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SURPLUS FOOD-LETS DISTRIBUTE

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DESIGN THINKING APPROACH

1. EMPATHIZE Indians are known by nature to spend lavishly on weddings

and parties on a large scale

But pay little attention to the food which ultimately gets

wasted. Biggest source of food wastage is at the Indian weddings

Guests waste a lot of food due to reasons such as their belief

of not getting a second helping or tasting a new dish which

they havent tasted before or lack of education Food gets thrown away not because it is stale but has been

made in excess than was desired

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2. DEFINE

According to estimates, some 15-20 per cent of food is

wasted in such functions

In some cases, the waste is to the extent of 20-25 per cent

when the number of dishes exceeds the number of guests Food price inflation has averaged 18 per cent for the last

four years while the purchasing power of the poor has

declined significantly

Hyderabad wastes 943 tonnes of quality food duringweddings which is enough to feed 2.6 crore people a

normal Indian meal.

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3. IDEATE

Using Our SRI HRUDHAYA a text message can be sent tothe nearest NGO so that they can come quickly to collect

the food

These NGOs can then distribute the food to the poor and

the needy

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4. PROTOTYPE

DONATE FOOD mobile application can be explained through

a block diagram of the Donor and the NGO

DONOR

Identification ofsurplus food Quantification ofsurplus food

Installation of the

mobileapplication

Creation of anaccount

Selecting thenearestNGO

Providing

information to theNGO aboutsurplus food

of NGO vehicleto collect food

Awaitingconfirmation

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NGO

Receiving informationfrom Donor

Departure of foodcollecting vehicle

Collecting food in thevan

Storing food before

distribution

Distributing food to the

hungry

Updating about thedistribution of food to

the Donor

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5. TEST The project topic was discussed in great depth with our

Research with consultation of field & Surveyprofessionals, Social Workers and was met with an

overwhelming approval

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Minimizing food wastage is something that all of us should

work towards and in the process help those who are not as

fortunate as we are.

DO NOT THROW FOOD

FEED THE HUNGRY WHICH IS GOOD

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Food Wastage in Weddings

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"About 84,960 marriages are held at 531 kalyana mantapas

(marriage halls) in Hyderabad every year. About 943 tonnes of

high-calorie quality food is wasted in these halls annually. At anaverage cost of Rs 40 per meal, the total food wastage in the

city is estimated at Rs 339 crore," the study said.

On an average, 1,000 people attend a wedding where two

meals are served - lunch at the wedding and dinner for

reception, besides breakfast.

"About 10-20 items are served at a wedding ceremony. The

maximum items served include 100 grams each of soup and

juice, followed by 50 grams each of puri and pulao," the surveystated. It also concluded that rice and cereals were on top,

making for 35% of the wastage.

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Weddings wows

1,000 people attend an average marriage.Menu comprises two meals and breakfast

Each meal contains 1,239 calories.

Avg cost of meal Rs 40.

943 tonnes of high-calorie quality food wasted.

Wasted food worth Rs 339 cr.22% food wasted in buffet system;

20% in served system

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Around the World

25,000 people

Die of Hunger

Every DayWe can change it with Prayers,

and

always lending a helping hand

to those in Need

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Dont

Waste,Donate!

In India:

Waste

that saves lives

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