social
problems existing in India. The project “Zero Food Waste – Connecting Foodless with Hotels
and Community Halls” throws a light on possible opportunity for the engineering solution in
preventing Food Waste and Networking Foodless with the Food Wasting Centers. The Project is
executed in 2 phases, Theoretical and Practical Phase.

In Theoretical Phase, the meaning of food, growing methods, preserving methods were studied.
For the sake of understanding the food is divided as Raw Food and Cooked Food. In the initial
theory classes the meaning and growing methods of Raw Foods were studied. The stages of
movement of raw food from grower to consumer till cooking were studied. The Raw Food
Wastages that may happen in the various stages of consumer cycle and the reason behind them
were analyzed. In the next stage, The Cooked Food meaning and its processes in the Domestic,
Hotels and Community halls were studied. The wastages of Cooked food during and after cooking
was analyzed. The kind of wastage that are happening due to the unorganized, unplanned and
unhealthy diet practices were explored. Also the various scientific methods to preserve the food
were explored. Towards the end the present solutions provided by Government and NGO’s, its
ineffectiveness and incapacity to reach the Zero Food Waste was studied. The gap existing in
reacting and responding to the Zero Food Waste was explored and the engineering solution was
proposed.

In Practical Phase, a data survey is conducted with 20 individuals. For every individual, 60
questions regarding the Food Wastage, Present solutions, its ineffectiveness, necessity of
engineering solution were discussed. The survey is helping in analyzing the type of Engineering
Solutions needed to provide platform for the Zero Food Waste. The complete analysis of 1200
answers collected is recorded along with photos.

The Final probable solutions along with Financial, Legal and Beneficiary analysis to bridge the gap
in Zero Food Waste were discussed. This solution has a potential to be implemented in the
Practical world along with the necessary infrastructures.
 Zero Food Waste – Connecting Foodless

PROJECT FEATURES AND IMPLEMENTATION PLAN

Project Name: Zero Food Waste – Connecting Foodless with

Hotels and Community Halls
Project Category as per AICTE
Food Preservation / Packaging
Activity Points:
Total Hours of Involvement: 80 Hours

Total Activity Point Earned by this

20 Points
Project:

Implementation Plan:

For the easiness of Implementation, the project was divided to 2 phases. In each phase, the
separate dynamics of the project was understood.

Phase-1 details:

 10 Hours of Theory Class understanding the Source of Problem, Features of Problem, Present
Solutions, Success and Failure of Present Solutions,
Solutions, The Possible Solution to solve such issues
 20 Hours of Case Studies, Interviews and Problem Analysis

Phase-2 details:

 40
0 Hours of Practical Survey and Ground Work with the nearby Beneficiaries
 10 Hours of Report Writing

Implementation Plan of Project for 80 Hour

Hours
Phase – 1 Phase – 2
(30
0 Hours) (50
0 Hours)
Theory – Case Study – Report Practical Survey – Analysis - Report
Under the LGS Trust Mentorship Under the LGS Trust Mentorship
 NGO Darpan Id – KA/2020/0254433 GSTIN – 29AABTL9441K1Z3
Project
Completion LGS Social Innovation and Research
Centre
College: KCT- Kalaburagi An initiative of LGS TRUST ®
Course: BE
Branch: CV Mr. Shah N
Shahnawaz

USN: for participating in a 80

0 Hours of Theory and Practical on Project “Zero Food
3KC19CV420
Waste – Connecting Foodless with Hotels and Community Halls”
Halls designed to
Certificate ID:
award 20 Activity Points towards the “AICTE
AICTE Activity Points Program”
ZFH09C4236

Mr. B G Shivanna Mr. Harsha S Mrs. B Kowsalya

President Secretary Treasurer
 NGO Darpan Id – KA/2020/0254433 GSTIN – 29AABTL9441K1Z3
Phase – 1
Completion LGS Social Innovation and Research
Centre
College: KCT- Kalaburagi An initiative of LGS TRUST ®
Course: BE
Branch: CV Mr. Shah N
Shahnawaz

for participating in a 30 Hours of Theory and Case Studies on Project “Zero

USN:
Food Waste – Connecting Foodless with Hotels and Community Halls”
Halls
3KC19CV420
designed to award 10 Activity Points of the total 20 Activity Points of Project
Certificate ID:
towards the ““AICTE Activity Points Program”
ZFH09A4236
The Student completed all necessary criteria to award Points on 25-May-2022

Mr. B G Shivanna Mr. Harsha S Mrs. B Kowsalya

President Secretary Treasurer
 NGO Darpan Id – KA/2020/0254433 GSTIN – 29AABTL9441K1Z3
Phase – 2
Completion LGS Social Innovation and Research
Centre
College: KCT- Kalaburagi An initiative of LGS TRUST ®
Course: BE
Branch: CV Mr. Shah N
Shahnawaz

for participating in a 50 Hours of Practicals and Activities on Project “Zero

USN:
Food Waste – Connecting Foodless with Hotels and Community Halls”
Halls
3KC19CV420
designed to award 10 Activity Points of the total 20 Activity Points of Project
Certificate ID:
towards the ““AICTE Activity Points Program”
ZFH09B4236
The Student completed all necessary criteria to award Points on 10 -Jun-2022

Mr. B G Shivanna Mr. Harsha S Mrs. B Kowsalya

President Secretary Treasurer
 LGS Social Innovation and Research Centre
An Initiative of LGS Trust ®
No.04, 4th Floor, Nagarabhavi 2nd Stage, 6th Block, Bangalore - 560072

CERTIFICATE

Certified that the project work entitled “Zero

“ Food Waste – Connecting Foodless with Hotels
and Community Halls” carried out byMr. Shahnawaz bearing USN: 3KC19CV420
9 and NGO
Certificate ID ZFH09C4236 a bonafide student of K.C.T. Engineering College in earning 20
AICTE Activity Points (80
0 Hours) for the AICTE Activity Points Project
roject on the partial
fulfillment for the total of award of Bachelor of Engineering in Department of Civil
Engineering of the Visvesvaraya Technological University, Belagavi during the year 202
2021-22.

It is certified that the student has participated in all the activities assigned by Centre that can
impart knowledge on the project. It is also certified that student has involved in making the best
model to help the society and solve the social problem related
related to the project. The Report written
by the student about the completion of the project is found to be satisfactory in terms of AICTE
rules on Activity Points Program. The project report has been approved as it satisfies the
necessary requirements

Signature of NGO Resource Person

Signature of NGO Key Person
Mr. Harsha S
M.Tech, PGDFCS Mr. B G Shivanna
LGS Social Innovation and Research Centre President, LGS Trust
[email protected] [email protected]
Ph: 9448165040 / 9742942597 Ph: 9448165040 / 9742942597
 LGS Social Innovation and Research Centre
An Initiative of LGS Trust ®
No.04, 4th Floor, Nagarabhavi 2nd Stage, 6th Block, Bangalore - 560072

CERTIFICATE

Certified that the project work entitled “Zero Food Waste – Connecting Foodless with Hotels
and Community Halls” was carried out by “LGS
“LGS Social Innovation and Research Centre, an
initiative of LGS Trust”” under the guidance of Mr. B.G. Shivanna,, a Red Cross Coordinator, NSS
Coordinator, Himalaya Wood Badge Holder, Scouts and Guides Instructor

My suggestion was considered in creating the syllabus, conducting theory class – Survey – Case
Study and Practical Surveys. The implementation was done as per the standards to make
students learn the social problems and come up with the solution for the same.

The procedures followed by the LGS Social Innovation and Research Centre towards this project
to earn 20 AICTE Activity Points for the student is satisfactory as per my experience in the Red
Cross - Scouts and Guides,

Signature of NGO Resource Person

Signature of Red Cross Coordinator
Mr. Harsha S
Mr. B. G. Shivanna M.Tech, PGDFCS
B.A., M.P.Ed, LGS Social Innovation and Research Centre
Red Cross Coordinator [email protected]
Ph: 9448165040 / 9880436959 Ph: 9448165040 / 9742942597
 Zero Food Waste – Connecting Foodless
CONTENTS

Sl.No Title Page No

01 Necessity of the AICTE Activity Points 1
Zero Food Waste – Connecting Foodless with Hotels and Community
02 3
Halls
03 Problem Statement 3
04 Vision of the Project 4
05 Mission of the Project 5
06 LGS Social Innovation and Research Centre 5
07 Phases of the Project 5
Phase – 1 or Theoretical Phase
08 Meaning of Food and its Sources 8
09 Difference between Raw and Cooked Food 9
10 Food Taste and its Effects 10
11 Food Distribution Methods 11
12 Food Waste and Associated Information 14
13 Sources of Food Wastage 16
14 Preventing Food Waste – Raw and Cooked Food 18
15 Indian Government Policies on Food Waste 20
16 NGO Role in Reducing Food Waste 20
17 Engineering Solution to the Zero Food Waste 22
18 What’s Next…?? 25
Phase – 2 or Practical Phase
19 Practical Works Needed 27
20 Mode of Practical Work Implemented 27
21 List of Questions for Data Survey 28
22 Analysis of Data Survey 33
23 Collage of the Photos collected during Data Survey 41
24 Conclusion 44
25 References 44
26 Appendix 44
 Zero Food Waste – Connecting Foodless

01. Necessity of the AICTE Activity Points

AICTE Council has mandated all the 4 year Technical Degree Enrolled students to Earn 100/75/50/25
Activity Points as per the Instructions.

Today, India has seen the enormous development in Urban Infrastructure. Except the pollution and
increased expenses for lifestyle, the Urban India has all basic infrastructures such as Education, Health,
Transport, Employment, Food and Special Services at the reachable levels.

At the same time, Rural India has not seen any development in the accessibility of the basic
infrastructures. They have to travel long distance to access even a small basic infrastructure. Though
pollution and expenses for life style is very less in Rural Areas, people are migrating to the Urban areas as
they need Basic Infrastructures than the other facilities available in Rural India

As per the experts, if at all Urban India has seen enormous development it is due to the
 Engineering Solutions
 Engineering Implementations
 Engineering Employments

Though engineering contribution is more in the development there are other segments that contributed
to the sustainable Urban Infrastructure such as
 Health
 Education
 Transport
 Dwelling Places
 Government Policies

In comparison, Engineering Solution is seen in less than 10% in the following segments of Rural India:
 Rural Development
 Agriculture
 Animal Husbandry
 Agriculture Marketing
 Rural Employment
 Promoting Local Tourism
 Women Empowerment
 Reducing Malnutrition
 Solid Waste Management

If an Engineer can bring automation to the non living environment in urban areas, he can bring such
solutions to the unexplored segments. Experts say, the Engineering Solution occupies 50% in the
development of any segment.

If we look back from 1970’s, Engineers has not contributed much to the Rural Development. After Rajiv
Gandhi’s scheme of introducing computer in India, people started learning Engineering but concentrated
much on Urban Solutions. The probable reasons are:
 Lack of Revenue in Rural India

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 Zero Food Waste – Connecting Foodless
 Unorganized Rural India
 Failure to foresee the potential of Rural India
 Failure to reach Engineering Solution due to more illiterates in Rural India

As a result, today India has given better scientists and entrepreneurs to the world. Today atleast one CEO
of top 10 companies in world is from India. But India itself is struggling to solve the social problems.

People interested to solve Rural Problems are:

 Lacking the technology knowledge
 Lacking the Implementation Strategy
 Lacking the introduction of Sustainability to the Projects
 Lacking the public involvement
 Lacking the professionalism in the projects

People with expertise in above segments are not interested to solve Rural Problems as:
 They prefer commercialization than Service
 Implementation has to start from elementary stage
 Lack of Public support in Rural Areas
 Lack of Infrastructures in Rural Areas
 Decreasing population in Rural Areas
 Unorganized segments are seen in Rural Areas

Hence AICTE, a Technical Education Monitoring Council has come up with a plan of AICTE Activity Points
that needs
 Identifying the Problem in Indian Society particularly in Rural India
 Explore the available Solution for the Problems
 Analyze the effectiveness of such solutions in the practical India
 Identify the reasons for the failure of solution
 Propose an engineering solution to such problem
 Conduct activities regarding such solutions if the project is considered for 80 Hours
 If same project is considered for more than 300 Hours, a prototype of such solution has to be
implemented

This is a motivational concept by AICTE to bring Social Innovation in Engineers at their education level to
 Address the Social Challenges of India
 Propose a practical solution to such challenges
 Bring more Social Innovations and Research
 Blend the available technology for effective solutions

AICTE Activity Points is very essential in shaping India for the sustainable life style

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 Zero Food Waste – Connecting Foodless

02. Zero Food Waste – Connecting Foodless with Hotels and

Community Halls
AICTE has listed 15 Categories of Project for the AICTE Activity Points. Out of them I have considered the
project under under Food Preservation / Packaging. Following is the Summary

Zero Food Waste – Connecting Foodless with Hotels and

Project Title:
Community Halls
Project Category as per AICTE
Food Preservation / Packaging
Activity Points:
Total Hours of Involvement: 80 Hours
Total Activity Point Earned by this
20 Points
Project:

This project provides engineering solution in preventing the Food Wastage as the priority.

03. Problem Statement

For any organism, food is vital for the survival. Everyone is dependent on one or other organism for food.
While Carnivorous feed on other animals, Herbivorous feed on the plants and Saprophytes feed on dead
and decaying organisms. Human is dependent on Plants, animals and Synthetic foods for their survival.

If we trace human food source to ancient period, we find that majority was from animals. As the
civilization evolved, the plant sourced food became majority. The consideration in this project is not the
type of human food source but the quantity. From the ancient to present period, the population has
increased, the area of cultivation increased, forest place decreased, rain pattern changed, agriculture
method changed, the perspective on the food has changed.

In the earlier days, there were no preservation techniques; hence foods were not preserved for long days.
As a result people knew the value of food and they were not wasting the food. In today’s generation,
there is preservation technique, foods can be preserved for long days and food is available in large scale.
Still people are wasting the food more than the earlier days. The main reason is identified as the
carelessness, not knowing the value of food, easy availability and no experience of food shortage.

It is the people attitude about the food that is considered as the major reason for the today’s wastage of
food. Illiterates and poor are avoiding food wastage while the Literates and rich are contributing to the
more food wastage.

Following are considered as the types of food to study the food wastage:
 Raw Food
 Cooked Food

The analysis of both is needed in depth to avoid the food wastage. In this generation, it is difficult to
create awareness but it is easy to bring implementation by government policy.

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 Zero Food Waste – Connecting Foodless
For the reason of analysis, we have considered following as the steps of Food Chain:
 Growing
 Distribution
 Retail Sales
 Consumption

Thorough analysis of food wastage and causes are analyzed in each and every stage. The discussion is
made on the possible methods to stop such wastages.

In India, today it is estimated that every person is wasting 50 KGS of Food Per Year. On an average, India
is contributing 7 Crore tones of food wastage in a year. Such a food is sufficient to feed entire African
countries. The density of food availability and wastage graph shows that it’s the inefficient food
monitoring that has caused the food wastage.

In this project, we try to understand the lack of engineering solution in the food industry to avoid the
food wastage. End of the day, we all earn to make life easier and smooth. Food is the major life savior. But
engineering solution is absent in such food wastage segment. The thorough analysis is made in this
project.

The present government policies, solution of Non Government Organizations, its ineffectiveness, the
reason behind the failure will be explored in this project. Finally the engineering solution that can bridge
the gap in food wastage industry is studied. The financial analysis along with its effectiveness is explored
in the final part of this project.Hence a platform is needed along with government policy to address such
food wastages. Developing such solution is studied here

This project addresses the engineering solution that has potential to fill the wide gap existing in the Food
Wastage and methods to check them. Developing such solution helps in
 Enhancing the Rural Economy
 Enhancing the National Economy
 Enhancing the Employment and Entrepreneurship
 Enhancing the availability of food
 Enhancing the availability of food source to future generations

04. Vision of the Project

Develop an engineering solution that brings platform to
 Avoid Raw and Cooked Food Wastage
 Increase the availability of food to future generations
 Impart government policies along with platforms
 Apply business skill to make self sustainable
 Increase National Economy
 Increase Food Availability
 Increase Per Capita Nutrition

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 Zero Food Waste – Connecting Foodless

05. Mission of the Project

In this project, with the availability of 80 Hours to complete the project, only following activities can be
undertaken by keeping the Vision of Project as the basis.

Theoretical Understanding of the

 Food Source and its availability since olden days
 Food types and causes of its wastages
 Food Distribution System
 Attitude of Human towards the food
 Statistics of Food Wastage pan world
 Lack of engineering skills and government policies to address such issues
 Scientific procedure of Food Preservation
 Present methods and its ineffectiveness in addressing the Food Wastage
 Alternate engineering solution to address this issue

Practical Data Survey with 20 Individuals on

 Collecting answer to 1200 questions from a total of 20 Individuals
 Collecting answers to 60 questions from each individual
 Developing the public opinion on the Food Wastage Issues
 Analyzing the public opinion on the need of Engineering Solution
 Understanding the effect of such solution platform in Society
 Severity of problem in society
 Priority to be taken to address such issue

06. LGS Social Innovation and Research Centre

“LGS Social Innovation and Research Centre” is an initiative of the NGO “LGS Trust ®”. They are the social
workers working on the Social Innovation. They are located in Bangalore.

Their main objective is identifying the Social Problem, executing the survey, developing the solution on
paper, implementing the prototype of the same

They are supporting students in the implementation of AICTE Activity Points. I have taken the support of
them in implementing this project

07. Phases of the Project

For the easiness of Implementation, the project was divided to 2 phases. In each phase, the separate
dynamics of the project was understood.

Phase-1 details (30 Hours of Theoretical Study):

 10 Hours of Theory Class understanding the Source of Problem, Features of Problem, Present
Solutions, Success and Failure of Present Solutions, The Possible Solution to solve such issues
 20 Hours of Case Studies, Interviews and Problem Analysis
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 Zero Food Waste – Connecting Foodless
Phase-2 details (50 Hours of Practical Study):

 40 Hours of Practical Survey and Ground Work with the nearby Beneficiaries
 10 Hours of Report Writing

Implementation Plan of Project for 80 Hours

Phase – 1 Phase – 2
(30 Hours) (50 Hours)
Theory – Case Study – Report Practical Survey – Analysis - Report
Under the LGS Trust Mentorship Under the LGS Trust Mentorship

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 Zero Food Waste – Connecting Foodless

Phase – 1
(Theory)
Duration – 30 Hours

Page | 7
 Zero Food Waste – Connecting Foodless

08. Meaning of Food and its Sources

Food is any substance consumed to provide nutritional support for an organism. Food is usually of Plant,
Animal or Fungal Origin. Now a day, synthetic foods are also produced for consumption. Food is that one
which provides essential nutrients to consuming organism such as Carbohydrates, Fats, Proteins,
Vitamins and Minerals

From historical period, Humans are dependent on following for the food.
 Plants – Gathering / Agriculture
 Animals – Hunting / Domestication

Following are the types of animals based on their food habits:

 Herbivores – Animals depending on Plants for Nutrition. Ex: Cow, Horse
 Carnivores – Animals depending on other Animals for Nutrition. Ex: Lion, Tiger
 Omnivores – Organisms depending on both Plants and Animals for Nutrition. Ex: Human
 Parasites – Organisms living inside a host and drawing nutrition from Host. Ex: Tapeworms
 Scavengers – Organisms feeding on dead and decaying biomass. Ex: Vultures
 Decomposers – Organisms feeding on dead organic matter by decaying. Ex: Fungi

Following are the major classification of foods based on usage:

 Raw Food –
 Food before cooking or value addition. It is the one that has unchanged nutrient, vitamin
and mineral profile.
 Ex: Vegetables, Nuts and Seeds
 Cooked Food –
o Food after heating above 40 degree Celsius, It is based on the rule that any food heated
above 40 degree Celsius undergoes change in the Nutrient, Vitamin and Mineral profile.
o Ex: Rice

Following are other classifications of Food after Modern Period:

 Adultered Food – Food failing the legal standards. It loses the pure quality due to the addition of
another edible substance
 Camping Food – It is a frozen – dried – precooked – dehydrated food that are used for instant
cooking in camping. It has altered nutritional value
 Diet Food – Food that is altered to reduce fat, carbohydrates and Sugar
 Finger Food – Food meant to be eaten directly using hands. It has traditional touch
 Fresh Food – Food that is neither preserved not spoiled yet/
 Frozen Food – Food that are frozen to avoid bacterial growth that can spoil food
 Functional Food – Food with special feature or function to treat specific disease
 Health Food – Food that are prepared to meet the Human Nutritional expectations
 Live Food – They are the live organisms that are fed by other creatures without killing
 Medical Food – Foods that are altered to treat the specific disease
 Natural Food – The non processed foods are called natural foods

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 Zero Food Waste – Connecting Foodless
 Negative Calorie Food – Food that required more energy to digest than the energy released after
digestion
 Organic Food – Foods grown with the limited level of chemical usages
 Space Food – Processed foods prepared for the consumption of Astronauts in outer space
 Whole Food – Plant foods that are unprocessed and unrefined

09. Difference between Raw and Cooked Food

When any food is heated above 40 degree Celsius, variation happens inside the food converting a raw
food to cooked food. While some argues Raw Food are healthier, some says Cooked Food are healthier.
Let us try to understand them here.

Raw Food Cooked Food

They are the non-cooked and non-processed They are cooked and/or processed food
foods
Ex: Fermented Foods, Sprouted Grains, Raw Ex: Boiled food, processed food
Vegetables, Raw Foods, Nuts and Seeds
They are more nutritious They are less nutritious as enzymes and nutrients
are lost during processing and heating
There are advantages and disadvantages There are advantages and disadvantages associated
associated with Raw Food with Cooked Food
Raw Food may contain dangerous micro Cooked Food eliminates dangerous microorganisms
organisms whose ingestion are fatal to human whose ingestion are fatal to human
Raw Food needs less enzymes in Human Body for Cooked Food needs more enzymes in Human body
digestion for digestion
Raw food has more water soluble vitamins Cooking and Processing loses the water soluble
vitamins in Food
Raw Food loses less nutrients with the time Cooked Food loses more nutrients with the time of
cooking
More energy and effort are needed to chew Raw Less energy and effort are needed to chew Cooked
Food Food
Incomplete chewing may cause indigestion, gas Incomplete chewing may not cause much issue as it
and bloating is easily digestible
Digestion of some raw foods are difficult as cells Digestion of cooked foods are easy as cells of food
of foods are hard are broken by heating
Absorbing nutrients from digested raw foods are Absorbing nutrients from cooked foods are easy as
difficult due to food cell walls food cell walls are broken
Consuming raw food is not enjoyable due to lack Consuming cooked food is enjoyable due to taste and
of taste and aroma aroma
One can depend on raw food sourced from plants One can depend on cooked food sourced from plant
but cannot eat raw meat for long time and animal for long time
Some Raw Foods provide less energy compared Some Cooked Foods provide more energy compared
to the cooked part to the raw part
It produces less anti-oxidants like Beta carotene It produces more anti-oxidants like Beta carotene
and Lutein and Lutein
Raw foods may cause the food borne illness due Cooked foods may not cause the food borne illness
to the harmful bacteria ingestion as the bacteria gets killed during heating

Hence neither complete Raw Food nor complete Cooked Food is a healthy food habit. A blend is needed
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 Zero Food Waste – Connecting Foodless

10. Food Taste and its Effects

Food is not eaten to fill the stomach. Mainly the food has to perform following tasks:
 Giving the pleasure in eating experience
 Providing the necessary carbohydrates, fats and proteins
While we discuss first task here, second task is out of the scope of this project as it needs the chemical
analysis of each food.

Pleasure in Eating:
Pleasure in eating is seen when it satisfies the sensory organs – Eye, Ear, Mouth, Nose and Skin
Let’s explore the roles of sensory organs in the eating pleasure.
 Eye: Any food with the nice presentation, added colors stimulates the remaining sensory organs
adding to the pleasure in eating.
 Ear: Any food preparation sound, cooking sound, eating sound and serving sound certainly
stimulates the remaining sensory organs adding to the pleasure in eating.
 Nose: Food smell whether raw or cooked will stimulated the remaining sensory organs adding to
the pleasure in eating
 Skin: The touch of food by bare hands, eating food with fingers provides the satisfactions while
eating
 Mouth: The tongue and taste buds play a key role in identifying the taste of food. This organ plays
a major role in providing the pleasure in eating. The quantity of food eaten majorly depends on
the pleasure experienced by the Taste Buds

Though all 5 sensory organs contribute to the satisfaction in the eating experience, it is the taste that
plays major role. Studying about taste is very important as Humans waste the food or leave food on plate
citing the reasons of taste. We go to hotel to eat food without testing the taste and finally leave foods on
plate if it fails to reach the
expectation. Hence studying
taste buds and other details is
crucial to this project.

Taste Organ:
Taste Buds are the primary
taste organs that are found
on the Tongue. It helps in
experiencing the taste –
Sweet, Salt, Sour, Bitter and
Umami

Tastes providing Sugar and

Fats are considered to be
pleasant to eat while others
are not considered to be
pleasant.

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 Sweet:
a. It is the most pleasant taste
b. It is caused by the presence of Glucose, Sucrose and Fructose
c. Its taste buds are present in the tip of tongue

 Salt:
a. It is the primary taste found in all foods
b. It is the taste of alkali metal ions such as Potassium and Sodium
c. Eating pure salt is considered as unpleasant
d. Its taste buds are present in the borders of tongue

 Sour:
a. It is caused by acids such as Vinegar in alcoholic beverages
b. It is a sign that food has gone Rancid (Incomplete Oxidation) due to bacteria
c. It stimulates the taste buds and flavor
d. Its taste buds are in the horizontal ends of tongue

 Bitter:
a. It is considered as unpleasant due to its sharp pungent taste
b. Its taste buds are in the hind-mid region of the tongue

 Umami:
a. It is a savory taste
b. It has characters of broths and cooked meats
c. Its taste buds are present in complete anterior and mid region of tongue

11. Food Distribution Methods

Due to the civilization, the separation of villages and towns increased. The tasks of villages and towns
became generalized since then. The villages were tagged for growing and farming activities. The towns
were tagged for industrial activities.

Before Independence, Agriculture was the primary economy. Hence rural population exceeded the urban
population. Post 1947 and 1990, country saw Industrial and IT-BT Revolution respectively. This caused
the drastic increase in urban population. This is due to the migration of people from Rural to Urban areas
searching the jobs. As a result the gap between Village and Urban areas increased.

This caused the revolution in distribution. Many researches helped the development of this segment. The
supply of food between Villages and Urban areas became a pivotal topic. This caused the development of
Food Chain.

For the sake of understanding, let’s understand the Food Supply Chain in
 Agricultural Products (Raw Foods)
 Industrial Food products (Industrial Processed / Packed Foods)
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 Zero Food Waste – Connecting Foodless
Food Supply Chain in Agricultural Products (Raw Food):

There are 4 major nodal points and 1 connecting chain in the Food Chain.

Following are 4 Major Nodal Points:

 Farming Place
 Agricultural Market / Distributor
 Retailer
 Consumer
The only connecting Nodal Points is:
 Road Network

Farming Place:
 It is the growing places of agriculture products
 It is the Rural Area
 Farmer harvests on daily / 15 days / Monthly / 3 Months / 6 Months / 9 Months / Yearly basis
 Harvested products are Perishable / Semi Perishable / Non Perishable
 Harvested products has to be reached to second nodal point within less duration

Agricultural Market / Distributor:

 It is the primary market place for farmer
 It is the place where harvested products are accumulated and shipped to Wholesalers/Retailers
 Here the products have to be kept for lesser duration

Wholesalers / Retailers:
 Wholesalers buy the products in bulk and distribute to the retailers on demand basis
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 Zero Food Waste – Connecting Foodless
 Wholesalers are present in the central part of the town
 Retailers are distributed pan city
 The products have to be distributed to retailers in less duration

Consumers:
 It is the end point
 They are the domestic users, hotel consumers, restaurant consumers, community hall consumers
 They utilize the agriculture products to prepare and eat/supply cooked food

Road Network:
 Since the villages are found in remote places, it is difficult to provide rail network. Hence road
transport is widely used with the corresponding vehicles
 However rail network is used for transport between states
 Ship and Air network is used for transport between countries

Food Supply Chain in Industrial Food Products (Packed Food):

Except the additional nodal point, the supply chain remains the same.

Agri and Food Industry/Processors:

 The farmer products are given to Agri and Food Processors
 They do the bulk purchase of items
 They are value added or processed
 They are distributed to the market via Distributors, Wholesalers and Retailers

This supply chain is involved with less complexity than the supply chain of Agricultural Products
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12. Food Waste and Associated Information

According to the UNEP (United Nations Environment Program), Food Waste refers to the
 “Decrease in quantitative (Mass) and qualitative (Nutritional) value of food – edible parts –
throughout the supply chain that was intended for human consumption”.

 “If the food intended to Human consumption is used for the non-human consumption like fuel,
then also it is considered as the Food Wastage”

UNEP uses 2 words when it comes to Food Waste:

 Food Loss:
a. It refers to the food that gets spilled, spoilt, lost causing reduction in quality and quantity
b. It happens in the Food Supply Chain before it reached its Final Product Stage
c. It happens at Production, Post-Harvest, Processing and Distribution of Food Supply Chain
d. It accounts to 1/3rd of the Food Produced
e. Example: Wastage of Paddy/Rice from farm
to Wholesaler place

 Food Waste:
a. It refers to the food that completes the food
supply chain up to a final product, of good
quality and fit for consumption but still
doesn’t get consumed
b. It causes due to discard whether or not after
it is left to spoil or expire
c. It happens at retail and consumption stages in Food Supply Chain
d. It accounts to 1/4th of the Food Produced
e. Example: Wastage of Rice from Retail Place till post cooking period

For the sake of research in this project, we consider Food Loss is a subset of Food Waste

Effects of Food Wastage:

 Causes economical loss
a. Due to Waste Management Expenses
b. Due to loss of Food Value
c. Globally USD 665 is loss per year from a household due to food wastage and its processing
 Pollute environment as
a. Food residue has high water content, low heat value, high calorific value and affects
combustion
b. Food residue lowers the energy efficiency of combustion units
c. Causes the increase in Green House Effect due to Methane gas emitted by Food Waste
Decomposition
 Impacts adversely on Society by
a. Rising the Food Price
b. Causing Food Shortage
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 Zero Food Waste – Connecting Foodless
c. 1/4th of Food Waste is sufficient to feed 12% of World Population (870 Million People)
d. Adversely Shaking the Food Security
 Effect on Biodiversity:
a. It increases the biodiversity loss as Farmer has to either grow more or increase farm fields
by cutting forest place to meet the food shortage
b. Destroying the Natural Habitats are causing the loss of species of Plants, Animals and Birds
c. Excessive agriculture to meet food shortage increases the chemical pollution of water
streams
 Waste of Water:
a. Wastage of Food means wastage of water, energy, money, time input in growing such food

Global Food Wastage Numerical Statistics:

1. As per 2017, in Per Capita Food Wastage
 Australia tops with 361 KGS of Food Wastage per Capita
 USA ranks second with 278 KGS of Food Wastage per Capita
 India ranks third with 51 KGS of Food Wastage per Capita
2. 1/4th of Food is lost every year
3. 1/3rd of Food is wasted every year
4. Globally USD 665 is the loss per year from a household due to food wastage and its processing
5. 1/4th of Food Waste is sufficient to feed 12% of World Population (870 Million People)
6. Food Wastage accounts for 1.4 billion hectares of land, constituting almost 1/3 of the planet’s
agricultural land
7. Globally Food Waste accounts for the waste of harvest from 30% of world’s fertile land
8. More than 30% of the water used in food growing is wasted
9. Food Wastage accounts for wasting 250 Cubic KMS of Water
10. Throwing 1 KG of Beef = Wasting 50,000 litres of water used in growing that
11. Throwing 1 Glass of Milk = Wasting 1,000 litres of water used in preparing Milk
12. It accounts to 3.3 Billion Tonnes of Green House Gas Emission
13. Economic Loss is estimated to be 2.6 Trillions of USD per year
14. In the food wastage,
 Cereals contributes 30 %
 Fruits and Vegetables contributes 50 %
 Oil Seeds Contributes 20 %
 Meat and Dairy contributes 30 %
15. Cost of Food Wastage in India – Rs. 92,000 Crores per Annum
16. 21 Metric Tonnes of Wheat rots in India which is equivalent to production in Australia
17. 9,400 Metric Tonnes of Food Wastage are generated in India per day
18. Among the food wastage happening in India,
 Only 15.3 % of wastage is redistributed to needy people
 Rest 84.7 % of wastage is thrown out
19. In India, SAFAL Outlet alone
 Wastes 18.7 KGS of Food per Day
 From its 400 Outlets, it contributes to the 7.5 Tonnes of Food Wastage per day
 Such a wastage is sufficient to feed 2,000 people
20. Low Income Countries waste food during production
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21. Developed Countries waste food during consumption
22. Food Waste value in
 Developed Countries = USD 680 Billion per Year
 Developing Countries = USD 310 Billion per Year
23. 50 % of the Fruits and Vegetables are wasted globally

13. Sources of Food Wastage

There are many facts associated to the Food Wastage. For the sake of study, let’s study the sources of
Food Wastage under 2 headings

1) Food Wastage in Food Supply Chain

2) Food Wastage at Consumer place

Food Wastage in Food Supply Chain:

Let’s understand the sources of Food Wastage in each and every step of Food Supply Chain
1) Farming Place:
a. Choosing the product that has more supply in the market leading to Wastage
b. No government policy on crop selection as a result demand and supply vary causing
certain crops to be wasted
c. Harvesting partial grown crops causing it to wasted
d. Improper harvesting methods
e. Not harvesting in right time
f. Improper packing methods
g. Improper loading of harvested crops to shipping vehicle
h. No cold storage after harvesting
2) Marketing Area:
a. Download and Uploading the crops in market
b. No crops check by third party at farmer place
c. No direct supply of products from farmer place to Retailer place
d. Improper handling of products in market place
e. Improper stocking of products in market place
f. Lack of cold storage facility in market place
g. More availability in less demand area and vice versa
h. Improper air flow in stocking places
3) Food processing Industries
a. Stocking more than required items
b. Lack of cold storage facility
c. Improper date of expiry printing
4) Wholesaler / Retailer:
a. Keeping stock of more than required
b. No healthy stockage place
c. No quick dispatch of products
d. Keeping offer of Buy 1 Get 1 – compelling consumers to buy more than needed
e. Manipulating the expiry dates

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f. Keeping the old stock at lower baskets and fresh stock on upper baskets to attract
customers. This causes the old stocks to be wasted most of the time
5) Logistics:
a. Improper packing of products
b. Less usage of crates and more usage of gunny bags
c. Overloading of products
d. Placing positions of products in shipping vehicle
e. No mechanized loading and unloading methods

Food Wastage at Consumer Place:

According to the survey, more food wastage happens in the domestic consumption than the hotels,
community halls and food chains. Following are some situations:
1) Food Wastage in Domestic Places:
a. Lack of Organised planning of Food Purchase
b. Excessive purchase of food when price is low
c. Buying and planning the food instead of Planning and Buying
d. Keeping the raw food stock and suddenly planning for outside foods thereby wasting the
food
e. Cooking more food
f. Inability of maintaining the same taste while cooking thereby pushing to leave food on
plate
g. Freezing half used vegetables for future use
h. Purchasing the products nearing expiry date
i. Overcooking or undercooking the food
j. Excess preparing the food for ill people
k. Experimentation and trials in cooking
l. A Marketing strategy by retails to manipulate consumer buy more foods such as Buy 1 Get
1 offer

2) Food Wastage in Hotels and Restaurants:

a. Over stocking the food
b. Preparing the food without the assurance of number of customers
c. No pre booking facility in Hotels
d. Though seats are pre booked, the menu are not pre ordered
e. Owners always think to prepare excess food to not to lose customers. This has potential of
food wastage
f. Inefficient non-mechanized choppings
g. Instability in maintaining the same taste for food
h. Lack of attitude of public in looking towards food
i. Change in the perspective of food in 5 star and local hotels

3) Food Wastage in Community Halls:

a. No guess number of visitors to the Marriage like events
b. No authorization of food coupons to prepare
c. Always preparing in excess than invited

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d. Buffet system always compounding to food waste
e. In India, emotions are valued more than food. Hence cooking more is considered as
prestige
There are many other Human Practices that are compelling to the food waste. Considering the time limit
of this project, the focus is limited.

14. Preventing Food Waste – Raw and Cooked Food

There are 2 kinds of approached in reaching Zero Food Waste:
1) Preventing Food Waste
2) Response after the Food Waste

Preventing Food Waste:

These are the measures taken to prevent food waste before cooking. These are the precautions taken to
avoid spoilage before the perishability is gone. Following are some of the measures that could prevent
the Food Waste. These are the ideal solutions that help in changing the way Human looks at Food. As per
the perspectives understood, these solutions are ideal and it is moderate that Human follows it unless the
government makes it mandatory. Due to the lack of interest by Humans to follow them, it has become
ineffective in preventing the food waste. Let’s show light on these methods:

1) In Agricultural Food Chain:

a. Complete planning by government to match the harvest and demand of the market
b. Complete plan to the farmer by government to grown the crop
c. Complete scientific usage for identifying Harvest Time
d. Mechanized Harvesting with least human interaction
e. No Human touch right from harvest to retail outlet
f. Grading harvested products at the farmer place
g. Third party quality check for the packed products which stands right till it reached the
retail outlet
h. Right packing of harvested materials with sufficient air
i. Perfect planning to reach the retailer outlet without visiting the godown
j. Less travel to allow the packed products to maintain the water and nutrition content
k. Cold storage facility on wheels
l. Online auctionin allowing the retailers to purchase

2) In Domestic Usage:
a. Pre planning of the food to be cooked for a week (Atleast 75%)
b. No excess food to be prepared
c. No excess vegetables to be stocked
d. Placing penalty for every home for the food waste generated
e. Placing different set of penalty for the raw and cooked food wasted
f. Tracking the food waste contributed by each individual in a year

3) In Hotels and Restaurants:

a. Pre booking is mandatory for the menu

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b. No stockage of food materials
c. Mandatory to place the sample food for the customers to taste so that they wont leave on
plate citing the taste issues
d. Penalty by Hotel staff to the consumers for the wasted food
e. Penalty by Government to the Hotel for the food wasted
f. Mandatory to place the DIGITAL TASTE for every food prepared

4) In Community Halls:
a. Food Coupon has to be issued mandatorily. The food coupon has to be authorized by the
invitees 2 days before attending
b. Only 25% of the attendees can be allowed for spot food coupon
c. Marriage food arrangement has to be pre planned one
d. Penalty to be placed to the event organizer for any food wasted
e. Penalty to the event participant if any food is wasted
f. Make sute that the food is available to taste before taking them on the plate

Responses after the Food Waste:

These are the responses taken after the food is wasted or excess food sitaution arose. Though these
solutions are not developed perfectly, following are some of the responses:

1) Re-distributing the excess food:

 Any excess food generated in home or hotels or community halls has to be distributed to
the needy people by the local authorities
 Necessity of Government Body to create such a food redistribution platform
 Utilizing the NGO support to redistribute the food as a parallel government platform
 Make sure the beneficiaries are informed priorily and are not delivered in odd timings
 Make sure the beneficiaries are not wasting the redistributed food
 Make sure the food is not redistributed to beneficiaries who has meal already
 Excess Food generations is completely dynamic and one cannot be sure about the location
of excess food generation and food delivery. Hence such dynamic situations has to be well
planned
 Penalty for not responding to the excess food generated

2) Scientific Response to the Excess Food:

 If excess food cannot be redistributed to the beneficiaries due to the lack of
interconnectivity, then a scientific method of disposal or preservations has to be followed.
 We all know that preserving the cooked food is not a good idea considering the nutrition
level of food.
 Hence the preservation skills can be applied to the Raw Foods and Disposal methods can
be applied to the Cooked Food.
 Preservation Skills of Raw Food:
 Freezing the Raw Food
 Salt treating the Raw Food
 Exposing the Raw Food to the Wooden Smoke treatment
 Drying the Raw Food to evaporate the moist in Raw Food
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 Vacuum Drying the Raw Food
 Treating the Food with Sugar to avoid microbial development
 Fermentation on the suitable food to convert them to other form
 Chemical treating the food
 Preservation Skills of Cooked Food:
 Cooked food exposed to wooden smoke creates anti bacterial actions thereby
helping in increasing the perishability
 More salt treated cooked food lasts longer
 Deep freezing the cooked food helps in longevity of food but the nutrition may be
lost

Most of these methods look ideal and impractical. But these are effective one when the real food scarcity
appears. Following these step by step from now itself should save us in future

15. Indian Government Policies on Food Waste

Indian Government has started working on the legal terms to avoid food wastage since 2018. Following
are some of them

1) A “Committee for Food Waste Reduction” by the Central government to build strategy to
stop food wastage. Committee consists of
a. Chairperon – Expert in Food Wastage Industry
b. 2 Members from Food Manufacturing Industry
c. 2 Members working close to Super Market Industry
d. 2 Members experienced in Food Redistribution Networks

2) “Save Food – Share Food” initiative by FSSAI that

a. Inter networks the Food Donors, Food Distributors, Food Beneficiaries and Volunteers
b. It is mandatory for Food Agency to donate extra food by this portal to renew the license
c. Strong hold on Local NGO’s to connect to Foodless

Though the government measures look at the initial stages, they would be very powerful in the future.
Since we all started worrying about the Food Waste since 2010, it is wise to add legal strengths to Zero
Food Waste concept.

Though till now these measures have seen small success, government has not come up with any
punishment compelling legal terms yet. Hence we are looking for government support in future years.

16. NGO Role in Reducing Food Waste

NGO is a Non Government Organization that acts as a parallel government in solving the social issues
with its experience and non profit motive. It helps in analyzing the issue in local level and develop a
solution for that. Considering the limits of this project, NGO has strong hold on the local
interconnectivity. They have details on places of excess food and the needy beneficiaries. Their non profit
motive helps in interconnecting them.
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Out of the 45,000+ registered NGO’s in India, 99% are working on responding to the excess food by re
distributing to the foodless people. However only 1% of them are working on preventing the food
wastage even before cooking.

Following are the stakeholders in interconnecting places of excess food generation and places of foodless

1) Donors: They are the excess food generators and donating to the NGO to redistribute
2) Partners: They are the NGO’s bridging the donors and foodless beneficiaries
3) Beneficiary: They are the foodless who receives the excess food donated by the Donors
4) Volunteer: Any individuals or organisation wanted to participate in any of this chain

There are many NGO’s working in the root level. There are thousands of them. However following are
few NGO’s registered with Government to redistribute the food:

NGO Name Contact # Contact Email ID

Aashray Adhikar Abhiyan 9312668807 [email protected]
All India Roti Bank Trust 9455209530 [email protected]
Annakshetra 9928029319 [email protected]
Delhi Langar Seva Society 9811023110 [email protected]
Double Roti 9810088563 [email protected]
Feeding India 9015026026 [email protected]
Feed The Need Foundation 9738480882 [email protected]
Feed The Poor Campaign 9555902345 [email protected]
India Food Banking Network 9810845674 [email protected]
Food Bank – India 9003661122 [email protected]
Giveaway India 9962518992 [email protected]
GlowTide Society Development 8919356100 [email protected]
Help Foundation 9804788406 [email protected]
Helping India 8092744870 [email protected]
Jeevandayini Foundation 8882890002 [email protected]
Jeewan Hi Udeshya 7042517264 [email protected]
Little India Foundation 9560688867 [email protected]

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MCKS Food for the Hungry 9873800500 [email protected]
Mera Parivar 7838594404 [email protected]
No Food Waste 9087790877 [email protected]
Rasoi on Wheels 9811982272 [email protected]
Responsenet Developmet Services 9810007524 [email protected]
Rise Against Hunger India 9900816948 [email protected]
Robinhood Army 9958674179 [email protected]
Roti Bank 9811425299 [email protected]
Roti Ghar 9769181218 [email protected]
SAB Ki Rasoi 9870091236 [email protected]
Society For The Promotion of Youth And 9891268872 [email protected]
Masses
Vijay Sri Foundation 9935888887 [email protected]

Inspite of these organizations, we have failed in reaching the foodless with the excess food due to
numerous administrative and logistics issues. Though these measures are appreciables, its not a final
solution to the issue.

17. Engineering Solution to the Zero Food Waste

Till now, with the discussions happened, it is evident that India is coming up with the solutions to
address the excess food by redistributing to the needy one. However we have seen less research to check
the food wastage before cooking.

However the above solutions are not addressing the food wastages. The recent survey says that India is
still wasting food worth of Rs. 92,000 crores per year. If we look at the above solutions, there is not even
30% of engineering solution adopted except the freezing method of preservations.

Though Food Science is a developed field with the ongoing research, it is seen that engineering solutions
are barely seen. The engineering solutions can definitely solve this with the automations and available
technologies. The AICTE Activity Points are meant to introduce the Engineering Students in
understanding such solutions and prepare a plan to solve them.

By the summary, the above discussions prove that a wide gap exists in the technology to solve the Food
Wastage issues. Engineering Solution is essential to bridge this gap. The ultimate aim of such Engineering
Solutions is
 Checking the Food Waste before cooking
 Addressing the Extra Cooked Food
 Addressing the spoilt Food Waste

Following are needed to address them:

 Government Policy
 Engineering Solution

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While government policy is not favorable and delayed solution at this moment, engineering solution will
be quick and effective. Hence Engineering solution is very much essential to promote the Zero Food
Waste. Along with the expertise in LGS Social Innovation and Research Centre, we have proposed
following as the better engineering solution to create Zero Food Waste world. While many models are
there to solve such issues, following were discussed as they were believed to solve the issue with more
efficiency

1) Collection Centre in Every Gram Panchayat:

 India is in such a agriculture support system that,

 Every Gram Panchayat has one or other Banks to provide loan
 Every Gram Panchayat has one or other pesticide shop to sell to farmers
 Every Gram Panchayat has one Milk Collection centre to purchase milk
 But every gram Panchayat does not have collection centre to purchase their products
 But every Taluk has only one APMC to purchase farmer’s products
 While there is one Bank, one pesticide shop , one milk collection centre for every 10 villages, we
have 1 APMC for every 300 Villages
 Such a system pushes a farmer to go for food wastage by improper demand-supply and improper
buying mechanisms.
 An engineering solution needed here is:
 One Collection centre in every Gram Panchayat to purchase farmer’s products
 Grading and Quality check certificate issued by the Collection Centre
 Regular supply of collected products to the retail shops and industries in other areas
 Conducting live auction to the sellers from pan India
 Connecting sellers from pan India
 Avoiding middleman
 Well organized logistics
 Such a solution helps in developing 2.5 lakhs of collection centers, Inter connecting them with live
auctions help in solving the farmer issues and the food waste. It also helps in connecting farmers
to the sellers
 The financial stability and sustainability is discussed as an overlay in the theoretical discussion

2) Taste Digitization:

Taste Digitization is a new method of identifying and quantifying the taste. We know that for every
human the taste is a mixture of 5 basic tastes – Sweet, Salt, Sour, Bitter and Umami. Any food that we eat
is tasted by the combination of these 5 tastes.

We have seen in the earlier discussion that Food Taste is one of the primary reasons to leave food on
plate. Even today we go to a Hotel and Restaurant; order the food without checking the taste. There is no
sample system to verify the taste. In the snacks and instant foods, such sample system becomes
completely difficult as they prepare instant and sample system cannot be adopted

To solve such issues, we can develop a quantification system to the taste

 Similar to pH level
 Digitizing the all basic tastes
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Quantifying the taste:

We need to analyze the sensation technique of taste buds in Human. Same food is tasted differently by
different human. We need to understand the reason for same. Upon understanding the working method
of such taste buds, we can rate the taste as

 Sweet from 0 to 5; with 0 is lowest and 5 as highest

 Salt from 0 to 5; with 0 is lowest and 5 as highest
 Sour from 0 to 5; with 0 is lowest and 5 as highest
 Bitter from 0 to 5; with 0 is lowest and 5 as highest
h
 Umami from 0 to 5; with 0 is lowest and 5 as highest

Then
hen onwards we can utilize this data in 2 ways:

1) Upon cooking any food, the chef calculates the reading of every taste by placing the sample on
device. This says the reading of each taste for that
that food. This helps in digitizing the taste and
delivering to the customer saying the taste of that food
2) Every Human has different taste likings.
3) So while ordering the food itself he can say the digital values of taste needed so that chef cooks
accordingly in case of instant foods
4) If already cooked food are there, before purchasing to eat, he can get to know the digital value of
taste and purchase it or not as per the reading displayed

By this, we get a TASTE SIMULATOR that helps in identifying the taste of any food and hence avoiding the
food to be left on the plate.

Implementing this needs lot of engineering principles and adaptation methods. However this will have a
good potential in limiting the wastage of food

This method completely replaces the “DIGITAL

“DIGITAL TASTE MACHINES” that uses electrodes to create he
virtual sensation of the taste.

3) Food Wastage Score:

Like the CIBIL score to track the Financial Credit of a Human, if a score system is implemented to track
the Food Wasted by an individual in an year, it helps in accounting each individual to the waste
happened.

Such a score helps in

 Tracking the Food Waste by a person
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 Tracking the type of food wasted
 Tracking the reason for food wastage
 Placing penalty for such food wastage

The Engineering principles needed here is to develop platform and making people involve in such
tracking system. There are many case studies to be discussed here such as

 What if meat bones are left – Can it be considered as waste?

 What if chillies are left on plate – Can it be considered as waste?
 What if outer layer of fruits and vegetables are thrown? – Can it be considered as waste?
 Who will segregate to calculate the weight?
 What is the punishment – Money or any environment tasks?

All such case studies and implementation issues are to be addressed by the Engineering Solution

4) Food Waste Compost Machine:

Compost Machine is a device that converts the food waste to compost by aerobic method. Such machines
are available in an industrial scale. If engineering solution provide such machines in a domestic scale,
then government can mandate such device in every home so that

 Every home composts its own wasted food

 The Green House Gas Emissions can be reduced
 The money input by government in Solid Waste Management can be reduced
 Domestic individuals can start using or selling such compost
 Cleanliness can be achieved

However a handy machine is yet to be designed and developed by an engineering solution

According to the survey, such services help in resolving the existing issue in Zero Food Waste. The
engineering solution needed here is the platform development, website development, involving public,
utilizing technology to involve the public in utilizing the service at less price.

This project needs equal participation of business and engineering skills

18. What’s Next..??

In this 80 hours of work, the problem statement analysis and the ground work of data interview can be
done. This solution can be implemented only if another 300 hours of involvement is done.

Hence this solution can be used for

 Final Year Engineering Project
 Startup Project
 Implementation after the graduation

At present, as per our analysis the solution is been proposed.

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 Zero Food Waste – Connecting Foodless

Phase – 2
Practicals
Duration – 50 Hours

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 Zero Food Waste – Connecting Foodless

19. Practical Works Needed

On the account of available 50 hours for the practical works, the following activities are done in the initial
stages:

 Interacting with the Public about this topic

 Discussing the current solution’s ineffectiveness with public, Hotel owners and workers
 Interviewing the 20 such individuals about the necessity of such Engineering Solution
 Asking 59 questions related to Food Waste Solutions
 Collecting 1200 answers from all 20 individuals along with photo
 Generating analysis along with graphs
 Developing a graph for the public voice

20. Mode of Practical Activity Implemented

Data is collected on the Website of LGS Social Innovation and Research Centre www.lgstrust.com

 Interview is done with 20 individuals / Hotel Owners / Hotel Workers

 Interview is done either in person or on video call
 Photo of each individual is attached to the interview
 Finally the analysis report is generated

Following are the screenshots of portal available for the interview

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 Zero Food Waste – Connecting Foodless

21. List of Questions for Data Survey

 Data to be collected from 20 Individuals
 All questions are mandatory for all Individuals
 Taking photo of You and Person interviewing in 1 frame is mandatory
 If direct photo is unavailable, you can take screenshot of Whatsapp Video Call
 Interview with: 20 Common Public / Hotel Owners / Hotel Workers

Personal Details
01 Photo
02 Full Name
Hotel Owner
03 Person is Hotel Worker
Common Public
Rural Area
04 Living in Rural / Urban Area
Urban Area
05 Age
Food Waste is a topic of serious discussion Yes
06
now a days No
Yes
07 Achieving Zero Food Waste is impossible
No
1) Reduce the Food Waste
2) Create awareness in Public
08 Do you assure to commit to
3) Demand Engineer to develop solution that restricts
Human from wasting the Food
1) Money is important
2) Food is important
09 For Human
3) Emotions are important
4) Nature is important
About Food Waste
1) Animals have limited Food But Human have Surplus Food
2) Animals do not know the method of Vegetable Growing
but Human knows the Agriculture Methods
Animals know the value of Food than 3) Animals do not stock the Food. But Human stocks the
10
Human as Food
4) Animals are scared about the food availability but not the
Human
5) All of the above
1) Human
Who has achieved Zero Food Waste till 2) Domestic Animals
11
today..?? 3) Wild Animals
4) No One
Every Day, Human is wasting food in one or Yes
12
other way No
1) Money is sufficient to buy Food
2) There are many people growing food, so Nation will not
Human is less interested to avoid Food
13 go to the Food Scarcity Level
waste as he believes
3) There is no Punishment for Food Waste
4) All of the above

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 Zero Food Waste – Connecting Foodless
Refrigeration is not the solution to Food
14 YesNo
Wastage
1) Farming Place
2) Loading and Unloading Phase
3) Logistics Phase
15 More Food Waste happens in 4) Market Place
5) Retail Outlet Place
6) During Cooking
7) Post Cooking
1) Farming Place
2) Market Place
16 More Uncooked Food Waste happens in
3) Retail Outlet Place
4) In Home
1) Hotels and Restaurants
17 More Cooked Food Waste happens in 2) Domestic Houses
3) Marriage Halls
1) It is a Privacy Violation
2) India has enough food to be wasted
Food Wastage segment is untouched by 3) There are no methods to calculated Quality and Quantity
18
Law as of Food Wastage
4) Political Parties are avoiding these laws for the Vote
Lobby
1) Everyone believes only solution is distributing extra food
Moment we think about solution to Zero to foodless
19
Food Wastage 2) Other Solutions cannot exist
3) Engineering Solutions are possible
1) One cannot assure, if the foodless has also wasted the
food or not
2) It involves more cost for NGO to identify and distribute
By distributing extra food in Hotel and (Petrol Expenses)
20
Community Halls to Foodless, 3) Hotels give extra food after 10 PM, by which foodless
would have slept
4) Food Wastage Problem cannot be solved by this method
5) All of the above

In India, most of the adults, Do not notify

1) Her son/daugther's emotions are more important than
parents priorly, if they have planned to
Food
have food outside.This causes waste of
21 2) Food is important than son/daugther's emotions
Cooked Food.
3) Both Food and son/daugther are equal
4) She can waste food but cannot hurt the son/daugther
In this case, for a Mother

1) Gold is costlier than Food

2) Gold is less available than Food
A Gram of Gold is reused many times but 3) Everyone know how to reuse the Gold but not the Food
22
not a Gram of Food as 4) Engineers have failed to create marketing to Food
Recycling than compared to Gold
5) Food is always underrated than Gold

1) Make Food Price more than the Gold's Price

Only effective solution to avoid Food 2) Punish the person wasting Food. Punishment is not a Jail /
23
Wastage is Fine, but it must be eco-friendly
3) Both
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 Zero Food Waste – Connecting Foodless
1) Literates
24 Who wastes more Food..??
2) Illiterates
Packed Food / Snacks are the major
Yes
25 contributors in avoiding more Food
No
Wastage
If Engineering Solution is not provided,
Yes
26 then Food price may reach to the Gold
No
Price
About Food Waste in Hotels and Events
Table Manners while Dining in the Star
Yes
27 Hotels are the major contributors to the
No
Food Waste
Main reason for the Food Wastage in Hotel 1) Variation in the Taste of Food
28
is 2) Not sure of number of customers visiting their Hotel
1) 5 Star Restaurants
Where does more food wastage
29 2) Darshini Hotels
happens..??
3) Foot Path Hotels
1) Taste is not good
2) Quantity served is more than required
In Restaurants, People may order and leave
30 3) People are not sure about quantity they needed and
food on plate as
hence they order more and eat less
4) All of the above
1) Digitization of taste - Give score of Sweet, Salt, Spicy, Sour
from 1 to 10 for each food every day
Main solution to avoid wastage in Hotels & 2) Pre booking of Menu atleast 6 Hours before the delivery
31
Restaurant is 3) Replace Human Chef by Machine Chef to avoid taste
variations in Food
4) All of the above
1) Before Cooking
32 More food wastage happens during..??
2) After Cooking
1) Taste varies from one person to another
We have system to return damaged goods 2) One cannot reuse the food on the other's plate for eating
33
but not to the non-tasty foods in Hotel as 3) Customer buys without tasting the food
4) There is no system to measure taste

1) Taste of vegetable varies from piece to piece

2) Mood of Chef varies from time to time
34 One cannot quantify the taste as
3) There is no universal standard for the Taste Quantification
4) There is no innovation by Engineers on this segment
1) Imprisonment
What should be the Penalty of Food 2) Penalty in Money
35
Wastage..?? 3) Responsibility to grow within 3 months the quantity that
he has wasted in 1 month
1) Create awareness to Public
The only Solution to avoid Food Wastage in
36 2) Increase Food Price in Hotel
Hotel is
3) Charge penalty for the wasted Food
1) Manufacturer
In the case of Expired Packed Food / Food
2) Retailer
37 Materials / Snack foods, who has to be
3) Consumer
blamed..??
4) Government
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 Zero Food Waste – Connecting Foodless
1) Prevent Food Wastage
38 What is needed at this moment..??
2) Action after Food Wastage
1) Private Property
39 After purchasing a Food. It is
2) National Property
Major factors compelling to buy more Raw 1) Marketing Team creating Buy 1 Get 1 Offers2) Mindset to
40
Food are buy more when prices are low
1) More synthetic Foods - Flavouring Agents
2) Increased price of foods
41 Increase in the food Wastage may cause
3) More Global Warming
4) All of the above
Govt is thinking of Food Waste True
42
Management but not to avoid Food Waste Wrong
Engineers contribution in Food
True
43 Preservation is more than Preventing the
Wrong
Food Wastage
Opinion on Engineering Solution
1) Govt Policy to avoif Food Waste
What is needed at this Moment to avoid 2) Punishment for the Food Waste
44
Food Wastage..?? 3) More NGO's to distribute excess Food
4) Engineering Solution to prevent Food Wastage

1) Pre-booking (6 Hours Earlier) by Customers to Restaurants

2) Digitizing the taste of Food
Possible Engineering Solution to avoid 3) Platform to showcase the Numerical value of taste for
45
Cooked Food Wastage is each food on each day
4) Tracking the Food Waste done by every individual
5) All of the above

Like CIBIL Score, a system is needed to

calculate the amount of Food Wasted by
Yes
46 1) Each Individual
No
2) Each Firm
on daily basis
Marriage Celebrations are organized
Yes
47 segment but Cooking department is
No
unorganized
1) Less Food has to be Cooked
2) Don’t cook Food, give them Food Coupon to buy Food on
any day in any Hotel
3) A system that counts People at entrance of Venue and
48 To avoid Food Wastage in Marriage Halls prepares food accordingly is needed
4) While inviting people, issue them the link to register their
presence in Venue. Cook food only for registered
participants.
5) Tie up with NGO's to distribute left over Food
In India, emotions are more valued than 1) Food is not costly
49
the Food as 2) Emotions are overrated for one's dignity
1) Buffet System
Which system of dining is better in
50 2) Plated / Sit Down Food System
decreasing the Food Wastage
3) Unlimited Meals

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 Zero Food Waste – Connecting Foodless
1) Awareness Website and Videos
2) Excess Food Distributing Networks
Immediate Engineering Solution needed in
51 3) Track each Individual for quantity of Wasted
avoiding Food Wastage is
4) Digitizing Taste
5) None of the above
1) Raw Food Wasted during Cooking2) Cooked food Wasted
Every Hotel should be tracked on the
52 due to non tastier food3) Cooked food Wasted due to non
following every day
availability of Customers4) All of the above

1) Such ratings are only for the food prepared on that

particular day
2) Swiggy cannot assure the same taste of food by the Hotel
Swiggy like portal helped in rating a
53 every day
Restaurant for the food prepared but
3) A taste good for one can be a bad for other, hence rating
does not help completely in minimizing the Food Wastage
4) All of the above

If Government can bring laws to relax the

tax payment till 5 Lakhs of Income, it can Yes
54
also bring laws to put penalty on individual No
wasting more than 50 KGS of Food per year
Government has to mandate every home Yes
55
to have one Food Decomposer Machine No
1) Individual Responsibility
56 Avoiding Food Waste is
2) Government Responsibility
Engineer solving Social Issues is the Creator Yes
57
of Healthy and Self Sustainable Society No
Every government office must have the
Yes
58 photo of Engineer who has solved social
No
problem along with National Leaders
Awarding and dignifying the Engineer
innovating the solution to social problem Yes
59
can motivate all Engineers to solve such No
other issues
100 % of associated Indian Laws
Yes
60 implementation and monitoring is needed
No
at this moment

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 Zero Food Waste – Connecting Foodless

22. Analysis of Data Survey

Data is collected from
 531 - Common Public, 46 – Hotel Owners and 63 – Hotel Workers
 Activity done by 32 students as a group activity
 Totally data is collected from 640 public individuals
 I have collected data from 20 individuals
 I have attached photos taken while conducting interview here

Following graph shows the survey result for the corresponding questions listed in previous page. Graphs
are drawn for the corresponding questions

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Zero Food Waste – Connecting Foodless

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Zero Food Waste – Connecting Foodless

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Zero Food Waste – Connecting Foodless

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23. Collage of the Photos collected during Data Survey

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Zero Food Waste – Connection Foodless

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 Zero Food Waste – Connection Foodless

24. Conclusion
Majority of the interviewed individuals has expressed the following

 Wide gap in Food Waste Prevention procedure and Scientific Methods

 Necessity of Engineering Solution in the addressing Food Waste Prevention issues
 Necessity of Organized platform for reaching the Zero Food Waste objective

The engineering solution needed here is the platform development, website development, involving
public, utilizing technology to create awareness and actions in every step of food movement. This project
needs equal participation of business and engineering skills

In this 80 hours of work, the problem statement analysis and the ground work of data interview can be
done. This solution can be implemented only if another 300 hours of involvement is done

25. References
 www.lgstrust.com
 https://foodprint.org/issues/the-problem-of-food-waste/
 http://www.fao.org/news/story/en/item/196402/icode/#:~:text=The%20global%20volume%20of%20food,into
%20the%20atmosphere%20per%20year
 http://www.fao.org/fao-stories/article/en/c/1309609/
 https://science.jrank.org/pages/2814/Food-Preservation.html#:~:text=It%20includes%20methods%20such%20a
s,the%20addition%20of%20chemical%20additives
 https://www.chintan-india.org/sites/default/files/2019-09/Food%20waste%20in%20India.pdf
 https://sharefood.fssai.gov.in/ifsaifsn-network.php

26. Appendix
Following are the list of 20 case study questions worked on about the Project:

1) Do a short interview with Your Mother / Guardian about the Food Waste..? Ask her the following
Questions..
a) Quantity of wastage before cooking in GRAMS per
day..??
b) Quantity of wastage left on Plates in GRAMS per
day..??
c) Quantity of cooked food left by the end of day in
GRAMS per day..??
d) Has Refrigeration solved the Food Waste issue..??
e) Water Consumption in a home per day..?? (Both
Domestic and Food)
f) Water Source in Home..?? (Borewell or Corporation)

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 Zero Food Waste – Connection Foodless
Capture a photo of You taking interview with Mother (For Education Use Only). If you have privacy issue
make only your photo visible. But the photo of interview taking is mandatory. Add Interview photo

2) Do a short interview with nearby Vegetable and Fruit Shop keeper about the Food Waste..?? Ask him
/ her the following questions
a) Quantity of Vegetables / Fruits left unsold in KGS per
day..??
b) Quantity of Vegetables / Fruits damaged in KGS per
day..??
c) What does he do with damaged / unsold / rotten
Vegetables / Fruits..??
d) Any process followed to remove the rotten
Vegetables or Fruits..??

Capture a photo of You taking interview with Vegetable and Fruit Shop keeper (For Education Use
Only). If you have privacy issue make only your photo visible. But the photo of interview taking is
mandatory. Add Interview photo

3) Discuss on the mode of solid waste processing in different countries.

4) Keep a record of Food Waste per One day in your home. Type answers in a document file

Particular Waste Quantity Reason to Consider as Waste

Raw Food Waste in GMS
Cooked Food Waste in GMS
Water waste in LTRS
(Tank Filled per day Analysis)

5) Do a short interview with nearby Hotel Owner / Worker about the Food Waste..?? Ask him / her the
following questions
a) Quantity of raw food wasted in GRAMS per day..??
b) Quantity of cooked food left unsold in GRAMS per
day..??
c) Quantity of cooked food left on plates by
customers in GRAMS per day..??
d) What does he do with leftover food on plates..??
e) How much he pays to Garbage Collector per
month to collect food waste..??
f) How much of money he loses due to food waste
per month..??

Capture a photo of You taking interview with Hotel Owner / Worker (For Education Use Only). If you
have privacy issue make only your photo visible. But the photo of interview taking is mandatory. Add
Interview photo

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 Zero Food Waste – Connection Foodless

6) Do a short survey on list of food that you have wasted in your 1 day food cycle.
List of Raw Food Reason List of Cooked Food Reason

7) Interview with your parents on following Questions and get answers in Yes / No
a. Do they know scientific process to preserve Pickles other than Refrigeration..??
b. Do they know scientific process to preserve cooked food other than Refrigeration..??
c. Do they know scientific process to preserve Raw Food other than Refrigeration..??
d. Do they know scientific process to preserve Fruits other than Refrigeration..??
e. Do they know scientific process to preserve the Meats..??

8) “Restricting people to not to waste food is the privacy violation. Everyone has right to buy / eat /
throw whatever food they have”. Do you agree this..?? Comment

9) “Some people eat Chilly. Some people do not”. Hence if any individual leaves the chilly on food plate,
can it be considered as food waste..??

10) “Illiterates know the value of food more than the literates”. Do you agree

11) Food Wastage in Local Hotels are less compared to the Star Hotels. Comment

12) “Food Waste is the result of un-planning of the day to day activity”. Do you agree..? Justify the same

13) “Government should prescribe the limit of food wastage per individual per year”. Do you support
this..?? Comment

14) “Senior Citizens / Diseased Individuals feel like eating but upon receiving food on plate, they eat only
half...!!” Now this food goes on waste. Can this be considered as fault of Senior Citizen / Diseased
Individual / Person serving food..?? Comment

15) What should be the penalty of Food Wastage..?? Justify

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 Zero Food Waste – Connection Foodless
a. Imprisonment
b. Penalty Fee
c. Responsibility to grow within 3 months the quantity that he has wasted in 1 month
16) Connecting Surplus food left to Foodless is auspicious. But this doesn’t solve the issue of Food
Wastage. It can just be a response to the wasted food. Do you agree...?? Comment

17) Every Hotel should be tracked on the following every day.

a. Raw Food Wasted during Cooking
b. Cooked food Wasted due to non tastier food
c. Cooked food Wasted due to non availability of Customers
Do you agree..?? Comment

18) In the case of Expired Packed Food / Food Materials / Snack foods, who has to be blamed..??.
Comment
a. Manufacturer
b. Retailers
c. Consumers
d. Government

19) “Human Chefs has to be replaced by Machine Chefs. This way we can avoid taste alteration and food
wastages”. Do you agree..?? Comment

20) “Food is National Property not the individual’s though he has paid for it”. Comment

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